Basil Purple Ruffles (Annual) Ocimum basilicum	Basil Lemon - Sweet Dani (Annual) O. basilicum
Chives Garlic (Perennial) Allium tuberosum	Dill Fernleaf (Annual) Anethum graveolens
Oregano (Perennial) Origanum vulgare	Parsley Italian (Annual) Petroselinum crispum
Parsley Triple Curled (Annual) Petroselinum crispum	Peppermint (Perennial) Mentha piperita
Rosemary (Perennial) Rosmarinus officinalis	Thyme (Perennial) Thymus vulgaris

Arugula - Eruca vesicoria:(Back)

Basil  - Ocimum basilicum -  Sweet, Italian, or Garden: One of the most widely known and used herbs in modern cooking, Basil adds a delicious flavor to bland vegetables, soups, and salad dressings. The leaves have a spicy, clove-like flavor that is an excellent complement to such foods as eggs, cheese, fish, poultry, stuffing, meats, and spaghetti.  Use basil in onion dishes and is sure companion to tomatoes.  For an interesting sandwich spread, add chopped basil to butter.  Basil is very popular used to flavor oils and vinegars. And don't forget to add fresh chopped basil to your garlic and olive oil for dipping fresh bread - Italian style. Yum!
  Grow in either full sun or semi-shade and moderately rich soil. Basil should not be fertilized as the flavor is likely to be sacrificed for lush growth. Water regularly to keep growth succulent and the leaves fresh. Indoors, basil requires sun and should be pinched occasionally to keep growth bushy. Basil is not fond of cool temperatures or dark days and growth will slow under either condition (Whew! not a worry here!).
  To prepare the leaves for storage, pinch them off at the stem and dry them in a well-ventilated, shady area. If they are not dry within three days, finish drying in a low oven or the leaves will turn brown and black.
  I found too many stories and folklore regarding basil to put it all here, and much of it contradictory! Basil seems to have quite a history! One reference stated that in Italy basil is a traditional sign of courtship while another said that the Italians associated basil with sympathy and compassion. Some 16th and 17th century herbalists associate it with scorpions and poison. The French consider it herbe royale - the royal herb. In its native India, basil is considered a protector and a home built where basil flourished will be safe from all harm.
  Ocimum basilicum var. citriodorum - 'Sweet Dani' - Lemon Basil: All-American Selection Winner-This variety produces 75% more essential oils than other standard basils. Upright, 26" plants have a 24" spread and a strong lemon scent. Only basil variety resistant to fusarium. Adaptable to containers. Use as a seasoning or as an accent in mixed container plantings. If the stem tips are pinched out frequently, basil will grow bushy and full, making it an attractive border plant. 
  Ocimum basilicum - Purple Ruffles. All-American Selection Winner. Crinkled, serrated purple leaves cover 10-12" plants. (Purple-leaved varieties can throw up to 5 to 10% green off-type leaves.) Excellent for culinary or ornamental uses. A very pleasing fragrant border plant as well as a useful herb since it is very spicy. Use for flavoring oils, meat, poultry, fish, pizza, salads, hot dishes, and soups. Good for stomach and headaches. (Back)

Catnip - Nepeta cataria:  Plant in full sun to partial shade in rich moist soil. Garden height 2-3' tall and cold hardy to 30° F. The leaves are a treat for your cat and can be given to him fresh or dried. A tea is also made from the leaves that is said to be relaxing and soothing.
  Because cats are tempted to play in plants of catnip growing in your garden or containers, you may need to protect young plants until they are large enough to withstand your kitty's attacks! In the past, catnip has been used for treating hysteria, nervousness, and headaches (hmmm, would that be for us or the cat?!) (Back)

Chamomile - Matricaria chamomilla - German Chamomile: An annual with fine-cut foliage and small white daisy-like flowers, Chamomile is perhaps best known for its apple-like fragrance and flavor. A tea may be brewed from chamomile blossoms (Chamomile tea was taken for nervousness.) and also used as an excellent rinse for blond hair. It is also reputed to be an effective insect repellent; sponge it over the body, leaving it to dry on the skin. The name is derived from the Greek kamai "on the ground" and melon "apple" due to its characteristic aroma and flavor.
  Chamomile grows best in sun or semi-shade and moist, light, well drained soil. Once plants are established they will spread by runners and can be divided for additional plantings.  (Back)

Chives - Allium schoenoprasum - Common Chives: Chives can grow up to 2' tall but are usually shorter because the tops are continually being clipped for use as a seasoning. The plant is pretty enough to use as an edging for flower borders or an herb garden, and the clover-like rose-purple flowers can be cut and used in arrangements. The green hollow spears are harvested and chopped or cut into small segments to grace a wide variety of dishes with their oniony flavor. Sprinkle chives in green salads and on tomatoes. Add them to sour cream or melted butter as a delicious dressing for potatoes, or sprinkle them into soups, sausage dishes, egg and cheese dishes, and croquettes. The leaves are usually used fresh but can be preserved by drying or freezing. 
  Allium tuberosum - Garlic or Chinese Chives: This variety resembles common chives in its clumping growth form but the leaves are flat instead of round and are a powdery gray color. The flowers of garlic chives grow in clusters above the tips of the leaves and are white. Leaves have a mild garlic flavor.  (Back)

Cilantro - Coriandrum sativum - Coriander, Chinese Parsley: This 18-24" herb is favored for its pungent aromatic leaves used fresh, or it's seeds used dried and ground.
  Another sun lover (partial sun where summers are hot--guess that means us!) plant in moderately rich soil that is light and drains well and will need only moderate fertilizer. If you are growing primarily for fresh leaves you can easily plant it in containers (indoors or outside) and pick young, tender leaves a few at a time until plants either wear out, become tough, or bloom.
  Fresh leaves, known as Cilantro, are popular in many Mediterranean, Latin American, Far Eastern and some Oriental foods. Its sharp, distinctive flavor combines best with poultry, meats, and spicy seasonings and sauces.
  The mature seeds, known as Coriander, are pleasingly aromatic and flavorful; use them in potpourris and to flavor beans, stews, sausage, salsa, pastries, and some wines. Harvest seeds as soon as they are ripe or their weight will bend the stems to the ground and the seeds will drop off.
  Another benefit of Cilantro is that it attracts a great variety of pollinating insects to the garden--well worth putting up with the scent should you be one who finds it slightly unpleasant when the plants are fresh (should give way to a more pleasing aroma as the plant dries). The lasting aroma of dried coriander has been described as a combination of sage and lemon peel.
  One of the most ancient of herbs still around, Coriander is referred to several times in the Bible in a comparison to Manna. Its seeds have been found in Egyptian tombs and cultivated in their gardens thousands of years before the birth of Christ. The Romans used it to preserve meat as well as the Greek physician Hippocrates in the fifth century B.C. Although the seeds have long been used to season foods, one herbalist in the 16th century had an odd belief that using too many (or green) seeds would cause a distressed and troubled mind. (Back)

Dill - Anethum graveolens - 'Fernleaf': All-American Selection Winner. Garden height 18-24" tall. Dark, finely cut foliage with familiar dill flavor. Seeds, leaves and stems are used to flavor pickles--dill's major culinary use!  But don't stop there--Dill's culinary uses range from seasoning cheeses and creamed dishes to flavoring vinegar. (Simply soak a small amount of dill leaves in vinegar for a few days.) Dill is also used to flavor cakes and pastries, its chopped leaves are added to soups and salads, chicken salad, potato salad, and plain cottage or cream cheese take on a tangy snap with the addition of a few chopped leaves. Try it on chops and steaks too! If you do not use the fresh leaves within a day or two, dry them in the shade, placing them on a fine screen or on paper. Use a low oven to complete the drying if necessary, for dill will lose its color and flavor if drying time is prolonged. Seal dried dill in a tight jar or freeze fresh leaves as an alternative to drying.
  We're not the only one's who enjoy dill--another reason for a generous planting of dill in the garden is that it is a major food sources for the Black Swallowtail caterpillar. (Back)

Lavender - Lavendula angustifolia - English, 'Hidcote': An aromatic, sweetly scented herb, lavender is a favorite ingredient in potpourri, sachets, and cooking. In the garden, lavender prefers full sun and sandy, course or even rocky soil and require only moderate fertilizer. Mulching is not necessary, in fact not even desirable, for it lowers the soil temperature; lavenders, being natives of the Mediterranean, like warm soils.
  A pleasant lavender vinegar is made by mixing six parts of rosewater, one part spirits of lavender, and two parts of vinegar. Or steep fresh lavender tops in vinegar for a week, shaking the mixture each day. At the end of the week, filter the lavender vinegar and store in airtight bottles. Also said to repel moths, flies, and mosquitoes, a folk formula for making a room-sized insect repellent is to absorb a few drops of lavender oil on a cotton ball, then suspend it from the ceiling.
  Lavender has always been highly prized for the fragrance of its blossoms and leaves, being used to perfume soaps, pillows, bath and toilet waters, and even the stuffing of chairs. Medicinally, lavender was used to revive a person from a faint or swoon!   (Back)

Marjoram - Origanum majorana: Marjoram should be grown in full sun and a moist, slightly alkaline soil. To prevent the stems from growing too woody, keep the blossoms cut off and the plant trimmed. It makes an attractive container plant and can easily be grown indoors if given enough sun.
  Marjoram is a sweet culinary herb that can enliven many meat, pasta, or vegetable dishes. Use with green vegetables, turkey, pork, lamb, or eggs. Sprinkle a few cut-up leaves of fresh marjoram on lightly buttered whole grain bread and broil it slightly for flavorful herb toast. The fresh or dried leaves can also be used to make teas and jellies. In the past, marjoram tea was brewed to relieve colds and congestion. Potpourri. sachets and even soaps are popularly scented with this sweet  herb.
  For drying, place the cuttings on a fine screen or on paper and put it in a warm, dry, shaded area. When dry, rub the plant through a fine screen. Leaves will powder and sift through the screen; the woody stems will remain behind. Unlike some other herbs, Sweet marjoram retains its full flavor when it's dried.
  Traditionally, sweet marjoram has been a symbol of youth, beauty, and happiness and it was customary in France to tuck a few sprigs of marjoram away in hope chests and drawers of linen. Wreaths were made from the stems and placed on the heads of a bridal couple in ancient Greece and Rome, and also placed on the floors to sweeten the air when stepped on. (Back)

Mint -  Mentha piperita  - Chocolate Mint:
Mentha citrata - Orange Mint:
Mentha piperita - Peppermint: Used in flavoring oils, meat, poultry, fish, cheese, salads, teas, hot dishes and soups. Vigorous spreading plants.
Mentha spicata - Spearmint: Used in flavoring oils, meat, poultry, fish, cheese, salads, teas, hot dishes and soups. Vigorous spreading plants. (Back)

Oregano - Origanum vulgare: Oregano, also known as Wild Marjoram, is closely related to sweet marjoram. Plant in well drained, good garden soil where plants receive full sun. Like marjoram, the flowers should be kept cut back to encourage bushiness and thick foliage, and will make a good container plant. In addition to inside drying, oregano is one of the few herbs which may be dried outside in the sun after harvesting without losing its properties. It dries very fast due to its "hot" nature. Rubbing the dried material through a fine screen will prepare the oregano for culinary use.
  The leaves have a sharper flavor than sweet marjoram and taste a little of thyme. Oregano is, of course, famous as a seasoning, primarily due to its use on pizza, in spaghetti sauce, and in other tomato dishes. Sparingly add the leaves, fresh or dried, to any of these dishes. Oregano is also a flavorful garnish for beef or lamb stews, gravies, soups, salads, or tomato juice.  Use them fresh or dried in the same foods you would marjoram or thyme, especially Italian, Spanish, and Mexican dishes. Because of the strong balsamitic odor of the whole plant, it has had some use in potpourris, sachets, and aromatic waters, although it takes a secondary role to sweet marjoram in such uses.
  O. vulgare has an ancient medicinal reputation, the Greeks having used it both internally and externally. Herbalists have noted that its warming qualities have made it useful as a liniment. Oregano oil is a  frequently mentioned toothache remedy and the ancient Greeks made warm poultices of the leaves to apply to painful swellings.
  Oregano Cuban - Plectranthus ambionicus 'Variegata': (Back)

Parsley - Petroselinum crispum - Triple Curled: One of the best known herbs, parsley is also one of the most effective and versatile. Used mostly for decorative purposes as a garnish, parsley has great nutritional value. It is a rich source of calcium, thiamine, riboflavin, and niacin. It abounds in vitamin A, and has more vitamin C than oranges. Because of this, some consider it excellent to ease the pain of arthritis. Parsley is also very effective for eliminating bad breath. And like dill, is a major food source for the Black Swallowtail caterpillar.
  When picking fresh parsley, the larger outer leaves should be cut or broken first, always close to the core of the plant. Parsley can also be harvested by cutting the whole plant about an inch above the ground, however, be sure not to damage the growing point. Harvest the leaves before the plants flower, for once the flower spikes form the leaves become bitter tasting.
  As stated above, parsley is used fresh as a garnish, and fresh or dried in many different foods such as vegetables, meats, stews, casseroles, salads, soups, and eggs. My personal favorite is a Mediterranean dish called Taboule made with chopped parsley, bulgar wheat, tomatoes, onion, olive oil, lemon juice, with a touch of mint.
  The Romans are credited for bringing the herb to England, and the English carried it throughout the world. I found numerous folk legends about parsley: it was considered unlucky to transplant parsley from an old garden to a new garden, and some believed that parsley planted near a house would cause death. The ancient Greeks wore garlands of parsley leaves around their necks at banquets to absorb the fumes of wine and prevent drunkenness. Parsley was also made into wreaths that crowned the winners at Nemean Games.
  Petroselinum crispum neopolitanum - Italian or Plain-leafed: More favored by many cooks because it has more flavor than French curly parsley.  (Back)

 Rosemary - Rosemarinus officinalis: Rosemary is used as a medicinal and culinary herb, and it's a beautifully decorative addition to any garden. Fragrant, great in rock gardens. Older plants are quite ornamental, the stems becoming woody and gnarled, giving plants a rugged appearance. Rosemary will make a very attractive "standard" when trained from a single shoot (but don't sit by and watch--rosemary grows very slowly!) or can be trimmed in ball, cone or other shapes. Rosemary responds well to container culture and can be grown indoors. Except in very hot climates (that would be us!), it requires very little water once established and will endure very poor soil as long as it is well drained. Plant in sunny or partial shady locations.
  Use the leaves fresh or dried with chicken, meats (especially lamb), stews, vegetables, fish and hot dishes.  Use a branch of rosemary as a brush for applying barbecue sauce to chicken and burn sprigs in the coals just before the chicken is done--the smoke will impart rosemary's characteristic flavor to the meat. A tea can also be brewed from rosemary by infusing a pint of water with 1 ounce of rosemary tips or a heaping teaspoon of dried leaves. Taken with the juice of half a lemon and a touch of honey, the tea is said to alleviate headaches and help the restless to sleep. 
  A pleasant sachet and insect-chaser can be made from equal parts of rosemary, lavender, and ground lemon peel. And for an equally pleasant mouthwash, infuse 1/3 teaspoon each of rosemary, anise, and mint in a cup of water.
  Boughs of rosemary were carried at weddings and placed on coffins at funerals in the past. Because the fragrance was thought to be disinfectant, rosemary branches were strewn on the floors of prisons and courts of justice to counteract the diseases that prisoners carried. The ancient Greeks and Romans burned the leaves as incense. Rosemary was also used to prevent balding and to condition hair and the leaves were sometimes placed under pillows to prevent nightmares. Rosemary is also the herb of memory, and the leaves were supposed to quicken the mind and prevent forgetfulness.
  It is believed that Rosemary traveled from its Mediterranean homeland either by Roman conquerors entering northern Europe and England, or the Crusaders brought it home after adopting it from their Saracen foes, who used rosemary as a balm for their wounds. (Back)

Sage Purple - Salvia officinalis 'Purpurescens':(Back)

Sage Tricolor - Salvia officinalis tricolor:(Back)

Tarragon - Tagetes lucida - Mexican:
Artemisia - French Tarragon - Although not grown as a "herb" here at the farm, Artemisia is found seasonally in our 1 Gallon Perennial program. Plant in full sun in well-drained good garden soil. If grown indoors, be careful of over-watering, it should be allowed to dry out for a day or two before re-watering. Twice monthly feedings will make it thrive. The leaves of French tarragon have a distinctive, slightly anise-like flavor and can be used fresh or dried in salads, egg dishes, cheeses, vinegars, and with fish.
  Tarragon leaves brown easily, so dry them carefully. Strip them from the stem and dry in a warm, dry, shaded, and well-ventilated area. When the leaves are dry, seal them in tight, dry containers; they'll reabsorb moisture at the first chance.
  Tarragon is one of the handful of herbs that has passed down to us from antiquity. Like basil, rosemary, sage, and thyme, tarragon traces its historic roots back to hundreds of years before Christ. There are records of the Greeks using it about 500 B.C. as one of the "simples" -- one-remedy herbs used by Hippocrates. European gardeners knew tarragon in the Middle Ages and crossed the English Channel into England during the Tudor reign as a preferred gift for the royal garden, finally making its way to the America's post-revolutionary shores in the first few years after the nineteenth century.
  Next to other herbs tarragon can be overpowering. It should be used with discretion in combination with its sisters The most traditional of uses, Tarragon Vinegar, can easily be made by filling a wide-mouthed jar with a few sprigs and then soaking them in a fine-quality white wine vinegar.
  Considered to be one of the fine herbs, as opposed to the robust herbs, tarragon makes a delicious addition to white sauces, fish, cheese, eggs, and green vegetables such as spinach, peas, and lima beans, as well as cauliflower. Some think tarragon is indispensable in Tartar Sauce.  

Thyme: Sweet pungent aromatic herb. Useful in flavoring oils, meat, poultry, fish, pasta, cheese and pizza. Garden height to 12" tall.(Back)