Herbal Info

 Aloe (Aloe vera)
Clump forming perennial with dense rosettes of thick, spiky, gray-green leaves. Flourishes in warm, dry, sunny locations. Not cold hardy. Leaves contain soothing gel used to treat a wide variety of skin conditions.

 Angelica (Angelica archangelica)
Aromatic biennial with hollow stems and divided leaves. Bittersweet, aromatic herb that relaxes spasms, lowers fever and increases perspiration. Enjoys rich, moist soil in partial shade. Foliage is eaten like celery in Scandanavia, and the stalks may be added to jams or jellies. Flower buds may be eaten raw. Seeds flavor vermouth, vodka and liquers. Caution: can cause skin rash!

 Anise (Pimpinella anisum)
Aromatic, downy annual with pinnate leaves which thrives in hot, sunny weather. Cultivated as a spice by the ancient Egyptians, today its fresh leaves are added to soups in salads in Russia and the Mideast. Seeds flavor figs, cakes and breads, and essential oils which are used in flavoring drinks, such as ouzo and arak.

 Arugula (Eruca cesicaria)
An upright bushy salad herb best grown in cool, moist conditions. The leaves have a peppery flavor and are used in making mesclun, a traditional mixed salad of tiny leaves. Leaves may also be used in stir frys, soups and sauces.

 Basil, African Blue (Oscimum kilimandscharicum)
African Blue Basil (Oscimum kilimandscharicum) is a perennial basil with purple stems and dark green, purple veined leaves. It has a sweet, camphor like aroma, and is primarily grown for scent. Easily propagated from cuttings in the spring time.

 Basil, Bush (Ocimum minimum)
Compact annual with small, scented leaves, native to India. Leaves are used in salads to flavor tomato based dishes and herbal oils and vinegars. Does best in warm, sunny location with good moisture.

 Basil, Cinnamon (Oscimum basilicum v. Cinnamon)
Warm weather annual with reddish green leaves, white flowers and spicy cinnamon scent. Fast grower, likes a warm, sunny, damp spot. Adds an exotic touch to chicken duck or goose recipes.

 Basil, Holy (Oscimum tenuiflorum)
Also known as Tulsi basil, which comes in two varieties, red and green. Extremely popular in India for a variety of medicinal uses. Fresh leaves are added to salads, fruits, jellies and cakes. Grows up to 24 inches tall, emits a distinct camphor like aroma and produces a profusion of lavender flowers. Although not frost hardy, this basil is a perennial in warm climates.

 Basil, Italian (Ocimum basilicum)
Likes a warm, well lighted area with plenty of water and good air circulation. The large green leaves are used in salads to flavor tomato based dishes, pasta, beans, peppers and eggplant, soups, and vinegars.

 Basil, Lemon (Ocimum x citriodorum)
Bushy annual with thin citrus scented leaves. Small white flowers are followed by lemon scented seeds. Strongly aromatic, the leaves are used with fish and chicken, as well as in herbal vinegars.

 Basil, Lime (Ocimum x citriodorum)
Bashy annual with thin, lime scented leaves. White flowers are followed by lime scented seeds. Enjoys warm, sunny and damp environment. Popular with fish and pork dishes.

 Basil, Mammoth (Oscimum basilicum)
Mammoth Basil (Oscimum basilicum) has very large leaves, up to 6 inches long. Rather spicy in flavor, it dries well and is an excellent wrap for beef or pork. This basil is extremely heat and drought hardy and is a favored by cooks in Naples, Italy.

 Basil, Purple (Ocimum basilicum v. Dark Opal)
Has purple black leaves, pink flowers and a delicate aroma. Similar culinary uses as Italian basil, although somewhat slower growing, with a milder flavor.

 Basil, Red Rubin (Oscimum basilicum)
Red Rubin Basil (Oscimum basilicum) is a hardy, fast growing variety with large, red/purple leaves. More tolerant of cold and drought than other purple varieties, this vigorous variety excels in ice tea, salads, and sphaghetti. This is without doubt the hardiest purple basil we have grown in the past ten years!

 Basil, Spicy Globe (Ocimum basilicum)
Compact, fast growing basil forms mound of tiny, fragrant leaves. Up to 10-12" tall.

 Basil, Thai (Ocimum basilicum v. Thai)
Has purple veined leaves, light pink flowers, and a sweet anise aroma. Much used in SE Asian cuisines.

 Bay, Sweet (Laurus nobilis)
Also known as bay laurel; this is a small tree with leathery, pointed leaves. Bay trees bear small yellow flowers in the spring, followed by dark berries. Grows up to 50 feet tall in warm climates, prefers a sunny, dry location. The leaves are a favorite addition to sauces, stews and soups. Cannot be grown outdoors north of Zone 7, but thrives indoors in pots in sunny, cool winter locations.

 Bergamot (Monarda didyma)
Also known as bee balm or Oswego Tea. Aromatic perennial to three feet in height with square stems and bright red, pink and lavender flowers. Native to N. America. Leaves are used in tea, flowers and salads. Makes an excellent, long lasting cut flower and is a very strong bee attractant. Extremely hardy and flourishes in poor, dry soil with great heat and little moisture. Spreads quickly, excellent ground cover for poor dry areas.

 Borage (Borago officianallis)
Bushy annual with hairy leaves and blue flowers. Prefers well drained soil in full sun. Cucumber flavored leaves are added to wine based drinks or chopped up for soft cheeses and salads.

 Burnet (Sanguisorba officinallis)
Erect, clump forming perennial with small, toothed leaves with cucumber flavor. Very hardy. Tolerates a wide range of conditions. Leaves are traditionally used in stirfrys, salads and soups.

 Calamint Calamintha grandiflora)
Also known as showy calamint, this herb has mint scented foliage which can be used for flavoring or teas. An attractive and aromatic perennial for dry, sunny borders, calamint has pink flowers and grows up to 24 inches tall.

 Calendula (Calendula officinalis)
Calendula, or pot marigold, grows in well drained soil in full sun. Up to 16 inches tall, its golden flowers have numerous medicinal as well as culinary uses. The flower petals may be added to rice, soup, chees and butter, or added fresh to salads.

 Caraway (Carum carvi)
Erect biennial with taproot, hollow stems and deeply divided leaves. Seeds are used to flavor cakes and breads, cabbage dishes, sausage, cheeses and liqueurs. Does well in cool, sunny and damp locations.

 Catmint (Nepeta cataria)
Closely related to catnip, does not have as strong an effect on cats, although most cats will eat and roll in the plant with obvious relish. Catmint is a short 6-8 inch tall perennial mint with blue flowers and bright green leaves which thrives in a sunny damp location. Not only are the leaves often used to make tea, but the plant itself is often planted in vegetable gardens as a pest repellent for cabbage beetles, aphids, squash bugs and ants.

 Catnip (Nepeta cataria)
Pungent perennial mint with erect stems and pink flowers. Enjoys moist, well drained soil in full sun. Attractive to cats, the leaves of this herb are also used in making a lemon scented tea and are added to salads, sauces and stews.

 Chamomile, German (Matricaria recutia)
A sweetly scented annual with daisy like flowers. Native to Europe. Enjoys dry, sunny locations. Extracts used to flavor liqueurs and to enhance flavor in ice cream and candy.

 Chamomile, Roman (Chamaemelum nobile)
Mat forming, aromatic perennial herb with daisy-like flowers. Prospers in sunny, damp locations. Flowers are used to make a calming tea and to flavor manzanilla sherry. The flowers are also a good external treatment for sore or irritated skin, as well as a hair lightener. Native to the Azores.

 Chervil, French (Anthricus cerefolium)
Aromatic biennial with hollow stems and finely divided leaves with delicate anise flavor. This is one of the French fine herbs whose leaves are added to potato, egg and fish dishes. Chervil does well in shady, cool and damp locations.

 Chives, English (Allium schoenoprasum)
Clump forming perennial herb with slender bulb and mild onion flavor. Does well in sunny, cool and damp locations. Leaves may be used to flavor eggs and potatoes, garnish soups and salads or to flavor soft cheeses.

 Chives, Garlic (Allium tuberosum)
Perennial herb with cylindrical bulbs and flat leaves with a mild onion/garlic flavor. Chopped leaves are added to salads, soft cheeses and stir frys, noodles, chicken or pork.

 Cilantro Calypso (Coriandrum sativum)
Slow bolting, bulky variety up to 15 inches tall. Prefers sunny, dry location.

 Cilantro Santo (Coriandrum sativum)
Erect annual with pungent leaves. Fast growing but slow to bolt, providing good leaf protection. Leaves are used to flavor soups, salads, beans and curries. Seeds (coriander) are used in curries, pickles, baked foods and sausages.

 Cinnamon tree (Cinnamonum zeylanicum)
Native to Ceylon and southeast Asia, the bark of this tree provides the spice from which powdered cinnamon is made. This is an evergreen tropical tree with light brown, papery bark and long, pointed leaves which grows up to 60 feet tall in its native habitat. A tropical tree which is extremely sensitive to cold, cinnamon trees thrive in a moist, well drained soil in partial shade. The ground bark is used to flavor desserts, cakes, cookies and drinks, such as cappucino.

 Citronella (Pelargonium citronellium)
An upright bushy perennial with strongly lemon scented leaves native to South Africa used as a mosquito repellent. Plant in well drained, sunny location. Not cold hardy.

 Coffee Plant (Coffea arabica)
Evergreen shrub with glossy, pointed, dark green leaves which bears white flowers in summer followed by red, rounded bean in the fall. Native to ne tropical Africa, coffee plants do well in damp soil in semishade. The ground beans are used to make coffee, a popular beverage in many parts of the world.

 Cohosh, Black (Actaea racemosa)
Tall woodland perennial (4-7 feet) with 3 lobed leves, woody roots, and bottle brush type white flowers, which appear in summer. Roots are used to sooth aches and pains, control coughing, and lower fever. Enjoys moist, rich soil in partial shade. Caution: excess can cause nausea.

 Comfrey (Symphytum officinale)
Popular penennial fodder crop, grown as a source of high nitrogen mulches, compost and fertilizer for organic cultivation. Stout, bristly perennial with thick roots, large leaves, and pink or purple flowers. Grows up to 4 feet (Zones 4-9) and enjoys damp soil in partial shade. Caution: this herb is invasive and deeprooted, and is difficult to eradicate once established.

 Culantro (Eryngium foetidum)
This herb is also known as perennial coriander, has a strong cilantro like scent and is used as a substitute for cilantro in regions that are too hot for growing cilantro. Growing up to 2 feet tall in Zone 9, culantro does well in damp, heavy soil in shade with ample heat and humidity. The leaves should be picked before flowering.

 Cumin (Cuminum cyminum)
Warm weather annual with divided leaves, pink flowers, and pale brown seeds native to the Mediterranean. Up to 12 inches tall, its pungent, aromatic flavor is essential to curries, couscous, lamb and cucumber dishes. Sunny, warm, well drained soil in full sun. Seeds are collected when ripe and used whole or ground. Widely used in Asia and the Middle East.

 Curry Plant (Helichrysum italicum sp serotinum)
An evergreen shrub with silver leaves and yellow flowers which grows up to 24 inches tall. Native to southern Europe, the leaves are highly aromatic. This plant does well in sunny well drained soils but is not reliably hardy outside north of zone 8. Leaves and stems are added to rice, vegetable and egg dishes to add a curry like flavor.

 Dill, Bouquet (Anethum gravolens)
Annual upright herb with dwarf, well branched and luxuriant dark green foliage. Slow to bolt, good for containers. Sunny, well drained locations. The flowers attract beneficial insects that prey on aphids.

 Dill, Fernleaf (Anethum gravolens)
Annual upright herb with bushy habit, blue-green leaves, and compact, prolific seed heads. Both seeds and leaves are used in eggs, fish, seafood and potatoes. Sprigs are often added to pickles and vinegar.

 Dill, Superdukat (Anethum graveolens)
Improved variety with high essential oil content. Flowers one week later than Bouquet. Uniform appearance and height up to 60 inches. Cool weather annual, prefers sunny, dry cool location. Zones 7-9.

 Echinacea, Purple (Echinacea purpurea)
Tall perennial with fuzzy leaves and purple flowers native to North America. Excellent cut flower and effective early treatment for coughs and colds. Drought tolerant, prefers sandy soil in sunny location.

 Epazote (Chenopidium ambrosioides)
A pungent upright tropical annual much used in Mexican cooking; grows up to 30 inches. Enjoys rich, well drained sunny locations in Zones 9 or 10. The leaves are used to flavor bean, corn and seafood dishes.

 Eucalyptus (Eucalyptus globulus)
Cough drops and sore throat lozenges are made with oil from this tree. Powerful antiseptic. Deodorizes air when grown indoors. Not freeze hardy. Prefers fertile, damp soil in sunny location. Does well in containers. Grows up to 150 feet tall in Australia. Spreading tropical tree with white bark, creamy flowers and silver leaves.

 Eucalyptus Silver Drop (Eucalyptus gunnii)
Small variety with silver green leaves widely used in bouquet making. Prefers sunny, hot and dry location, grows up to 24 inches tall. Hardy Zones 9-11. Good indoor pot plant.

 Fennel English (Foeniculum vulgare)
Tall, freeze hardy perennial herb with bright green leaves and small yellow flowers. Anise scent and flavor, up to 5 feet tall. Well drained soil in full sun. Does not form bulb. Flavors salads, tea, and fish dishes.

 Fennel, Bronze (Foeniculum vulgare v. Purpureum)
This perennial herb has deep brown leaves, tiny yellow flowers and grows up to 6 feet tall. Prefers well drained soil in full sun. All parts are aromatic, with an anise like scent and flavor. Leaves may be picked for use anytime during the growing season and are used to flavor salads and fish. Extremely freeze hardy.

 Fennel, Florence (Foeniculum vulgare)
Tall perennial with deep roots, hollow stems, and bulbous stalks. Native to Europe. Leaves are used in salads, olive and fish dishes. Stalks may be cooked as a vegetable. Seeds flavor bread, biscuit and sausage. Should be planted in well drained soil, in full sun.

 Feverfew (Tanacetum parthenium)
strong smelling perennial with clusters of white daisy like flowers. Native to Europe. A bitter herb with a pungent odor and a nauseating taste. Often used in treatment of migraines or headaches. Good cut flower. Enjoys sunny, dry locations.

 Geranium, Nutmeg (Pelargonium fragrans)
A bushy shrub with small, nutmeg scented gray green leaves, up to 16 inches tall. Prefers a sunny, cool and dry location with alkaline or nuetral soil. Small white flowers in the spring and summer.

 Geraniums, Rose Scented (Pelargonium capitatum)
Rose scented geraniums are vigorous, erect plants with rose scented leaves and pale pink flowers in the spring time. This geranium grows up to 3 feet tall, and prefers a well drained, sunny and cool location.

 Germander (Teucrium chamaedrys)
Showy perennial with glossy dark green leaves and rose colored flowers. A useful small evergreen for edging, steep banks, walls and containers. Germander does well in light, well drained, rocky soil in full sun. Hardy Zones 5-9. Maximum height is 12 inches. Was reputed to cure gout in the Middle Ages.

 Ginger (Zingiber officinale)
Deciduous perennial with thick, branching rhizomes, stout upright stems and pointed leaves native to tropical Asia. Growing up to 5 feet tall, ginger plants need rich, well drained soil in partial shade. Hardy to zone 8. Roots may be lifted at any time during the growing season and are used fresh in soups, curries, meat and fish dishes and stir frys, as well as with cakes and cookies. Freshly dug roots will keep 2-3 months in a cool dark place.

 Ginkgo Tree (Ginkgo biloba)
Erect, deciduous tree with conical habit and fan shaped leaves which turn yellow in autumn, native to China, hardy zones 3-9. Fossil records indicate this tree predated the introduction of mammals. Grows up to 100 feet tall in a well drained, sunny location. Propagated by seed in spring or cuttings in the summer. Can not take pruning. Tree oil has a wide variety of medicinal uses, including improving circulation, treating asthma, and alleviating senile dementia. Seeds are roasted as snack or garnish, or dried for soups, stir frys and stews.

 Ginseng (Panax quinquefolius)
Also known as American ginseng. Native to eastern North America, grows in moist, rich, well drained soil in shade. Short stalked divided leaves are followed by green-white flowers and red berries. Grows between 12 and 15 inches tall. The six or seven year old aromatic branched roots are lifted in autumn and used fresh or dried in extracts, pills and powders. Ginseng is believed to stimulate the nervous system, improve stamina, lower blood sugar and cholesterol levels, and increase resistance to disease. Fresh roots may be added to salads, stuffings or soups. Extracts are often added to food supplements, soft drinks and herbal teas.

 Goldenseal (Hydrastis canadensis)
Also known as yellowroot. A deciduous perennial native to North America with palmate leaves 5-8 inches long. Green-white flowers in spring are followed by red berries in summer. Grows in moist, rich, well drained soil in shade up to 15 inches tall. Five to six year old roots are used to check bleeding, reduce inflammation, improve digestion and to combat bacterial infections. Often found in same areas as ginseng. Hardy zones 4-8.

 Horehound (Marrubium vulgare)
Aromatic, woody perennial with downy grayish leaves and white flowers, Native to North America. Leaves are used in making herbal beer and as treatment for sore throats. Well drained, sunny location.

 Hyssop, Anise (Agastache foeniculum)
Erect aromatic perennial with an anise scent and purple, spiked flowers, native to North America. Well drained sunny site. Flowers are added to salads, leaves are used for tea.

 Hyssop, English (Hyssopus officinallis)
Evergreen shrub with unpleasant skunk-like aroma and blue spiked flowers. Leaves and flowers have a bitter, sage-mint flavor and may be used sparingly in salads. Very drought and heat tolerant, makes a good landscaping shrub. Place in well drained, sunny sites.

 Indigo (Indigo tinctoria)
Also known as true indigo. Warm weather perennial up to 3 feet tall, originally native to India. Red flower blooms in summer. Enjoys rich, well drained sunny site, Zones 8 or 9. Good ground cover, often tilled into soil to improve it. Leaves are macerated for the extraction of a blue pigment.

 Lamb’s Ear (Stachys byzantina)
Clump forming perennial with soft, velvety gray leaves. Fast growing, excellent border plant does well in sunny, dry locations.

 Lavender French (Lavendula dentata)
Also known as fringed lavender. Spreading, bushy shrub with indented gray/green leaves, and light blue flowers native to the western Mediterranean. Up to 5 feet tall, this species cannot survive outside north of Zone 8. Mainly grown as an aromatic ornamental, but flower heads are dried for potpourris. Enjoys sunny, dry areas on a slope.

 Lavender Hidcote Pink (Lavendula augustifolia)
Bushy gray green lavender with pink flowers, up to 28 inches tall. Needs well drained, sunny location; freeze hardy. Flowers may be used fresh or dry for preparing infusions, spirits and tinctures. Also yields an exquisitely scented oil, used in perfumes and aromatherapy.

 Lavender Kew Red (Lavendula stoechas)
A dwarf variety of Spanish sage with magenta flowers. Native to Canary Islands and North Africa. Grows well in sunny, dry locations with acid soil. Hardy zones 8/9. Dried flowers and leaves are used in potpourris and sachets. Reputed to be an excellent insect repellent.

 Lavender Provence (Lavendula x intermedia)
Grown on a large scale for its oil and flowers in Provence, France, this lavender is actually a cross between Lavendula augustifolia (English lavender) and Lavendula latifolia (Spanish lavender). Growing up to 3 feet in height, Provence lavender enjoys a sunny, well drained and protected location, and has gray green leaves and blue flowers. The oil is much used for massage oils and perfumes.

 Lavender, Grosso (lavendula agustafolia)
Small shrub with strong scent, downy, gray leaves and blue, spiked flowers. Should be placed in sunny, well drained locations. Flowers may be used in salads, jams, jellies, ice cream or vinegar. Oil is used in perfume. Up to 3 feet in height.

 Lavender, Hidcote Blue (lavendula agustafolia)
Bushy shrub with dense, gray-green foliage and strongly scented, violet flowers 24-28 inches tall.

 Lavender, Munstead (Lavedolia agustifolia)
Compact, fragrant shrub with dense, gray leaves and blue flowers, up to 18 inches in height. Fast grower.

 Lavender, Spanish (Lavendula stoechas)
Bushy, aromatic perennial shrub with dark purple flowers on dense, short spikes, growing up to 24 inches tall. Prefers sunny, warm, dry area with acid soil. Native to the Mediterranean. Hardy to zone 8. Dried flower spikes and leaves are added to potpourris and linen sachets for their perfume. Also good insect repellent for moths.

 Lemon Balm (Melissa officinalis)
Lemon scented perennial with ovate leaves and pale, yellow flowers. Extremely hardy, does well in both sun and shade, provided sufficient moisture. Leaves provide lemon flavor in salads, soups, vinegars, and fish.

 Lemon Grass (Cymbopogon citratus)
A tropical clump forming perennial with arching, lemon scented, leaves, lemon grass grows up to 3 feet tall. Lemon grass enjoys a damp, warm and sunny location. and if taken inside in the winter, will continue to grow year after year. The leaves are used for cooking fish and chicken, as well as to make a tea.

 Lemon Tree (Citrus limon x Meyerii)
Spiny shrub native to China with light green leaves, fragrant white flowers and yellow, sour fruit. Hardy to 41 degrees Fahrenheit, and grows up to 5 feet tall. Requires well drained, acidic soil in full sun. Fruit is used in soft drinks, lemonade, ice cream, marmalade and as a granish for seafood dishes.

 Licorice (Glycyrrhiza glabra)
Perennial herb with stoleniferous roots, downy stems and pinnate leaves with pale blue flowers. Native to SW Asia, 3-6 feet tall. Hardy zones 7-9. Needs deep, rich, sandy, alkaline soil in sunny location. Roots provide sweet, soothing and moist ingredient used in making licorice candy, tobacco, beer and laxatives

 Lime, Kaffir (Citrus hystrix)
Also known as leech lime or makrut tree. Native to se Asia, kaffir lime trees have dark green leaves, white flowers, and small, dark green fruits with warty skin. Grows up to 10 feet tall and enjoys well drained, light, sunny soil. Hardy to 45 degrees Fahrenheit. Fresh and dried leaves flavor soups, curries and soy sauce in se Asian cooking. The fruit rind is candied or dried to flavor curry pastes.

 Lovage (Levisticum officinale)
Large, celery scented perennial with hollow stems and diamond shaped leaves. Should be grown in deep, rich soil in partial shade. Stalks are eaten as a vegetable, seeds flavor soups and breads, and leaves are added to stews and savory dishes.

 Marjoram, Sweet (Origanum majorana)
Fragrant, with bushy annual downy leaves, gray-green. Does well in sunny, well drained lcations. Leaves are used fresh in Italian cooking, particularly on meat dishes, soups, stuffing, tomato sauces and pasta.

 Marshmallow
Upright perennial with pink flowers, a tap root and round leaves, native to Russia. Grows up to 4 feet tall, Zones 3-9. Likes damp, sunny locations. The root extract is mixed with sugar, gum arabic and egg white to make marshmallow candy. Both the leaves and flowers are edible.

 Mint, Apple (Mentha suavolens)
A vigorous, erect perennial with downy leaves. Prospers in sunny moist locations. Leaves have a fruity, apple aroma and are used for mint sauces and jellies to accompany lamb, as well as in herbal teas and iced drinks.

 Mint, Banana (Mentha arvensis "Banana")
Perennial French mint cultivar with banana scent and pink flowers. Likes a partly sunny, damp spot in Zones 6-9. Fast growing, prostrate habit, bright green leaves. Easily propagated by division.

 Mint, Chocolate (Mentha x piperita citrada "Chocolate")
An upright, dark green and very vigorous spreading mint with chocolate scented leaves. Used in teas, iced drinks and salads.

 Mint, Peppermint (Mentha x piperata)
A vigorous, upright, slow spreading mint with peppermint scented leaves popular in teas, salads and iced drinks. Prospers in a sunny, well watered location.

 Mint, Pineapple (Mentha suavolens v. variegata)
Upright, slow spreading mint with creamy white variegated leaves and sweet, fruity pineapple fragrance. While not as vigorous as our other mints, its' striking appearance makes it one of our garden favorites.

 Mint, Spearmint (Mentha spicata)
An aromatic, bright green mint with white or pink colored flowers. Leaves are widely used for flavoring mint juleps, as well as in salads and garnishes.

 Mustard, Brown (Brassica juncea)
Three foot tall annual with large, gray green leaves, yellow flowers and red seed pods native to Asia. Requires rich, well drained soils in full sun. Freeze hardy. Also known as French mustard, as opposed to the more mild American white mustard. Pods are picked when they begin to change color and are used fresh. The leaves may also be eaten raw or cooked. Adding cold water to the seed increases the pungency of the flavor. Mixing with hot water or vinegar creates a more mild flavor.

 Myrtle (Mrytus communis sp tarentina)
Perennial, erect aromatic shrub with white flowers native to the Mediterranean. Not freeze hardy. Well drained sunny location. Leaves flavor dishes with pork and lamb, and are used to flavor liqueurs such as myrthe.

 Nasturtium, Alaska (Trapaelum majus)
Fast growing annual with variegated leaves and red/orange flowers, native to South America. Plant in well drained, sunny, cool locations. Leaves, flowers and seeds may be eaten in salads, cheese and egg dishes; strong radish-like flavor. Seeds may also be used as substitute for capers.

 Oregano, Cuban (Solenostemon amboinicus)
Fast growing creeping perennial with variegated leaves and pink flowers, not cold hardy. Does best in containers in a sunny, warm spot with good air circulation. Used in S. American dishes in conjunction with hot chili peppers, tomatoes and onions.

 Oregano, Greek (Oreganum hirtum)
Bright green leaves and white flowers. Has a sharper taste than the Italian oregano, spreads slower, and has similar culinary uses.

 Oregano, Italian (Oreganum vulgare)
Bushy, dark green, upright and spreading perennial with aromatic leaves and sharp flavor. Prospers in sunny and well drained locations. An important herb in Italian cooking, used in strongly flavored dishes in conjunction with chili, garlic and onions.

 Paprika (Capsicum annuum)
Native to tropical America, these annual plants can grow up to 3 feet tall and enjoy a sunny, warm and dry location. The 6 to 8 inch long, red peppers have a mild, sweet taste, with some hotness at the tips. May be used fresh, or dryed and ground to produce red paprika powder for seasoning.

 Parsley, Curled Dwarf (Petroselinum crispum v Clive)
Tightly curled stems, ideal for containers. Leaves are used to flavor sauces, butter, dressings, stuffings and savory dishes.

 Parsley, Forest Green (Petroselinum crispum)
Giant curled parsley up to 18 inches tall. Long, stiff stalks allow for easy bunching. Biennial which prefers a cool, damp and partly shady location.

 Parsley, French (Petroselinum crispum v Favorit)
Dark green, curled leaves with strong stems. Ideal container plant. Winter hardy biennial with excellent flavor. Thrives in sunny, cool, well watered locations.

 Parsley, Giant of Italy (Petroselinum crispum)
A large flat leaf variety up to 20 inches tall with huge dark green leaves with great flavor. Cool weather biennial which prefers a partly shaded, damp and cool location.

 Parsley, Italian (Petroselinum crispum v Neopolitanum)
Large, dark green flat leaves with strong flavor. Hardy and winter resistant bienniel. Thrives in sunny, cool, well watered locations.

 Pennyroyal, Creeping (Mentha pulegium)
Pungent, creeping perennial mint with bright green leaves and pink flowers. Widely adaptable, but does best in sunny, damp, cool locations. Insect and mouse repellent; excellent fragrant groundcover for covering ground between flagstones.

 Pyrethrum (Tanacetum cinerariifolium)
Perennial gray green shrub up to 30 inches tall with white and yellow flowers native to the Balkans. Enjoys well drained, sunny locations, hardy zones 4-9. The pyrethrins in the dried leaves have been found to be a highly effective organic insecticide which is harmless to mammals.

 Rosemary "Barbeque" (Rosmarinus officinalis)
Rosemary "Barbeque" is a large variety growing up to 5 feet tall, with strong branches which can serve as skewers during cookouts. Pale blue flowers, outstanding flavor and fast growth make this one of our favorite rosemarys. Hardy to zone 7, "Barbeque", like most rosemarys, enjoys a sunny and well drained location.

 Rosemary "Blue Boy" (Rosemarinus officinalis)
Aromatic perennial with excellent flavor. Diminutive, compact size and free flowering habit makes it an ideal pot plant. Prefers sunny, dry location, grows up to 24 inches tall. Zones 8-10.

 Rosemary "Rex" (Rosmarinus officinalis)
A large, stately variety dark green leaves and dark blue flowers, up to four feet tall. Aromatic perennial in zones 8-10, prefers sunny, warm and dry location.

 Rosemary Gorizia (Rosmarinus officinalis)
A sturdy, upright shrub with stout stems, large leaves and medium blue flowers native to Slovenia, up to 30 inches tall. Does well in sunny, well drained locations. Hardy to zone 7. Good flavor for cooking.

 Rosemary Hill Hardy (Rosmarinus officinalis)
A sturdy, upright form, reputedly even hardier than Arp.

 Rosemary, Arp (Rosimarinus officianallis v. Arp)
Exceptionally cold hardy, upright dark green variety with aromatic leaves and pale blue flowers. Fresh leaves from tips are finely chopped and used to flavor poultry, beef, pork, and lamb. Thrives in sunny, dry locations.

 Rosemary, Creeping (Rosimarinus prostratus)
Sprawling, creeping habit is good for hanging baskets, embankments and sunny hillsides. Faster growing than Arp, with similar flavor.

 Rosemary, Irene (Rosmarinus prostratus)
A vigorous prostrate rosemary with neat, attractive habit. Deeper blue flowers, and more of them, than other creeping varieties. Sunny dry location. Excellent ground cover for dry, sunny hillsides. Good container plant, also excellent culinary variety.

 Rosemary, Majorca Pink(Rosmarinus officinalis)
Enjoys well drained soil in a sunny location. Majorca Pink has an arching habit with pink, rather than blue flowers and grows up to four feet tall. Fresh leaves may be used to flavor beef, pork or chicken. Sprigs steeped in vinegar provide a very spicy flavor!

 Rosemary, Tuscan Blue (Rosmarinus officinalis)
Rosemary Tuscan Blue is a fast growing, upright variety of rosemary with glossy dark green leaves and dark blue flowers. It does well in sunny, warm and dry locations with good air circulation and is a fast grower, often attaining 4 to 5 feet in size. Like most rosemaries, Tuscan Blue leaves add a special zest to chicken, pork and beef dishes .

 Rue (Ruta gravolens)
Small perennial shrub with gray leaves and yellow flowers, native to the Mediterranean. Does best in sunny, dry areas. Excellent insect repellent and co-planting herb. Caution: wear gloves when handling this shrub, the leaves may cause skin irritation. Leaves are also used to flavor Italian grappa liqueur.

 Sage Tricolor (Salvia officinalis v. Tricolor)
Irregular pink and ivory variegated leaves. Sunny dry spot, up to 2 feet tall. Freeze hardy, compact habit. Leaves are used to flavor pork, liver, goose, stews, sausages, eels and poultry. Also an incredient in English Derby cheese. Leaves may also be made into tea.

 Sage, Berggarten (Salvia offinallis)
Fragrant, compact gray shrub with large, broad leaves and blue flowers. Extremely large and rounded leaves Are used to flavor pork, liver, goose and sausage pates. Does best in sunny, dry locations.

 Sage, English (Salvia officialnallis)
Shrubby, fragrant gray/green perennial with blue flowers. Drought tolerant, thrives in sunny locations. Fresh leaves flavor pork and poultry, as well as cheeses and teas.

 Sage, Golden (Salvia officinalis)
Golden Sage is a shrubby, evergreen perennial with yellow variegated leaves. Growing up to 3 feet tall, it enjoys dry, sunny locations and is especially good with pork, liver, goose or sausage. An Arab proverb which asks "How can a man die, who has sage in his garden?" refers to the reputed ability of sage to add longevity to the lives of regular users.

 Sage, Pineapple (Salvia elegans)
evergreen shrub with bright, green, long pointed leaves and spiked, red flowers with pineapple scent, native to Mexico. Grows up to 4 feet tall. Enjoys a sunny, dry location. Leaves are added to salads, teas, cold drinks and pork.

 Sage, Purple (Salvia officinalis)
A variety of garden sage with purple leaves and pink flowers. Enjoys a sunny dry location zones 5-8. Attractive purple leaves make a stunning color contrast in the garden. Leaves are used in soups, pork, liver and goose dishes, as well as for Derby cheese. Cut flowers are attractive on the table as well. Grows 12-15 inches tall.

 Sage, White ( Salvia apiana)
A pungently aromatic perennial species native to California. Grows 2-5 feet. White summer flowers, and gray leaves which turn white. Prefers sunny, dry location. Formerly used in smudging ceremonies by native American tribes, now in demand as scent fragrance. White, felt like foliage. The seeds may also be toasted and ground for cereal.

 Santolina (Santolina chamaecyparissus)
Also known as lavender cotton, this small, aromatic evergreen shrub is native to the Mediterranian. Santolina was popular for knot garden hedges in the Middle Ages, since its silver gray foliage provided a marked congtrast with other dark green plants. Dry soil in the sun, Zones 6-8. Bright yellow flowers, grows up to 10 inches tall.

 Savory, Summer (Satureja hortensis)
Fast growing, compact, bushy annual with white flowers and peppery flavor, native to Germany. Dry, sunny location. Leaves flavor bean, sausage and meat dishes. Up to 12 inches in height. Reputed aphrodisiac.

 Savory, Winter (Satureja montana)
Small, dark-green shrub with pointed leaves and purple flowers, native to S. Europe. Similar uses to summer savory, but more pungent and slower growing. Sunny, dry locations.

 Sesame (Sesamum indicum)
Strong smelling annual herb with white flowers and yellow seed capsules. Native to south Africa, up to 6 feet tall; zone 8. Enjoys a well drained, sunny location. Golden yellow seeds are dried, roasted or toasted for cakes, cookies, bread and pastries, as well as for paste (tahini), hummus, and halva (mixed with honey). Oil is used for salad dressings and margarine.

 Sorrel, Blood Veined (Rumes sanguineus)
Striking culinary variety with leaves brightly veined in dark red. Perennial, grows up to 12 inches tall. Prefers sunny, damp and cool location. Tastes like lemon flavored lettuce. Zones 7-9.

 Sorrel, French (Rumex acetosa)
Clump forming perennial with large, lemon/lettuce flavored pale green leaves. Enjoys moist soil in sun or shade. Leaves are added to salads, soup, cheese and egg dishes. Extremely hardy once established; the proverbial “perennial lettuce”.

 St. John’s Wort (Hypercium perforatum)
Often described as nature’s Prozac, this clump forming perennial has small, dark green leaves and yellow flowers in summer. Native to W. Asia, this herb can grow up to 2 feet tall. Prefers well drained, partly shaded locations. No culinary uses.

 Stevia (Stevia rebaudiana)
Also known as sweet herb, this tropical evergreen perennial has sweet tasting leaves which are used as a sugar substitute. Native to the jungles of South America, this herb requires warm, sunny and damp locations to prosper and cannot tolerate cold. Best grown as a container plant year round. Up to 2 feet in size.

 Sweet Annie (Artemesia annua)
Fast growing, upright annual with divided leaves, yellow flowers, native to SE Europe. Very fragrant, excellent for cut flower bouquets. Sunny, well drained locations. Up to 4 feet tall. No culinary uses.

 Sweet Cicely (Myrrhis odorata)
Aromatic perennial native to European woodlands with soft, anise scented fern like leaves, white flowers and black seeds. Prefers cool locations with rich, moist soil in part shade. Grows up to six feet tall, zones 3-7. Leaves are added to salads, soups, stews and wine cups, and are used as a low calorie sweetener and flavoring. The roots can be cooked and eaten as a vegetable.

 Sweet Woodruff (Galium odoratum)
Rhizomatous perennial with square stems and white flowers, native to Russia. Prefers damp, shady locations. Sprigs are soaked in white wine to make Maitrank (Alsace); also good woodland groundcover. Grows up to 18 inches tall.

 Tansy (Tanacetum vulgare)
Aromatic, erect perennial herb with pinnately divided leaves and yellow summer flowers. Does well in dry, sunny locations. Leaves are used with discretion for flavoring cakes and puddings. Also co-planting herb to repel ants. Up to 3 feet tall.

 Tarragon, French (Artemisia dracunculas)
An aromatic, tender perennial herb with bushy habit and dark green leaves. Not winter hardy north of zone 7. Enjoys sunny, well drained locations. Leaves flavor chicken and egg dishes, salad dressings, vinegar and béarnaise sauce.

 Tea Plant (Camellia sinensis)
Small evergreen shrub with long, pointed leaves and white flowers, up to 6 feet tall, zone 7. Rich, moist soil in partial shade. Leaves are steamed and dried for green tea, or fermented and dried for black tea.

 Thyme, Creeping (Thymus serpyllum)
Perennial creeping herb with pink summer flowers, native to N. Europe. Only reaches a maximum of 3 inches in height. Should be planted in sunny, dry or well drained locations. Spreads rapidly, an excellent ground cover around flag stone walkways.

 Thyme, English (Thymus vulgaris)
Small, rounded, dark green shrub which thrives in sunny dry areas. Fresh leaves flavor soups, fish, pork and sausages. Thyme is an essential ingredient in many classic French dishes.

 Thyme, Golden Lemon (Thymus citriodorus)
Golden lemon thyme has lemon scented, golden leaves and pale lilac colored flowers. Like most thymes, it does well in sunny dry areas and grows up to 12 inches tall. The leaves may be used to flavor fish, poultry and vegetable dishes.

 Thyme, Lemon (Thymus x citriodora)
Dark green perennial with lemon scented leaves and lilac colored flowers. Grows up to 12 inches tall. Does well in a sunny, dry location, Zones 5-9. The leaves may be used with fish, poultry and vegetables, as well as made into a tea.

 Thyme, Orange (Thymus fragrantissimus)
Fragrant orange scent is sweeter than standard thyme. Prefers sunny dry location, hardy in zones 6-8. Up to 8 inches tall.

 Toothache Plant (Spilanthes acmella)
Sprawling tropical annual with bronze green foliage and burgundy colored flowers. Native to South America. Grows up to 16 inches in height, and does well in a sunny dry location. Aromatic herb whose leaves are used as a local anesthetic for toothache in India, Sri Lanka, and Indochina. The leaves are also used in Amazonian soups and are part of Malaysian cuisine as well.

 Valerian (Valeriana officinalis)
Valerian is a variable, clump forming perennial with aromatic leaves and pink flowers. It prefers damp soil in partial shade and grows up to four feet in height. The roots may be lifted in the second year after the leaves have died off, and may be used to prepare a safe and effective tea sedative.

 Vanilla Grass (Anthoxanthum odoratum)
Sweet scented perennial grass with blue flowers and a vanilla aroma. Hardy zones 3-10, prefers well drained, sunny site, grows up to 20 inches tall. Dried leaves can be used to make tea. Medicinally, the leaves may be applied externally for painful joints or taken internally for hay fever.

 Verbena, Lemon (Aloysia triphylla)
Deciduous shrub with lemon scented leaves and white flowers, native to Chile. Light, well drained, sunny locations. Fresh leaves are used in herbal teas, jellies, poultry and salad.

 Woad (Isatis tinctoria)
Known as the dye plant, the yellow flowers of woad contain a blue pigment similar to the less hardy indigo plant. Biennial native to northern Europe. Grows up to 4 feet tall, with yellow flowers, gray/green leaves and a stout taproot. Fermenting the leaves produces the blue dye described by Caesar painted on the ancient Britons. Readily self sows. Hardy Zones 3-8.

 Wormwood (Artemisia absinthium)
Small shrub with deeply divided silver-gray leaves, native to Europe. Does well in sunny, well drained locations. Grows up to 3 feet tall. Excellent border plant and insect repellent.

 Yarrow, Cerise Queen) (Achillia millefolium)
Also known as red yarrow. Hardy perennial up to 3 feet tall which grows in dry soil in full sun. Cerise Queen has magenta/pink flowers, which attract beneficial insects and make long lasting bouquets. Yarrow also has a wide vareity of medicinal uses, which include lowering blood pressure and treating colds and digestive upsets. Hardy zones 3-9.

 Yarrow, Golden (Achillea millifolium)
Erect, dark-green perennial with flat yellow flowers in summertime. Sunny, well drained locations. Excellent cut flowers and co-planting herb; attracts beneficial insects. Grows to 3 feet in height.