Basil Annual
Basil is an exquisite culinary herb that also makes
an attractive additiion to the garden. Makes a great
seasoning for pastas, pizzas and sauces. May be
eaten raw with olive oil, mozzarella cheese and
tomatoes.
Works well with: Garlic, Marjoram, Oregano, Parsley, Rosemary, Sage
African Blue- Tasty, for salads, drinks or garnishes. Uses: Sour Cream for Baked Potatoes, Pasta
Dishes, Ginger Ale, Champagne, White Wine
Spritzers
Aroma- Improved Genovese variety with the same
fragrance and flavor. Glossy dark green 3 “ leaves ,
grows 20-24” Uses: Tomato Dishes, Pasta Sauces,
Salads, Poultry, Herb Vinegars
Dolce Fresca- Produces sweet tender leaves on
a compact plant. This basil is quick to recover
after harvesting. Uses: Makes great pesto.
Tomato Dishes, Pasta Sauces, Salads, Poultry, Herb
Vinegars
Genovese- It is an Italian sweet basil and has
extremely tender, fragrant, extra-large, dark green
leaves. It is perfect for pesto. Uses: Pesto, Caprese
Salad, Italian Sauces, Pasta and more
Genovese Red Freddy- This classic, authentic,
Italian sweet basil has large dark red leaves that
lend excellent flavor to a wide range of dishes
Uses: Pesto, Caprese Salad, Italian Sauces, Pasta
and more
Green Bouquet-Green Bouquet basil is a small
plant that makes a lovely garden border. Its small
leaves are sweet and less clove-like than other basil
varieties. Uses: Salads,Meat, Fish, Sauces, Sweet
Pasta Dishes
Italian Large Leaf-Produces large, tender, dark
green leaves, full of flavor and sweeter than most
basil. Good fragrance. Uses: Pasta Sauce, any Italian Dish
Mrs. Burns Lemon-Has a very lemony scent and
strong flavor with pretty pink flowers and was
discoverd in New Mexico. Uses: Vinegars, Salad
Dressings, Fish, Teas, Fruit
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Poppy Joe’s-Genovese Basil strain bears highly
perfumed, bright green leaves that make exquisite
pesto. Uses: Tomatoes, Salads, Herb Vinegars, Zucchini
Sweet-Perfect for pesto or chopped fresh and
sprinkled on garden-grown tomatoes with olive
oil. Rather than being sweet this herb is spicy. The
flowers are edible. Uses: Tomatoes, Onions, Peppers, Potatoes, Fish, Fowl
Thai Magic-Also known as ”Sweet Thai basil and
Oriental basil”. It has mild, sweet, anise-flavored
leaves. Uses: Thai Dishes, Any Dish that requires a
sweet taste
Valentino-Wonderful aroma, beautiful foliage and
uniform habit make this a much sought-after variety. Uses: Eggplant, peppers, soups, salads, beans
BergamotPerennialA US Native used historically
in tea and for medicinal purposes
Bay Tree
The dark green leaves are very fragrant, especially
when dried. Uses: As a seasoning, dried leaves
are broken or crumbled into cooking foods and
allowed to permeate the dish. Also, used as ornamental element to the garden
Bergamont Perennial
Pale lavender flowers bloom atop aromatic green
foliage in mid to late summer. Wonderful for attracting birds and butterflies.
Uses: Teas, Oils and Medicinal Purposes
Borage Annual
Uses: Punch Beverages, Cottage Cheese, Salads,
Herb Sandwiches, Works well with: Basil, Chives, Parsley, Cress,
Lovage
Bunching Onion
Perennial
Uses: Salads, Soups, Stir-fries, Rice, Noodle
Dishes
Works well with: Fennel, Garlic, Oregano, Sage,
Thyme
Calendula
Annual
Uses: Teas, Egg Dishes, Vinegars, Soups, Salads,
Rice
Works Well with: Lemon Verbena, Lavender,
Marjoram, Nutmeg
Caraway
Annual
Uses: Cheeses, Breads, Pork Dishes, Cabbage,
Potatoes Works well with: Fennel, Allspice, Cumin, Ginger,
Paprika
Cilantro, Santo
Annual
Cilantro, also known as Chinese Parsley, is the leaf
of the coriander plant. The spice Coriander is the
seed. Cilantro resembles flat-leafed parsley and is
a member of the carrot family.
Uses: Hot & Spicy Cooking, Corn, Mexican &
South American Dishes, Salads, Chicken, Soups
Works well with: Basil, Dill, Garlic, Lemongrass,
Parsley
Santo- Grown more for its large leaves rather than
its seeds.
Slow Bolting- A slow bolting strain prized for a
longer harvest of the fresh, flavorful, green leaves.
Catnip
Perennial
Uses: Teas, Sauces, Soups, Stews
Combine With: Yarrow, Honey, Lemon
Corriander,Vietnamese Perennial
Perennial
Cat Grass, Variegated
Perennial
Bright white and green foliage forms an ornamental accent plant for indoor and outdoor containers.
Uses: Like wheatgrass, it can be juiced or dried
into powder. Can stop cats from eating indoor
plants
Chamomile Perennial
The white/yellow flowers are a staple ingredient
in herbal tea, they have a soothing, calming effect.
Works well with: Lemonade, Cranberry Juice,
Ginger.
German-An annual herb, is considered more potent and medically superior to Roman chamomile.
Roman- A perennial, has gentler anti-inflammatory properties that has a higher alcohol content
than its German counterpart and is the better
choice for skin conditions and other topical applications.
Chervil, Curled ‘Crispum’
Annual
Uses: Salads, Soups, Butter, Stuffings, Egg Dishes,
Vegetables
Works well with: Parsley, Chives, Tarragon
Chives Perennial
Chives, with a mild onion flavor, are happily
consumed by those who do not care for the strong
taste of fresh onions or scallions. The Lavender
flowers are edible.
Uses: Butters, Cheeses, Eggs, Potatoes, Salads,
Sour Cream
Works well with: Marjoram, Tarragon, Parsley,
Garlic, Cress
Allium- Mild Onion Flavor.
Garlic- The flat, tender leaves have a flavor midway between garlic and onion. The white flowers
are edible.
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It is a herb whose leaves are used in Southeast Asian
cooking. Red stems contrast with spotted green
foliage
Uses: Soups, eggs, poultry, fish and many other
dishes.
Curry Perennial
Grows 18 inches high with thin, velvet leaves that
have a gray-green color. The curry plant smells like
the curry spice but has a flavor all its own.
Use sparingly , strong flavor. Savory spice for
meats.
Cutting Celery
Annual
Uses: Salads, Seasonings, Soups, Stews, Risottos
Works well with: Basil, Garlic, Ginger, Mint, Parsley
Dill Annual
Dill has a mild anise flavor that wakes up any dish.
It’s long and wispy without well-defined leaves.
Uses: Chicken, Eggs, Fish, Pickles,Salads, Seafood,
Vegetables
Works well with: Basil, Cilantro, Cress, Garlic,
Parsley
Super Dakat-A straight growing plant with flower
heads at uniform height. The leaves have an excellent dill flavor for seasonings.
Epazote
Annual
Uses: Mexican casseroles and Bean Dishes, Tortillas
Works well with: Cumin, Oregano, Paprica, Pepper
Eucalyptus
Annual
Uses: Tea
Works well with: Sage, Peppermint, Rosemary,
Thyme, Wintergreern
Fennel, Bronze
Annual
Wonderfully decorative form with lacy, bronze-red
foliage. Uses: Seafood, Egg Dishes, Vegetables, Salads, Sauces Works well with: Curry, Cajun Spices,
Garlic, Thyme, Parsley
Fennel, Sweet Annual
Anise-like flavor with lacy, green foliageUses: Fish,
Vegetables, Sauces, Soups, Salads
Works well with: Garlic, Basil, Tarragon, Thyme,
Parsley
Garlic
Hysop
Perennnial
Fragrant purple-blue flowers bloom atop dark
green, lance-shaped foliage. Plants are semievergreen.
Uses: The leaves and flowers can be used for cooking or dried and used in potpourri
Lavender
Perennial
It’s easy to fall in love with lavender with its attractive foliage, beautiful flowers and great scent.
Uses: Landscape Borders, Potpourri and sachets.Ice
Cream, Shortbread, Cakes and Icings, Sweet Dishes
Works well with: Celery Seeds, Marjoram, Parsley,
Tarragon, Thyme
Blueberry Ruffles- Lavender is a particularly attractive aromatic plant that is found in most herb
gardens, althought it is grown more for its fragrance
and beauty than its culinary attributes
Annual
Raw garlic has a sharp, acidic taste and gives the
sensation of heat to the palate. Cooked garlic has
a different, sweeter flavor. Uses: Practically every
savory dish. Works well with: Chives, Fennel,
Oregano, Rosemary, Thyme
Works well with: Fennel, Garlic, Oregano, Sage,
Goodwin Creek-Compact silver-grey toothed foliage backs spikes of dark lavender flower
Geranium
Munstead- A highly aromatic and ornamental variety of English lavender.
Annual
Plants are often used in patio planters or along pathways where the scent can be enjoyed. Uses: Potpourri, Jellies, Salads, Baked Goods, Tea.
Works well with: Chives, Cinnamon, Parsley,
Attar of Rose- Very fragrant little pink flowers in
late summer and are great candidates for candying.
Uses:Potpourri, Jellies, Salads, Baked Goods, Tea and
as confetti in sorbets and jellies.
Citriodorum-Often used in patio planters or along
pathways where the scent can be enjoyed. Rose-pink
flowers bloom in summer. Old Fashion Rose-An old standard, the deeply cut
leaves have a fine rose fragrance. If youre going to
cook with any geranium, this is the one with which
to start. Good for use in Potpourri. It has edible
purple veined orchid pink flowers.
Robers Lemon Rose- The scalloped leaves of this
variety resemble tomato leaves but their scent is
sweet lemon-rose. Ideal for potpourri and fragrance
or garden use.
Snowflake-A beautiful scented geranium with its
bright green aromatic leaves that are marbled with
white. The fragrance is rose with lavender blooms in
the summer.
Sweet Mimosa- Large soft pink blooms with a fruity
scent. Uses: Potpourri, Jellies, Salads, Baked Goods,
Tea and as confetti in sorbets and jellies.
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Hidcote-Traditional lavender with dark purple
blooms.
Lady-Fragrant purple flowers that continually bloom
on attractive, low growing plants.
Provence-It has lighter lavender flowers held high
above the gray foilage. Sometimes used in perfumes.
Leeks
Annual
Uses: Fish, Meats, Potatoes, Soups, Salads,
Works well with: Basil, Dill, Garlic, Parsley
Lemon Balm
Perennial
Uses: Fish, Salads, Eggs, Chicken, Tea, Vegetables,
Lamb
Works well with: Borage, Chives, Cilantro, Dill,
Parsley
Lemon Grass Annual
Uses: Soups, Fish, Marinades, Stir-fries Cilantro,
Works well with: Cloves, Fennel, Ginger, Turmeric
Lemon Verbena
Annual
Uses: Fruit Salads, Poultry, Soups, Sweets,
Drinks
Works well with: Cardamom, Cinnamon, Ginger,
Mint
Lovage
Perennial
Uses: Salads, Egg Dishes, Potatoes, White Sauces,
Soups
Works well with: Arugula, Chervil, Dill, Garlic,
Parsley
Marigold, Lemon Gem
Annual
Uses: Salads, Tea, Sauces, Edible Decorations
Works well with: Lemon Balm, Rosemary, Anise
Basil, Fennel
Mint
Continued
Lime- Lovely lime scent and flavor.
Mojito- A real mojito can only be made with the true mojito mint.
Orange- A very citrus-orange scent and flavor.
Marjoram, Sweet
Annual
Uses: Fish, Vegetables, Egg Dishes, Salads, Stuffings
Works well with: Basil, Thyme, Oregano, Rosemary, Sage
textured flavorful foliage. Uses: Chicken, Eggs,
Marjoram, Zaatar Annual
Widely used in the Middle East to flavor meats
and breads, it is a wonderfully heady, richly
scented and ‘spicy’ seasoning that combines the
flavors of Marjoram, Oregano, and Thyme.
Uses: Breads, Meats, Vegetables, Salads, Stuffings
Mint
Perennial
Undemanding and easy to grow, mint boasts a
hearty constitution, often growing where other
plants fail.
Uses: Teas, Desserts, Sorbets, Refreshing Drinks
Works well with: Parsley, Rosemary, Marjoram,
Thyme, Savory
Pennyroyal-A pleasant, aromatic creeper. It is reputed as a flea
repllant.
Pineapple- Beautiful, creamy-white and green pineapple scented
leaves.
R Mitchum- The hardy perennial is a robust grower that makes a
refreshing tea.
Spearmint-The perfect spearmint for Mint Juleps
Spearmint, Kentucky Colonel- Spearmint Mint is the perfect spearmint for Mint Juleps and Mojitos
Strawberry-Small, mid-green leaves on a 16”-20” compact plant
with a robust, fruity strawberry fragrance. Apple-Soft, fuzzy leaves have an apple scent. It
makes a great culinary companion. Banana- Has chartreuse leaves that have an banana scent and flavor.
Berries and Cream-
A unique variety
with dark green leaves and a fruity-mint flavor and
scent. Produces spikes of light purple flowers in
summer.
Corsican-Excellent in miniature gardens or areas
that receive some foot traffic as the foliage releases
a nice scent when brushed or walked up
Candy-A variation of peppermint with a sweeter
flavor and scent.
Chocolate- The flavor of this mint has a subtle
chocolate overtone.
Curly- Round, crinkled leaves with a spearmint
flavor.
Ginger- A strong spearmint scent.
Nasturtium
Annual
Nasturtiums are great because of their ease,
versatility and flavor, and of course their beauty.
These little wonders require very little attention
to thrive in your garden.
Uses: Desserts, Salads, Breads, Vinegars
Alaska Gold- Green splashed white saucers of
leaves make great foliage contrast even before
they flower - golden yellow.
Alaska Mix- A lovely gold, orange, salmon and
mahogany flowers. Attracts butterflies
Empress of India- Stunning scarlet flowers. Attracts butterflies
Whirlybird Mix-Compact growing plant with
colorful 3” bloom
Oregano
Perennial
Savor true Italian flavor with garden-fresh oregano. This sprawling herb pumps up the taste in
tomato sauces, pizza, and Mediterranean cuisine.
An easy-growing perennial, thrives in planting
beds or containers
Uses: Pizza, Italian Dishes, Beef, Pork, Soups
Works well with: Basil, Garlic, Marjoram, Rosemary, Thyme
Grapefruit- A spearmint flavor with a strong
grapefruit overtone.
Greek- Dark green leaves with white flowers.
Wonderful for Italian cooking and hardier than
the Italian variety.
Hillary’s Sweet Lemon-Dark green, heart shaped
leaves have the full strength flavor and aroma of
spearmint with a hint of lemon.
Hot and Spicy- Looks similar to Italian oregano
but has a fuller, more spicy flavor.
Italian- Across between oregano and marjoram it
is an excellent strong, spicy all-purpose oregano.
Lemon- A very distinctive lemon scent when
rubbed or crushed.
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Oregano
Sage
Continued
Thumbles Variety-Gold foilage on bushy upright
plants that are good for massing. White flowers in
September.
Turkestan- Dark leaves have a pungent oregano flavor
Variegated- Lovely green foilage with creamy variegation on the edges. Perennial
Sage is a hardy erect perennial with leaves that are
gray-green, rough yet downy and pebbly-textured
on top. As the leaves mature they turn to a soft
silvery gray. The aroma is fresh, head-clearing
and balsamic. The flavor is herbaceous, savoury
with hints of peppermint.
Uses: Bread Stuffings, Soups, Casseroles, Roast
Meats, Stews
Works well with: Basil, Chives, Garlic, Marjoram,
Oregano, Parsley, Thyme
Autumn Cherry Chief- A mintily aromatic
foliage. Has bright red flowers Jul-Sept. Attracts
butterflies and birds
Parsley
Annual
Perk up your garden and your mealtimes by adding
parsley to your growing roster.
Berggarten- More compact than other varieties
and has large rounded leaves. It is used in cooking and for decorative effects in the garden.
Uses: Egg Dishes, Potatoes, Soups, Pasta Dishes, Sauces.
Works well with: Basil, Chervil, Chives, Dill, Fennel,
Oregano
Golden- Perfect where space is limited. It has
light green leaves with gold margins and they
provide excellent peppery flavoring.
Curley- Most often used in cooking and as a garnish.
It is tightly bunched with bright green leaves.
Hummingbird- This sage only grows 12” high
Italian- It has a slightly stronger flavor.
Rhubarb, Victoria
Annual
Has large foliage and fat stingless red stems with a
tart apple-gooseberry flavor with a hint of lemon
or grapefruit
Uses: Jams, fruit tarts, soups, sauces and pies and
can even be paired with some meats
Rosemary
Annual
Rosemary has leathery, needle-like leaves that
when brused give off an aroma that is fragrant,
pine-like, cooling, and minty. The flavor is pinelike, peppery, warming, woody and herby.
Uses: Breads, Lamb. Pork, Poltry, Potatoes
Works well with: Basil, Garlic, Majoram, Oregano,
Sage, Thyme
Arp-An upright Rosemary with gray-green leaves
and pale blue flowers. A very hardy Rosemary.
Barbecue-An upright Rosemary with pale blue
flowers. Stems can be used as skewers for cooking on the grill and will release a very aromatic
fragrance as well as add flavor to the meat.
Cascade- It has shiny dark green leaves and is
excellent for hanging baskets.
Common-This is an upright Rosemary and the
most commonly used variety.
Tuscan Blue-It is an upright grower with broader
leaves than other varieties.
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Mexican Bush- Has attractive gray-green foilage
with showy purple calyces. It is great for cut or
dried arrangements.
Pineapple-Pleasant pineapple-scented foilage and
bright red flowers. The edible flowers are a delight
to Hummingbirds and have a fruity flavor.
Purple- Valued for its lovely aromatic purple
leaves and lavender-blue flowers, it is often used
as a base for dried floral wreaths.
Variegated- Showy leaves of purple, pink and
white along with lavender flowers. Perfect accent
plant in the garden, container or as a garnish.
White Dalmation-Grey-green pebbly leaves, pale
blue flowers. Popular with onions for poultry
stuffing and for flavouring rich meats like pork or
duck
Santolina, Gray
Perennial
A compact plant with silver-gray evergreen
foilage and yellow button flowers. Sometimes
called lavender cotton, it is mostly grown for its
tidy mound of foliage. The foliage and flowers
dry well and can be used in herb wreaths, dried
arrangements, or other herb crafts. Often used in
knot gardens. It is not recommended for culinary
use.
Savory
Native to the Mediterranean, it has been an
important culinary herb for thousands of years.
Its distinct piquancy brings an agreeable tasty
element to relatively mild foods without overpowering them. Savory retains its distinctive flavor
when dried.
Uses: Egg Dishes, Casseroles, Pork, Poultry,
Soups, Vegetables
Works well with: Basil, Marjoram, Oregano, Rosemary, Tarragon, Thyme
Summer- The annual herb Summer Savory is
the variety preferred by cooks. A small, slender
plant with long green to bronze-green leaves and
small lavander, pink or white flowers that can be
harvested with the leaves.
Winter-The perennial herb Winter Savory with its
peppery spiciness flavor is a favorite with gardeners. Smaller than Summer Savory and with less
flavor, it makes an attractive border in gardens.
Shallots
Annual
Shallots are long slender bulbs in the Allium
family of root vegetables. They differ from the
onions in being smaller, and grow in clusters of
bulbs from each plant’s root system. The bulbs are
characteristically less pungent than that of onions
and garlic, which makes them one of the favorite
ingredients of the chefs all around the world.
Uses: Asian Dishes, Gravies, Pastas, Salads,
Soups, Stews
Works well with: Fennel, Garlic, Oregano, Sage,
Thyme
Salad
Annual
Uses: Salads, sauces, compound butter, and
dressings.
Burnet-Scalloped, oval, dark-green leaflets have
a mild cucumber flavor, best flavor when the
young leaves are harvested.
Cherokee-The crisp, thick, dark red leaves of this
lettuce have a mildly sweet flavor. It is a very slow
bolting variety.
French Sorrel-These tender greens have an
intense lemony flavor. One of the earliest greens
in spring. Plants grow best in consistently moist
soil.
Sorrel, Red V. Raspberry Dressing-Beautiful
plants feature green leaves with red venation. The
flavor is similar to a raspberry vinaigrette!
Sweet Annie
Annual
A sweetly scented annual herb from the Artemisia family, is also known as Sweet Wormwood.
It’s aroma is described as camphorous and there
is definitely that note but there is so much more
going on, it has a sweet and lightly floral quality.
Uses: It is often used in dried arrangement because of it sweet scent and it is also considered a
medicinal herb.
Sweetleaf
Annual
It is a spindly, soft green plant noted for its sweetening power.
Uses: Beverages, Cream cheese, Desserts, Stewed
Fruit, Rice Pudding
Works well with: Caraway and Cardamon
Stevia
Annual
It is a spindly, soft green plant with lightly serrated wide leaves noted for its sweetening power.
And sweet it is, intensely sweet. Fresh stevia
leaves generally have a slight licorice flavor and
are many times sweeter than sugar. When dried,
stevia powder is sweeter still, about 30 times
sweeter than sugar.
Uses: Beverages, Cream and Cream cheese, Desserts, Stewed Fruit, Rice Pudding
Works well with: Caraway, Cardamom, Cloves,
Ginger, Nutmeg
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Sweet Woodruff
Perennial
This vanilla, sweet hay and honey scented herb
has dainty white flowers and leaves that can be
used for culinary and medicinal purposes. The
scent of sweet woodruff actually becomes stronger when the plant is dried.
Uses: Add it to your closets and drawers to repel
moths. Great ground-cover for shade.
Works well with: Wines, Brandies, Other beverages, Jellies, Sorbets, Fruit Salads
Taragon
Perennial
Adds tons of flavor or any dish. A key ingredient
in Fines Herbs, Herbes de Provence and Bouquet
Garnish
Uses: Chicken, Eggs, Fish and Shellfish, Sauces
and Dressings, Vegetables
Works well with: Basil, Dill, Marjoram, Parsley,
Savory
Thyme
French- A small herbaceous perennial with
smooth, glossy, dark green long, narrow leaves.
One of the finest culinary herbs, it is worshipped
by cooks for its characteristic licorice-anise
aroma and tart, lingering, appetite-appealing
flavor
Lemon-Similar in look and habit to English
Thyme, but with a delightful lemon scent. Perfect
for dishes needing lemon flavoring.
Texas-Also called Mexican Tarragon and bears
bright yellow flowers, it is sturdy and neatlooking, with firm, dark green leaves. It has a
reasonably strong, spicy aroma similar to French
Tarragon.
Longwood-A creeping Thyme with fuzzy, elongated, blue-gray leaves and spikes of pink flowers.
Often used in rock gardens, containers and as a
edging.
Thyme
Perennial
A few Thyme varieties have culinary significance
and many have ornamental appeal. The aroma of
Thyme is pungent, warming, spicy and agreeable.
Its flavor is similarly pungant and warming with
a lingering mouth-freshening sharpness.
Uses: Soups, Casseroles, Rich Sauces & Gravies,
Potato Salad, Stuffing
Works well with: Basil, Bay Leaves, Marjoram,
Oregana, Rosemary, Sage
Annie Hall- Dark Green, glossy leaves on a
dense creeper, with deep pink flowers.
Clear Gold- Upright variety with foilage transitioning to yellow in cooler weather.
Coconut-Vigorous creeping variety with dark
pink flowers and bright green foilage.
continued
Golden Lemon- Upright variety with goldtinged foilage that is most colorful during winter
and early spring. It has pinklish-purple flowers.
Lavender- Semi-upright variety with a mild lavender fragrance and lavender-purple flowers.
Lime-Citrus overtones but is not overwhelmingly lime-scente
Magic Carpet- This low-growing plant is perfect
for edging the flower border, rock gardens, or
along walkways. Lemon-scented flowers attract
butterflies.
Mother of Thyme- Mat-forming evergreen plant
with beautiful pink flowers.
Pink Chintz- Mat-forming, creeping selection
has tiny gray-green leaves and pale pink flowers.
Great as a ground cover or in between pavers
Silver- Upright variety, Silver thyme has attractive green leaves edged in white and pale white
flowers in summer.
Spicy Orange-Produces tiny pink flowers above
a dense mat of foliage that emits an orange-spice
scent when crushed. Outstanding for seasoning
poultry, fish and pork or in sauces, soups and
herbal vinegar
Creeping- A nice creeping variety with rose
flowers. One of the best low-growing groundcovers its uses in the garden are almost unlimited.
Wedgewood- Upright English variety has green
leaves with a slight yellow splotch in the center,
giving it a variegated look. Pinkish-lavender
flowers.
Doone Valley- Semi-upright, lemon scented,
glossy leaves with yellow variegation and has
reddish-purple flowers.
White Creeping- Low creeping variety with
small oval aromatic leaves with white flowers.
Elfin-Spreading mats of tiny, deep green leaves
with pink flowers.
Wooley- Evergreen variety that forms a solid mat
of fine texture. Fuzzy, silvery-gray foliage creates
a woolly appearance. Pale pink flowers
English-One of the most popular upright varieties with dark green leaves and white flowers. It
has great flavor for cooking.
French-Narrow leaves are distinctly grayer and
sweeter than English Thyme. Many consider it
the best culinary variety. It is essential in French
cooking
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Wheatgrass Annual
Wheatgrass is nutrient-rich grass that is a part of
the wheat family. The leaves should be harvested
with shears when around 7” tall.
Uses: It is a great source of amino acids, minerals
and vitamins. Juicing, Smoothies, Salads