Cut leaves for salads, potatoes, soups.

Flavor is midway between garlic and onion.

Bring history to life in this 250th year by planting your own Colonial Dooryard Herb Garden.

Savor and enjoy the benefits our best herbs.

HEIRLOOM. Meaty fruits with small crookneck have bright yellow, bumpy skin.

HEIRLOOM. Extra-early, retains fine eating quality all season.

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

Prolific bloomer from June to August.

HEIRLOOM. Slim, cylindrical, orange roots.

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

Early robust yields, easy to prepare, and delicious flavor.

Widely used in Italian dishes.

Plain, flat, deeply cut dark green leaves with pronounced flavor.

Fragrant leaves flavor meats, poultry and potatoes.

Packed with 45 different flavonoids, kale is just about the most nutritious thing you can eat.

HEIRLOOM. Perfect for paste, slicing or sauces!

The main ingredient of pesto—aromatic and flavorful. Certified Organic.

Sweet-scented blooms perfect for calming herbal teas.

Stays crisp longer than any cucumber we've tried.

Harvest in only 47 days.

Fuchsia, white and lemon snapdragon, no staking needed.

Plant a taste of history with heritage vegetables known to have grown at Mount Vernon.