This is the only section of our catalog that lists plants alphabetically by common name; all other sections are alphabetical by botanical name.
BASIL, ITALIAN LARGE LEAF Ocimum basilicum Sweet, high-yielding basil. Large leaves make it easy to harvest. Tender annual.
BASIL, CINNAMON Ocimum basilicum Slight overtones of cinnamon make this basil an excellent addition to the herb garden. One of the best for spaghetti sauce. Tender annual.
BASIL, SWEET THAI Ocimum basilicum The best basil to use in Asian cooking; the warm and spicy taste is the perfect complement to Vietnamese and Thai dishes. It’s a pretty plant, too, with glossy dark green leaves and purple flowers. Tender annual.
CATNIP Nepeta cataria Gray-green leaves, white flowers; a kitty perennial favorite. Also used as a tea for colicky babies and as an insect repellent. This member of the mint family is very hardy. Brought by settlers in the 1800’s, it has naturalized in Rye and much of the West. Perennial. Zone 4.
CHIVES Allium schoenoprasum Yummy mild onion flavor. Easy to grow. Pretty lavender flowers. Perennial.
CHIVES, GARLIC Allium tuberosumSometimes called Chinese chives, the flat leaves and definite but mild garlic flavor distinguish it from “regular” chives. 2″ tall. Pretty white flowers. Perennial.
CILANTRO, CALYPSO Coriandrum sativum We first grew this variety of cilantro in 2010, and we’re never going to grow another! It can be cut back and allowed to re-grow at least 3 times through the summer due to its extremely low growing point. Most cilantro bolts quickly, but not this one. Grow in a pot on the patio, or in the garden, and you’ll have fresh cilantro whenever you want it! Annual.
COMFREY Symphytum officinale Comfrey has been used as a healing herb since ancient times. Greeks and Romans used comfrey to stop bleeding, treat bronchial problems, and heal broken bones. We have neighbors who use it in a poultice for their horses. Zone 4.
CUBAN OREGANO Plectranthus amboinicus Succulent foliage looks great in containers, baskets, etc. Used for seasoning in the Caribbean; used in Southeast Asia to treat asthma and bronchitis. Must be grown indoors in winter.
DILL, FERNLEAF Anethum graveolens We are growing a variety that is slower to go to seed and very productive. Great for mixing in green salads, or to top potato salads. Essential when making dill pickles. Annual.
FENNEL, BRONZE Foeniculum vulgare Bronze-colored fennel is as decorative as it is tasty. Leaves and seeds used in cooking, excellent with fish. 2′-3′. Hardy perennial.
FRENCH TARRAGON Artemisia dracunculus Vegetatively propagated, our tarragon has a delicious anise flavor. Like many herbs, this one is drought tolerant. Makes a nice big mound and can be grown in a perennial border. Hardy. Zone 4.
LAVENDER, MUNSTEAD Lavandula angustifolia Another great hardy lavender. All the angustifolia species are hardy to at least 7000′. Some of our customers at 8000′ have had luck growing ‘Hidcote’ and ‘Munstead’ in favored locations.
LEMON BALM Melissa officinalis Bright lemon flavor makes this herb great for garnishing iced drinks or adding to salads. 2′ tall. Hardy perennial.
MINT, BANANA Mentha arvensis On a hot sunny day it smells just like bananas. Low-growing, could be used as a ground cover. Soft green leaves are a little fuzzy. 6″-8″ tall. Zone 5.
MINT, CHOCOLATE Mentha x piperita A very fragrant mint for chocolate lovers; one of our most popular mints. Zone 4.
MINT, HIMALAYAN SILVER Mentha longifolia This unusual mint has very fuzzy, long, silver leaves. The flowers are pink. It’s great in bouquets, fresh or dried. Zone 4.
MINT, PEPPERMINT Mentha piperita Long used for upset stomachs and headaches, as well as candy and desserts, peppermint is a sweet favorite. Zone 4.
MINT, SPEARMINT Mentha spicata Used for mint juleps, mint jelly, and tea. The quintessential culinary mint. Zone 4.
OREGANO ‘Hot and Spicy’ This has become one of our favorite culinary oreganos. It’s not really hot, like a hot pepper, but it is very flavorful. Easy to grow in full sun. 18″ tall. Zone 5.
OREGANO, TURKISH Origanum tyttanthum This oregano is one of the very best flavored oreganos for cooking. Sadly, it’s not so easy to propagate. Someday we’ll have enough of this plant to feature it in the newsletter and then everyone will know how tasty it is. Pale pink or white flowers. 18″ tall. Zone 5.
PARSLEY, ITALIAN Petroselinum neapolitanum ‘Giant of Italy’ This Italian parsley selection is the best for flavor and productivity. Upright habit. 15″ tall. Biennial. Zone 4.
ROSEMARY, ARP, Rosmarinus officinalis Narrow evergreen leaves make rosemary a very attractive ornamental herb. Arp is know as one of the hardiest varieties, surviving some winters outside in the ground in Pueblo and Denver. Very drought tolerant. Zone 6.
ROSEMARY, TUSCAN BLUE Rosmarinus officinalis Bushy and upright form, with deep blue flowers and large leaves. Favorite of chefs. Hardy to zone 8.
SAGE Salvia officinalis Gray leaves and blue flowers make this an attractive plant in the landscape as well as a delicious seasoning in the kitchen. 24″ tall. Zone 5.
SCENTED GERANIUMS, ‘ATTAR OF ROSES’ Sweet and strong rose fragrance. The edible flowers are pink with tiny purple purple stripes on the top petals. 2′ tall. Tender perennial. Makes a good houseplant in winter.
THYME, ENGLISH Thymus vulgaris This is the classic thyme; great used fresh or dried. A tidy well-branched shrubby plant that does best in full sun and scoffs at poor soil and scant watering. 6″ to 12″. Zone 4.
THYME, VARIEGATED LEMON Thymus x citriodorus ‘Aureus’ Variegated, gold and green, 12″ shrub smells as good as it looks. Essential to flavor fish and chicken dishes. Zone 5.