Adding herbs to your landscape and garden is an excellent way to add tremendous depth and flavor to any dish you cook up in the kitchen AND invite and feed pollinators! And, they look and smell great!
Add basil and mint to water for a refreshing summer drink, or grow enough basil to make your own pesto (so worth it!). Add some chamomile flowers to your tea. Dry or freeze herbs inside for winter use.
All plants have been grown from seed or cuttings here at the farm using organic and sustainable practices. We use only the highest quality non GMO seeds and soil to grow healthy starts.
Plants come in a variety of sizes from the small plants in 2" pots, larger plants in 4" pots. Some basil varieties are available in 4-packs.
Tall basil plants with violet stems and veining with lavender flower spikes. Use the edible flowers with a light cinnamon and anise flavor to garnish or flavor in drinks, salads, and desserts. 26-30" tall
Very tiny basil leaves make this topiary-like plant a perfect one for containers or small spaces. Leaves are ideal for garnishes or salad dressing.
Basil: Italian Large Leaf
Large plant with large leaves (up to 4” long). Sweet. Great for pesto and Italian cooking.
Basil: Kapoor Tulsi aka "Holy"
Fedco says: “ Native to India and used in Indian and Thai cuisine. Spicier than other basils and quicker to go to seed, but still usable when covered with purple flowers.” Medicinal Uses. And, much more tolerant to cold temps than other basil.
Small basil plant with lemony taste. High Mowing says: “Delicious with fish and in salad dressings. Flowering stalks can be added to bouquets to lend a wonderful lemony fragrance. A smaller-leaf variety, reaching 15" tall.
Basil: Purple Dark Opal-NEW!
Shiny dark purple leaves are delicious in vingars or as a garnish to a special meal. We love to add these to bouquets.
Beautiful purple basil. Mild basil taste mixed with anise. all lavender flower spikes, reddish-purple leaves and strong stems make this an excellent addition to bouquets.
Basil: Rutgers Devotion DMR
This basil made it through the scourge of mildew that attacked all of our other plants in August of 2020. We were still harvesting it in October from the hoophouse. Perfect for all of your fresh summer basil needs. Resists downy mildew.
This basil is the traditional star of summer. Use it fresh in sandwiches, in salads, on pasta, or make your own pesto!
Beautiful plant with green leaves and purple stems and flowers. Strong licorice-anise flavor, often used in thai cooking.
This wonderful bushy 2-3' annual produces small edible blue-purple flowers with a mild cucumber flavor. Plants are dense and can help to smother weeds in the vegetable garden. Also excellent for pollinators.
This plant has fern like green foliage and tiny flowers that are often used in tea for their calming effect
Use the leaves in a multitude of dishes- Indian, Mexican, etc. If plant is allowed to go to seed, then you get a second treat-coriander.
Looks like parsley, but tastes like celery. Easier to grow than standard celery. Just a few sprigs of this savory herb can replace the taste of an entire bunch of store-bought celery.
Large, ferny dill leaves. Sautee with carrots for an excellent side dish! Use the flower heads to make dill pickles.
Fedco says: “Native to Southeast Asia, used in food and medicine there for millennia, and adopted worldwide for the bright lemony flavor it imparts. Coarse grass sets 6–12 harvestable stalks, looking something like pencil leeks...Use chopped or ground, fresh, dried or frozen, add to soups, sauces and stir-fries, or make into a delicious medicinal tea to aid digestion.”
This annual herb has a flavor that is similar to oregano, but sweeter. Green leaves on an upright form. White flowers. Used in sauces, soups and meat dishes.
This tiny mint plant is an excellent groundcover. Great aroma, but best for outside decor in between stones and in containers. Will not overwinter, but may self-seed for new plants next year.
Parsley (Flat Leaf)
Large, flat rich dark green leaves. We use it.all.the.time.
A curly parsley variety with a mild taste. Thicker stems and dark green leaves.
Strong, upright curly parsely with mild flavor.
The long, ethereal scarlet flowers on this sage attract hummingbirds in the late summer. This sage variety is grown for the edible flowers, but not for leaves.
Sesame: White Shirogoma (heirloom)-NEW!
We trialed 2 sesame plants last year and forgot about them until late in the season when we found them in the hoophouse under a pepper plant. To our surprise, the plants were filled with pods and inside-sesame seeds! So fun!