This herb, an annual in our climate, has intensely aromatic leaves that have a fine, lacey texture.
Uses: Fresh leaves (cilantro) and seeds (coriander) are a staple in both Latin-American and Mexican dishes… including salsa. But they are also used in many Middle Eastern and Asian dishes. Both leaves and seeds act as a digestive and have an spicy citrus flavor.
Chives are a hardy, perennial herb that will grow just about anywhere. Though, they will do best in sun-part sun with well drained soil. Divide these clump-forming herbs every three years.
Uses: Fresh leaves have a mild flavor (either onion or garlic depending on variety). Use fresh in salads, on potatoes or many other hot dishes. A member of the onion family—these keep aphids at bay in the garden.
There are both annual and perennial versions of chamomile. Both will have fine, airy green foliage and fresh white flowers. Grow in well-drained soil in a sunny spot.
Uses: Most common use is to infuse flowers, fresh or dried to make tea. However, you can also use in potpourri.
Basil may be our most popular herb. It’s simple to grow as long as you don’t plant too soon as it does not like cold weather! Plant it after the soil has warmed and give it lots of sun. The most popular are the Italian/Genovese types used in all kinds of Italian dishes… and of course pesto! However, we carry other types that offer unique flavors that are fun to experiment with. Hint: For best flavor, keep flowers pinched.
Everleaf Emerald Towers: space saver! Columnar Genovese type bred to delay flowers/seed
Everleaf Thai Towers: space saver! Columnar Thai type bred to delay flowers/seed, less deadheading!
Genovese/Italian Large Leaf
Genovese “Emily”
Holy/Sacred Basil
Lemon
Pesto Perpetuo
