ALOE VERA

ARUGULA

ARUGULA
Eruca vesicaria sativa 
Mustard-like, horseradish-flavored leaves and edible, white yellow or purple flowers in summer.  Use the flowers, leaves and seeds in salads, stir fries and pasta. Young leaves may be cooked and served like spinach. Plant in rich, well drained soil in the garden.  Remove flowers to promote more leaf growth.

BASIL

CINNAMON BASIL
Ocimum basilicum. 
This basil variety has narrow, cinnamon-scented foliage and white to purplish flowers in summer.  Used in legume dishes and teas.  Use leaves in Mexican cooking and tomato-based dishes.  Plant in containers and the border garden in rich, well-drained soil.

FINISSIMO AVERDE BASIL
Ocimum basillicum minimum
This bushy basil is astonishing. It grows perfectly round all by itself, no pinching required. It forms a perfect globe shape that looks pruned. This basil bush can reach up to 10 inches in diameter and has leaves that are very small, thin, and strongly scented.. Perfect for culinary purposes, it is great planted in window boxes, beds and borders. Crushed leaves are very aromatic and flavorful with a mild taste.

FLORAL SPIRES BASIL
Ocimum basilicum
Floral Spires White Basil was bred for beautiful flowers as well as delightful flavor.  The white flowers on long spikes are attractive in the garden and the foliage resembles a dense bushy Thai basil.  A compact plant, it can be grown in containers or a pot for a window sill herb.  The distinct cinnamon Thai basil scent and the well flavored leaves are ideal for culinary use in place of standard basil.

GENOVESE BASIL
Ocimum basilicum
An Italian favorite, generally considered by chefs to be THE culinary basil. Extremely tender, fragrant, extra-large, dark green leaves – it has a particularly strong fragrance and flavor, making it excellent for almost any basil dish, particularly pesto. Perfect for fresh or dried use, it is the best for Mediterranean cooking! Definitely my choice for any tomato dish.

GREEK COLUMNAR
Ocimum x citriodorum
This is not your usual basil plant.  At 2- 3 feet tall and 9-12 inches across it has a very stately columnar appearance.  This basil is also unusual in that it seldom flowers.  Smooth foliage has outstanding flavor as well as a wonderful aroma. It is one of the stronger-flavored basils, good for stews and hearty dishes in modest amounts. The aroma has overtones of cinnamon so I don’t find it the best basil variety for pesto.
Chef Jeff’s tip: Pinch out tips to encourage bushier plants.

GREEN BOUQUET BASIL
Ocimum basilicum
Beautiful annual herb with small, oval leaves, and white flowers in Summer. Use fresh or dry to complement Italian cuisine. Perfect for adding flavor to all tomato based dishes, in pesto sauce and salads.

LEMON BASIL
Ocimum basilicum citriodorum 
Beautiful annual herb with lemon scented foliage and white to purplish flowers in summer.  Use fresh or dry to complement Italian and East Indian cuisine.  Ideal for potpourri and for a soothing herbal tea.  Adds flavor to legumes, eggplant, fish and poultry dishes.  Plant in border gardens in well drained soil.

LIME BASIL
Ocimum basilicum
Basil lovers, do not pass this one up! It is similar to ‘Lemon Basil’ but with darker green leaves and a lime fragrance. Lime basil is loved by innovative cooks. Add its mild flavor to grilled fish, seafood salad, pasta, garden salads and poultry dishes. This tasty basil will work wonders in vinegar, salad dressings, sauces and oils. Lime basil also works well in other standard basil dishes, including pesto. A compact compact mounding plant makes it a good variety for container gardens.

PERPETUAL PESTO
The shape, color, and scent of this herb will make it a favorite in your garden. The columnar shape and light green foilage edged in creamy white add variety to the herb garden. Since this variety doesn't flower it is a great culinary basil, it keeps its flavor all season. I like to use this variegated basil in sauces; I add the basil at the end of the cooking process as prolonged heat will cause basil's volatile oils to dissipate.
Chef Jeff's Tip: Pinch tips to encourage busier plants.

SWEET
Ocimum basilicum 
Beautiful, aromatic, annual herb with large, heart-shaped leaves, a compact habit and white flowers in summer.  Use fresh or dry to complement Italian cuisine.  Perfect for adding flavor to all tomato based dishes, in pesto sauce, and salads.  Plant in gardens and containers in rich, well drained soil.

THAI SIAM QUEEN
Ocimum basilicum
This culinary herb has licorice-scented leaves, purple stems and pink to violet flowers in summer. Use with vegetables, stir fries, legumes, and tomato based dishes. Pinch back leaves when young for compact, full growth. Plant in the border garden or containers in rich, well-drained soil.

SWEET LARGE LEAF ITALIAN
Ocimim basilicum
Imagine basil with leaves so large you only need to pick a few for your favorite pesto.  This sweet aromatic variety produces excellent yields of very flavorful and tender large 4” long medium dark basil leaves.  That’s right 4” leaves!  Try this sweet Basil with its large, flavorful, fragrant leaves in your garden or in a container and it will become one of your favorite herbs.  I like it because it is sweeter and less clove-like than other varieties.  It’s also great in sauces, salads and Italian dishes.
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SWEET THAI
Ocimim basilicum
Thai basil, or “horpa” in Thai, has a unique flavor unlike other traditional Italian basil.  The Aroma is stronger and it has a sweeter, peppery flavor.  The green, 2” long leaves on hearty purple stems have a spicy, anise clove flavor.  Vietnamese cooking uses this herb abundantly as well.  This spicy basil is added to a variety of soups and curry as well as used fresh, try it as flavorful garnish for sweet dishes.  This small aromatic herb grows well in containers.
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BAY LEAF / LAUREL
‘Laurus nobilis’
 Firm, dark, lance shaped-shaped, evergreen foliage that is aromatic.  This popular seasoning is used in sauces, soups, stews, marinades, vinegars, poultry, fish and pudding. (Remove bay leaves before serving, as the sides of the leaves are sharp). Bay leaves, parsley and thyme can be placed in a little bundle called a bouquet garni that is used by French chefs, and is removed after cooking. The dried leaves can also be used in herbal teas. Grow in rich, moist soil in full sun. Bay leaf is a favorite for topiary structure, as it responds very well to pruning. Leaves and branches are used for garlands and wreaths.
Chef Jeff’s Tip:  Dry leaves in the fall and store in a airtight container to retain flavor and use all year long.

CARDOON
Cynara cardunculus
Cardoon looks like a cross between a celery head and an artichoke and is a perennial that will come back if the roots are protected from heavy frost.  Like celery, the stems are the edible part, although the immature flower heads can be boiled and eaten as well.  Cardoon makes a dramatic statement in the flower border with its long, arching, deeply toothed, soft gray-green foliage. The second year from planting, it will bloom lavender-blue blossoms in late summer with flowers resembling those of artichokes, but much smaller and more numerous.  After the bloom period the plant dies to the ground then returns in the fall.  Cardoon works well as a flower border it can easily form a 3-foot-wide clump.
Chef Jeff’s tip: When approaching maturity, and before harvesting, blanching of the stalks is desired to obtain a milder flavor

CAT GRASS
Avena sativa
Cats love the sweet taste of fresh oat grass and crave the young, tender blades of grass.  When the grass reaches 2-4 inches high, put it near your cat’s food or water dish for easy nibbling.  It will even help keep your cat from eating your house plants.  Cat Grass can be grown indoors year round on any windowsill in sun or bright filtered light.  It is a nutritious treat for your cat with essential vitamins and minerals.  It will aid in their digestion and freshen their breath, and is said to help eliminate hairballs.  This grass is also safe for dogs,  guinea pigs and rabbits to eat. 

VARIEGATED CAT GRASS
Avena sativa
Bright and bold with green and white foliage this is a special treat for your cat and your garden. Even if you don't have a cat to pamper you will like this plant period. A beautiful ornamental grass it is a great contrasting accent plant for your garden. Grow on a sunny window sill or in a container on the patio for a great accent plant. The leaves can reach two to three feet in height unless your kitty enjoys it as a flashy snack.

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CATNIP
Nepeta cataria. 
This aromatic herb has gray, hairy foliage with blue flowers in July-September.  Use in teas.  Dried leaves are used to stuff cat toys.  Plant in the border garden in rich well drained soil.

CHAMOMILE
Matricaria recutita
This aromatic herb has finely cut spreading foliage and lovely white flowers in July. Leaves and flowers used in beneficial teas and hair conditioners. Plant in the border garden in average, well-drained soil.

CHERVIL
Anthriscus cerefolium. 
Delicate, licorate-flavored foliage and white flowers in summer.  Add the leaves just before serving in soups, salads, egg dishes, vegetables, fish, or chicken dishes.  For cooking, harvest the leaves when large enough and just before flowering.  Grows in rich, well-drained soil.

COMMON CHIVES
Allium schoenoprasum. 
A grass-like perennial herb with thin tubular foliage and edible purple rose flowers in June.  Flower heads can be  cut and used in floral arrangements.  Great with potatoes and eggs or as a garnish for soups, salads, soft cheeses and sauces.  Best grown in containers or garden borders in average, well-drained soil.

GARLIC CHIVES
Allium Tuberosum. 
A grass-like perennial herb with thin tubular foliage and edible, fragrant, white flowers in July.  The flower buds and leaves can be cut and used in soft cheeses, salads or stir-fries.  Great with potatoes and eggs or as a garnish for soups and sauces.  Best grown in containers or garden edges in average well-drained soil.  

GROLAU CHIVES
Allium schoenoprasum’Grolau
For fresh chives year round put a pot of Grolau on a sunny windowsill.   Bred in Switzerland these space conserving chives can be grown indoors for easy snipping no matter what the weather.  These chives will also do well in an outdoor pot or in your herb garden. The thick, dark green leaves have a good strong flavor and   beautiful purple blue flowers are edible and also nutritious and very high in iron. Great tasting with salads and on baked potatoes!  

MEXICAN CORIANDER
Eryngium foetidum
The  Sawtooth Coriander  is called Mexican Coriander, Culantro and long coriander.  Although the plant has no spines it is prickly to the touch due to the long narrow serrated leaves. This plant does better than most corianders in hot weather. The leaves are tough, but if sliced and then chopped they are quite tasty.  During the summer the plant has small cream white flowers that grow on compact spikes. Unlike other corianders, this variety dries well, retaining good color and flavor, and it can stand some cooking.  The roots and leaves are sometimes used in tea.  Dried leaves are used as a culinary herb in Southeast Asia.

SANTO CILANTRO
Coriandrum sativum
This herb with flat, parsley like leaves has an unmistakable strong, sharp scent and taste and it has become a staple ingredient in salsa and other Mexican dishes. Cilantro Santo grows slow and steady, allowing you to keep harvesting leaves when others have already bolted to seed.  Because Santo flowers late harvests are bigger.  After the 2-4 inch pale cream flower heads have formed, allow them to go to seed.  Cut and dry the heads, harvesting the seeds and using them as the spice coriander. Coriander can be used whole or ground in curries, Oriental dishes, and savory baked goods.

Chef Jeff’s Cinnamon Basil Juice recipe:
1 ½ quarts water
Handful of cinnamon basil leaves
2 family-size tea bags
1 (12 ounce) can concentrated apple juice, optional

Place water in pan.  Bruise cinnamon basil leaves with wooden spoon.  Add to water along with two tea bags.  Bring to boil and removes from heat.  Cover and let steep 5 minutes.  Serve warm or cold.
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MINT JULIP SUMMER COOLER
Mentha spicata
Also know as - Spearment ‘Kentucky Colonel’
This is the spearmint of choice when making mint juleps.  The purple flowers attract butterflies in summer, plant in containers in full sun to part shade in rich, moist soil. Wash leaves before use.

Chef Jeff’s Mint Julep – a perfect balance of mint and sweetness!
Place 12 mint leaves in a glass and muddle well with a pestle until a soft mint aroma and taste are reached.  Add crushed ice to fill the glass.  Add bourbon.  Sweeten to taste with simple syrup.  Garnish with a mint sprig and serve.

MINT MOJITO SUMMER COOLER
Mentha x villosa
This unique tasting mint tantalizes the taste buds with its mild and warm scent and flavor.  It is an essential component of cocktail lounges everywhere as the real mojito can only be made with this true mojito mint.  The combination of sweetness, refreshing citrus, and mint flavors make this a popular drink on a hot summer’s day.  Also use this mint to flavor teas, salads, and as a garnish.  It forms an attractive groundcover with pink flowers in summer that will happily provide more than enough fresh sprigs for your mojitos.  Plant in containers or in the herb garden, where its prolific growth can be easily controlled. 
Chef Jeff’s Mojito recipe:
1 tsp sugar
12 Mojito mint leaves
1 oz. white rum
.5 oz lime juice
3 oz. club soda.
Place mint leaves, sugar and lime in the glass.  Muddle well with a pestle.  Add rum, top off with club soda, stir well and garnish with sprigs of mint or a lime wheel.

ROSEMARY HONEY LEMONADE
Rosemarinus officinalis
Rosemary has aromatic, bluish-green, shrubby foliage and edible blue flowers that bloom in summer.  The rosemary sprigs are perfect in herbal teas and iced drinks.  Try the recipe below for a refreshing summertime lemonade with the full flavor of rosemary and the fruity sour taste of lemons.  Plant this easy to grow annual in containers in full rich, well-drained soil.  Wash sprigs before use.
Chef Jeff’s Rosemary Honey Lemonade Recipe
4 Cups water
6 sprigs fresh rosemary
¾ cup honey
½ cup freshly squeezed lemon juice (about 3 lemons)
Bring water to a boil, and then simmer.  Add rosemary sprigs, cover and steep for 45 minutes then remove and strain rosemary sprigs.  Add honey; stir, set aside to cool.  Add lemon juice to mixture and stir.  Sweeten to taste with additional honey.  Refrigerate until cold.

Chef Jeff’s Sage Punch recipe:
2 Large handfuls fresh sage leaves
2-3 quarts water
2 cans mandarin orange sections, drained
2-3 tablespoons honey
1 bottle ginger ale, or champagne.
Combine water and sage leaves in a saucepan and bring to a boil, stirring.  Simmer for 5 minutes.  Strain out sage and stir in honey.  Allow to cool for several hours in refrigerator.  Add fruit and ginger ale.  Serve chilled, with ice ring.  Ad a decorative touch to your ice with borage flowers, sage leaves, or fruit frozen inside.
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CURRY PLANT
Helichrysum italicum. 
Woolly, silver-gray, needle-like foliage and mustard-yellow, button-like flowers from June to August.  Use fresh leaves for a mild curry flavor in deviled eggs, rice and vegetable dishes. (Remove before serving).  Plant in containers, is aromatic and makes a superb dried flower?  Grows in average, dry soil 

DILL

DILL
Anethum graveolens
This aromatic herb has plumes of finely cut foilage and sprigs of greenish yellow flowers in summer plant in sun 18-24" apart. Grows 24-36".
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DILL BOUQUET
Anethum graveolens
This aromatic herb has plumes of finely cut foliage and sprigs of greenish-yellow flowers in summer. The seed and leaves can be used with potatoes, eggs, fish, chip and vegetable dips or seafood dishes. Also ideal for pickling. Plant in average, well-drained soil.

FERNLEAF DILL
Anethum graveolens 
(AAS)  All American Selection.  This culinary herb has finely cut foliage and tiny, greenish-yellow flowers in summer.  Sprigs are used in salads, potatoes, eggs, fish and on grilled meat.  Also used in pickling.  Plant in average, well-drained soil.

FENNEL

FENNEL BRONZE
Foeniculum vulgare 'Purpureum'
Bronze fennel is absolutely stunning. I plant it for its ornamental value and tasty foliage seeds. Plants can grow to four feet tall with feathery, smoky purple foliage. A must for a butterfly garden – swallowtails lay eggs on fennel. Cut foliage can be used as greenery in flower arrangements. This variety does not produce a bulb but leaves and stems are tasty, finely chopped, added to salads, fish, and soups. A tea from the leaves or seeds is said to ease indigestion. After seeds begin to mature, cut entire stalk. Hang upside down in a paper bag to finish ripening and to avoid self-seeding all over the garden

FENNEL FLORENCE
Foeniculum officinale. 
This culinary herb has anise-flavored foliage and yellow flowers in summer.  Leaves and seeds used in teas, fish dishes and salads.  The bulbous base can be added to salads or sauteed.  Plant in average, well-drained soil.

FENNEL SWEET
Foeniculum officinale
Fennel adds a light, airy touch to the garden, and combines well with flowers and other herbs. It’s a graceful, attractive plant whose leaves and seeds have a delightful, licorice aroma. Use leaves in salads and fish dishes, and as a garnish. The seed are used to flavor sauces, soups, and baked goods. Fennel seed are one of the spices that give Italian sausage it’s distinct flavor. Fennel seeds will mature at different rates. Harvesting each flower should be spread over the space of a week or so. Every other day, hold the flowers over a bag and shake gently to capture the ripened seeds.

GARLIC
For those of you who forgot to plant your cloves last fall, plant these sprouted large cloves for a harvest this fall. Garlic takes up little space and can be planted with numerous vegetables and flowers. The narrow, bluish-green, blade like leaves will add subtle color and texture to the garden. It is time to harvest your garlic crop when leaves brown and then die away. If you harvest too early, the cloves will be very small, too late and the bulb will have split. Let the bulbs dry outside in the sun for a few days, then store in a cool dry spot.
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SCENTED GERANIUM
Pelargonium
Easy to care for scented geraniums are more than just delightful ornamentals. All you need to do to keep your plant looking fresh is to prune it occasionally to encourage dense growth, give it an occasional feeding with fish emulsion or other fertilizer  and water only when the soil is dry especially for plants in pots.  The scented leaves can be dried and used in potpourris or placed in sachets.  They also may be added to tea,  I put a ginger scented leaf in lemon balm tea for some extra zing.  Make an apple jelly and place a rose (or ginger, or nutmeg, or...) scented  leaf in the jelly before sealing.   Check out all the scents and find your favorite!

ELEPHANT GARLIC
Allium ampeloprasum
Elephant Garlic is to garlic what leeks are to onions.  The flavor is much less intense and sweeter.  Elephant Garlic is less pungent, but contains a pleasing delicate “garlic” flavor that makes it ideal for use in fresh salads, casseroles or any dish that you want a milder flavor.  It’s the garlic for people that don’t like garlic.  The bulbs are very large and can weigh over a pound.  A single clove of Elephant garlic can be as large as a whole bulb of ordinary garlic.  It is ready to harvest when the stalks turn yellow and fall to the ground.  After harvesting, the garlic should dry out in the sun in a well ventilated area.

GERMANDER
Teucrium chamaedrys. 
A shrubby herb with shiny, dark green leaves and purple-pink flower spikes in late summer and fall.  The flowers attract bees and butterflies. A decorative, ornamental plant which can be pruned to maintain a neat, compact shape or low hedge.  Grow in the border garden in average, well drained soil.

BEER BREWING HOPPS
Humulus lupulus 'Cascade'
This vigorous twining vine produces a quick and effective cover for arbors, trellises, walls or fences.  The greenish flowers in late summer are followed by attractive cone-shaped fruits which are used in brewing beer.  Space your hops plants 3’ apart so they do not become tangled.  When harvesting: look for signs if maturity and ripeness, such as a strong aroma or browning of lower bracts.  Green, hard cones are not ripe; cones become light and resilient at maturity.  When picking make sure to pick the flower cones, not the leaves.  Hops thrive in rich moist soils in full sun to part shade.

HYPERICUM ST. JOHN’S WART
Hypericum perforatum. 
Hardy, shrubby perennial with medium green, oblong leaves.  From June to September it produces showy, buttercup-yellow flowers which are followed by shiny, brown to black seeds. Nice plant for summer color in the mixed perennial border, or planted in groupings or mass.  Also can be used as a medicinal herb. 

LAVENDER

LAVENDER FRENCH
Lavendula multifida. 
Lacy, deeply cut, blue-green foliage with prolific spikes of purplish-blue flowers in summer.  This plant's pungent fragrance is used in sachets, soaps and massage oil.  The leaves and flowers can both be used in stews, to flavor jams, ice creams and vinegars.  Plant in the herb garden and containers in very well drained soils.

LAVENDER GROSSO
Lavandula x intermedia 'Grosso',
Lavender Grosso has thick, medium-width leaves and it features one of the most delightful foliage colors - a deep purple bloom. Grosso blooms are rotund and long, up to 24 inches in length (including stem). This variety of lavender is especially popular for decorative and aromatic uses. Great for flower arrangements, fresh or dried, and essential oils, the resourceful gardener will find it very useful. The aroma of the bloom is very robust and is especially useful in scented products and in grilling foods.  Cut back often for maximum blooming, and use leaf and flower clippings in sachets or potpourri.

LAVENDER HIDCOTE
Lavandula angustifolia
Lavender angustifolia is one of the richest in essential oils. Hidcote Blue is a free flowering dwarf variety with showy deep purple flower spikes in late spring and summer. The flower heads can be dried and used in border gardens or as a hedge. Shear older flowers to promote continuous blooms in summer. Water well in warm weather and apply liquid or slow release fertilizer for best results. Plant in average well-drained soil in full sun-part shade

LAVENDER LADY
Lavandula angustifolia 
All Americian Selection - This fragrant herb has gray-green foilage and edible, lavender-blue flowers in August to September, which attracts butterflies. Flowers can be candied, while dried flowers and stems can be used in linen satchets and potpourris.

LAVENDER MUNSTEAD
Lavandula angustifolia 
This beautifully scented, butterfly attracting herb has gray-green foliage and masses of edible lavender flowers in July through September.  The oil from the flowers is used in perfumes and toiletries or dried and used in linen sachets.  Plant in containers, garden beds and borders in average well-drained soil.  Remove old flowers for continuous bloom.

LAVENDER MUNSTEAD
Lavandula angustifolia 
Lavender Munstead is a popular herb grown for its scented leaves and colorful flowers.  The small silvery-green leaves and rich lavender colored flower spikes that bloom in mid summer and autumn are ideal to use in soaps, sachets and flower arrangements.  Excellent for containers or as a hedge.  Shear older flowers to promote continuous blooms in summer.  Water well in warm weather and apply liquid or slow release fertilizer for best results.  Plant in average well drained soil in full sun-part shade.  Perennial.

LAVENDER OTTO QUAST
Lavandula stoechas 'Otto Quast'
Even though ‘Otto Quast’ is one of the showiest lavenders in the garden it does not have the same fragrance as other lavender varieties. The same fragrance smells like a cross between a lavender and rosemary  scent but is still deeply scented enough to be satisfying. What it lacks in true lavender fragrance it makes up for in beauty. It has light green foliage rather than bluish green and darker than average flowers. The wool bear-like part of the flower is a very deep indigo or indigo-purple ribbon bow topknot of bracts that resemble a glorious fluttering flag.

LAVENDER PROVENCE
Lavandula intermedia
The lavender fields of Provence, France are famous around the world. But you don’t have to travel very far to enjoy Provence Lavender. I plant this well known lavender in a sunny well drained spot and enjoy it in my garden. This beautifully scented variety produces intense deep blue spikes in summer. Harvest buds in blue-green stage to dry, or open blue stage, for fresh cooking. Good for potpourri, fragrant bouquets and sachets.

LEMON BALM
Melissa officinalis. 
This herb has strongly lemon-scented foliage and white flowers in July.  Used fresh in soups, salads, sauces, game, fish, and can be used as a relaxing herbal tea.  Also used to flavor liquors and dried for potpourri.  Plant in the border garden or containers in rich, well-drained soil.

LEMON BALM TEA
Melissa officinalis. 
This herb has strongly lemon-scented foliage and white flowers in July.  Used fresh in soups, salads, sauces, game, fish, and can be used as a relaxing herbal tea.  Also used to flavor liquors and dried for potpourri.  Plant in the border garden or containers in rich, well-drained soil.
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LEMON GRASS
Cymbopogon flexuosus
A wonderful lemon-scented grass used regularly in Thai and Vietnamese cooking. The flavor can best be described as “lemony with hints of ginger”.  A long thick grass with leaves at the top and a solid portion several inches long at the root end lemon grass is a culinary delight. To harvest, slice a stalk off near the root, peel back the outer layers and chop the white part as you would a scallion, and add to soups, sauces or stews. You can also use the sturdier stalks as skewers when you grill, or chop the leaves into tea or soups.  Lemon grass can reach about 4 feet in height, and has a beautiful, full growth habit, providing a wonderful accent for your garden.
 Chef Jeff’s tip:  Wait to cut back dead foliage until early spring since the dead foliage will provide the plant with protection against harsh temperatures.

LEMON VERBENA
Aloysia triphylla 
This herb has lemon-scented foliage and whitish flowers in summer.  Use fresh in teas, stuffing and salads and use the dried leaves in potpourri.  Plant in average, well-drained soil.

LEMON GRASS
Cymbopogon flexuosus
A wonderful lemon-scented grass used regularly in Thai and Vietnamese cooking. The flavor can best be described as “lemony with hints of ginger”.  A long thick grass with leaves at the top and a solid portion several inches long at the root end lemon grass is a culinary delight. To harvest, slice a stalk off near the root, peel back the outer layers and chop the white part as you would a scallion, and add to soups, sauces or stews. You can also use the sturdier stalks as skewers when you grill, or chop the leaves into tea or soups.  Lemon grass can reach about 4 feet in height, and has a beautiful, full growth habit, providing a wonderful accent for your garden.
 Chef Jeff’s tip:  Wait to cut back dead foliage until early spring since the dead foliage will provide the plant with protection against harsh temperatures.

LOVAGE
Levisticum offinale
A perennial herb with large, celery like foliage wuth greenish-yellow flowers in July. The leaves are used in soups, stews, and salads; the stalks and stems can be candied, blanched, or eaten fresh like celery. Seeds can be added to breads.

MARIGOLD LEMON GEM  
(Tagetes tenufolia)
This dainty blossomed plant forms a ferny mound 12 inches tall and as big around. The lacy lemon-scented foliage releases its fragrance when brushed.   The single, lemon yellow small, half inch diameter flowers are considered the best tasting of all the marigolds. Many people who do not like other marigolds admire the delicacy of this gem. The edible flowers have a spicy tarragon flavor adding zest and color to a green salad.  Ideal for planter boxes or an excellent border plant it flowers the entire summer into fall.  If bloom slows during  the summer  cut back the plants by one-third to encourage additional blossoms during the cool fall weather..

SWEET MARJORAM
Marjorana onites. 
Sweetly fragrant annual herb with delicate, small leaves and light purple flowers in summer.  Also used as a medicinal herb.  Used fresh or dry in many meat or tomato based dishes, pasta or to flavor oil and vinegar.  Plant in garden borders or use as a groundcover in rich well-drained soil.  Perfect for potpourri

MINT

APPLE MINT
Mentha suaveolens. 
Soft, fuzzy, gray-green, apple-scented foliage with edible, whitish or pink flowers in summer.  Leaves are used in jellies, sauces for lamb dishes, herbal teas and iced drinks.  Also used as a garnish or candied.  Plant in rich, moist soil.

CHOCOLATE MINT
Mentha x piperita 
This herb has fragrant, bronze, peppermint-foliage and edible, pinkish lavender flowers in summer.  Used to flavor jellies, herb teas and iced drinks.  Also used as a garnish or candied.  Plant in rich, moist soil.

CORSICAN MINT
Mentha requienii
Tiny, mat-forming, bright green, peppermint-scented foliage and lilac-colored flowers in summer. Leaves are used to flavor Crème de Menthe. Plant in the rock garden or border garden in rich, well-drained soil. Use a groundcover or in containers.

KENTUCKY COLONEL MINT SPEARMINT
Kentucky Colonel Mint is a vital delicious ingredient for a genuine Mint Julep.  Large dark green crinkled leaves have a characteristic spearmint flavor and taste.  Spikes of lilac, pinkish white flowers appear in the summer however allowing your mint to go to flower will make the leaves taste bitter.  I often keep a little glass of cuttings on the kitchen counter so people can add a few leaves to the bottom of their iced tea glass.  Add a few crushed leaves to lemonade for a refreshing summertime drink.
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MINT
Mentha
Wonderful, aromatic plant with toothed, hairy leaves with pinkish flowers from summer to early autumn.

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MINT
Mentha
Wonderful, aromatic plant with toothed, hairy leaves with pinkish flowers from summer to early autumn. Used in jellies, sauces for lamb dishes, herbal teas, iced drinks, garnishes, or can be candied. . Excellent for containers, patio gardens or border gardens. Water well in warm weather and apply liquid or slow release fertilizer for best results. Plant in rich, well-drained soil in part shade to full sun.

MOJITO MINT 
Mentha x villosa
While recipes call for any available variety of spearmint, the real mojitocan only be made with the true mojito mint. This mint was impossible to get in North America but we now have the authentic plant from Cuba. It is clearly different from most other mints -- its scent and flavor are agreeably mild and warm, not pungent nor overly sweet like other mints. In a perhaps typically Cuban understated way its warm embrace lingers until you realize you want more. Like all mints it is easy to grow and will happily provide more than enough fresh sprigs for your mojitos.

MINT ORANGE
Mentha x piperita x citrata
Orange Mint has a bit of a citrus fragrance and is quite easy to grow. Like all mints it is difficult to contain so give it lots of room or grow it in a pot.  Green-red branching stems reach 2 -3 feet high. Very fragrant leaves are smooth and dark green with a red edge. Attractive white and pink flowers on short spikes bloom from mid to late summer.  High in Vitamin A and C, the fresh leaves are great in salads, desserts, and garnishes, also delicious as a mint sauce for lamb or fish. Try making orange mint jelly or orange mint vinegar. For a refreshing cold summer drinks I add a few leaves to lemonade or iced tea

PEPPERMINT
Mentha space X piperita
Aromatic, dark green leaves with a strong peppermint flavor and mauve flowers in summer. Use fresh as a flavoring in deserts, iced drinks, salads and as a garnish. Leaves can also be immersed in hot water for a soothing herbal tea. Popular in potpourris and sachets. A great addition to a glass of iced tea on a hot summer day

PINEAPPLE MINT
Mentha suaveolens "variegata". 
The aromatic leaves of this mint are attractively marked with broad, creamy streaks and margins.  The white to pink flowers have a rich, fruity fragrance and are produced in summer.  Use in jellies, sauce for lamb dishes, herbal teas, iced drinks and garnishes.  Plant in containers or border gardens in well-drained soil.

SPEARMINT
Mentha spicata 
This aromatic herb has bright green, toothed, spreading foliage and edible, purple flowers in summer.  Used in jellies, sauces for lamb dishes, herb teas and iced drinks.  Also used as a garnish or candied Plant as a groundcover in rich, moist soil.

NASTURTIUM

NASTURTIUM ALASKA
Tropaeolum majus
This is one of my favorite edible container herbs. The plant is highly ornamental even when it’s not blooming. Alaska’s bush growth habit makes it great for hanging baskets and borders. Mixed colors of red, yellow or orange flowers complement round, beautiful marbled foliage that make a statement wherever you put this plant. Peppery flavored leaves and flowers can be added to salads or used as garnishes. The pickled flower buds can be cured in vinegar and substituted for capers. Rabbits hate nasturtiums and keep away.

NASTURTIUM BANANA SPLIT
Tropaeolum majus
These bright yellow flowers with red centers are edible as well as decorative. Blooms are used to garnish salads, meat dishes and cocktails. Leaves have a spicy taste and are used as greens in mixed salads. Toss the fresh flowers or the young leaves into salads for an extra pepper taste. Not only are they stunning in cuisine, they are also wonderful in the border of a garden, window boxes, hanging baskets and as a potted plant

NASTURTIUM JEWEL MIX
Tropaeolum x ‘Jewel Mix’
A non-trailing, bush-type plant with brilliant jewel-like colors Jewel Mix Nasturtium grows compactly, and the colorful blooms are very long-lasting. Semi-double flowers in vivid colors bloom above the foliage.  For a stunning color display try them in mass plantings, in the front of the borders, in containers or hanging baskets.  Add a few Jewels to your  perennial plantings to give the beds some extra color. The colorful flowers and leaves are edible having a bit of a peppery taste. The flowers are a great addition to liven up a salad or dinner plate. Butterflies as well as hummingbirds are attracted to Nasturtium.

OREGANO

OREGANO
Origanum heracleoticum. 
A culinary herb with small gray-green, spreading foliage.  Edible white to purple flowers in summer.  Use fresh or dried to add flavor to Italian, Greek and Mexican cuisine.  Best planted in borders and herb gardens in well-drained soil.

OREGANO CUBAN
Plectranthus amboinicus
Cuban Oregano also called Spanish Thyme is an unusual, fleshy leafed plant used as a culinary seasoning in the Caribbean. The brittle stems and colorful foliage resemble the common Coleus.  Cuban oregano has a penetrating scent that fills the garden after a rain or when you brush past it.  Its aroma and flavor are somewhere between oregano and sage, and it can be used interchangeably with those herbs in numerous savory dishes.

OREGANO GOLDEN
Oreganum vulgare ‘Aureum’
This culinary herb has golden, aromatic, spreading foliage with edible, white to purple flowers in July-August. An ingredient in Italian, Greek and Mexican cuisine and used dried in strongly flavored dishes. Grown in border gardens and containers in average, well-drained soil.

OREGANO GREEK
Origanum heracleoticum
A culinary herb with small gray-green spreading foliage.  Edible white to purple flowers in summer.  Use fresh or dried to add flavor to Italian, Greek and Mexican cuisine.  Best planted in borders and herb gardens in well drained soil, and is useful as a ground cover.

OREGANO HOT AND SPICY
Origanum vulgare 'Hot & Spicy'
Hot and spicy oregano is true to its name.  It’s especially pungent, which makes it a good choice for spicy Mexican dishes. Has a strong spicy flavor that can be used with care in salsa and chili dishes. This Oregano with dark green aromatic leaves and white flowers is a favorite in Italian and Greek cooking.  It is perfect on pizza and in stews.  It also makes a pleasing fragrant ornamental plant.

OREGANO ITALIAN
Origanum vulgaris  
A staple in Italian cooking this oregano belongs in every kitchen garden.  A vigorous plant with broad 1 ½ inch soft green leaves it produces greenish red flower stalks in mid summer.  The  blooms are attractive enough that the plants also look good in a bed or border. Use the leaves fresh or dried, their fragrance is mouth watering.  The flavor is strong enough to stand up to bold flavors like tomatoes, onion, garlic and beef.

PARSLEY

PARSLEY
Petroselinum crispum
Strongly flavored herb with closely curled bright green leaves. Use fresh or dried to complement Italian cuisine. Perfect for adding flavor to tomato-based dishes. Ideal as garnish for sauces, butter, dressings and stuffing. Excellent for containers, patio gardens or border gardens. Water well in warm weather and apply liquid or slow release fertilizer for best results. Plant in rich, well-drained soil in part shade to full sun

PARSLEY ITALIAN
Petroselinum crispum neopolitanum 
Strongly flavored biennial herb with flat, dark green leaves, used fresh or dried to complement Italian cuisine.  Perfect for adding flavor to all tomato based dishes.  Ideal as a garnish for sauces, butter, fish, dressings and stuffing.  Plant in border gardens and containers in rich, well drained soil.

PARSLEY TRIPLE CURLED
Petroselinum crispum
Strongly flavored biennial herb with closely curled bright green leaves. Used fresh or dry to complement Italian cuisine. Perfect for adding flavor to all tomato based dishes. Ideal as a garnish for sauces, butter, dressings and stuffing. Plant in border gardens and containers in rich, well-drained soil.

PATCHOULI

PATCHOULI    
This bushy herb is a member of the mint family.  The three inch leaves and small fragrant white to pink flowers have been used for centuries in perfumes and oils. Patchouli thrives when planted in a partially sunny area, is very tolerant of heat and needs to be watered often to prevent wilting.  Plants have dark to medium green leaves that reach up to 3 inches and flower spikes of clusters of very tiny, pink flowers Cut branches and flowers give off a rich and earthy fragrance as they dry.  Great to use in potpourri and sachets.

ROSEMARY

ROSEMARY
Rosmarinus officinalis. 
Beautiful shrubby herb with bluish-green, needle-like foliage and edible blue flowers.  Sprigs may be used fresh or dry in meat dishes, soups and stews and to flavor oil and vinegar.  Also used as a medicinal herb.  Ideal for garden borders, grown as an informal hedge, or potted topiary.  Plant in average well-drained soil in full sun.

ROSEMARY ARP
Rosmarinus officinalis ‘Arp’
One of the most fragrant of all herbs! ‘Arp’ tolerates a wide range of growing conditions. Beautiful shrubby herb with bluish-green foliage and edible bluish-white flowers in summer. I like to add the twigs and stems to the coals during the last few minutes of grilling to impact an interesting, aromatic flavor to grilled foods. The fragrant leaves flavor meats, poultry and potatoes.

ROSEMARY BARBECUE
Rosmarinus officinalis
This aromatic herb has dark green foliage, resembling curved pine needles, which can be used fresh or dried. When grilling, I cut whole stems off of the plant and strip the leaves, using them for flavorful Shish Kebob spears! Or tie some leafy twigs together and use them to brush barbecue sauces or marinades on your meat. Before taking you meat off of the fire toss the stems on the coals to add an extra burst of flavor. Edible, misty blue flowers are lovely in mixed salads. Save old Rosemary stems for bitter cold days and throw them on your winter fire for an aromatic, smoky essence! Create a Mediterranean feel by planting Rosemary in decorative containers on your deck or patio. Before the first frost, bring your potted plant indoors and place in a bright, well-lit location.

ROSEMARY CREEPING
Rosemarinus officinalis prostratus 
Beautiful prostrate herb with fragrant, bluish-green, needle-like foliage and edible pale lilac flowers in summer.  Sprigs used fresh or dry in meat dishes, soups and stews and to flavor oil and vinegar.  Also used as a medicinal herb.  Ideal for borders or used as a groundcover.  Nice accent in containers. Plant in rich well drained soil in full sun.

ROSEMARY GORIZIA
Rosmarinus officinalis
An upright Rosemary from Gorizia, Italy with larger, flatter, robust, fragrant flavorful leaves good for both culinary and ornamental use. The huge broad leaves are twice the size of "Garden Rosemary" and the light blue flowers in spring-summer are also larger than ordinary Rosemary flowers. The very flavorful herbs are good with most meats, vegetable dishes and in breads. It is a good herb to plant in a container to bring indoors in the winter for use year-round.

ROSEMARY HUNTINGTON CARPET
Rosmarinus officinalis
Huntington carpet is a trailing variety of rosemary. It has glossy dark green, narrow leaves, blooms a multitude of sky-blue  flowers in the cooler months, and can reach about 18 inches in height, by 3-4 feet in width. Its trailing branches make it an excellent candidate for container gardening. I like to use it as a groundcover to add color and fragrance to my garden.

ROSEMARY SAVOR
Rosmarinus officinalis
This aromatic herb has dark green foliage, resembling curved pine needles, which can be used fresh or dried. When grilling, I cut whole stems off of the plant and strip the leaves, using them for flavorful Shish Kebob spears! Or tie some leafy twigs together and use them to brush barbecue sauces or marinades on your meat. Before taking you meat off of the fire toss the stems on the coals to add an extra burst of flavor. Edible, misty blue flowers are lovely in mixed salads. Save old Rosemary stems for bitter cold days and throw them on your winter fire for an aromatic, smoky essence! Create a Mediterranean feel by planting Rosemary in decorative containers on your deck or patio. Before the first frost, bring your potted plant indoors and place in a bright, well-lit location.

ROSEMARY TUSCAN BLUE
Rosmarinus officinalis‘Tuscan Blue’
Rich, dark blue flowers smother the branches of the Tuscan Blue rosemary all summer long. This plant is highly fragrant and produces of flavorful and aromatic needle-like foliage that can be used in a variety of recipes. Fresh, dried, or frozen Rosemary can be used with pork, veal, stews, herbal butters, vinegars, and jams.

SAGE

SAGE
Salvia officinalis. 
This aromatic perennial herb has downy silver-gray leaves and edible blue flower sin summer.  Perfect as seasoning for stuffings and sausages, or used dry to make a soothing tea.  Also used as a medicinal herb.  Plant in garden borders in average, well-drained soil.

SAGE BERGGARTEN
Salvia officinalis
This gray-leaved sage was developed on an estate in Germany. Since its arrival in the United states this plant has earned many horticultural prizes. Its flavor and fragrance are unsurpassed. Use leaves, which are rounded rather than pointed, as you would traditional garden sage.  More compact and less likely to flop than the garden sage it grows great in herb planters and in a compact garden. I like to use the large, aromatic leaves to provide flavor in stuffing, sauces and seasoning mixes.

GOLDEN SAGE
Salvia officinalis "Aurea". 
This culinary herb has variegated gold and green foliage and edible blue flowers in summer that are a source of nectar for birds and butterflies. Leaves are used in sausages, stuffings and teas.  A colorful accent in the border garden and containers.  Plant in average, well-drained soil.

HONEYDEW MELON SAGE
Salvia elegans 'Honeydew Melon'
An herb with dark green, pointy foilage, and edible, bright scarlet flowers in summer that have a fruity fragrance when crushed. The flowers are a source of nectar for butterflies and birds. Add sprigs to fruit salads, iced drinks, or as a garnish for desserts.

PINEAPPLE SAGE
Salvia elegans. 
This variety of Sage has dark green, pointy foilage and edible, bright red flowers in summer that are a source of nectar for birds and butterflies.  This herb is aromatic and also attracts hummingbirds!  Add sprigs from this herb to fruit salads and iced drinks, or use as a garnish for desserts.  Plant in the border garden or containers in average, well-drained soil.

PURPLE SAGE
Salvia officinalis "Purpurescens"
This variety of Sage has handsome reddish-purple foliage and blue flowers in summer that are a source of nectar for birds and butterflies.  The leaves can be used in sausages, stuffing, omelets and teas.  Plant in the border garden or containers in average, well-drained soil.

TRICOLOR
Salvia officinalis 'Tricolor"
This variety of sage really has three colors. The grey green foliage is tipped with carmine pink and flecked with creamy white. Blue flowers produced in summer are a source of nectar for birds and butterflies. The leaves can be used in sausages, stuffings, and teas. A great plant in the garden as a border or in a container.

SALAD BURNETTE
Sanguisorba officinalis
A delicately flavored herb with smooth, round, toothed foilage with white to crimson flowers in late Summer to Fall. Young, tender leaves add a cucumber flavor to salads, sauces, casseroles, creamy soups, or fish recipes. Attractive edging plant in the garden or containers, and flowers are used in potpourris and sachets, Prune to keep compact and promote new tender growth.

SANTOLINA VIRENS
Green santolina is a compact, rounded herbaceous shrub with deep-green, segmented leaves and stems.  Plants look like puffs of green   smoke.  In mid- to late summer, it bears solitary, daisy like, bright yellow flower heads on slender stems.   Attractive and fragrant this plant is attractive to bees, butterflies or birds.  One of the best plants for low hedges and knot gardens this low growing border plant is also a good choice for rock gardens.  Trim back after flowering to encourage new growth and to keep plant compact

SAVORY

SAVORY SUMMER
Satureja hortensis
Summer savory boasts a warming, peppery scent and taste , summer savory's taste is similar to a combination of marjoram and thyme.. One of the essential ingredients in Herbs de Provence summer savory is slightly milder in taste than winter savory.  It's also very aromatic. Summer savory is popular in teas, herb butters, flavored vinegars, stuffing and meat. The plant forms single stems 4-15 inches tall that are lined with linear dark green leaves up to 4 inches long.  Pale pink to purple flowers appear in summer.  

WINTER SAVORY
Satureja montana 
This culinary herb has stiff, dark green, mat-forming foliage and lilac flowers in summer.  Use fresh or dried with legumes, sausages, stuffing and meat dishes.  Plant in average, well-drained soil.  Use as an edging plant or in knot gardens. Trim to maintain shape.

SORREL

SORREL FRENCH
Rumex acetosa
Green Apple and Lemon flavored green perennial herb used as a tangy salad green. The leaves can be cooked like spinach or used in soups or sauces.  It grows as a clump reaching 1 1/2' tall with leaves 2" across and makes an attractive border planting.  A very hardy plant that will continue to provide a crop   when the rest of your fresh garden greens are suffering either from heat or cold.
 Chef Jeff’s tip:  Gather the leaves when the plants are young. They don't have much taste when they're dried, so it's best to use them fresh or freeze them.

SORREL
Rumex scutatus 
An herb with fleshy green leaves which are mildly sour, with a taste of lemon.  The leaves can be cooked like spinach, used in soups and sauces, or the young leaves added fresh to salad.  Plant in the border garden in well drained soil.

STEVIA - NATURE'S SWEET HERB
Stevia Rebaudiana
"The sweetest known natural herb"!  Two or three leaves will sweeten a cup of coffee, tea, lemonade, or other beverage.  To dry the leaves, store them in a dark area with good air circulation, or on a low setting in the microwave until crisp.  Best to harvest the leaves when you see the showy, white flowers in spring and summer.  Virtually no calories, does not promote tooth decay, and does not raise blood sugar levels.  Plant in rich, well-drained soil in full sun.

TARRAGON FRENCH
Artemisia dracunculus 
Culinary herb with slender, dark green, anise flavored leaves.  Use fresh or dried with chicken, egg, in salad dressings, mustards and sauces.  Best planted in garden borders in rich well-drained soil.

THAI HOT PEPPER
Capsicum annuum
This extremely hot pepper has tiny green fruit that turn red when mature, and small white flowers in summer. Used fresh or dried in pickles, chutneys, salsas, and Thai cuisine.

THYME

THYME
Thymus
Thyme makes an attractive edging or border. It grows to only six to twelve inches in height.  Leaves are dark gray-green in color, and pale pink flowers bloom at the tips of the stems in summer. The aromatic leaves season meats, poultry, stews, sauces, soups and dressings. Leaves can be harvested for fresh use throughout the summer, but the flavor is best just before flowering. To dry, cut the stems just as the flowers start to open and hang in small bunches.

ENGLISH THYME
Thymus vulgaris
No herb garden is complete without English Thyme! These highly fragrant plants will produce large quantities of aromatic leaves that can be used either fresh or dried. The shiny, green leaves are about twice the width of French thyme and are flat rather than slightly curved and the flavor is excellent. I add thyme to many of my dishes including casseroles, most vegetables, soups, stuffing , and sauces. The aromatic, warming flavor holds up well during long cooking times.

FRENCH THYME
Artemisia dracunculus
Culinary herb with slender, dark green, anise flavored leaves. Use fresh or dried with chicken, eggs, in salad dressings, mustards and sauces. Best planted in garden borders in rich, well-drained soil.

GOLDEN THYME
Thymus x citriodorus
This wonderful herb is ornamental as well as fragrant.  It is colorful and surprisingly fragrant of lemons.  The tangy lemon flavor is great in salads, with cooked vegetables and is particularly good for fish and chicken.  Plant Golden Thyme in full sun, it is heat and drought tolerant. The upright bushy habit, colorful foliage and delightful fragrance will make this versatile thyme a garden favorite.

LEMON THYME
Thymus x citriodorus. 
Beautiful herb with lemon scented, shrubby foliage and pale lilac flowers in July. Use fresh or dry in fish, poultry and vegetable dishes. Ideal for borders, containers or used as a groundcover. Plant in average, well-drained soil

LEMON VARIEGATED THYME
Thymus x citriodorus
Beautiful herb with lemon scented shrubby foliage and pale lilac flowers in July. Use fresh or dry in fish, poultry and vegetable dishes; fruit salads and jams. Ideal for borders, containers or used as a groundcover. Plant in very well-drained soil. Zone 5 perennial.

MOTHER OF THYME (CREEPING)
Thymus serpyllum
This low growing (3 to 6 inches) plant is often planted between the stones or bricks in garden paths for its beauty and sweet aroma. It may be used as a turf substitute in some landscapes where foot traffic is light. Like other thymes, the leaves are highly fragrant; great to inhale as you are walking along the pathway to the front door! Clusters of pink-purple flowers appear in summer on plants that reach 1/2 to 3 inches tall and 3 feet wide.

SILVER EDGE THYME
Thymus vulgaris
Gray-green foliage with tiny, silvery-white margins and edible, lavender flowers in July. Use to flavor soups, marinades, stuffings, herb breads, or vegetables. Grows in average well-drained soil in full sun to part sun. Plant as a highlight in the border garden, in containers, along garden edges, or as a groundcover.

SUMMER THYME
Thymus x vulgaris
Aromatic French Summer Thyme has narrower, pointed leaves than other varieties and a bit of a gray tint. The plant's pink or purple blossoms are a favorite of honeybees. The high essential oil content of this variety means more and better flavor in your meat, fish and poultry dishes. Summer Thyme is an essential in bouquet garni. A spicy and pungent herb that does well in containers or in the garden.
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WINTER THYME
Thymus x vulgaris
This culinary herb has red-stemmed, gray-green shrubby foliage and edible lavender flowers in July. Used to flavor soups, marinades, stuffings and vegetables. Plant in the border garden, in containers or as a groundcover in average well drained soil.
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WOOLEY THYME
Thymus pseudolanuginosus 
A herbal groundcover with woolly, gray-green leaves and tiny, pinkish-purple flowers in summer.  Withstands light foot traffic and can be planted as a filler between stepping stones and along pathways.  Sprawls over small rocks and spills over rock walls.

WATERCRESS