Jump to: Mint Oregano Rosemary Sage Thyme Guide to Using Homegrown Herbs
Grown in organic potting mix using organic fertilizer. Treated only with safe organic and biological controls and natural predators. Greenhouse energy offset with green tag energy. We use organic stock plants, plugs and seed whenever possible.
	ALOE VERA (annual, year round houseplant) Split open a leaf and apply the clear gel directly to minor burns, wounds, dry skin, fungal infections, or insect bites. Add gel to shampoo for dry or itchy scalp. Well-drained soil in sun or part shade. Pot up and bring inside for winter.
	CHERVIL Native to the Middle East, southern Russia, and the Caucasus, chervil was probably introduced to Europe by the Romans. It is indispensable in French cooking. Try fresh chervil with fish, asparagus, soups and sauces. Leaves quickly loose their flavor and should be added to a dish just before serving. The leaves can be infused in water to use as a skin freshener. Chervil is closely related to parsley, and grows to a height of 20” with a spread off about 8“. It’s flat, light green, lacy leaves have a slightly aniseed-like aroma and turn reddish brown as the plant matures. It blooms in mid-summer, producing flat umbellifers of tiny white flowers. Chervil thrives in cool spring weather and enjoys some shade. Pinch flowers to prolong season. This variety is extra large and slow to bolt.
	BLACK CHERVIL Anthriscus sylvestris 'Ravenswing'. Beautiful purple foliage is finely cut, with small white flowers in its second year. This biennial plant is Zone 7 hardy, but can be grown for its lovely foliage as an annual and used as a gourmet garnish.
BASIL (annual) Sweet basil, with it’s wonderful aroma and flavor, is one of the most popular and widely grown herbs in the world. We associate basil with Italian cooking, so you may be surprised to find that basil originated in the far eastern countries of India, Pakistan and Thailand. To relieve sore gums, swish out the mouth often with a tea made from eight basil leaves in a cup of boiling water. A basil leaf tucked into the mouth over an ulcer and kept there for as long as possible will ease the pain. Basil in the bath is refreshing, and leaves and flowers can be dried for potpourri. You can burn sprigs of basil on the barbecue to deter mosquitoes, and a bunch of basil hung over the kitchen window or a pot of basil in the windowsill will deter flies.
	AFRICAN BLUE BASIL Attractive purplish-blue cast, strong growth habit, and sweet camphor scent. Purple flowers. 24-36" tall.
	DARK OPAL BASIL Excellent for seasoning, and for basil vinegar, which turns a beautiful red color. All-American award winner.
	CINNAMON BASIL A hardier Mexican sweet basil cultivar with a spicy cinnamon aroma. Beautiful in flower bouquets. Annual.
	GREEK COLUMN BASIL Martha Stewart recommends this sweet basil because it does not bloom or bolt. Keeps easily in a pot for winter. You will love this basil!
	GENOVESE SWEET BASIL Popular Italian pesto basil with a heady, spicy fragrance and taste. High-yielding and slow to bolt, with large, dark green leaves about 2-3" long. Ht. 24-30." Annual.
	HOLY RED & GREEN BASIL Ocimum sanctum. The true sacred basil grown in India. Clove-scented leaves are used in salads and other cold dishes.
	ITALIAN LARGE LEAF SWEET BASIL A sweeter pesto type. Large, medium-dark green leaves. Scent and taste are sweeter, less clove-like than Genovese. Big, high-yielding plant with 4" leaves.
	LEMON BASIL The most lemony of all the lemon basils. Heirloom variety, grown for 60 years in southeastern New mexico. Medium-sized bright green leaves and white flower bracts. Annual.
	'MAGICAL MICHAEL' BASIL 2002 AAS Winner. Compact and well-branched with charming little clusters of purple flowers. Ideal for containers. Annual.
	MINETTE BASIL The most compact basil. Tiny leaves, huge flavor. Annual.
	PURPLE RUFFLES BASIL An All-American winner. Heavily ruffled leaves and pinkish-purple flowers make this a striking addition to the herb garden or planter.
	RED RUBIN BASIL Excellent sweet basil flavor, with purplish-maroon-colored large, flat leaves. High-yielding. Annual.
	SPICY BUSH BASIL Cute, tiny, dome-shaped plants with miniature basil leaves. Slightly hot, spicy, sweet basil scent-a little goes a long way! Also known as Greek basil. Decorative plants can be inter-planted with flowers or grown in pots. Annual.
	THAI BASIL Authentic Thai basil flavor-spicy anise-clove. A flavorful garnish for sweet dishes. Annual.
	BAY LEAVES Sweet Bay Laurel. Aromatic leaves used in Spanish, Creole, and French soups, stews, marinades and sauces. Grandma uses a leaf or two to repel insects in stored grains (cereal, etc.). Pot up for the kitchen window in winter.
	BORAGE Big fuzzy plant bears uncommonly true-blue flowers which are prized for garnishes and salads from late spring into fall. Candied borage flowers make attractive cake decorations. Borage flowers and leaves are the traditional decoration for gin-based summer cocktails, and may be set in ice cubes to garnish other drinks. The flowers may be dried to add color to potpourri. Attractive plant for bees. Excellent organic garden pest repellent. Because it is a tonic plant for the adrenal glands, borage provides an invaluable support for a stressful lifestyle. Borage is rich in minerals, especially potassium. A tea made with borage helps to reduce fevers and ease chest colds. An infusion of borage acts as a galactogogue, promoting the production of milk in breastfeeding mothers. Borage makes an excellent facial steam for improving very dry, sensitive skin.
	CARAWAY Caraway has a thick, tapering root like that of a parsnip, and the leaves resemble those of carrots. The flower umbels are white tinged with pink, appearing mid summer. It takes two years for caraway to mature and bear flowers. The stems of the delicate flowers produce seed cases, each containing two seeds. Grow in well-drained soil and plenty of sun for the best flavor. Cut the young leaves as needed for use in salads and soups. When the seed turns light brown, cut the whole plant off at ground level. Preserve seeds by drying and use them in baked goods, dumplings, cream cheese and meat dishes such as goulash and pork casserole. Seeds add flavor to cabbage dishes such as coleslaw and sauerkraut, and are traditionally used in ryebread, buns and cakes, as well as soups and stews. Roots can be boiled as a vegetable and served with a white sauce. Prepare seed as a tincture or infusion for medicinal use. Use caraway to ease stomach cramping, flatulence, diverticulitis, menstrual pain and labor pains. It also stimulates the flow of breast milk. In combination with other herbs, it eases a cough and sooths sore throats and laryngitis (use as a gargle).
	CARDOON Cynara cardunculus. (perennial) Edible roots and stalks, but you won’t want to eat them because they are too pretty! Their large, spiny gray-green leaves are quite ornamental, especially in urns. Especially useful for no-till organic gardens where soil needs to be broken up by vigorous roots.
	CAT MINT 'Walker's Low. Shorter, more refined, and possessing more ornamental value than catnip. Most cats prefer catnip, but will make do with catmint in its absence.
	CATNIP A vigorous-growing mint with a wacky effect on cats. Dry some catnip for homemade cat toys. This perennial herb can grow to a height of up to 3 feet with a spread of 15 inches. It has a leggy habit and is likely to be flattened by cats who love to roll in it. Use very sparingly in salads and use the flowers as a garnish. Also makes a soothing herbal tea.
	Catnip tea made from the leaves and flowers may be taken for coughs, colds, catarrh, and a bedtime calmative. We find watching our goofy cats makes us happy, which is also good for our health.
	CHAMOMILE 'LUTEA' Tetraploid variety with the largest blossoms and heaviest yields. Tea made from flowers aids digestion and is a gentle sleep inducer. Teas can also be used to make shampoo and hair rinse. Roman Chamomile is fun to grow where the aroma can be enjoyed. It’s a great companion plant to cucumbers and onions if you plant it among your vegetables as a living mulch. Harvest chamomile by drying on a screen covered lightly with cheesecloth.
	CHIVES (perennial, excellent green roof plant) Mild onion flavor. Can be used fresh in salads, or can be frozen or dried for later use in vegetables, soups, eggs, sauces, poultry, fish, butters or vinegars. Plants form 12” grass-like clusters. Showy in full bloom with round, pinkish purple blossoms that make a pretty garnish. Easy to grow!
	GARLIC CHIVES Also called Chinese leeks, this is a staple in Asian cuisine. The flavor of garlic chives is more like garlic than chives, but much milder. Leaves and stalks of flowers are used as a flavoring similarly to chives, green onions or garlic and are used as a stir fry ingredient. Used in China to make dumplings with a combination of egg, shrimp and pork. Flowers may also be used as a spice. In Vietnam, leaves of garlic chives are cut into short pieces and used as the only vegetable in a soup dish consisting of broth and sliced pork kidneys. A Chinese flatbread similar to the green onion pancake may be made with garlic chives instead of scallions; such a pancake is called a jiucai bing or jiucai you bing.
	CILANTRO/CORIANDER Fresh leaves are popular in spicy Mexican and Vietnamese cuisine. This is an extra-slow bolting selection. Annual, but self-seeds. A member of the carrot family, it is also referred to as Chinese parsley and coriander. Cilantro is actually the leaves (and stems) of the Coriander plant, the latter name referring to the seeds of the plant. Cilantro has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking. The Cilantro leaves look a bit like flat Italian parsley and in fact are related. Great for salsas and salads. Coriander is used as an aid to the digestive system. It is an appetite stimulant and aids in the secretion of gastric juices. A poultice of coriander seed can be applied externally to relieve painful joints and rheumatism. Seeds can be mixed with violets for a remedy for a hangover. Essential oils of the cilantro leaves contain antibacterial properties and can be used as a fungicide. Coriander seed is considered to have cholesterol lowering properties.
	COMFREY Symphytumj officinale. Historically important medicinal herb used externally to heal wounds, ulcers, burns, cuts and bruises. Comfrey has been found to cause cells to divide at an increased rate, healing bones and wounds more quickly. Comfrey is used topically as a salve or poultice on cuts, bruises, abrasions, and burns. Comfrey should never be taken internally. Unsafe for eating, it has been proven to cause kidney damage. Easy to grow.
	CULANTRO Spiny coriander, Ngo gai, Mexican coriander. Tastes like cilantro. Can be frozen or dried. Used in East Asian, Latin American and Caribbean cuisine. Grows in partial shade. Does not bolt like regular cilantro/coriander. Culantro grows best under well irrigated shaded conditions. Like its close relative cilantro, culantro tends to bolt and flower profusely under hot high-light long days of summer months. Rich in calcium, iron, carotene, and riboflavin, its harvested leaves are widely used as a food flavoring and seasoning herb for meat and many other foods. Used as a tea for flu, diabetes, constipation, and fevers. One of its most popular use is in chutneys as an appetite stimulant. The name fitweed is derived from its supposedly anti-convulsant property.
	CURRY Silver-grey needle-like foliage smells like curry-delightful to brush against in the garden. Not commonly used for culinary purposes. 10” tall with yellow, button-like flowers. Helichrysum essential oil is reputed to be good for bruises and varicose veins. Not very tasty, curry plant smells strongly like curry spices, but is not where curry seasoning, which is actually a blend of many different herbs, comes from. When used with food, it is always used sparingly, with a few leaves in a mayonnaise or a sprig tucked in a cavity of a chicken.
DILL (self-seeding annual) The taste of dill leaves resembles that of caraway, while the seeds are pungent and aromatic. Freshly cut, chopped leaves enhance the flavor of dips, herb butter, soups, salads, fish dishes, and salads. The seeds are used in pickling and can also improve the taste of roasts, stews and vegetables. Ground seeds can be used as a salt substitute. Both the flowering heads and seeds are used in flavored vinegars and oils. Use two teaspoons of mashed seeds per cup of boiling water to brew a stomach-soothing tea. Steep for ten minutes and drink up to three cups a day. To treat colic or gas in children under two, give small amounts of a weak tea. Combining dill and fennel can ease colic in infants.
	FERNLEAF DILL Only 18" tall. Abundant dark blue-green foliage. Very slow to bolt. 1992 All-America winner. Use dill in soups, salads, breads, pickles, fish, and salt-free herb seasoning blends.Self-seeding annual.
	DILL 'BOUQUET' Delicious, tangy dill provides both seeds and greens to flavor many foods. This variety blossoms early with large seed umbels and foliage for pickling, and is the most widely grown. Easy to grow. Plant some for the butterflies!
	EUCALYPTUS 'SILVER DOLLAR' E. cinerea, not cold hardy in Zone 5. Fragrant silvery round leaves are used in fresh and dried arrangements. Potted plants grow 24-36” tall, taller when kept indoors in large pots. Eucalyptus trees are native to Australia, but they are also found in the western United States, especially in Arizona, California, and Nevada. Sun or light shade. Bees are attracted to the flowers of theEucalyptus, and the honey from these bees is highly prized in Australia. Doctors and herbalists around the world use Eucalyptus in medicines to treat infections, colds, flu, sore throats, bronchitis, pneumonia, aching, stiffness, neuralgia and even some skin infections.
	BRONZE FENNEL Leaves are a nice addition to salad, cole slaw, and dressings. Will produce seeds the second year after overwintering. This is the lovely bronze variety that mixes beautifully with perennials. It is also a butterfly host plant.
	FEVERFEW Known as “the migraine herb.” This easy-to-grow plant is also valued as a decorative addition to the garden, and is useful for wreaths, potpourris and other dried flower arrangements. Used in “hysterical complaints, nervousness and lowness of spirits, and as a general tonic” some herbals also say it can be planted around dwellings, to “purify the atmosphere and ward off disease.”
	HOREHOUND A bitter, aromatic herb important as a folk remedy for colds and coughs. Attractive fuzzy gray foliage is at home in sunny, dry areas-containers, walls, and rock gardens-and poor soil. Perennial.
	HYSSOP Attracts bees, hummingbirds and butterflies. Tea is soothing for colds, flu, and bronchitis. The aroma of hyssop is bitter and sweet. Stems and leaves carry an essential oil useful for treating respiratory complaints and may support the immune system. Hyssop is also helpful in stimulating alertness and to relieve anxiety, arthritis, asthma, respiratory infections, parasites, sore throats, and more.
LAVENDER Foliage is heavenly scented and can be used fresh or dried. Essential oils can be extracted using grape oil. Wonderful used to add fragrance to stored clothing, baths and items like soap or lotions. Sometimes used for flavoring desserts.
	FERNLEAF LAVENDER Lavendula multifida. Tender subshrub, camphor scent, long slender blue-violet flower spikes bloom early and often.
	LAVENDER 'MUNSTEAD' An English lavender grown from seed. Compact, bushy. Well-drained soil and winter mulch should see it through all but the harshest winter.
	LAVENDER 'GROSSO' Lavandula x intermedia cross with dense foliage and stout stems. Hardier than most. Widely grown commercially. Zone 5.
	LEMON BALM Chopped fresh leaves add zest to sweet or tangy dishes. Combines well with allspice, bay leaves, mint, pepper, rosemary and thyme. A wonderful addition to fruit salads, green salads, herb butters, fruit drinks, sorbets. Used it in egg dishes, custards, soups and casseroles. Works well in stuffings for poultry,lamb or pork. Its subtle flavour is a perfect for sauces and marinades for fish. Lemon balm and chervil are also good combination. A member of the mint family with strong yet delicate lemon scent. This variety has good winter hardiness and high essential oil content, and it is very popular in aromatherapy. The crushed leaves, when rubbed on the skin, are used as a repellant for mosquitos. Also used medicinally as a herbal tea, or in extract form. Antibacterial and antiviral properties, and is also used as a mild sedative or calming agent. Lemon balm should be avoided by people using thyroid medication, as it is believed to inhibit the absorption of the medication.
	GOLDEN LEMON BALM Leaves have an almost metallic golden sheen. Otherwise similar to standard lemon balm.
	LEMON GRASS Aromatic grass from southern India. A tropical perennial grown as annual here, it has been known to winter over in a protected location. The bulbous base is used in Asian cuisine (particularly Vietnamese, Hmong, Khmer, Thai, Lao, Malaysian, Indonesian, Philippine, Sri Lankan) and Caribbean cooking. It has a citrus flavor and can be dried and powdered, or used fresh. The stalk itself is too hard to be eaten except for the soft inner part, but it can be finely sliced and added to recipes. The stalk may also be bruised and added whole to release aromatic oils. Used as a mild depressant for the central nervous system, and has been shown to have antifungal properties. A close relative of citronella, it is lovely in containers. Try a citrus herb combo with lemon grass, lemon balm and lime thyme!
	LOVAGE Large, celery-flavored leaves. Young leaves are used in spring tonic salads, soups, stews, roasts, and in potato and poultry dishes. Leaves and seeds or fruit are used to flavor food. A 3-9 ft perennial that vaguely resembles celery in appearance and in flavor. Fruit of the lovage plant can be used as a spice, but what appears in the trade as lovage seed is usually ajwain, not lovage. However, what is sold as ‘celery seed’ is often partially or entirely ground lovage seed. Go figure. Lovage tea can be applied to wounds as an antiseptic, or drunk to stimulate digestion. Lovage is second only to capers in its quercetin content, making it an anti-inflammatory and anti-histimine, cance fighting and more (see back page). Every plant’s best friend; just as borage helps protect plants from pests, lovage improves their health.
	SWEET MARJORAM Some call Marjoram “Italian oregano” with its similar flavor, though sweeter and milder. A tender perennial grown as an annual, it can be potted up as a winter kitchen plant and replanted in spring. Essential in many Italian dishes.
	MYRTLE Tender perennial shrub-lovely in glazed or terra cotta pot-bring inside before frost. Traditional in wedding bouquets, it symbolizes love and faithfulness.
MINT Leaves, fresh or dried, are the culinary source of mint. The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. In middle eastern and British cuisines, mint is used on lamb dishes. Mint is a necessary ingredient in Touareg tea, popular in northern African and Arab countries. Famous alcoholic drinks include the Mint Julep and the Mojito. Crème de menthe is a mint-flavored liqueur used in drinks such like the grasshopper. Essential oil and menthol are extensively used as flavorings in breath fresheners, drinks, antiseptic mouth rinses, toothpaste, chewing gum, desserts, and candies; see mint (candy) and mint chocolate. The substances that give the mints their characteristic aromas and flavors are menthol (spearmint, peppermint) and pulegone (pennyroyal and Corsican mint). Mint was originally used as a medicinal herb to treat stomach ache and chest pains. During the Middle Ages, powdered mint leaves were used to whiten teeth. Mint tea is a strong diuretic. Mint also aids digestion. Menthol from mint essential oil (40-90%) is an ingredient of many cosmetics and some perfumes. Menthol and mint essential oil are also much used in medicine as a component of many drugs, and are very popular in aromatherapy. Many people also believe the strong, sharp flavor and scent of Mint can be used as a mild decongestant for illnesses such as the common cold. In Rome, Pliny recommended that a wreath of mint was a good thing for students to wear since it was thought to “exhilarate their minds” — might be worth a try. Mint leaves are often used by many campers to repel mosquitoes and some extracts can kill them. Oil makes an environmentally-friendly insecticide for its ability to kill common pests like wasps, hornets, ants and cockroaches. Mints are used as food plants by the larvae of some Lepidoptera species including Buff Ermine moth.
	CHOCOLATE MINT Mentha x piperata. Add some to the coffee as it is brewing-yum! Perennial and vigorous. Zone 4.
	ORANGE MINT Mentha a. citrata 'Orange'. Used in cologne and also for flavoring drinks, candies and salads. Zone 4.
	CORSICAN MINT Mentha requienii. Fragrant, moss-like ground-cover mint. Less than one inch tall, it is the least rampant of all the mints, and is not cold hardy in zone 5.
	KENTUCKY COLONEL MINT Mentha spicata. Outstanding spearmint selection with delightful crinkly green leaves, among the best for cooking. Zone 4.
	THE BEST MINT Mentha spicata. Strongest, sweetest spearmint aroma and flavor. Bright green leaves and dark reddish stems. Zone 4.
	MARGARITA MINT A big, bold, lime-scented mint. Perfectly shaped, groovy leaves have a hint of bronze at the tips. Does not spread underground like most mints (but it still manages to get around).
	PEPPERMINT Mentha x piperita. ‘Candymint.’ The abundant menthol in pepper-mint is what makes it ideal for flavoring sweet foods. Zone 4.
	PINEAPPLE MINT Mentha suaveolens ‘Variegata.’ A sweet, fruity scented mint. White streaks vary with the season. Zone 4.
	MOJEAN TEA Nashia inaguensis. A native of the Bahamas that's used to add vanilla flavor to tea. An excellent bonsai subject with small leaves and tiny white flowers. Plants grow 2-3' tall and wide. This non-hardy Zone 8 herb must be grown in a pot and brought indoors for the winter.
OREGANO Widely used in Greek and Italian cuisines, the leaves are used in cooking. The dried herb is sometimes more flavourful than fresh. Antioxidant and antimicrobial against food-borne pathogens such as Listeria. Both characteristics are useful for health and food preservation. Commonly used in some countries for relieving children’s coughs.
	CUBAN OREGANO Caribbean cuisine. Loves hot, summer weather. Nice in containers, baskets.
	DITTANY OF CRETE Oreganum dictamnus. Fuzzy gray-green leaves on branched stems covered with hop-like pods and lavender-pink flowers summer through fall. Needs well-drained soil. Great in containers. Zone 5.
	GREEK OREGANO True Greek oregano with heavy oregano aroma, great for pizza and Italian cooking. Character-istic small, dark green, downy leaves and tiny white flowers. Use with tomatoes, eggplant, zucchini. Excellent in containers. Zone 7.
	GOLDEN OREGANO Oreganum vulgare ‘Aureum.’ Rare culinary oregano variety with smooth, gold, aromatic foliage. A bright spot in the herb garden, or in a container with other herbs and flowers. Zone 4.
	GREEK KALITERA OREGANO 'Kalitera' means "The Best" in Greek. Grown commercially in Greece for its high oil content. Spicy, silver-grey foliage.
	JIM'S BEST OREGANO Unexcelled for its ornamental value with mottled green foliage that looks great in combo containers. Mild oregano flavor and low, spreading growth habit.
	ITALIAN OREGANO Sweet Marjoram (annual) Used to season sausage, vegetables, meats and Italian sauces. Grows on about 2” high.
	TURKISH OREGANO This Mediterranean native has strong flavor and robust growth habit (24" tall x 12" wide).
	VARIEGATED OREGANO Milder and less vigorous than the green variety of oregano, also used in cooking. Lovely in mixed herb and vegetable planters. Tender.
PARSLEY (annual) Parsley’s culinary uses go far beyond that of a throw away garnish. In addition to it’s fresh flaovor, it is highly nutritous. Parsley was used by the ancients for bladder and kidney disease. Parsley leaf tea is sometimes prescribed by Homeopathic practitioners for bladder problems, kidney stones, and urinary tract infections. The root has laxative properties.
	CURLED PARSLEY Traditional, curly leafed variety. High in Vitamins A and C, and iron. In addition to having a distinctive fresh flavor, parsley is also a favorite butterfly host plant.
	FLAT LEAF PARSLEY Parsley has a cheerful, uplifting flavor and is very nutritious, high in Vitamins A and C, and iron. Use dry or fresh. Biennial.
	PATCHOULI Pogostemon. Characteristic scent of the 60s flower children, this fragrant herb has been used as perfume for centuries. Plant some and reminisce.
	PENNYROYAL Oil can be used for aromatherapy, a bath additive and an insect repellent. Lovely low-growing edging along a walkway. Pennyroyal is a member of the mint family, and needs winter protection in our area.
	PERILLA (RED SHISO) Purple-red foliage is nicely ornamental. Distinct cinnamon-clove flavor and aroma, with the spiciness of cumin. Used in Asian cooking and sushi. Blends well in flower gardens, containers.
	PYCNANTHEMUM P. flexuosum [tenuifolium]. Slender-leaved mountain mint has large, dense clusters of small white flowers with a pleasant sweet mint scent butterflies swarm to. Aromatic, glossy, narrow green leaves cover compact plants useful for teas and cold drinks. Tea can provide digestive relief. Great plains native.
ROSEMARY This mediterranian herb is high in iron, calcium and Vitamin B6. Use with lamb, pork, or poultry; in stuffings, dumplings, biscuits and breads. One of the most fragrant of herbs with many uses. Known since before Shakespeare’s time as “the herb of remembrance.”
	ROSEMARY 'ARP' (perennial) Rosmarinus officinalis. Hardier than most varieties. Pine-scented, ornamental evergreen is beautiful as a hedge, topiary, or container plant. Pot up for the kitchen in winter, or grow in a sheltered location.
	CREEPING ROSEMARY Rosmarinus lavandulaceus. Pretty blue flowers on sprawling plant with the usual rosemary fragrance and culinary uses.
	ROSEMARY 'HILL HARDY' Rosmarinus officinalis. Pine-scented, ornamental evergreen is beautiful as a hedge, topiary, or container plant. Grow in a sheltered location-this is one of the hardiest rosemaries.
	ROSEMARY Rosmarinus officinalis. Use with lamb, pork, or poultry; in stuffings, dumplings, biscuits and breads. One of the most fragrant of herbs with many uses.
	ROSEMARY 'GORIZIA' Rosmarinus officinalis. A tall, robust, upright growing rosemary with large leaves. The flavor and aroma can be described as gentle, sweet and a bit gingery.
	RUE Lacy blue-green ornamental herb is known as the “herb of grace.” Rue was once thought to cure a wide range of ills, but is now grown mostly as an ornamental and insect repellent. It’s bitter flavor is used in cooking only in northern African foods.
	RUMEX Bloody Dock, Bloodwort. Distinct red veins color the foliage of this 15" ornamental vegetable, a member of the sorrel family. For sun or partial sun. Zone 6.
SAGE Use in dressings, sausage, breads, herbal salt-substitutes, sauces, and teas. A lovely base for floral arrangements and winter wreaths. Showy in early summer blanketed with tiny lavender flowers.
	SAGE Use in dressings, sausage, breads, herbal salt-substitutes, sauces, and teas. A lovely base for floral arrangements and winter wreaths. Showy in early summer blanketed with tiny lavender flowers. Perennial.
	BERGGARTEN SAGE Salvia officinalis. Large, round, dusty gray-green leaves are used like common sage in cooking, but are also attractive in plantings and dried floral arrangements and wreaths. Zone 6.
	GOLDEN SAGE Salvia officinalis. Compacy, striking gold and green variegation. Fabulous in containers with other herbs or annuals. Use all the ornamental sages in potpourris, drinks and desserts. Zone 6.
	PURPLE SAGE Salvia officinalis. Dark and lovely. Ornamental as well as culinary. Use all the ornamental sages in potpourris, drinks and desserts. Zone 6.
	MEXICAN BUSH SAGE Salvia leucantha. 18” tall wooly branches, outstanding purple flower spikes in fall are definitely worth waiting for. Zone 8.
	PINEAPPLE SAGE Salvia elegans. Robust pineapple scent, with red flower spikes midsummer until December. Attracts hummingbirds and butterflies galore!
	'GOLDEN DELICIOUS' PINEAPPLE SAGE Salvia elegans. Same fantastic pineapple scent with red flower spikes but with golden yellow foliage. Attracts hummingbirds and butterflies galore!
	WHITE SAGE Salvia apiana. Aromatic Native American incense herb, made into ceremonial smudge sticks. Good for honey and wildlife forage.
	SALAD BURNET An ingredient in both salads and dressings burnet has a cucumber-like flavor. Considered interchangeable with mint leaves in some recipes. Use the youngest leaves, as they tend to become bitter as they age. Root is used to stop nosebleeds, and is applied topically to treat burns and insect bites.
	GRAY SANTOLINA (annual) Lavender cotton dainty and aromatic, with fine silver grey foliage and yellow button-like flowers. A structural beauty for the formal herb garden, and a useful larval host plant for many species of butterflies and moths.
	SUMMER SAVORY (annual) Satureja hortensis. A favorite herb for flavoring fresh and dry beans, cabbage, and sauerkraut. Spirit-awakening peppery flavor. Summer savory is preferred over winter savory for use in sausages because of the sweeter, more delicate aroma.Widely used in Bulgarian cuisine, providing a strong and pungent flavour. Instead of salt and pepper, Bulgarian tables offer three condiments: salt, paprika and savory. When these are mixed it is called sharena sol (colorful salt). Summer savory is called cimbru in Romania and is used in various dishes, including Sarmale (stuffed cabbage rolls). It may also be used medicinally as a stimulant, stomach calming herbal, topical insect bite treatment and last but certainly not least, aphrodisiac. Also antiseptic, aromatic, carminative, digestive, expectorant. Winter savory is most often used as a culinary herb, but it also has marked medicinal benefits, especially upon the whole digestive system.
	WINTER SAVORY Satureja montana. With its strong spicy flavour, winter savory goes well with beans and meats, and including lighter meats such as chicken or turkey, and can be used in stuffing. Strong flavour while uncooked, much of its flavour is tamed under prolonged cooking. Same medicinal uses as its annual cousin, summer savory.
	SHOO-FLY Nicandra physalodes. This 4-6’ high growing annual self seeds in the right conditions. A pretty plant with blue flowers, purple stems, Chinese lantern-shaped seed pods and flowers from a small size as it grows to its mature stature throughout the season. Alkaloids in the leaves repel insects in general, flies in particular.
	STEVIA Commonly called sweetleaf, this herbal alternative to sugar is up to 300 times sweeter. Use fresh or dried to sweeten most anything. Transplant outdoors after low temperatures are above 45°. Stevia has been the subject of searches and seizures, trade complaints and embargoes on importation, and has been handled at times by the FDA as if it were an illegal drug. With the passage of the Dietary Supplement Health and Education Act, stevia can be sold legally in the United States, but only as a dietary supplement. Though it can be found in drinks, teas and other items, all must be labeled as “dietary supplements” and not a “sweetener”, nor can it even be referred to as “sweet.” Some sources cite health concerns when stevia is consumed in large quanitities, and it is not allowed in foods sold in Canada or Europe, though it is widely used in Asia. We suggest you research it further and draw your own conclusions.
	FRENCH TARRAGON (perennial) Tangy anise-like flavor combines well with fish, chicken, eggs, leeks, and potatoes. Chefs’ favorite! Will grow in full sun or part shade. Widely used as an herb in cooking, tarragon also has a medicinal history of use. The ancient Greeks chewed tarragon to treat toothaches because of its ability to numb the mouth. Also used as a digestive aid, a mild sedative, and as a heart disease prevention aid. It was used during the Middle Ages as an antidote for poisonous snakebites, but you should probably look for a more modern way to address this, should the need arise. Today it is used mainly in cooking but still has medicinal values when added to foods. It is great for the digestive system; it relieves stomach cramps and promotes the appetite.
THYME Excellent drought and heat tolerance with great ornamental value. We’ve used all of the varieties below with great success in our green roof. Wonderful plants for garden paths between stepping stones. Will not tolerate poorly drained soil. Try a bit of thyme on scrambled eggs or mixed in cream cheese. The best culinary thyme’s are ‘Wedgewood’, German, Lime and Orange.
	BRESSINGHAM PINK THYME Low-growing and pink flowering form of creeping thyme from Bressingham, England.
	DOONE VALLEY THYME Mat-forming, with lanceolate, dark green leaves, irregularly yellow-splashed, and rounded heads of mauve-pink flowers. Height: 5"
	VARIEGATED LEMON THYME Thymus x citriodorusLemon-scented, upright and bushy. Flavors fish, poultry stuffings, and vegetables. Perennial.
	WEDGEWOOD THYME An English Thyme with an agreeable French Thyme aroma and blue-green streaked leaves. Grows 6 to 10" high and spreads rapidly.
	WOOLY THYME Fuzzy gray-green leaves are tiny and hug the ground. Nice contrast in sunny containers. Definitely an attention-getter. Perennial.
	THYME, CREEPING RED Thymus serphyllum 'Coccineus'. Aromatic and pretty ground cover can withstand light foot traffic and gives off pleasant aroma when walked upon. Red flowers. Perennial.
	LIME THYME Scented leaves hint of lime. Low creeping habit. Excellent ground cover. Lime-green colored leaves. Zone 5.
	THYME 'PINK CHINTZ' Thymus serpyllum. Aromatic ground cover with abundant light pink flowers. Plant between stepping stones and don't be afraid of stepping on it. Perennial.
	ORANGE THYME Thymus fragrantissimus. True orange-scented thyme from seed. Try it fresh or dried in soups, sauces, stews, on roasts, fish or vegetables.
	THYMUS MINUS Slow-growing and compact, flat to the ground, with tiny leaves and pink flowers. Full sun to part shade. Zone 4.
	SILVER THYME Lovely in mixed containers. Pink-tinged in cool weather. Milder than other thymes. Zone 5.
	SUMMER THYME, FRENCH COOKING THYME A superb culinary thyme, also known as French Cooking Thyme. Spicier than German Winter Thyme, but less hardy. Grown here as an annual.
	LEMON VERBENA Aloysia triphylla. Leaves are great for drinks, salads, jellies, sauces, soups, fish or meat dishes and desserts that call for lemon. Chartruese foliage is pretty, too. Try this recipe for lemon verbena lemonade liqueur by Weeds and Wild Things: Chop half a cup of fresh lemon verbena leaves and put in a jar with 4 cups of vodka. Let sit covered for two weeks, shaking jar every once in a while. After two weeks, add 2 cups of sugar and shake to dissolve. Let sit for two more weeks. Strain out leaves and bottle liqueur for use in desserts, or with seltzer.
	WORMWOOD Artemisia absinthium. Bitter leaves important in absinthe, vermouth and other liqueurs. The wormwoods have a myriad of uses from religious and decorative to medicinal and culinary. Zone 3. Remedy for indigestion and gastric pain, it acts as an antiseptic, and as a fever reducer. Also used to make a tea for helping pregnant women during pain of labor. A dried encapsulated form of the plant is used as an anthelmintic (worms). A wine can also be made by macerating the herb. Available in powder form and as a tincture. The oil of the plant can be used as a cardiac stimulant to improve blood circulation. Pure wormwood oil is very poisonous, but with proper dosage poses little or no danger. Wormwood is chiefly used as a stomach medicine. Useful insect and weed repelling qualities.