Perennial Herb Seeds & Plants

Fragrant leaves flavor meats, poultry and potatoes.

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

Cut leaves for salads, potatoes, soups.

Widely used in Italian dishes.

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

Fragrant flowers, aromatic leaves.

Classic Fragrance.

Flavor is midway between garlic and onion.

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

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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.

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Great for drying and cooking

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

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Use lemon scented leaves in teas, potpourris.

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Italian seasoning favorite.

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

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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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Favorite of cats. Green leaves are good for tea.

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

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Purple Sage is the most effective medicinal variety.

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