- Genovese Basil
- Bouquet Dill
- Giant from Italy Parsley
We reserve the right to substitute seed varieties in all collections in case of shortages.
Cooking with fresh herbs will add another dimension to your favorite dishes with big, bold flavors. When it comes to herbs, fresh is best! If you allow the basil, chives, and thyme to flower they will attract pollinators to your garden.
The classic large-leaved Italian sweet basil prized for its spicy flavor and wonderful aroma. Fragrant plants grow 18-24". This is the variety of choice for pesto. Annual.
Delicate onion-flavored foliage is good for fresh eating or cooking, excess freezes well. The lavender-pink flowers are also edible and attractive. Plants will self seed. Perennial in zones 3-9.
No Mexican meal is complete without this multi-purpose herb. The fresh leaves are called cilantro, and the seeds are used as a spice called coriander. Successive sowings ensure a continuous supply. Slow bolting strain. 50-55 days to first leaf harvest, 90-120 days for seed. Annual, 1-2' tall.
The most widely grown dill. Early maturing plants have dark green leaves, 6" flowering umbels, and an intoxicating dill aroma. Excellent leaf and seed yields. 45-55 days leaf, 70-90 days seed. Self-seeding annual.
Giant from Italy Parsley
Sizeable bushy plants produce a continuous supply of large flat leaves with strong parsley flavor. Prized by Italian cooks. Biennial in zones 6-9, grown as an annual. 85-90 days.
One of the most versatile herbs used in cooking, can be used to season any meat or vegetable. Plants grow 6-12" tall with a sprawling habit. Perennial in zones 5-8.