Also known as Mache and Lamb's Lettuce, Dutch Corn Salad is an easy to grow, alternative to lettuce for salads. The large leaves can be used raw in salads, as an herb for flavoring or cooked like spinach. Corn Salad has the mildest flavor and softest texture of any salad green.

Corn Salad is suitable for temperate climates and can be grown and harvested during the winter if the plants are covered with straw. Ready to harvest when three or four leaves develop.

Matures in about 60 days.

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Coriander, also known in Mexico as Cilantro, is an annual herb that is grown primarily for its leaves which are often substituted for parsley. It's leaves are also widely used in salsa, curries and soups, while its seeds are also used in Indian Cuisine. In Thailand, even the roots are used.

Annual. Grows from 1-3 feet in height and later produces small white flowers which soon yield seed.

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Chives are a perrenial herb in the same family as garlic and onions that grow to 6 to 8 inches and have bluish-pink to lavander flowers. Chives can be used dried or fresh in any recipe that calls for spring onions - for sprinkling on baked potatoes, for mixing with butter on boiled new potatoes, added to omlets or scrambled eggs and much more.

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Chervil is an annual herb that grows to 24 inches in height and produces white flowers. Chervil is grown for its leaves, which taste more delicate than parsley and are used in soups and salads.

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Chamomile is an annual herb that grows from 24 to 36 inches in height and produces daisy-like flowers with white petals and yellow interiors. Chamomile is grown primarily for its fine leaves which have an apple-scented fragrance and that can be steeped into a soothing tea.

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Catnip is a perrenial herb that is a member of the mint family and reaches 2 to 3 feet in height. This highly ornamental herb features gray-green, fragrant mint-like leaves and clusters of lavander or white flowers during the early summer. Catnip attracts bees, so it is a very nice herb variety to use in the borders of your vegetable garden to help pollination.

Besides its well known reputation for its effects on common house cats, Catnip was once also consumed in Europe as a tea prior to the introduction of true teas from Asia. Catnip Tea, which can be made from either fresh or dried catnip leaves is good for upset stomachs, headaches and for colds.

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Cardoon is a very old fashioned herb/vegetable that was brought to the United States by the Quakers in the 1790's, but its history extends much further back. The author Dodoens, in his book, "The History of Plants" described it in 1559 but said that Cardoon's cultivation for food was less than that of the Artichoke. Pliny (AD 23 - AD 79) wrote of Cardoon's medicinal properties.

Cardoon is a relative of the artichoke, and in fact, is also known under the names of Wild Artichoke and Artichoke Thistle, but there is some argument amongst botanists, as to whether Cardoon is merely a variety of the artichoke or a completely distinct species.

For culinary use, unlike the artichoke where the flower heads are eaten, with Cardoon, it is the thick leaf bases, hearts and roots which are utilized for food and harvested in the early spring to early summer months. Cardoon can be used in soups, stews and salads and has a slightly spicy, celery-like flavor similiar to Artichoke hearts.

Much of Cardoon's lack of popularity is due to the fact that like the artichoke, a tremendous amount of space is required to grow them. Cardoon can grow up to 7 feet in height and is very evasive in most climates. Care should be taken to remove the flower heads of the plant before they produce seeds, for Cardoon can agressively naturalize throughout your property.

Cardoon is also an excellent crop for producing compost due to the large amount of fibrous leaves and stalks it produces.

Matures in 100 to 150 days and can remain productive for 5 to 7 years.

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Caraway, a biennial herb, is a relative of parsley and originated in Northern and Central Europe, as well as portions of Eur-Asia  where it was used historically as primarily as a digestive aid. In more recent times, caraway has been used for flavoring sauerkraut, sausage, cheese, cabbage and soups.

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Borage has been used for hundreds of years in Europe, but only recently was it discovered that borage seeds are a potent source of Gamma Linolenic Acid (GLA), which it has in higher quantities than Black Currants or Evening Prmirose. Borage is also said to have beneficial effects on acne, allergies, cardiovascular problems, dehydration, dry skin, fatigue, PMS, osteo-arthritis, weight-problems, mood swings and liver problems if consumed daily and is also believed to assist the body's natural healing processes.

Borage is used in the kitchen in salads and for salad dressings, as well as for adding to iced tea.

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Dark Purple Opal Basil is a beautiful Basil variety with dark purple and bronze foliage. Due to its outstanding characteristics, in 1962, Dark Purple Opal Basil was named an All America Selections winner.

This famous basil basil variety is excellent for use as a seasoning with tomato dishes and also for making basil vinegar which it turns a stunning red color!

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Lettuce Leaf Basil is a very rare basil variety with large, frilled leaves that are somewhat remindful of the leaves of some lettuce varieties. The plants grow to a height of 16 inches and have very fragrant, flavorful leaves.

Lettuce leaf basil is ideal for use in salads, pesto and for various ethnic cuisine.

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Italian Large Leaf Basil is the ever familiar variety of sweet bail used in recipes containing tomatoes. A few leaves of this basil variety in your favorite salad, soup or sauce will bring on heaps of praise for the cook!

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Italian Genovese Basil is the traditional leaf-type basil from the vicinity of Genoa, Italy where pesto is a culinary way of life! Italian Genovese is the best basil variety for making pesto and can be used either fresh or frozen.

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Cinammon Basil is a variety of basil hailing from Mexico with a very distinctive cinammon taste and fragrance.

Despite its superb flavor and many culinary purposes, in Mexico it is rarely used in cuisine and is actually used as a natural insect repellent!

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Anise is an herb native to the Middle East that has a particularly long history, as well as thousands of uses. Since ancient times Anise has been used for medical purposes and also to flavor foul tasting medicine, while the Romans used Anise in dream pillows and believed that this licorice smelling herb prevented nightmares. In addition, they used it to aid digestion and also believed that Anise could ward off epilepsy. Today, Anise continues to be very popular both for culinary and medical use. Its licorice-like scent is used to flavor candies, while the Greeks use Anise to make Uzo, which is a licorice tasting liquor. In Europe, Anise is used in cakes, cookies and in sweet bread, while it is used in India to flavor stews and soup. Today, it is believed that Anise also benefits the immune system.

Anise features a growth habit very similiar to dill in that it produces highly scented, fern-like leaves. Anise is very easy to grow and self-seeds itself very easily, which also means that it can also be somewhat invasive if not carefully controlled.

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Upland Cress is one of three major cress species known in North America and is known also by a range of other names including "Creasy Salad", "Creasy Greens" and "Highland Creasy". Upland Cress is native to the South East United States, where it still grows wild, and should not be confused with Water Cress (Nasturtium officinale) or Garden Cress (Lepidium nativum) which is also commonly known as Pepper Grass and Land Cress. Two very similar, but different species of Upland Cress are Winter Rocket (Brassica vulgaris) and Belleisle Cress (B. praecox).

Upland Cress is nearly always treated in the kitchen as a green like Kale or Spinach. Ocassionally, it is also used in salads or as a garnish. Upland Cress closely resembles Water Cress in its appearance and flavor and can be used as a substitute when Water Cress is unavailable. Unlike Water Cress, Upland Cress is not difficult to grow, nor does it require running water as a growing medium. For that reason, we cannot help but recommend it to our customers who like Water Cress, but lack the time or facilities to grow it.

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Though it is not widely used in North America or Europe, Cumin is the most popular herb worldwide and is especially favored in Asia, the Middle East, North Africa and Latin America. Cumin has been known since at least 5000 BC. In Europe, though it was popular during the reign of the Romans and used in the place of pepper, today the use of cumin in Europe is mostly restricted to making cheese in the Low Countries and France. In the Middle Ages, cumin was believed to keep lovers faithful and was often used in love potions. It has been used in England since the 13th century and was taxable in London by 1419.

In India, Cumin seed is the main ingrediant in curry powders and is used extensively in Indian, Persian and Arabic cuisine. In fact, without Cumin, Indian food is not quite the same. In North America, especially in Mexico, Cumin is used to flavor nachos and Chili Con Carne.

Cumin is an annual herb similar to fennel in appearance. It is grown primarily for its seeds.

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Boquet Dill is a very popular variety of dill that grows to two to three feet in height. Dill is most widely grown for its seeds which are used primarily in pickle making, but the young leaves can also be used to season salads, soup, meat and fish. Most cooks consider dill an absolute necessity in their garden and for good reason! Dill is an easy to grow annual herb with richly colored green fern-like leaves and very aromatic yellow flowers.

Requires full sun. Used in companion planting, dill is believed to assist the growth of cabbage, onions, lettuce and tomatoes when planted nearby.

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Dill is the most widely used and appreciated herb in Russia. This is evidenced not only by many the Russian recipes that require dill and the Russian appreciation for pickled gherkins, but also in the fact that there are at least 25 or 30 varieties of Russian Dill!

Russian Dill is exactly like other varieties of Dill except for the fact that the plants of Russian Mammoth Dill are huge, often reaching 3 to 4 times the size and height of other varieties!

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Florence Fennel is a striking perrenial with feathery green leaves that grow on 6 foot tall stalks that produvce umbrella shaped yellow flower clusters. Like Anise, Florence Fennel features a rich licorice aroma.

Nearly every part of the fennel plant is edible and there are a wide number of culinary uses for fennel The bases of the plant (called "bulbs") can be used in soups or can be grilled. The stalks can be served with fish or other meals, while the feathery leaves can be used for garnishes or spicing. When young, fennel can be used in salads, while the seeds have a whole range of uses.

Fennel is extremely invasive and should not be planted near bush beans, tomatoes, caraway, kohlrabi or dill as it has a tendency to stunt their growth. In addition, if planted near Coriander, Fennel will not go to seed.

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Garden Sage is a woody perennial herb native to Northern Africa with scented, grey-green ovalesque leaves that produces attractive blue "spikes" of flowers in early summer. Sage has a very long history as both a medicinal and a culinary herbs. In centuries past, Sage was used to treat snake bites, plague, epilepsy, cramps, sore throats,palsy, headaches, colds and much more.In addition, Sage was also used as a tonic to improve the brain, to whiten teeth, to clean hair and also as a bath oil. Though Sage has been scientifically proven to have some medical benefits, care should be taken not to overdose on Sage extracts as excess can bring on symptoms similiar to poisoning.

In much more recent history, Sage has become the king among all culinary herbs and is usedfor meat, cheese and egg dishes, as well as soups.

Sage is very easily started from seed.

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Summer Savory is primarily used as an herb in the kitchen, but is also used as a tea to ease upset stomachs and reduce sore throats. In the kitchen, its uses are many and can be used to season beans, lentils, chicken, beef, liver, fish and a wide array of vegetable dishes.

Sorrel produces attractive one foot plants with whitish-pink flowers and is suitable for growing in containers.

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Sorrel is a little known spinach substitute that is very high in vitamin C and has many culinary uses. Though Sorrel is not very well known in the United States, it has many uses. Sorrel can be cooked as a green like Spinach or Swiss Chard, while young leaves can be used as a salad green and also added to soups for flavoring. Has a slight lemony flavor which makes it a great addition to seafood dishes!

As it matures earlier than Spinach and is often easier to grow, Sorrel is a great green for the garden!

Some also believe that Sorrel has medicinal values.

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This is the old fashioned type of Oregano like your grandmother grew in decades past and is a perennial kitchen herb with small fragrant leaves and very beautiful purple flowers. Oregano is used very extensively in cooking and is especially a necessity in any meals involving tomatoes. 

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