Herbs can add tremendous depth and flavor to any dish you cook up in the kitchen. Perennial herbs are such a wonderful addition to your garden-the plants grow larger year after year, and will make every single meal better. Most herbs also serve as pollinator attractants when they flower and add both beauty and ecological importance to your garden.
Start your garden today with seedlings grown at Daisy Hill! All plants have been grown from non GMO seed or cuttings here at the farm using organic and sustainable practices. We use only the highest quality seeds and soil to grow healthy starts.
Can't decide what to grow? Check out the variety packs!
Simon and Garfunkel Herb 4 Pack
One of Each: Parsley, Sage, Rosemary, and Thyme
Thin green onions, always the first plant in spring to reemerge from the cold ground. Produces purple flowers which are also edible.
Common mint used in teas and mojitos. Grow it in containers or far away from your vegetable plot so that it doesn’t invade.
Fedco says “The true culinary herb for Greek and Italian cooking. Low-growing perennial with fragrant dull green and purple leaves and white flowers.”
The needle-like savory leaves of rosemary are strong and are often used in meat dishes. Rosemary clippings are said to repel slugs. Rosemary will overwinter if protected by fabric/plastic or moved to a cool basement window.
Dusty green soft leaves add a texture component to your perennial garden. Sage survives surprisingly well through the winter. We use the leaves all winter long to make a butter sage pasta sauce, to flavor soups and beef dishes. Lovely purple flower spikes, great for pollinators.
This thyme variety can grow up to 12” tall and spreads out in mats. It is excellent for flavoring soups, meat dishes and gravies. Produces many lavender flower spikes that attract pollinators. May be grown in the ground or in containers.