Arugula

This sterile, versatile hybrid, that never sets seed and is propagated only from cuttings, originally was an accidental cross between a tall East African camphor basil and ‘Dark Opal.’ Gorgeous green leaves, with dark purple veining give rise to a dark-purple calyx with rosy-pink flowers.You can pinch and harvest the leaves often to satisfy your pesto needs and culinary endeavors, or allow to bush into a fragrant, 3-foot magnificent wonder for your cutting garden that will bloom until frost. Your local pollinators will thank you for the latter! More suited to indoor growing than most basils, you can either pot up to bring indoors or take cuttings in the fall to keep the love alive.

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!

A glorious basil breakthrough! This robust, fast-growing, well-branched, Genovese-type cultivar is bred to flower up to 8 weeks later than standard varieties, enabling you to harvest a plethora of glossy green leaves for months before going to flower. As a bonus, resistance to downy mildew and Fusarium mean extra healthy plants all season! The tidy, columnar stature of these 2- to 3-feet tall plants works equally well in planters, containers and in-ground beds.

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.

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.

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.

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.

Although it can be used as a culinary herb, the frilly, creamy-edged, variegated green leaves make this edible an outstanding ornamental for your containers and window boxes. Prune regularly to promote bushy, new growth or allow the tubular, barely-pink blooms to mature and bring the pollinators to you. May be used fresh, akin to other garden mints, to flavor your salads, summer drinks, teas and desserts.

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!

Beloved by cooks, this open-pollinated variety sports a frilly canopy of bright green, triple-curled leaves atop strong-stemmed, 10- to 12-inch plants.  Easily withstands the summer heat, yet cold-hardy to be enjoyed well into the fall, retaining its bright hues, firm texture and rich flavor. Dependable uniformity and regrowth for continued harvests.

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 savory culinary classic!  With silvery needle-like foliage, and delicate purple flowers, this highly aromatic mediterranean native is beloved by chefs, herbalists, designers and home gardeners alike. The edible flowers, boasting a bold rosemary flavor, should also be enjoyed and compliment your culinary creations!

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.

 This 1 ½- to 2-foot-tall evergreen perennial, with uniquely textured, highly fragrant, variegated, apple-green and gold leaves makes a strong case for being included in your garden designs just on the merit of great looks alone. Its culinary attributes then seal the deal! The leaves of this cultivar may be used in any recipe that calls for Sage — Excellent for harmonizing other flavors when roasting or grilling.  Leaves can be dried or freezes easily. This care-free addition to your garden s tolerant of poor soils and will thrive in the summer heat.

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!