Spring Garden Market Herb Varieties for 2013
Listed below are the wide variety of herb seedlings that we will be offering at the Spring Garden Market.
| Herb | Type | Description |
|---|---|---|
| Basil African Blue Ocimum kilimandscharicum |
Tender perennial | Very attractive tender perennial will bloom all summer long into fall until frost. Gorgeous flowers attract bees. Can grow to 4'. |
| Basil Crimson King Ocimum basilicum |
Annual | Dark violet-colored Genovese-type basil reaches 18” in height, with lightly cupped leaves that release a spicy clove aroma. Great for cooking or fresh dishes. Good for containers. |
| Basil Dark Opal Ocimum basilicum |
Annual | Mid-early upright variety with bushy foliage producing mid-sized smooth leaves. Dark purple color with intense aroma. |
| Basil Italian Cameo Ocimum basilicum |
Annual | Closely packed, luscious big leaves on a compact plant. Rich, traditional basil flavor. |
| Basil Italian Genovese Ocimum basilicum |
Annual | Almond-shaped, shiny dark green leaves. Strong flavor. |
| Basil Italian Large Leaf Ocimum basilicum |
Annual | Large leaf variety. Great for use in fresh salads where small leaf varieties are too fine. |
| Basil Italian Pesto Ocimum basilicum |
Annual | Glossy dark green leaves. Zesty flavor. This variety is the classic Italian basil for making pesto. |
| Basil Mrs. Burns’ Lemon Ocimum basilicum citriodorum |
Annual | Saved for generations for its strong lemon flavor and fragrance, has a robust carefree nature in the garden and bigger leaves than any other lemon basil variety. |
| Basil Napoletano Ocimum basilicum |
Annual | Wider, more crinkled leaves than most basils. Fragrant, tender leaves. Mild, sweet, mellow flavor. |
| Basil Sweet Thai Ocimum basilicum |
Annual | Exotic, aromatic flavor is excellent in Asian dishes. |
| Basil Thai Siam Queen Ocimum basilicum citriodorum |
Annual | Leaves 3" to 4" long by 1.5" to 2" wide. Sweet and spicy flavor and licorice basil aroma. |
| Chamomile German Matricaria recutita |
Annual | Apple-scented flowers for soothing tea, potpourris and dried flower arrangements. Edible fresh petals make a lovely addition to salads. |
| Chives Chinese Garlic Jiu Cai, Gau Choy Allium tuberosum |
Perennial | Leaves, flower buds and flowers have mild garlic flavor. |
| Chives Common Allium schoenoprasum |
Perennial | Edible flowers and delicate onion-flavored foliage. |
| Chives Fine Leaf Allium schoenoprasum |
Perennial | Leaves are a slender shape and don't get coarse or tough with age. Mounding plant with lilac-pink blossoms. Delicate onion flavor. |
| Cilantro Santo Coriandrum sativum |
Annual | Foliage (cilantro) and seeds (coriander). Fresh cilantro leaves have an intense and tangy flavor. Santo is a slow-bolting variety. |
| Cilantro Slow Bolt Coriandrum sativum |
Annual | Fresh cilantro leaves are spicy and pungent. Spicy blossoms are also edible. Slow to bolt. |
| Dill Bouquet Anethum graveolens |
Annual | Foliage is superior for sprinkling on veggies and meats. Early, large seed heads, excellent for pickling. |
| Fenugreek Trigonella foenum-graecum |
Annual | Sprouts, leaves, or ground seeds add an exotic spice flavor to salads, sandwiches and Indian cuisine. |
| Hyssop Lavender Agastache foeniculum |
Perennial | Edible lavender-colored flowers and edible leaves are used for iced and hot teas. They can be tossed into salads. Also known as anise hyssop and licorice mint. |
| Lemongrass Cymbopogon citratus |
Tender perennial | Lemon-scented leaves are used for seasoning a wide variety of cuisines. |
| Marjoram Sweet Origanum majorana |
Perennial | Complex sweet yet pungent flavor. A little milder than Greek oregano. |
| Mint Peppermint Mentha piperita |
Perennial | The high menthol content produces a strong fresh flavor and cooling sensation. Best in containers to restrict spreading. Lavender flowers attract bees. Can tolerate shade. |
| Mint Spearmint Mentha spicata |
Perennial | The best mint for cooking. Sweet aroma graces your garden. Grow mints in containers to keep them from spreading uncontrolled. |
| Nasturtium Mounding variety mix Tropaeolum majus |
Annual | Mounding plant with lily pad-shaped leaves. Edible flowers and young leaves have a peppery flavor. |
| Oregano Golden Origanum vulgare 'Aureum’ |
Perennial | Low, spreading perennial with bright golden small leaves, delicate flavor. |
| Oregano Greek Origanum vulgare hirtum |
Perennial | Excellent traditional oregano flavor. Dark green leaves and white flowers. |
| Parsley Dark Moss Curled Petroselinum crispum |
Biennial | Tightly curled dark green leaves are best used fresh. Sweet peppery-flavored leaves. |
| Parsley Italian Dark Green Flat Petroselinum crispum var. neapolitanum |
Biennial | Superior parsley flavor. Very high nutritional value and freshens breath. |
| Rosemary Spice Island Rosmarinus officinalis |
Perennial | Erect growth habit. Drought tolerant once established. Excellent variety for culinary purposes. |
| Sage Italian Aromatic Salvia officinalis |
Perennial | Enjoy its warm, complex flavor fresh or dried. Soft grey-green leaves and pretty purple flowers. |
| Savory Summer Satureja hortensis |
Annual | Highly aromatic plant has a sweet yet peppery thyme flavor that enhances the taste of many foods. |
| Stevia Stevia rebaudiana |
Tender perennial | Herb used as a non-caloric sweetener. Fresh leaves or dried leaves add natural sweetness to drinks and dishes. |
| Tarragon French Artemisia dracunculus |
Perennial | True tarragon that does not propagate from seed. Spicy anise flavor. |
| Tarragon Mexican Tagetes lucida |
Perennial | Bushy upright plant with green leaves that grow all spring and summer. Flavor is similar to French tarragon. |
| Thyme French Thymus vulgaris |
Perennial | Softly mounding plants of cascading gray-green leaves. Thyme is easy to freeze or dry. |