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.

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

Widely used in Italian dishes.

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

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Great for drying and cooking

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

Fragrant flowers, aromatic leaves.

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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.

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.

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.

Flavor is midway between garlic and onion.

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

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