Chamomile Roman If you have ever dreamed about growing a chamomile lawn, this is the variety to try! Just like German chamomile, Roman (or English) chamomile flowers are used in herbal teas. More often, though, Roman chamomile is used as an unusual, aromatic groundcover. This evergreen perennial forms a thick, 6 inch mat of sweetly scented, finely-cut, bright green leaves. The foliage reaches only a few inches high, topped with single stalks bearing tiny white and yellow daisy-like flowers from midsummer into fall. Exquisite! The aroma of chamomile is apple-like, and the foliage is finely cut and ferny. The blooms begin with the hot weather of summer and often continue into fall. Even out of bloom, however, chamomile is attractive, with evergreen leaves and a dense habit. This information comes from Park Seed one of the many vendors we buy seeds from.
Cilantro Cilantro is one of the easiest-to-grow, most recognizable fresh herbs with a season that is extendable through succession planting. Cilantro is sold bunched at full size and as a microgreen. While the foliage is commonly called cilantro, the edible seed is known as coriander. Both are widely used in Asian, Caribbean, and Latin American cuisines, with a distinctive flavor that lends itself well to highly spiced foods. The flowers strongly attract beneficial insects, and are also edible. Sprinkle them raw on salads, chicken, and spicy Southwestern dishes for a mild cilantro flavor. This information comes from Johnny Selected Seeds one of the many vendors we buy seeds from.
Comfrey Common comfrey has been used for centuries. It has purple, rose or white flowers. The leaves are traditionally used as a topical to treat wounds and reduce pain in cuts and scratches. I have used the dried leaves as a bath tea to soothe skin tears.Comfrey is also an excellent plant for increasing nitrogen in your soil, but it is also highly invasive and difficult to eliminate once established in your garden. Treat it like mint, something that must be continually managed.
Dill This is perfect for the kitchen windowsill or the sunny garden. Its feathery leaves are so lush and tasty that this hardworking little plant. Easy to grow and delicious! Fernleaf Dill blooms from midsummer into fall, with flat topped blooms that may remind you of Fennel. You don't have to wait to harvest the leaves, however snip them with nail or kitchen scissors as soon as the plant has a few branches to spare, and enjoy them fresh for months on end! Fernleaf Dill is very slow to set seed, so if you want to harvest Dill seeds, grow full-size Dill as well. If you want to freeze the leaves for winter flavorings, snip off the entire branch at the base and place it in a plastic bag in the freezer. Whether cutting it fresh or frozen, take just what you need, for once cut, dill does not last long in the fridge without losing much of its flavor! In the garden, Fernleaf Dill is a nice companion to cabbage, onion, and lettuce. This information comes from Park Seed one of the many vendors we buy seeds from.
Lavender English Lavender is one of the richest in essential oils, meaning more fragrance power both fresh and dried. And Munstead, grown for its compact habit and earlier-blooming flowers, is one of the best English Lavender varieties of all, fabulously fragrant and absolutely beautiful. Add this evergreen perennial to your dry, sun-soaked border or meadow garden today, and begin enjoying years of beauty and fragrance! The foliage of this bushy, naturally rounded Lavender is blue-green, with a silvery sheen in the summer sun. The foliage is as strongly scented as the blooms, making a fine choice to edge a pathway or place near a conversation area of the garden. Bees and butterflies adore it, of course, but not as much as you will! This information comes from Park Seed one of the many vendors we buy seeds from.
Marjoram Sweet marjoram is a close relative of oregano, but offers a more delicate flavor to cooking. It is best used fresh at the end of preparing a dish so the flavor will be enhanced and not overpowered. Most popular in Italian tomato cooking, sweet marjoram is also tasty in Greek dishes and to flavor oil and vinegar dressings. This information comes from Park Seed one of the many vendors we buy seeds from.
Rosemary Native to the Mediterranean, rosemary has silvery, needle-like foliage and delicate flowers. The leaves are widely used for flavoring meat and tomato dishes, and the stems can also be used as skewers for kabobs. Dried rosemary retains much of the flavor and makes an excellent substitute for fresh. This information comes from Johnny Selected Seeds one of the many vendors we buy seeds from.
Stevia Incredibly sweet leaves are an herbal alternative to sugar. Use fresh, dried, powdered, or as a liquid to sweeten a variety of foods and beverages. Bushy, high-yielding plants. This information comes from Johnny Selected Seeds one of the many vendors we buy seeds from.
Tarragon French French Tarragon, a perennial, is a delicately flavored herb reminiscent of mint and licorice that goes particularly well with fish, vinegars, and vegetables. It is delicious in creamy sauces and in combination with chives, garlic, and any lemon-flavored herb. The buttery French sauce, béarnaise, includes Tarragon. Fresh leaves are best, of course, but to save the leaves, freeze rather than dry because it will lose much flavor in the drying process. Tarragon is high in vitamin A, calcium, niacin, potassium, riboflavin, and thiamine. Tarragon’s Latin name, dracunculus, means little dragon: in the Middle ages, it was used to treat snake bites. It is part of the large hardy, herbaceous family, Artemesia. Another well-known variety of the family is A. Absinthium, or Wormwood. This is known for its use in absinthe liquor. Many of the varieties are distinctly scented. This information comes from pantrygardenherbs.com
Tarragon Mexican Though it's not the true Tarragon, this delicious and attractive herb smells and tastes just as good (if not a bit better!) and holds up well in warmer climates. The leaves are scented and flavored with a tarragon-like anise taste that is actually a bit stronger than French Tarragon (Artemisia), which melts out quickly in the heat. If you've tried and failed to grow Tarragon before or if you just love the look of this handsome shrub give Mexican Tarragon a go! This information comes from Park Seed one of the many vendors we buy seeds from.