Leaves are 30 times sweeter than sugar. Single plant yields up to a 1/2 lb. of dried leaf. All parts of the plant are sweet but pick the herb’s short-stemmed leaves for fresh use. Leaves can be sun-dried powdered and
Parsley is great for garnishing and added flavor. The vigorous compact plants have dense dark green finely crumpled closely curled leaves and are frost tolerant. Certified Organic Seed.
This Italian heirloom parsley is very spicy flavorful; its plain flat leaves are ideal for seasoning. Bushy thick stalks can also be eaten like celery. Certified Organic Seed.
Abundant dark blue-green foliage is produced on late bolting plants. Use leaves in various dishes for flavoring. Use seeds for pickling. Certified Organic Seed.
Most fragrant most lovely the lavender of lavenders. Mounded shrubby cultivar grows to 30 inches tall arrayed with alluring silver-green foliage and super-fragrant extra-large extra-tall 24spikes clustered with deep-purple flowers. The lavender of choice for potpourri and sachets. Heat- and
Use pungent leaves (cilantro) in Asian and Mexican dishes. Seeds (coriander) used to make curry powder. We searched the world to find the best organic seed-Burpee fully guarantees that not a drop of synthetic chemicals was used to make these
Customer Favorite! A must in many Italian dishes tomato sauces pizza fish and salad dressing. Perennial in zones 3-9. Start seeds early indoors or outdoors after danger of frost.
An All-America Selections winner for 1997 Siam Queen is more tender and intensely flavored than Sweet Basil. Its highly aromatic licorice-basil aroma is more stable at high and extended cooking temperatures than other basils. Commonly used in Thai cooking as
Cook’s Garden Favorite. The eucalyptus plant is beautiful in the garden and dries easily for use in herbal teas and indoor decoration. Popular culinary uses include infused butter and sauces herbal jelly or on the grill to create a smoky
Very compact tight bushes slow to bolt densely covered with shiny bright green leaves. Great for pots and ornamental edging in vegetable beds.
Cook’s Garden Favorite. Basil found its way into American hearts gardens and kitchens only in the 1970s. Our national love affair with basil has lost none of its passion. We certainly cannot live without this magical herb. We love the
A common form of basil in Southeast Asia its ancestral home but less known here in America Holy Basil has a strong camphor scent. The leaves are less shiny that Italian and Greek types and have red to purple undertones.
As ornamental as it is edible flavored with the perfect taste of garlic Geisha is a beauty in the garden and for the palate. After a seasons worth of culinary uses including salads soups stir-fries and compound butters
Use in brewing tea making perfumes or hair rinses. Start early indoors or outdoors after danger of frost.
Salsa essential! Use pungent leaves (cilantro) in Asian and Mexican dishes. The seeds (coriander) are used to make curry powder and in sausages. Start outdoors after danger of frost.
Flat-leaved variety used in salad dressings poultry soups and as an ingredient of pesto. Flavor is much more pronounced than that of the more familiar curled type.
This Italian variety has extremely tender fragrant extra-large dark green leaves and is superb for pesto. Start early indoors or outside after all danger of frost.
Lavandula angustifolia Lady is easy to grow from seed English lavender. Burpee bred herb will flower the first year just 90 days after sowing. So beautiful with its compact habit outstanding flowers and fragrance it’s excellent for edging low hedges
The English lavender with sweetly deeply fragrant green-gray leaves and lavender flowers is a mainstay of our herb garden. Lavenders crystallized fresh flowers can be used in cakes and cookies the dried leaves in herbal sachets and potpourri the oils