No garden is complete without a few plants of basil! Use in salad dressing, tomato dishes, or with chicken and fish. Process leaves then add pinion nuts, parmesan cheese, fresh garlic and olive oil to create pesto for pasta dishes.
This cultivar grows 18 to 30 inches high and 12 to 18 inches wide. The sturdy stems are dark purple red, with dark green , cinnamon scented leaves growing up to 2 inches long. Small terminal racemes of pink flowers are borne in summer.
Coriander is the seed from which cilantro stems and like the leaves of the plant are used in Mexican, Indian, Thai and Chinese foods. Seeds can be gently crushed to break the outer husk and soaked 24 hours in advance to increase germination.
Corn salad, also known as mâche or lamb's lettuce, grows in a low rosette with spatulate leaves up to 15.2 cm long. It is a hardy plant that grows to zone 5, and in mild climates it is grown as a winter green.
A distinctive garnish with a tempting garlic-chive flavor. An easy-to-grow hardy perennial that grows in clumps like regular chives about 12” high. Try them chopped in omelets, tomato dishes, salads and Asian dishes.
The old-time scent of lavender is popular in potpourri, soaps, water, and herbal sachets. Makes a nice hedge or border plant. Aroma therapists claim that lavender helps relieve headaches, insomnia, tension and stress.
Delightful feathery leaves are topped with large see heads. This is the best variety for fragrant seed heads used in pickling. Leaves are also used with eggs, fish and salads. An old time favorite, Long Island is a vigorous plant that matures quickly.
Marjoram is an attractive and easy to grow herb. Tiny grey-green leaves and pale green flowers make an attractive addition to an herbal border or patio pot. Its distinctively flavored leaves are used to season fish, meats, soups, vinegars, and jelly.