Herbs & Greens

A gorgeous, remarkably aromatic, ornamental oregano. Showy 18-inch sprays,  born of thousands of tiny reddish-purple flowers, are held above mat-forming, deep green foliage. A spectacular display both in the garden, and cut for fresh and dried arrangements. Hopley’s tolerates hot, dry conditions and will bloom well into the fall, at which time the leaves also transition to a lovely reddish-purple. Tasty as it is pretty. Bees and butterflies also love it!

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.

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 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!

Looking for a wholesome alternative to processed sugar? Grow this calorie-free, carbohydrate-free, low-glycemic sweetener in your garden. Thirty times sweeter than sugar cane, a few stevia leaves go a long away. Can be used fresh to sweeten drinks and smoothies, as you would a bay leaf to sweeten dishes while they cook, or dried and ground to be sprinkled like a sugar. You can even extract the oil! Leaves are sweetest just before the plant flowers in late summer to fall. A single, bushy 18- to 30-inch plant yields up to a 1/2 pound of dried leaf. Plenty to satisfy your sweet tooth through the winter!

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.

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.

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.

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.

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.

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.

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.

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.

A hardy perennial with a delicate flavor blend between onion and garlic. The flat, tender, dark green leaves are delicious in salads, spreads, stir fries and flavored vinegars. Attractive edible white flowers midsummer. The budded flower stalks are sold as “Gow Choy” in Chinese grocery stores. Seedlings will slowly establish themselves the first season. However, once established, plants will reward you years to come with perpetual harvests.

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.

Edible and ornamental, this sweet basil has gorgeous petite green leaves and vivid dark purple stems and blossoms. This aromatic cultivar, with notes of cloves and anise, offset by hints of mint and citrus, adds tremendous flavor to any Asian-inspired dish.

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

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 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.

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.

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.