Annual. This unique mix of basils is an economical way to try out 7 basil flavors at once! The blend includes: Lemon Basil (nice in vinegar and dishes with a lemon base) Anise Basil (sweet, licorice flavor & fragrance, purplish leaves) Cinnamon Basil (very sweet, use in fruit salads, jellies, fresh & dried flower arrangements) Red Rubin Basil (1992 All American Selections Winner, purple and green/purple leaves clove-like spicy flavor) Dark Opal Basil (deep purple color, ornamental or culinary use, makes a lovely pink shade vinegar, lavender flowers) Thai Basil (beautiful large cluseters of purple flowers, spicy, anise-clove scent for cooking) Genovese Basil (from Genoa area of Italy - excellent for pesto).

Delight your senses with this custom organic mix of six distinctive basils to fill the garden and kitchen recipes with colors, flavors, and scents. Includes Cinnamon, Genovese, Lemon, Lime, Mammoth, & Purple Petra

.Cinnamon This sweet basil is 26"-30" tall with cinnamon fragrance and flavor. It makes a nice addition to fruit salad, can be used in making jelly, and looks pretty in fresh and dried floral arrangements.

Genovese - An 18" tall, large leaf green basil with spicy flavor and fragrance from the Genoa area of Italy, pesto capital of the world. This is the true Italian pesto basil.

Tall Lemon - Strong lemon fragrance and flavor. 18" tall plants have nice for flavoring vinegars and dishes with a lemon base. Lime - Sweet lime aroma with citrus flavor for memorable flavored oils and sauces. The 18" tall plants can be used in desserts such as a delicious lime basil sorbet

Mammoth - An 18" tall, Italian lettuce-leaf type with generous, extra large ruffled leaves. The flavor is slightly more intense than Genovese for those who love a very flavorful pesto or sauce.

Purple Petra - A purple-leaved basil with mild, sweet flavor that's just right for pesto, pasta, and salad. The 24" tall plants are a beautiful addition to any garden. It also makes a lovely pink-colored vinegar.

Basil Greek Yevani Organic
Ocimum basilicum minimum

Annual. Strong, spicy basil flavor. Mounding plant with small leaves is excellent for containers! Now anyone can grow basil, even if you garden only in containers! This small-leaved, 12" diameter, 6" tall mounded basil doesn’t give up anything to the other basils in flavor; it has a very strong basil taste and fragrance that makes "a little go a long way." Very slow bolting. Excellent border plant for the flower garden! This packet plants three 10 foot rows or three successive sowings of 10 foot rows.

Full sun

Spread: 6" tall, 12" wide

Days to Emerge: 5 - 10 days

Seed Depth: 1/4"

Seed Spacing: A group of 4 seeds every 6" - 12"

Thinning: When 2" tall, thin to 1 every 6" - 12"

When to sow outside: RECOMMENDED. 1 to 2 weeks after average last frost. If weather is still cool and wet, wait until it warms up.

When to start inside: 6 to 8 weeks before sowing outside.

Special sowing instructions: Easy to grow from seed. Wait to sow until nighttime temperatures are above 50° F.

Harvesting: Basil should be harvested before the plant flowers. The young, top leaves taste the best, and should be used fresh; the older leaves may be used for vinegar and pesto. Cut main stem, leaving at least 3 pairs of leaves near ground; plant will regrow to produce additional leaves. Pick as late in the day as possible. If there is any chance of temperatures dropping to 32° F, harvest crop immediately; basil is very frost sensitive.

Artist: Susan DiMarchi

Basil Italian Genovese Organic Heirloom
Ocimum basilicum

Annual. There is nothing like the aroma of basil in the summer! This is the true, Italian pesto basil from the Genoa area of Italy, pesto capital of the world. Italian Genovese has a particularly strong fragrance and flavor, making it excellent for almost any basil dish, especially pesto (classic pesto recipe printed inside packet). Edible flowers add charm to salads. A good container variety - grow basil indoors in the winter, in a warm, sunny location. This packet plants eight 10 foot rows.

Full sun

Spread: 18" - 24" tall, 10" wide

Days to Emerge: 5 - 10 days

Seed Depth: 1/4"

Seed Spacing: A group of 4 seeds every 6" - 12"

Thinning: When 2" tall, thin to 1every 6" - 12"

When to sow outside: RECOMMENDED. 1 to 2 weeks after average last frost, and when temperatures are warm. Basil is very sensitive to frost.

When to start inside: 6 to 8 weeks before planting outside. Successive sowings: Recommend 3 or 4 successive sowings every 3 weeks after initial sowing.

Special sowing instructions: Easy to grow from seed. Must have warm temperatures; wait to sow until nighttime temperatures are above 50° F.

Harvesting: Basil should be harvested before the plant flowers. The leaves have more flavor when harvested in the morning. The young, top leaves taste the best, and should be used fresh; the older leaves may be used for vinegar and pesto. Cut a few stems but never more than 1/3 of the plant. Wash stems, gently shake dry, and strip the leaves off the stem. If there is any chance of temperature dropping to 32° F, harvest crop immediately; basil is very frost sensitive.

Artist: Donna Clement

Basil Italian Genovese Organic Heirloom
Ocimum basilicum - LARGE PACKET

Annual. There is nothing like the aroma of basil in the summer! This is the true, Italian pesto basil from the Genoa area of Italy, pesto capital of the world. Italian Genovese has a particularly strong fragrance and flavor, making it excellent for almost any basil dish, especially pesto (classic pesto recipe printed inside packet). Edible flowers add charm to salads. A good container variety - grow basil indoors in the winter, in a warm, sunny location.

This packet plants thirty-four 10 foot rows. (That’s a lot of pesto!)

Full sun

Height: 18" - 24" tall & 10" wide

Days to Emerge: 5 - 10 days

Seed Depth: 1/4"

Seed Spacing: A group of 4 seeds every 6" - 12"

Thinning: When 2" tall, thin to 1 every 6" - 12"

When to sow outside: RECOMMENDED. 1 to 2 weeks after average last frost, and when temperatures are warm. Basil is very sensitive to frost.

When to start inside: 6 to 8 weeks before planting outside. Successive sowings: Recommend 3 or 4 successive sowings every 3 weeks after initial sowing.

Special sowing instructions: Easy to grow from seed. Must have warm temperatures; wait to sow until nighttime temperatures are above 50° F.

Harvesting: Basil should be harvested before the plant flowers. The leaves have more flavor when harvested in the morning. The young, top leaves taste the best, and should be used fresh; the older leaves may be used for vinegar and pesto. Cut a few stems but never more than 1/3 of the plant. Wash stems, gently shake dry, and strip the leaves off the stem. If there is any chance of temperature dropping to 32° F, harvest crop immediately; basil is very frost sensitive.

Artist: Donna Clement

Sweet basil particularly wonderful for pesto. Recipe inside the packet!

Annual.

This large-leaved heirloom Genovese type basil is particularly good for pesto and any dish that calls for fresh basil leaves. Basil has so many uses! It is wonderful in Italian foods, flavored vinegars, wih fish, poultry, rice, and vegetables. It is also easy to grow these 18" - 24" tall plants outdoors in containers or in the garden. In a warm, south-facing window, you can even grow it inside during winter! (Harvest often to keep plants compact and encourage new leaf production.) This packet plants one 75-foot row or three successive plantings of 25-foot rows.

Basil Lemon Mrs. Burns Heirloom
Ocimum basilicum citriodorum

Annual. An exciting addition to the world of basil - a basil with a lemon/citrus fragrance & flavor which makes it particularly good in vinegar, with fish, salad dressings, sauces, and oils. Great in pesto and other standard basil dishes. There is no herb more useful than basil. Will grow inside during winter in a warm, south window! Also a good container variety.

This packet plants four 10 foot rows or 4 successive sowings of 10 foot rows.

Full sun

Spread: 12" - 18" tall, 10" wide

Days to Emerge: 5 - 10 days

Seed Depth: 1/4"

Seed Spacing: A group of 4 seeds every 6" - 12"

Thinning: When 2" tall, thin to 1 every 6" - 12"

When to sow outside: RECOMMENDED. 1 to 2 weeks after average last frost, and when temperatures are warm. Basil is very sensitive to frost.

When to start inside: 6 to 8 weeks before planting outside.

Special sowing instructions: Easy to grow from seed. Must have warm temperatures; wait to plant until nighttime temperatures are above 50° F.

Harvesting: Basil should be harvested before the plant flowers. The leaves have more flavor when harvested in the morning. The young, top leaves taste the best, and should be used fresh; the older leaves may be used for vinegar and pesto. Cut a few stems but never more than 1/3 of the plant. Wash stems, gently shake dry, and strip the leaves off the stem. If there is any chance of temperature dropping to 32° F, harvest crop immediately; basil is very frost sensitive.

Artist: Susan Rubin

Basil Lime Organic Heirloom
Ocimum basilicum americanum

Annual. This rare and tasty basil will work wonders in vinegar, with fish, salad dressings, sauces, and oils. It is a delight in salads and desserts! Also works well in other standard basil dishes, including pesto. Can be grown inside during the winter in a warm, south window or under fluorescent lights. Also a good container variety.

This packet plants three 8 foot rows or 3 successive sowings of 8 foot rows.

Full sun

Spread:14" - 18" tall, 8" wide

Days to Emerge: 5 - 10 days

Seed Depth: 1/4"

Seed Spacing: A group of 4 seeds every 6" - 12"

Thinning: When 2" tall, thin to 1 every 6" - 12"

When to sow outside: RECOMMENDED. 1 to 2 weeks after average last frost, and when temperatures are warm. Basil is very sensitive to frost.

When to start inside: 6 to 8 weeks before planting outside.

Special sowing instructions: Easy to grow from seed. Must have warm temperatures; wait to plant until nighttime temperatures are above 50° F.

Harvesting: Basil should be harvested before the plant flowers. The leaves have more flavor when harvested in the morning. The young, top leaves taste the best, and should be used fresh; the older leaves may be used for vinegar and pesto. Cut a few stems but never more than 1/3 of the plant. Wash stems, gently shake dry, and strip the leaves off the stem. If there is any chance of temperature dropping to 32° F, harvest crop immediately; basil is very frost sensitive.

Artist: Jackie McFarland

Basil Napoletano Heirloom
Ocimum basilicum

Annual. Tender leaves, mellow, slight anise flavor. Wonderful added to salads and antipasto. Napoletano basil is one of the best varieties available for eating fresh. Sometimes called Lettuce Leaf Basil, its mild, tender, sweet leaves can reach 4" - 5" long. The leaves are wide and more crinkled in appearance than other basils and have a mellow, slight anise flavor. It is easy to grow outdoors in containers. In a warm, south-facing window. You can even grow it inside during winter! (Harvest leaves often to keep these 18"-24" plants compact and encourage new leaf production.) This packet plants one 75-foot row or three successive plantings of 25-foot rows.

This packet plants twelve 10 foot rows.

Full sun

Spread: 18" - 24" tall, 12" wide

Days to Emerge: 5 - 10 days

Seed Depth: 1/4"

Seed Spacing: A group of 4 seeds every 6" - 12"

Thinning: When 2" tall, thin to 1 every 6" - 12"

When to sow outside: RECOMMENDED. 1 to 2 weeks after average last frost, and when temperatures are warm. Basil is very sensitive to frost.

When to start inside: 6 to 8 weeks before planting outside.

Special sowing instructions: Easy to grow from seed. Must have warm temperatures; wait to plant until nighttime temperatures are above 50° F.

Harvesting: Basil should be harvested before the plant flowers. The leaves have more flavor when harvested in the morning. The young, top leaves taste the best, and should be used fresh; the older leaves may be used for vinegar and pesto. Cut a few stems but never more than 1/3 of the plant. Wash stems, gently shake dry, and strip the leaves off the stem. If there is any chance of temperature dropping to 32° F, harvest crop immediately; basil is very frost sensitive.

Artist: Donna Clement

Basil Purple Petra Organic
Ocimum basilicum

Annual. Perfect for pesto and for color in salads. A striking accent plant. A mild sweet taste that is nice for those of us who love basil’s flavor, but shy away from too much herbal spiciness. Excellent for a variety of Italian dishes - pesto, pasta, and salads; makes a lovely pink colored vinegar or oil. Grow as a companion plant for your tomatoes, or in other areas of the garden as an ornamental. Try pairing with Marigold Dwarf Lemon Drop or Bells of Ireland for eye-popping color.

This packet plants four 9 foot rows or 4 successive sowings of 9 foot rows.

Full sun.

Spread: 24" tall, 18" - 24" wide

Days to Emerge: 5 - 7 days

Seed Depth: 1/4"

Seed Spacing: A group of 4 seeds every 6" - 12"

Thinning: When 2" tall, thin to 1every 6" - 12"

When to sow outside: RECOMMENDED. 1 to 2 weeks after average last frost, and when temperatures are warm. Basil is very sensitive to frost.

When to start inside: 6 to 8 weeks before planting outside.

Special sowing instructions: Easy to grow from seed. Wait to plant until nighttime temperatures are above 50° F.

Harvesting: Basil should be harvested before the plant flowers. The leaves have more flavor when harvested in the morning. The young, top leaves taste the best, and should be used fresh; the older leaves may be used for vinegar and pesto. Cut a few stems but never more than 1/3 of the plant. Wash stems, gently shake dry, and strip the leaves off the stem. If there is any chance of temperature dropping to 32° F, harvest crop immediately; basil is very frost sensitive.

Artist: Donna Clement

Basil Siam Queen
Ocimum basilicum

Annual. This superior Thai basil was an All America Winner in 1997. It has a delicious, spicy sweet flavor with a licorice basil aroma. A compact plant with green leaves and beautiful pink & purple flowers on red-purple stems, it is a very attractive container variety and can be used as an accent in the flower garden. Thai basil is known to the Vietnamese as "Hung Que" (and eaten raw with noodle soup in the morning) and in Thailand as "Horapha". A distinct improvement over older varieties of Thai Basils, Siam Queen's yields are impressive, because the leaves are twice the size. (3" - 4" long and 1.5" - 2" wide). This packet plants 1 - 8 foot row.

When to sow outside: RECOMMENDED. 1 to 2 weeks after average last frost, and when temperatures are warm. Basil is very sensitive to frost.

When to start inside: 6 to 8 weeks before planting outside.

Special sowing instructions: Easy to grow from seed. Wait to sow until nighttime temperatures are above 50° F.

Harvesting: Basil should be harvested before the plant flowers. The leaves have more flavor when harvested in the morning. The young, top leaves taste the best, and should be used fresh; the older leaves may be used for vinegar and pesto. Cut a few stems but never more than 1/3 of the plant. Wash stems, gently shake dry, and strip the leaves off the stem. If there is any chance of temperature dropping to 32° F, harvest crop immediately; basil is very frost sensitive.

Artist: Renee Jorgensen

Borage Heirloom
Borage officinalis

Annual. A handful of these little stars plucked from a deep blue sky, sprinkled on a summer salad may drive away all melancholy. Borage is an underused and nutritious herb. Its leaves can be steamed like spinach or chard or used raw in salads, iced beverages, and salad dressings. The stems can also be peeled and chopped and used like celery. The edible flowers can be used as a garnish on green or fruit salads. They can also be candied for winter use or as cake decorations. Also an attractive ornamental. Very easy to grow for a beginning gardener.

Full sun

Height: 2’ - 3’ tall

Days to Emerge: 5 - 10 days

Seed Depth: 1/4" - 1/2"

Seed Spacing: A group of 3 or 4 seeds every 15"

Thinning: When 2" tall, thin to 1 every 15"

Borage Organic Heirloom
Borago officinalis

Annual. A handful of these little stars plucked from a deep blue sky, sprinkled on a summer salad may drive away all melancholy. Borage is an underused and nutritious herb. Its leaves can be steamed like spinach or chard or used raw in salads, iced beverages, and salad dressings. The stems can also be peeled and chopped and used like celery. The edible flowers can be used as a garnish on green or fruit salads. They can also be candied for winter use or as cake decorations. Also an attractive ornamental. Very easy to grow for a beginning gardener. In addition to attracting bees and other beneficial insects, borage has many culinary uses. Edible flowers can be used fresh to garnish dips, salads and summer drinks, or candied with sugar for later use. The stems and leaves have a cucumber-like flavor that’s delicious steamed like spinach or chard. Deer resistant.

Full sun

Height: 2’ - 3’ tall

Days to Emerge: 5 - 10 days

Seed Depth: 1/4" - 1/2"

Seed Spacing: A group of 3 or 4 seeds every 15"

Thinning: When 2" tall, thin to 1 every 15"

Catnip Heirloom
Nepeta cataria

Perennial. Enjoy a cup of hot lemony-mint flavored catnip tea while watching your cats frolic in a patch of this fragrant, attractive plant. Plants can also be grown indoors on a windowsill, so cats can enjoy the fresh leaves year-round. Catnip is a multi-purpose plant. The tea is very pleasant with a lemon-mint flavor and fragrance. Along with fresh catnip planted in containers indoors, catnip toys will provide your cats with hours of fun. But be warned; they may ignore you for a while! Catnip is very hardy and grows in almost any soil; self-sows readily.

Sun to light shade

Height: 3’ tall

Days to Emerge: 10 - 15 days

Seed Depth: Press into surface

Seed Spacing: A group of 4 seeds every 12"

Thinning: When 2" tall, thin to 1 every 12"

When to sow outside: 2 to 4 weeks before average last frost. Sow as late as 2 months before fi rst fall frost.

When to start inside: 6 weeks before average last frost.

Special germination instructions: Requires light to germinate. Llightly press into soil; do not cover. Water gently, or mist so as not to disturb the seed. Do not allow to dry out.

Artist: Carolyn Crawford

Catnip Heirloom
Nepeta cataria

Perennial. Enjoy a cup of hot lemony-mint flavored catnip tea while watching your cats frolic in a patch of this fragrant, attractive plant. Plants can also be grown indoors on a windowsill, so cats can enjoy the fresh leaves year-round. Catnip is a multi-purpose plant. The tea is very pleasant with a lemon-mint flavor and fragrance. Along with fresh catnip planted in containers indoors, catnip toys will provide your cats with hours of fun. But be warned; they may ignore you for a while! Catnip is very hardy and grows in almost any soil; self-sows readily.

Sun to light shade

Height: 3’ tall

Days to Emerge: 10 - 15 days

Seed Depth: Press into surface

Seed Spacing: A group of 4 seeds every 12"

Thinning: When 2" tall, thin to 1 every 12"

When to sow outside: 2 to 4 weeks before average last frost. Sow as late as 2 months before fi rst fall frost.

When to start inside: 6 weeks before average last frost.

Special germination instructions: Requires light to germinate. Llightly press into soil; do not cover. Water gently, or mist so as not to disturb the seed. Do not allow to dry out.

Artist: Carolyn Crawford

Chamomile German Heirloom
Matricaria recutita

Annual. What could be more soothing than curling up at bedtime with a good book and a cup of chamomile tea made from flowers fresh from your garden? The flowers can also be dried for floral arrangements, pressed for crafts, or woven into charming wreaths, and their edible petals can be tossed into salads. In the vegetable garden, chamomile is said to enhance the growth of cucumbers and onions, and attracts beneficial insects. Drought tolerant. Self-sows in ideal conditions.

Full Sun

Height: 2" - 3" tall

Days to Emerge: 10 - 15 days

Seed Depth: Press into surface

Seed Spacing: A group of 3 seeds every 6"

Thinning: When 1/2" tall, thin to 1 every 6"

When to sow outside: 4 to 6 weeks before average last frost or as soon as soil can be worked, or late fall when soil is too cold for seed to germinate (seed benefi ts from cold exposure).

When to start inside: 8 to 10 weeks before average last frost.

Artist: Laurie Peters

Chamomile German Heirloom
Matricaria recutita

Annual. What could be more soothing than curling up at bedtime with a good book and a cup of chamomile tea made from flowers fresh from your garden? The flowers can also be dried for floral arrangements, pressed for crafts, or woven into charming wreaths, and their edible petals can be tossed into salads. In the vegetable garden, chamomile is said to enhance the growth of cucumbers and onions, and attracts beneficial insects. Drought tolerant. Self-sows in ideal conditions.

Full Sun

Height: 2" - 3" tall

Days to Emerge: 10 - 15 days

Seed Depth: Press into surface

Seed Spacing: A group of 3 seeds every 6"

Thinning: When 1/2" tall, thin to 1 every 6"

When to sow outside: 4 to 6 weeks before average last frost or as soon as soil can be worked, or late fall when soil is too cold for seed to germinate (seed benefi ts from cold exposure).

When to start inside: 8 to 10 weeks before average last frost.

Artist: Laurie Peters

Chervil Heirloom
Anthriscus cerefolium

Cool season, hardy annual. (Will stay green through much of the winter in USDA zone 6 and warmer.) Often called French parsley or gourmet’s parsley, chervil is an essential herb of French cooking along with chives, tarragon and parsley. Many cooks also like to add chervil to a bouquet garni. Though the light green, finely divided leaves resemble parsley, they have a distinct yet delicate licorice or anise flavor. The fresh leaves are perfect mixed with salads, sprinkled on fish or meat, added to egg dishes and even cold drinks such as tomato juice.

Full Sun or Light Shade

Height: 18" - 24" tall

Days to Emerge: 10 - 14 days

Seed Depth: Press into surface

Seed Spacing: A group of 5 seeds every 12"

Row Spacing: Evenly space groups

Thinning: When 2" tall, thin groups to 1 every 12"

When to sow outside: RECOMMENDED. 4 to 6 weeks before average last frost or as soon as soil can be worked, and again in summer 6 to 8 weeks before average first frost. For a continuous supply, sow seed every 2 to 3 weeks up to 6 weeks before average first frost.

When to start inside: Not recommended. Does not transplant well.

Artist: Eve Reshetnik

Perennial. Hardy to USDA zone 3. The leaves, flower buds, and flowers of garlic chives have a delightful mild garlic flavor. The flavor can also be described as onion-y, honey-like, with a delicate garlic aroma. Chopped chive leaves can be a great substitute for garlic cloves when you want a mild garlicky flavor in a dish. Garlic chives are very popular in Asian dishes and can also be used with any stir-fry with meat, poultry dishes, noodles, egg dishes, and soups. Chopped leaves are decorative and flavorful when scattered on the top of vegetables, meats, fish, and chicken. The flowers can be used as a pretty garnish. Garlic chives can be grown in a container and can be grown indoors on a sunny windowsill for a fresh winter addition.

Perennial. Hardy to USDA zone 3. With beautiful edible lavender-pink flowers and delicate onion-flavored foliage, chives should be in every garden. Not many plants do as many things as this plant does AND are easy to grow, maintain, and come back every year! The edible flowers make a tasty pink-tinted chive vinegar (recipe inside packet), look & taste great in salads, and dry well when chopped for use on baked potatoes or left whole for dried floral arrangements. The foliage and flowers are an excellent garnish for most foods. Chives are easy to grow in almost any soil, containers, or a sunny indoor windowsill for use year-round. With chives on hand, your fish, chicken, vegetable, and baked potato dishes will never be lacking in flavor!

Perennial. Hardy to USDA zone 3. With beautiful edible lavender-pink flowers and delicate onion-flavored foliage, chives should be in every garden. Not many plants do as many things as this plant does AND are easy to grow, maintain, and come back every year! The edible flowers make a tasty pink-tinted chive vinegar (recipe inside packet), look & taste great in salads, and dry well when chopped for use on baked potatoes or left whole for dried floral arrangements. The foliage and flowers are an excellent garnish for most foods. Chives are easy to grow in almost any soil, containers, or a sunny indoor windowsill for use year-round. With chives on hand, your fish, chicken, vegetable, and baked potato dishes will never be lacking in flavor!

Cilantro/Coriander Long Standing Organic Heirloom
Coriandrum sativum

Cool season annual. Also called Chinese Parsley, Cilantro has a thousand uses in the kitchen. Sabor is chosen for its fine stems, leafiness, slow bolting, and flavor. Add a sprig to chicken soup or add chopped leaves to Mexican, Caribbean, or Asian dishes. The crushed seeds add intriguing flavor to stews, beans and cookies.

Full Sun to Partial Shade

Height: 12" - 24" tall

Days to Emerge: 10 - 15 days

Seed Depth: 1/2"

Seed Spacing: A group of 3 seeds every 6"

Row Spacing: 8"

Thinning: When 2" tall, thin to 1 every 6".

When to sow outside: RECOMMENDED. 1 to 2 weeks before average last frost. Successive sowings every 3 weeks until 4 weeks before first fall frost. Zone 8 and warmer, sow in fall for winter harvest.

When to start inside: Not recommended; does not transplant well.

Special germination instructions: Seed requires darkness to germinate. Sow at recommended depth of 1/2".

Harvesting: Foliage can be harvested anytime. Seeds should be harvested after they begin to turn brown and when the outer coat cracks, but before they drop off the plant and scatter. Cut stem and place in a brown paper sack to collect the seeds. Rubbing the seeds will cause the outer shell to drop off.

Artist: Donna Clement

Cilantro/Coriander Sabor Heirloom
Coriandrum sativum

Cool season annual. Also called Chinese Parsley, Cilantro has a thousand uses in the kitchen. Sabor is chosen for its fine stems, leafiness, slow bolting, and flavor. Add a sprig to chicken soup or add chopped leaves to Mexican, Caribbean, or Asian dishes. The crushed seeds add intriguing flavor to stews, beans and cookies.

Full Sun to Partial Shade

Height" 12" - 24" tall

Days to Emerge: 10 - 15 days

Seed Depth: 1/2"

Seed Spacing: A group of 3 seeds every 6"

Row Spacing: 8"

Thinning: When 2" tall, thin to 1 every 6"

When to sow outside: RECOMMENDED. 1 to 2 weeks before average last frost. Successive sowings every 3 weeks until 4 weeks before first fall frost. Zone 8 and warmer, sow in fall for winter harvest.

When to start inside: Not recommended; does not transplant well.

Special germination instructions: Seed requires darkness to germinate. Sow at recommended depth of 1/2".

Harvesting: Foliage can be harvested anytime. Seeds should be harvested after they begin to turn brown and when the outer coat cracks, but before they drop off the plant and scatter. Cut stem and place in a brown paper sack to collect the seeds. Rubbing the seeds will cause the outer shell to drop off.

Artist: Donna Clement

This spectacular biennial produces foliage the first year and flowers the second. The fountains of 3' tall dramatic flower stems with pale lilac 1" long tubular flowers and very prominent rose-red bracts appear in mid-summer and last through early fall. This beautiful plant has a unique balsam-like fragrance and has many herbal uses. The leaves can be used like regular sage in cooking or to make sachets and potpourri. Plants require full sun and well-drained soil. Do not over fertilize; too much fertilizer results in more leaves and fewer flowers.

Cress Garden Wrinkled Crinkled Crumpled Organic
Lepidium sativum

Annual. Try this garden cress with curly ruffled leaves for its tangy peppery crunch that gives a crisp zing to salads and sandwiches - a great way to jazz up meals. Wrinkled Crinkled Crumpled Cress has been an overwhelming hit with many cress connoisseurs and baby leaf lettuce producers since it was developed by Frank Morton's creative organic breeding. Similar to watercress, it is a cross between a broad leaf and a curly cress, but with more intense piquancy. Its crisp upright leaves make for easy cutting. Forget about using parsley as a garnish! Replaced it with these frilly beauties. Very unique! Baby leaves can be cut as early as 21 days after sowing. Very slow to bolt. May also be grown indoors on a sunny windowsill.

Cumin
Cuminum cyminum

Warm season annual. It is amazing how many cultures use cumin! Grown for the earthy brown seeds (120 days to harvest) that are used whole or ground into powder, the taste is described in many ways - hot with a hint of sweetness, nutty, sharp, peppery, smoky and rich. Cumin adds bold flavor to chili powders, curry powders, garam masala and other spice blends. Known as jeera in India, cumin is wonderful in chicken, lamb and beef dishes, and adds a delicious twist to homemade breads and rolls. Aromatic foliage is also edible. You’ll love our recipe for Spanish rice inside this packet!

Full Sun

Height: 6" - 12" tall

Days to Emerge: 7 - 14 days

Seed Depth: 1/4"

Seed Spacing: A group of 4 seeds every 4" - 8"

Row Spacing: 18"

Thinning: When 2" tall, thin to 1 every 4" - 8"

When to sow outside: 1 to 2 weeks after average last frost and when temperatures are warm.

When to start inside: 6 to 8 weeks before average last frost.

Harvesting: Allow seed pods to ripen and turn brown. Remove from plant and dry, then rub pods to remove the seeds. You can also cut entire stems and place them upside down in a bag to collect the seeds. Use fresh, or store in an airtight container for future use.

Artist: Donna Clement

Dill Bouquet Organic Heirloom
Anethum graveolens

Annual. This organic dill is the most widely grown variety. Bouquet dill has early, large seed heads, making it an excellent choice for pickling. Its fresh foliage is wonderful on new potatoes, tomatoes, grilled salmon, spinach, green beans, cucumbers, squash, and lamb chops. The robust, but airy plants reach 30" - 36" tall and have 6" wide yellow umbel-shaped flowers. Be sure to plant extra for the Swallowtail butterflies! Their caterpillars love dill (along with parsley, fennel, and carrot foliage).

Annual. Warm season crop. This late flowering, bushy variety of dill is heat tolerant and slow-to-bolt, providing more fresh herb through the season for your culinary desires. The refreshing flavor of dill will surely win over those who have never tried it. The fresh leaves are delicious when sprinkled on all sorts of food including potatoes, lamb chops, tomatoes, squash, salads, sauces, griilled salmon, eggs, spinach, cucumbers, and green beans. Dried dill leaves can also be used, but fresh leaves are stronger and taste better. Dill seeds are used to make vinegar and in pickling. Dill is also an important host plant for the caterpillars of swallowtail butterflies and would make a good addition to a butterfly garden. This packet plants: One 500 foot row or many successive plantings.

Tender perennial grown as an annual. Florence fennel is usually grown as a vegetable for the succulent, sweet, licorice-flavored bulbs or as an herb for the delicately flavored foliage. If you have never had a fennel bulb, you're missing a treat! It can be eaten raw or used very effectively in soups, deep fried, in pasta, or sauteed. The feather fine leave are attractive in the garden and are an excellent fresh garnish to fish, chicken, tomatoes, and sauces. The seeds can be harvested and used as an herb. Try sprinkling a little fennel pollen over fish for a subtle fennel flavor. (Fennel is also a nice addition to butterfly gardens. It is a host plant for their caterpillars.) This packet plants: One 30-foot row.

Annual. Ready for something a little more exotic? Fenugreek sprouts, leaves, or ground seeds add a subtle spicy flavor to salads, sandwiches, and Indian cuisine. Widely grown in India, this 24" tall member of the legume family with the unusual name is one of the oldest cultivated spices in civilization! A common component of curry powder, the seeds have a warm, nutty, spicy flavor reminiscent of celery or maple. You can easily make sprouts with the seeds in this packet or sow them in your garden to grow out your own plants. Fenugreek leaves can be added to salads when young then the plants can be grown to maturity to harvest seeds for sprouts or as a fresh spice for tantalizing dishes. Recipe ideas included inside packet.

(When growing for sprouts: Please note that if not properly disinfected, all seeds have the possibility of carrying E. coli bacteria. Please disinfect the seed prior to sprouting by soaking in a 2% bleach solution (1 tsp. bleach to 1 cup hot tap water) for 15 minutes.) Rinse thoroughly.

Perennial. Blooms mid-summer to fall.  1'-2' tall and wide. Full sun. Charming clusters of small white, daisy-like flowers on aromatic bushy plants with ferny yellow-green foliage. This heirloom flower and herb has a long history as an herbal remedy. A long-blooming ‘filler’ in cottage gardens for other old-fashioned flowers and roses. Also called, featherfew, compositae, bachelor’s or bride’s button, and midsummer daisy. As a short-lived (2 - 3 years) perennial, some gardeners treat it as an annual and grow it from seed each spring. However, it may self-sow on its own if not deadheaded. There is a legend relating to its botanical name Tanacetum parthenium; It reportedly saved the life of a person who fell off the famous ancient Greek temple, the Parthenon.

OUTDOORS: Sow in early spring when soil is cool or late fall.

INDOORS: Sow 6 - 8 weeks before last spring frost. Note: Seeds need light to germinate. Simply press lightly into soil and keep moist.

Hyssop Lavender
Agastache foeniculum

Perennial in USDA zones 4-9. Also known as Anise Hyssop and licorice mint, Lavender Hyssop is a native Midwestern U.S. perennial that was commonly used as for tea and medicinal remedies by Native Americans. It is as useful in the kitchen as it is beautiful. The leaves and flowers make a refreshing licorice-fruity tasting tea and can be tossed in salads. The lavender-blue flower spikes can be harvested for fresh or dried floral arrangements. Plant it in a border or near a pathway, so you can enjoy its refreshing scent as you pass by. Lavender Hyssop usually blooms for the first time in the second year. It may also be grown on a sunny windowsill in the winter for a refreshing reminder of summer.

Perennial in USDA zones 5 - 9. Blooms from late spring to summer.

Height: 2' - 3' tall.

Spread: 3' wide.

Full sun.

Small 1/4" - 1/2" purple flowers clustered on spikes. This is the really tall, old-fashioned, fragrant lavender! The intoxicating fragrance of lavender has been used for centuries to lift spirits and provide a fresh scent for the house. Valuable as an ornamental flower and as an herb, it is useful in the kitchen, for crafts, potpourris, and as a moth repellent. Lavender syrup recipe inside packet.

Drought tolerant. Prefers well-drained soil. Do not fertilize. Excellent in rock gardens, used as a short hedge, or in large pots.

Seeds take a long time to germinate, as long as 50 - 60 days. Also requires a chilling period before sowing. Let nature do the work for you, by sowing in the fall and letting winter weather do the rest!

OUTDOORS: Prechill for 4 - 6 weeks (instructions inside packet) and sow in early spring as soon as the soil can be worked. Recommended to sow outdoors in late fall, so seeds may benefit from cold treatment period that occurs from winter weather.

INDOORS: Prechill seeds and sow 8 - 10 weeks before last average day of frost. Transplant seedlings after last frost.

Lavender Hidcote Dwarf
Lavandula angustifolia

Perennial in USDA zones 5 - 9. Blooms from late spring to summer. 12" tall. Full sun. Small 1/4" - 1/2" very dark purple flowers clustered on spikes. This improved dwarf variety stays uniform and compact. Slow-growing. Makes a wonderful short hedge, potted plant, or rock garden specimen. Everyone should have this aromatic plant next to their front door or walkway! The intoxicating fragrance of lavender has been used for centuries to lift spirits and provide a fresh scent for the house. Valuable as an ornamental flower and as an herb, it is useful in the kitchen, for crafts, potpourris, and as a moth repellent. Drought tolerant. Prefers well-drained soil. Do not fertilize. Excellent in rock gardens, used as a short hedge, or in large pots. Seeds take a long time to germinate, as long as 50 - 60 days. Also requires a chilling period before sowing. Let nature do the work for you, by sowing in the fall and letting winter weather do the rest!

Perennial. Hardy to USDA zone 4. Lemon Balm is a lemony mint relative. Use leaves to make tea, as garnish, in salads and potpourri, or for their medicinal qualities. Be sure to save some leaves for cooking. Lemon balm adds a lemony flavor to fish, chicken, and vegetables. It is also used herbally for insomnia or with peppermint in tea for an upset stomach. Mature plants have pretty white flowers. Charlemagne, a medieval Frankish King, had lemon balm planted in every monastery garden for its beauty. (Recommended for containers as plants will reseed freely if planted directly in garden beds.) Plant in sun or shade.

Lovage Heirloom
Levisticum officinale

Perennial. Add that extra touch to soups, stews and salads. This ancient plant is considered an indispensable cooking ingredient by many who are aware of its virtues. The flavor is a cross between parsley and celery. It is often used in place of celery, but in much lesser quantities, since its flavvor is so much stronger. At 6 feet tall, the plant is a handsome giant of the vegetable garden, and very productive and reliable - you won’t run out! Easy to establish in your garden from seed.

Full Sun to light shade

Height: 3' - 6' tall

Days to Emerge: 10 - 20 days

Seed Depth: Press Into Surface

Seed Spacing: A group of 6 seeds every 3'

Row Spacing: 3'

Thinning: When 1" tall, thin to 1 every 3'

When to sow outside: 2 to 4 weeks before average last frost.

When to start inside: 8 to 10 weeks before average last frost.

Harvesting: Lovage's size can be checked by frequent harvesting or by cutting back periodically. Leaf stalks are best harvested when young and mild-flavored at around 6", but leaves and stalks can be harvested at any point. To blanch the inner stalks for use as a mild flavored vegetable, bind stems together with string 2 - 3 weeks before desired harvest date. To collect seeds for use as a salt substitute or spice, cut off flower heads, sort out seeds and store in an airtight jar after they are completely dry.

Artist: Libby Kyer

Marjoram Heirloom
Origanum majorana

Grown as an annual in most zones (technically, a tender perennial, hardy in USDA zones 9 or warmer). Why grow Marjoram if you already have Oregano in your garden? Marjoram has a sweeter and milder flavor that is more complex than its relative. Some describe the flavor as having a hint of balsam. It is a better choice for dishes where you will use the herb fresh. Fresh sprigs can be added to salads. Of course, you can always substitute Marjoram for Oregano (and vice versa) in dishes such as Eggplant Parmesan or pizza. Marjoram is a popular ingredient in German sausage and herb breads.

Marjoram Organic Heirloom
Origanum majorama

Tender perennial. Also called sweet marjoram, flavor is considered milder but more complex than its relative, oregano. Some describe the flavor as having a hint of balsam. Try substituting versatile marjoram for oregano in many popular dishes such as eggplant Parmesan or pizza! You may be pleasantly surprised! Very popular ingredient in German sausage and herb breads. Legend has it that if you touch marjoram before bedtime, you will dream of your future spouse!

Full Sun

Height: 1/½' - 2' wide

Days to Emerge: 10 - 15 days

Seed Depth: Press Into Surface

Seed Spacing: A group of 6 seeds every 12"

Row Spacing: Evenly space groups

Thinning: When 2" tall, thin to 3 - 6 plants every 12"

When to sow outside: 1 to 2 weeks before average last frost.

When to start inside: RECOMMENDED (seed is very small). 6 to 8 weeks before average last frost.

Special germination instructions: Requires light to germinate - press seed into soil surface - do not cover.

Harvesting: Leaves, flowers, or sprigs can be picked anytime plant is at least 6" high. Marjoram retains its flavor well when dried; cut whole plant at base to dry foliage.

Arist: Jackie McFarland

Oregano Common Organic Heirloom
Origanum vulgare

Perennial. Hardy to USDA zone 5. This mild-flavored oregano can be used in pizza sauce, pastas, and pesto. Its dainty pink blooms add to its beauty as a groundcover, attract honeybees and beneficial insects, and can be used as cut or dried flowers. There is a lot of misinformation about oregano varieties on the Internet and in the seed trade. Common Oregano is often confused with the more pungent white-flowered True Greek variety. Common Oregano has a milder flavor somewhat between the slight spiciness of Marjoram and Thyme. Having a gentle flavor for cooking, it is also the traditional variety for medicinal use. Leaves can be used as a fresh or dried herb. The pretty pink to lavender flowers appear from mid-summer to fall. Also called Wild Oregano, Pot Marjoram, or Wild Marjoram.

Oregano True Greek Heirloom
Origanum heracleoticum

Perennial. Hardy in USDA zones 4 - 9. This is the true culinary Greek Oregano that is prized by Italian chefs. Aromatic, flavorful, and more pungent than Common Oregano, it can really jazz up many dishes. The flavor creates a wonderful synergy with tomatoes (fresh or sauce), pizza, egg/cheese combinations (omelets, quiches), marinated vegetables, meats, and of course many Italian foods and sauces. It combines well with thyme, garlic, parsley, and olive oil. Also a good container variety.

Full Sun

Spread: 24" tall and wide

Days to Emerge: 5 - 10 days

Seed Depth: Press into surface

Seed Spacing: A pinch of seeds every 20"

Row Spacing: 2'

Thinning: When 2" - 3" tall, thin to 1 every 20"

When to sow outside: 2 to 4 weeks after average last frost, and as late as 2 months before first fall frost.

When to start inside: RECOMMENDED. 6 to 8 weeks before average last frost.

Harvesting: Cut branches when needed after the plant is at least 6" tall. Some oregano experts claim the best flavor comes just before plant flowers. Pruning off the branches also encourages fullness and fresh, new growth on the plant.

Artist: Jackie McFarland

Parsley Italian Dark Green Flat Organic Heirloom
Petroselinum crispum var. neapoliatnum

Parsley is a biennial that is grown as an annual, because the flavor is best in the first year. Italian Dark Green Flat parsley has superior flavor that is tantalizing for omelets, salads, stews, vegetables, fish, sauces, eggs, soups, and mixed with soft cheese such as ricotta or cottage cheese. Abundant in Vitamin C, iron, antioxidants and other nutrients, it is an excellent digestion aid and freshens breath. Grown near roses, it is said to improve their scent and health, and it makes a good companion plant for tomatoes and asparagus. Parsley is easy to grow in containers or window boxes and makes an attractive edging plant. For a novel use, try it is as a refreshing bathwater addition.

Full Sun to part shade

Spread: 12" - 18" tall and wide

Days to Emerge: 7 - 28 days

Seed Depth: 1/4"

Seed Spacing: A group of 6 seeds every 8"

Row Spacing: 16'

Thinning: When 1" tall, thin to 1 every 8"

When to sow outside: RECOMMENDED. 4 to 6 weeks before average last frost or as soon as the soil can be worked.

When to start inside: 6 to 8 weeks before average last frost.

Special germination instructions: Soak seeds in water for 12 - 24 hours before sowing.

Harvesting: Pick as needed, removing entire stalks to the ground.

Artist: Jackie McFarland

Parsley Italian Dark Green Flat Organic Heirloom
Petroselinum crispum var. neapoliatnum

Parsley is a biennial that is grown as an annual, because the flavor is best in the first year. Italian Dark Green Flat parsley has superior flavor that is tantalizing for omelets, salads, stews, vegetables, fish, sauces, eggs, soups, and mixed with soft cheese such as ricotta or cottage cheese. Abundant in Vitamin C, iron, antioxidants and other nutrients, it is an excellent digestion aid and freshens breath. Grown near roses, it is said to improve their scent and health, and it makes a good companion plant for tomatoes and asparagus. Parsley is easy to grow in containers or window boxes and makes an attractive edging plant. For a novel use, try it is as a refreshing bathwater addition.

Full Sun to part shade

Spread: 12" - 18" tall and wide

Days to Emerge: 7 - 28 days

Seed Depth: 1/4"

Seed Spacing: A group of 6 seeds every 8"

Row Spacing: 16'

Thinning: When 1" tall, thin to 1 every 8"

When to sow outside: RECOMMENDED. 4 to 6 weeks before average last frost or as soon as the soil can be worked.

When to start inside: 6 to 8 weeks before average last frost.

Special germination instructions: Soak seeds in water for 12 - 24 hours before sowing.

Harvesting: Pick as needed, removing entire stalks to the ground.

Artist: Jackie McFarland

Perennial in USDA zones 8 or warmer. (Will not tolerate temperatures below 20 degrees F) This classic heirloom herb has a piney flavor that is a must for lamb, pork, poultry, carrots, and peas. The very aromatic scent of rosemary will make you fall in love with this herb. Try using it to freshen your bath water, steeping it in boiling water and inhaling to clear your head when you have a cold, and to scent potpourris. In cooking, it has a nice synergy with other herbs such as chives, thyme, parsley, and bay. Both leaves and flowers are edible. An excellent container variety you can bring it indoors and put it in a sunny window to have fresh leaves and let it ride out the winter. This is the upright variety, reaching 2' - 4' tall in mild climates.

Sage Garden Broadleaf Heirloom
Salvia officinalis

Perennial in USDA zones 4-8. This semi-woody shrub with grey-green foliage grows to 1' - 2' tall and gets purple/blue flowers. Often grown for its ornamental beauty. Both flowers and foliage are edible and have a strong, unique flavor that enhances a variety of dishes including omelettes, breads, poultry, stuffing, beef, pork, duck, tomatoes, squash, all types of beans, and many other vegetables. Easy to grow from seed. Recipe for Deep Fried Sage included inside packet. This packet plants 1 30 foot row (after thinning).

Sage Garden Broadleaf Organic Heirloom
Salvia officinalis

Perennial in USDA zones 4 - 8. This semi-woody shrub with grey-green foliage grows to 1' - 2' tall and gets purple/blue flowers. Often grown for its ornamental beauty. Both flowers and foliage are edible and have a strong, unique flavor that enhances a variety of dishes including omelettes, breads, poultry, stuffing, beef, pork, duck, tomatoes, squash, all types of beans, and many other vegetables. Easy to grow from seed. Recipe for Deep Fried Sage included inside packet. This packet plants 1 30-foot row (after thinning).

Savory Summer Heirloom
Satureja hortensis

Warm season annual. Savory is primarily a culinary herb used in many dishes such as lentils, all types of beans, chicken & beef soups, eggplant, asparagus, onions, cabbage, squash, liver, & fish. In German cooking, savory and beans are very popular. Fresh savory adds a delightful flavor to salads. Savory is an important component of Herbes de Provence; see inside of packet for recipe. Savory tea is used by some for mild sore throats and stomach upsets. Attractive 1½' tall plant has white/pink/lavender flowers. Good container variety. Deer resistant.

Full Sun

Spread: 1' - 1 ½' tall, bushy

Days to Emerge: 10 - 15 days

Seed Depth: Surface to 1/8"

Seed Spacing: A group of 6 seeds every 6" - 12"

Row Spacing: 1'

Thinning: When 1" tall, thin to 1 every 6" - 18"

When to sow outside: 1 to 2 weeks after average last frost.

When to start inside: RECOMMENDED. 8 to 10 weeks before average last frost.

Special germination instructions: Requires light to germinate; press seed into soil surface, do not cover with soil, keep moist.

Artist: Donna Clement

Shiso Perilla Green and Red
Perilla frutescens

Annual. An absolute must for herb gardens! Also called Japanese basil, shiso's incredible flavor can be described as a combination of cinnamon and clove with overtones of cumin. A beautiful bedding plant, and excellent for containers.This packet provides 75% green shiso, and 25% red.

This packet plants five 10 foot rows.

Full Sun

Height: 18" tall

Days to Emerge: 5 - 15 days

Seed Depth: Press into surface

Seed Spacing: A group of 5 seeds every 12"

Row Spacing: 12" - 18"

Thinning: When 1" tall, thin to 1 every 12"

When to sow outside: 1 to 2 weeks after average last frost and when temperatures are warm.

When to start inside: 4 weeks before average last frost.

Harvesting: Harvest leaves anytime after plant is a few inches tall, but before it flowers. Once plant flowers, the leaves drop.

Artist: Carolyn Crawford

Stevia Organic Heirloom
Stevia rebaudiana

Perennial in USDA zones 9 - 11; otherwise grown as an annual. Now you can grow your own calorie-free, carbohydrate-free, low-glycemic sweetener at home! Stevia is up to 300 times as sweet as sugar, so a little goes a long way. Some say the leaves have a licorice aftertaste, which may be a bonus if you love the flavor. The bushy 18" - 30" tall plants can be grown in 10" - 12" diameter containers, and pinched back to maintain desired height. Grow in full sun or part shade. Leaves are sweetest just before the plant flowers in late summer to fall. Stevia is grown as an annual in all but tropical climates.

Full Sun

Height: 8" - 30" tall

Days to Emerge: 7 - 21 days

Seed Depth: 1/8" or barely cover

Seed Spacing: 18"

Row Spacing: 20" - 24"

Thinning: Do not thin

When to sow outside: Not recommended.

When to start inside: RECOMMENDED. 8 to 10 weeks before average last frost. (Transplant outside after all danger of frost has passed.)

Special germination instructions: Germination is best at 70° - 75° F.

Harvesting: Best flavor (highest stevioside content) is during the cool weather of fall, and right before the plant flowers. Harvest in the morning after dew has dried. The entire plant can be pulled, or pick individual leaves at any growth stage. As plant matures, entire branches can be cut, and the leaves stripped off. To allow growth to continue, never remove more than 1/3 of the plant at a time. In very mild climates, plant may re-grow after cutting back to 4" - 6" above the base.

Artist: Roberta Lutgens

Thyme English Heirloom
Thymus vulgaris

Perennial. An invaluable seasoning in the kitchen, thyme, with its subtle, woodsy flavor complements a multitude of foods. Considered to be a staple herb of chefs, and one of the primary ingredients of "bouquet garni." With very small leaves and delicate, edible flowers, this thyme makes a lovely 12" tall landscape plant; use as a low hedge around your herb or vegetable garden. An excellent container plant to enjoy indoors or out.

Full Sun

Spread: 6" - 12" tall and wide

Days to Emerge: 10 - 15 days

Seed Depth: 1/8"

Seed Spacing: a group of 3 seeds every 18"

Row Spacing: 12"

Thinning: When 1" tall, thin to 1 every 10"

When to sow outside: 1 to 2 weeks after average last frost and when temperatures are warm.

When to start inside: 8 weeks before average last frost.

Harvesting: Pick sprigs as you need them. Shear the whole plant 4" above ground if growth is spindly; new growth will be denser. Do not cut into the woody part or prune heavily in fall; it may adversely affect winter hardiness.

Artist: Carolyn Crawford

Thyme English Heirloom
Thymus vulgaris

Perennial. An invaluable seasoning in the kitchen, thyme, with its subtle, woodsy flavor complements a multitude of foods. Considered to be a staple herb of chefs, and one of the primary ingredients of "bouquet garni." With very small leaves and delicate, edible flowers, this thyme makes a lovely 12" tall landscape plant; use as a low hedge around your herb or vegetable garden. An excellent container plant to enjoy indoors or out.

Full Sun

Spread: 6" - 12" tall and wide

Days to Emerge: 10 - 15 days

Seed Depth: 1/8"

Seed Spacing: a group of 3 seeds every 18"

Row Spacing: 12"

Thinning: When 1" tall, thin to 1 every 10"

When to sow outside: 1 to 2 weeks after average last frost and when temperatures are warm.

When to start inside: 8 weeks before average last frost.

Harvesting: Pick sprigs as you need them. Shear the whole plant 4" above ground if growth is spindly; new growth will be denser. Do not cut into the woody part or prune heavily in fall; it may adversely affect winter hardiness.

Artist: Carolyn Crawford

Perennial. Hardy to USDA zone 4. A very popular herb in England, the snappy, clean, peppery taste of watercress is traditionally used on sandwiches during teatime. It also adds fabulous flavor to salads, omelets, and potato salads. Fresh markets in England sell flats of it, usually harvested as very young leaves. Though it is a water-loving plant, you don't have to have a stream or pond in your yard to grow it. Just be sure to keep the area well watered or grow it in pots and sit them in trays of water. It may also be grown inside in a sunny window during the winter.