Herb Plants

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Use lemon scented leaves in teas, potpourris.

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Pineapple-scented leaves to infuse cold drinks, fruit salads and more

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Tight mounds of small basil leaves that resemble boxwood plants.

Compact plants with classic fennel taste.

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

Highly-aromatic new parsley, with elegant feathery leaves and tender very-edible stems.

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Breakthrough French basil is tasty, prolific and unstoppable, producing all summer long.

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

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Flavor fish, poultry, salads, and salad dressings.

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This variety was discovered in Cuba.

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Bay leaves add earthy flavor to stews, soups and sauces. Dry leaves for fragrant wreathes and garlands.

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Fruity fragrance for use in mint sauces, teas, salads, and iced drinks.

Fragrant Thai basil with stunning burgundy flower spikes.

Mexican tarragon stands up to the heat of summer.

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Leaves add peppermint-patty flavor to teas, ice cream, and iced drinks

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Large fragrant leaves are used in potpourri, oils, and incense.

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Purple Sage is the most effective medicinal variety.

‘Mandarina’ has a modern twist: its tang is more orangey than lemon.

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Green leaves tinged with red are used in teas, salads and iced drinks.

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A masterpiece of flavor and form!

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Green foliage is spicier than Italian Oregano. Used in salsa and chili dishes.

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Lemony aroma and flavor.

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An evergreen perennial with unique, pungent flavor and aroma.

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For gardeners who like to cook out.