Essential Oil Herbs

Aromatic leaves season meats, poultry, stews, sauces, soups and dressings.

Sold out

Use small white daisies in potpourris, tea and hair rinses.

A key ingredient in Asian cuisine.

Sold out

Leaves impart flavor to iced drinks, sauces, vegetables and lamb.

Sold out

One of the most fragrant of all. Very easy to grow.

Used in sausages, poultry, meat, bread, dressings, vegetables, omelets and stuffing.

Fragrant flowers, aromatic leaves.

Sold out

Glossy green leaves, bright blue flower, and a strong upright habit.

Use fresh or dried leaves in salads, dressings, meat, sausage, lamb dishes, beans and soups.

Sold out

Use lemon scented leaves in teas, potpourris.

Sold out

Young leaves for salads and lemonade.

Sold out

Delightfully scented plant can be harvested whole or one branch at a time.

Sold out

Purple-tinged leaves are used in teas and iced drinks.

Sold out

Purple Sage is the most effective medicinal variety.

Sold out

Traditional gentle, earthy tones of thyme with zinging notes of orange.

Extra hardy rich blue lavender. Tolerates heat and humidity.

Sold out

An evergreen perennial with unique, pungent flavor and aroma.

The lavender of choice for potpourri and sachets