Homesteading Essentials

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

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

A key ingredient in Asian cuisine.

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

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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.

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A scrumptiously sweet and juicy farm-stand darling!

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Thornless plants produce extremely heavy yields.

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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.

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Use lemon scented leaves in teas, potpourris.

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Young leaves for salads and lemonade.

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

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

The cold-hardiest fig available.

Early-season harvest of large, aromatic, tasty fruit.

Ever-bearing crops of delicious berries.

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Purple Sage is the most effective medicinal variety.

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

Garden variety standard with late season harvest.

Everbearing raspberry for fall bearing with great color, flavor, firmness and freezing quality.

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Thornless plants produce sweet blackberries over 5 weeks.

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