Enjoy a sampling of plants and products from all of our departments; call or stop in for our full selection in season.
Fresh herbs are easy to grow and a delight to eat and work with. We strive to carry a wide range of common, popular herbs as well as the more unusual varieties. Our largest selection is available from April through summer; common herbs are available on a limited basis year round. Stop in or call for full selection.
The following varieties may be available at different times:
Sweet, Genovese, Italian Large Leaf, Spicy Globe, Thai Magic, Amethyst, Mrs. Burn's Lemon, African Blue, Green Bouquet, Poppy Joe's
Try it in Garlic and Herb Oven-Fried Halibut
Fresh bay leaves have a much more subtle flavor and are delicious with poultry, pork, and lamb.
Tasting mildly of cucumber, the leaves can be added to salads and tea blends. The flowers are edible as well, and when sugared make a pretty cake decoration. It is said to be an excellent tonic for a stressful life!
In a pot or in a bed, this is guaranteed to make you popular with the felines in your life! Cats will nibble on it fresh, or you can easily dry it for a fun treat for kitty later, or make Kitty Cookies with Catnip. (Will it draw cats to your garden? Most likely. But use it to your advantage to draw them to a corner you don't mind them "visiting"!)
Lovely white flowers, use dried flowers in teas and potpourri. Mild apple aroma from leaves and flowers, low-growing, tolerates light foot traffic.
An essential French herb, it is best used fresh at the end of cooking or as a garnish. Perfect with chicken, eggs, salad, vegetables, potatoes. Try it in Potato Salad with Chervil and Shallots.
You are most likely familiar with the delicate, onion-y flavor of chives as a garnish for vegetables, salads, soups, and potatoes. The flowers are edible, too, and look great on a salad.
These varieties will be available at varying times:
Try them in Garlic Herb Butter for bread, fish, chicken, vegetables and more.
Varieties: Glory and Santo
Rapidly growing in popularity, cilantro is an essential flavor in Mexican and Thai cooking. It has an unmistakeable flavor; to some people, however, the only flavor they detect is soapy! To make it more palatable to the sensitive ones, be sure to remove all traces of stems before chopping. Try it in Cilantro Pesto, delicious on roast or grilled fish, tacos, and more.
Varieties: Fernleaf and Dukat
Dill is a fast-growing perennial that adds a feathery large presence to the herb garden. For a continuous supply of the leaves, remove flowers before they open; for the seeds, allow the flowers to bloom and ripen. Try it in Easy Refrigerator Dill Pickles. No canning!
Fennel does not always "play well with others": never plant it with coriander or dill. Fennel has a light licorice/anise flavor that is good with pork, veal and fish. They are also good in fish stock, sauces and stuffings, and in mayonnaise, flavored butters and salad dressings. The seeds are used as a spice, particularly in breads. The stalk/bulb is delicious when braised until tender. Try it in Steamed Mussels with Tomato Fennel Broth.
Varieties: Goodwin Creek, Blueberry Ruffles, Lady, Grosso
A beautiful herb grown mostly for it's flowers, use it in potpourri, soaps, oils, and dried arrangements. It's delicate scent and flavor is also delicious is desserts, cookies, sorbets and jelly.
Light lemon-mint leaves are best used fresh in tea, salads, fruit, punch, etc. Attracts honey bees.
An old-fashioned favorite with a celery flavor. Use leaves in soups, sauces, with vegetables. Try it in Egg Salad with Fresh Herbs
Besides the popular peppermint and spearmint, there are all kinds of fun flavors to explore. Mint will spread out and make itself at home, so contain the roots in some way to keep it under control.
So mix up some tea and look for these varieties at various times: Apple, Pennyroyal, Grapefruit, Chocolate, Spearmint, Peppermint, Candy, Pineapple, Curly, and Lime.
Varieties: Greek, Italian, Hot & Spicy, Variegated, Turkestan, Thumbles Variety
With it's robust flavor, oregano is a natural in Greek and Italian cooking. It is an excellent choice for tossing in the grill for added aroma and flavor. It makes a great addition to your mixed flower plantings, draping over the sides. Try it in delicious Greek Lamb Burgers.
Varieties: Curled, Italian
Parsley is so much more than the ubiquitous garnish. While it does add a sprinkle of color to any dish without disrupting the flavor, it does have a taste all it's own. Chop some up in a salad mix for a really fresh, green flavor. Parsley grows really well in containers.
Varieties: Arp, Barbecue, Common, Cascade, Tuscan Blue
The needle-like leaves perfume the air with a pine scent at the slightest touch. The leaves are delicious with roasted meats, grilled steaks and chicken, and potatoes. Try using the woody stem with leaves left at the end to skewer shrimp or vegetables for grilling. Try it in Rosemary Foccacia Bread.
Varieties: Autumn Cherry Chief, Common, Golden, Pineapple, Hummingbird, Purple
It's not just for Thanksgiving! Sage has a strong, savory, distinctive taste that intensifies when dried. Often used in stuffings, with pork, and chicken, it is surprisingly good with sauteed salmon as well. Try making easy Fresh Sage Sausage.
Dried powdered leaves are 300 times sweeter than sugar with no calories! Pinch frequently for best production.
A clsssic French flavor, the delicate anise taste is behind Bernaise sauce for steak and fish, and white wine sauce for chicken. Try it in Green Goddess Dressing.
Varieties: English, French, Orange, Lemon, Golden Lemon, Lemon Creeping, Lime, Wooly, Creeping, Elfin, Clear Gold, Doone Valley
Great with poultry, beef, mushrooms and vegetables Over 300 varieties & flavors in the world. Crushed leaves may ease bee stings. Try easy Gruyere-Thyme Icebox Crackers.