Anise (Pimpinella anisum), also called Aniseed, is a sweet, aromatic annual in the parsley family. The leaves and flowers are lacy, delicate, and delicious, and plants can grow 2'-3' tall. Fresh licorice flavor, similar to Tarragon and Fennel.

Cinnamon Basil, also called Mexican Basil, has glossy, deep green leaves that turn reddish at the tips when mature, and dark cinnamon-colored stems. Its warm, sweet cinnamon-anise flavor is especially nice in ham and pork dishes, apple pie and other desserts, and kombucha. By far the most popular variety and possibly one of the most fragrant, this basil grows easily. Its aroma will remind you of sweet cinnamon and it is popular for use in hot drinks and paired with fresh fruit.

Herb Mix Basil is a special blend of basil varieties we carry, sure to be a show stopper! You'll enjoy a wide variety of Basil plants with incredible fragrance and great flavors!

Italian Large Leaf Basil has soft, crinkled, bright green 2"-4" leaves, and a sweeter flavor than most other basil. Aromatic and delicious, use it to flavor herbal tea, herb butter, oil, vinegar, pasta and pizza sauce, antipasto, smoothies, curries, cocktails, Caprese salad, dressing, and pesto. The edible flower spikes make a beautiful garnish. Reliable producer and all-around great Italian basil. Harvest the leaves and stems from the top part of the plant, and pinch off edible flower buds as they appear, which prevents the leaves from turning bitter, and signals the plant to branch out and grow more leaves, making a bushier plant. The more you harvest, the more it grows!

Lemon Basil also called Hoary Basil (for its fuzzy stems), is a hybrid cross between traditional basil and lime basil. The bright green leaves have a sweet lemony aroma and a tangy lemon-anise flavor that’s best used fresh in seafood dishes, fruit salads, lemonade, cocktails, and salad dressings. Add at the end of cooking to preserve the citrus flavor, then garnish with the edible flowers. Harvest the leaves and stems from the top part of the plant, and pinch off edible flower buds as they appear, which prevents the leaves from turning bitter, and signals the plant to branch out and grow more leaves, making a bushier plant.

Borage, also called Starflower, is a fast-growing flowering herb with bright blue star-shaped flowers and fuzzy stems and leaves, all edible and they taste like cucumber. Grows 1'-3' tall and reseeds liberally, so it can become invasive. Use the young leaves like spinach and the sweet little flowers as a charming garnish on salads and cakes, or frozen into ice cubes. Easy to dry and use as a refreshing herbal tea.

Roman Chamomile, also called English Chamomile, has been cultivated as a medicinal herb since Medieval times. This hardy, aromatic, mat-forming ground-cover perennial in the daisy family produces small white flowers with large yellow solid cone centers and aromatic, fern-like foliage. Easily spreads through both reseeding and creeping roots, and can become invasive. Use it to fill in space between stones or pavers, or create a fragrant, low-maintenance “chamomile lawn” like the royals do at Buckingham Palace. Both the apple-scented flowers and stems are used fresh or dried, and steeped into a calming herbal tea sipped before beddy-bye time.

Dandelion forms lush heads of leaves that will rival your favorite lettuce. The leaves are tender, fleshy and dark green. The plants spread up to 2 ft and the vitamin rich leaves can be eaten raw, boiled, stir fried and used in soup.
The roots can be eaten raw, cooked or roasted and made into a coffee substitute. The flowers are used to make herbal tea and dandelion wine!

The Shasta Daisy (Leucanthemum x superbum) is a drought-tolerant perennial. Produces large 2" blossoms with long bright white petals around a golden yellow center. Grows 2'-4' tall on thin stems with narrow, serrated, dark green foliage. Long lasting in the garden and as a cut flower. 

Hyssop has a long history of being medicinal herbal tea use. It was so highly esteemed in the past that it was considered to be a virtual cure-all.

Lavender is extremely popular for use in herbal tea recipes! It's sweet and fragrant. Perfect for reducing tension, curing headaches and calming your mind.

Marjoram has an Oregano-like flavor. It can be used in many dishes including meats, stews, casseroles, poultry, sausages, and sauces. Can be used dried or fresh. Great flavor and taste. It can be used in potpourri or added to sachets for linen and clothing cupboards. Easy to grow in a small container.

Lemon Balm produces beautiful lemon scented leaves. The leaves are typically used in teas, sauces, salads, soups, stews, and drinks.

Known to stimulate the heart and calm the nerves.

Lemon Mint is the best! If you've never grown lemon mint before then it's sure to be your new favorite.  The smell from these fragrant leaves will delight your senses. One of the best for adding some lemon flavor to your herbal teas. Did you know? In skin care, Lemon Mint leaves can be rubbed directly on the skin to fight off mosquitoes. The dried leaves can also be infused in oil made into lotions for soothing the skin.

Remedies: Nausea & digestion issues