Arugula

Heavily fragrant with an air of vanilla— Ooh La La! Blue Spice Basil is savored for its medicinal, culinary and ornamental properties. Eye-catching spikes of light purple flowers on showy deep purple bracts, coupled with an attractive and uniform habit, make it easy to find a home for this Basil in your garden.

A delicious and beautiful relative of sweet basil with strong violet stems and veining, shiny green leaves and elegant lavender flowers.  Aroma and flavor is spicy — cinnamon undertones with suggestions of mint and anise. Commonly used in baking, for flavoring jellies, teas, and vinegars and for potpourris, fresh and dried flower arrangements.

A generous-producing, Genovese-type basil with huge, lightly cupped, deep-violet leaves. Flavor is excellent with a spicy clove aroma.

This Genovese-style basil has taken the gardening, culinary and ornamental world by storm by winning an All-America Selections award in 2015 for its compact habit, strong scent and flavor, and vigorous growth. This bushy, well-branched, mounded ball of foliage, is reluctant to flower and yields a continuous production of dark green, sweet, fragrant glossy leaves for your Caprese or pesto production. Bound to be a star in your garden!

Gecofure stands for GEnovese COmpatto FUsarium REsistant. It is an Italian strain, widely regarded as the best for pesto and garlic-flavored dishes. The compact habit of Gecofure makes it  well suited to both the garden and a  container garden.

The classic Italian HEIRLOOM with extremely tender, fragrant, large, brilliant green, intensely aromatic leaves. It is slow to bolt, so you can expect a full season harvest. A favorite among chefs and a go-to variety for pesto making and “insalata caprese.” Genovese, when compared to other basils, has less of a tendency to become bitter after long, slow periods of cooking. Slightly more aroma and potency than Sweet Basil.

This unique blend will provide exquisite culinary delights for your kitchen, color and form for your flower beds, and scents to cherish. Includes: Lemon Basil, Lime Basil, Thai Basil, Amethyst Basil, Cinnamon Basil, Genovese Basil, Red Rubin Basil, and Sweet Basil.

Adds a unique citrus flair to salsas, salads, dressings, or as a marinade for chicken or fish. Compact plant has 2″ long, bright green lance-shaped leaves.  A snappy addition to mixed borders and also perfect for containers. Just one brush of the leaves releases an invigorating lime scent that will permeate the air in seconds!

This HEIRLOOM, discovered in New Mexico, is the best lemon basil we have found — larger, wildly aromatic leaves explode with intense, citrusy, mouth-puckering flavor! With a robust growth habit, this is a great choice for both the garden or containers, and lends itself beautifully to oils & vinegar, grilled fish, salad dressings, sauces, or to livening up your pesto.

A beautiful and fragrant ornamental for your pots, beds or kitchen garden with widespread culinary uses. The darkest of the purple basils, Osmin has smaller sweetly scented leaves, a sturdier growth habit with beautiful pink flowers and excellent flavor. A versatile basil for colorful and flavorful pesto, vinaigrette, salad and pasta.

Sweet Basil is the heaviest-yielding variety, recommended for drying, all-around great eating, and large-scale pesto production.

Delicate onion-flavored foliage topped with attractive globe- shaped , lavender-pink blooms. Both the foliage and the blooms are edible. Chive plants will self seed. They are a  great perennial for the garden.

This All America Selection winner is a vigorous grower, with wide, flat, refined leaves topped by charming, white pinwheel flowers late in the season. Sweet, mild and refined garlic flavor. This perennial herb will not disappoint!

A special variety that is bred to maximize foliage production and not bolt. In trials, this variety produced three times the yield of regular cilantro over a much longer period. It is often used in combination with tomatillo, tomatoes, and chiles, creating unforgettable sauces. It is also known as Mexican parsley or Chinese parsley.

Also called Winter Cress, or Creasy Greens in the South, Upland Cress is an easy-to-grow, cut-and-grow again crop. The plant grows to about 4- to 6-inches tall with peppery and pungent leaves akin to watercress. Harvest at any stage from microgreens to full maturity. Leaves, shoots, and flower buds are all delicious. Very slow to bolt, cold tolerant and long standing.

All America Winner for 1992 bred by the Burpee Co. The objective was to diminish the plant size so that it could be grown in containers and the smallest of gardens. A welcome addition to salads and it is a lovely ornamental plant with its yellow flowers, deep green foliage, and compact growth habit.

Easy to grow, and dependable perennial. Given its inherent desire to thrive, many prefer containers for their mint. No matter the location,  this zesty, aromatic and versatile herb is an essential ingredient of any herb garden.

Wildly aromatic perennial with low-growing spreading habit just 6 to 8 inches tall. The pungent dull green leaves exhibit some purpling at the tips with white flowers. Lends the classic flavor to your Italian, Mexican & Greek culinary endeavors.

An irresistible interplay of fragrance, texture and color! Kirigami is a fabulous ornamental Oregano — the perfect choice for baskets and flowerpots where long, trailing stems in a wash of brilliant hues is sought. Bract-and-bloom laden stems in a rich combination of purples and greens, set the tone for the rosy-red blooms that follow. A breathtaking and unbelievably fragrant display that will not disappoint!

Vigorous, compact, frost tolerant plants with a dense spray of finely curled and crumpled dark-green leaves. You will have a generous supply of sprigs all season long to garnish and flavor your favorite dishes!

Very large and meaty, dark green leaves with a remarkable flavor that is indispensable in the kitchen. This cultivar is quite a bit sweeter than a standard Italian parsley and excels all season long as the leaves grow back strong after cutting.

A Mediterranean native, this attractive perennial is a flavorful and versatile staple of the herb garden — valued as a sacred plant, an essential seasoning, and an herb with therapeutic properties. The dusty, gray-green leaves can be used in your favorite dressings, sauces, stuffings, salted herbs or teas. The early summer appearing, small lavender flowers are a lovely edible garnish. And, as the plant matures, the foliage is a beautiful aromatic filler for your cut flower bouquets or dried floral wreaths.

This German breed is an improved, higher-yielding perennial variety of common garden sage. Similar dusty, gray-green foliage and delicate, edible lavender flowers, but with an increasingly delightful fragrance due to a higher essential oil content.

With sweet, anise-like flavor and aromatic leaves, this herbaceous, half-hardy, perennial of the Marigold family is commonly used as a substitute for the more difficult-to-grow French tarragon. Substitute in equal portions in your favorite recipes. The golden yellow flowers that provide show-stopping color in late summer/early autumn are also edible and ideal for brightening up salads and desserts.

A sturdy, aromatic ground-cover for the gardener that wants it all — utility of a low-maintenance perennial, color, and a lemony fragrance! The slender meandering stems, rounded leaves and lavender blooms can withstand light foot traffic and are drought tolerant once established. Ideal for cracks and crevices or to soften a stone walk.

A mainstay of any self-respecting herb garden and a staple among chefs. This low-growing and dense, woody perennial has delicate, evergreen, gray-green ovoid leaves of a strong earthy flavor. If allowed to go to flower, the purply-white flowers are edible too, and the bees love it!