(60-90 days. Ocimum basilicum) Flavorful, thick, dark purple, almost black, reflexed leaves on 16-20 inch tall plants. Amethyst Improved is the darkest purple Genovese basil.
(60-90 days. Ocimum basilicum) Flavorful, thick, dark purple, almost black, reflexed leaves on 16-20 inch tall plants. Amethyst Improved is the darkest purple Genovese basil.
(60 days. Ocimum basilicum. Heirloom) A Mediterranean heirloom from Napoleon’s island birthplace off the French and Italian coasts. This versatile type comes in varying degrees of green to purple, often spectacularly mottled in both. A competent culinary type that makes a scintillating contribution in the border as well. An attractive and aromatic plant, this nutrition powerhouse has a bold, almost peppery flavor. Easy to grow in containers placed on your patio or deck, or grow in a traditional garden. Perfect for authentic Italian dishes.
(80-100 days. Ocimum sanctum) Tulsi in all aspects and places is holier than holy. Where the breeze blows through Tulsi plants, it makes the surrounding areas pure. Kapoor is the best Holy Basil for temperate gardens. It acts like an annual, and is even known to self-seed in temperate climates, which is quite unusual for basil. Adaptogenic, immune enhancing, antifungal and antibacterial. Eat one fresh leaf daily, or pick the leaves and flowers and dry them and make the tea. Most excellent! Kapoor is easiest of all Tulsi types to grow in temperate gardens and is highly aromatic. Kapoor has been grown in the US for about 30 years. It has been grown in India since ancient times.
(60-70 days. Ocimum basilicum americanum) If you like the clean, citrus zing of Lemon Basil, then you’ll definitely want to try this rare and hard-to-find Lime Basil! Its tangy lime flavor and fragrance is strong and finishes with a pleasing spicy-herbal bite. Use it to impart a unique gourmet flavor to fish and chicken dishes, vinegars, dressings, sauces and herb oils. Add it to fruit salsas or chutneys, as a fresh accompaniment to broiled or grilled fish or shellfish, or use it in traditional Thai dishes when Lemongrass or Kaffir Lime isn’t readily available. You’ll be amazed by the complex flavor it lends to desserts and herb teas! Compact, mounding plants with small bright green lance-shaped leaves, Lime Basil is a snappy addition to mixed borders, and its 12 to 24 inch height is a perfect size for containers. Try growing it along garden paths so that contact with passing foot traffic will release its zesty aroma, especially on warm summer days. Just one brush of the leaves releases an invigorating lime scent that will permeate an entire room in seconds!
(60 days. Heirloom. Ocimum basilicum) Mrs. Burns’ Lemon Basil is nothing short of an idol among fine chefs and gardeners alike! Discovered in New Mexico, this heirloom is absolutely the best lemon basil available anywhere, with larger leaves and a much more intense, citrusy, mouth-puckering flavor! This heat-loving Basil sets 2 1/2-inch leaves of dark green on plants 18 to 24 inches tall and 12 to 24 inches wide. A great choice for containers as well as the herb or vegetable garden, it is aromatic and very pest and disease resistant. Strongly recommended for anyone who values strong fragrance and flavor.
(80 days. Ocimum sanctum) Tulsi means “the incomparable one” and this holy basil is one of the most revered herbs in India. It is highly aromatic and is used for purifying space, more or less as incense is used or smudging is done in other cultures. A purple stemmed, highly aromatic plant of the Ayurvedic tradition. This variety has been found to be one of the highest in medicinal compounds; adaptogenic, antifungal, antibacterial and immune enhancing. Does well in warmer climates.
(70 days. Ocimum basilicum minimum) This particular strain was selected from a much more vigorous small leaf type. Spicy Globe is a favorite strain of bedding plant growers. It is very compact and maintains its mounded growth without pinching. As a bedding plant it maintains its appearance well. Spicy Globe Basil is as its name indicates, shaped in the form of a globe, which makes it ideal for growing in pots or in borders. Delicious when added to any tomato dishes or pastas. Spicy Globe Basil is a wonderful addition to any herb garden. The flavor and fragrance of Spicy Globe is the same as regular basil.
(85 days. Ocimum basilicum) Sweet Genovese Basil is a select strain of large-leaf basil – an herbaceous member of the mint family. It is one of the most commonly grown basils, and the variety most often used to make pesto. A delicate herb with a bold aroma and flavor, containing about 1% essential oil which has an intense, spicy-sweet aroma with a slight anise-like undertone. Often associated with Italian cuisine, basil is native to the region surrounding the Mediterranean Sea. Popular as a seasoning and easy to grow, basil is cultivated and used throughout the world. It will flourish in your garden or in a pot on a sunny windowsill as long as it gets lots of warmth, water and sun.
(75 days. Ocimum basilicum) Authentic Thai basil flavor. Try it as a flavorful garnish for sweet dishes. Green, 2 inch long leaves have a spicy, anise-clove flavor with a hint of mint and citrus. Attractive purple stems and blooms. Called “Horapha” in its mother country, “Hun Que” in Vietnam. Ht. 12-18 inches.
(80 days. Ocimum gratissimum) Tulsi, aka. Holy Basil, Sacred Basil. This variety is known as Vana, or “forest type,” which is green-leaved with white blossoms and is highly aromatic. It grows taller than other varieties. Research confirms that Holy Basil has properties that improve the body’s ability to adapt to stress; stimulates the immune system and improves resistance to stomach ulcers. It is a beautiful herb to add to any garden and is full of adaptogenic, antifungal, antibacterial and immune enhancing health benefits. Tulsi is native to India where it often graces shrines and homes as an aromatic perennial shrub. In temperate climates it is grown as an annual. The fragrance of the leaves is spicy and complex, resembling clove. The taste is excellent, especially when dried leaves are brewed into tea.
(75-85 days. Nepeta mussinii) Catmint forms a low-growing mound of fragrant foliage with spikes of 12 inch violet-blue flowers. If planted early in the season, it will bloom the first year. It is a perennial that blooms like an annual. The foliage is vigorous and spreads to a width of 10 – 12 inches. Catmint plants work great as a general ground cover, accent plant, pathway edger, rock garden specimen or in the herb garden. Like catnip, Nepeta Catmint attracts cats, and its flowers furnish nectar for hummingbirds and bees. Can also be used in tea for sleeplessness and nervous tension.
(80-90 days. Nepeta cataria) You’ll probably grow catnip for your feline friends, but end up liking it so much yourself it will become a permanent fixture in your garden! Catnip (also called catmint or true catnip) is a tall, coarse, perennial herb with gray-green leaves and soft lavender-blue blooms, both of which are fragrant. The leaves can be used in salads, sauces, teas, and soups, and also have medicinal properties – just ask your cat! Vigorous and high yielding, catnip can be planted inside or out; if outside it will spread in your beds or borders, thriving in poor, dry, sandy, or hot soils, blooming all summer and returning reliably for years!
(60-65 days. Matricaria recutita) Bodegold is an improved German variety of chamomile with higher essential oil content, greater yields, larger flowers and more uniform habit. Easy to harvest and one of the most well-loved medicinal herbal teas. Bodegold begins blooming several weeks earlier than other strains and produces an abundance of flowers with dainty white petals and fragrant yellow-gold centers. Flowers are ready to pick when petals have fallen off. Pick the blossoms and simply air dry for making fragrant pineapple-scented tea. Serve with a little honey to settle the stomach and soothe the nervous system before retiring. Very attractive to pollinators. It should be in every garden!
(60-120 days. Anthriscus cerefolium) Chervil herb leaves are highly valued for their anise flavor and are a traditional ingredient of gourmet herb mixtures. Great addition to soups, fish, vegetables, cheese dishes and herb butter. Start first indoors, or outdoors after danger of frost. Best if planted in fall, likes cooler weather. Will not grow in summer.
(80-90 days. Allium schoenoprasum) For fresh uses that demand a delicate, fancy leaf. Mild onion flavor. Leaves are a key culinary herb, while the attractive globe-shaped blooms are used as an edible garnish. You can use chives to replace parsley. The mildness of the onion flavor is not overwhelming and chives can make an excellent, spicier substitute for parsley in many dishes.
(60-90 days. Coriandrum sativum) Used for Asian and Mexican dishes – the pungent leaves (cilantro) in Asian and Mexican dishes; the seeds (coriander) are used to make curry powder. Grows well in cooler weather, but does not like summer heat (can plant in shade in summer). For continuous harvest, seed or transplant every two weeks.
(40-60 days. Anethum graveolens. Miscellaneous selected varieties) Bouquet, the most widely used dill, blooms early and produces large umbels of bright yellow flowers.
(55 days. Chenopodium ambrosioides) Commonly used in traditional Mexican cooking. Pungent flavor with refreshing minty overtones. Use in chili sauces and bean dishes. Plant every 2-3 weeks from spring through early summer to ensure a steady harvest. Will grow in rocky soils and can be grown in containers, both inside and outside. Medicinal: Anti-tumor and anti-spasmodic properties. Also aids digestion and helps prevent flatulence.
(50-70 days. Centella asiatica) Bright green and turgid, the tasty leaves of gotu kola (aka ‘Brahmi’ or ‘Indian Pennywort’) are valued as a salad ingredient and as an energy tonic that gives long life. The plant is slow growing at first, but when the weather warms up and the plant is set in ideal conditions, it spreads rapidly and can produce up to 10 pounds of green portion per plant per season! Gotu kola prefers part shade, humid air, fast-draining, fertile soil and very regular watering. Plants grown in the garden may be planted to a pot in the fall and over-wintered in a sunny window, then planted back to the garden when the summer comes around again.
(70 days. Melissa officinalis) The medieval Frankish king, Charlemagne, had lemon balm planted in every monastery garden for the beauty of its crinkled and wonderfully fragrant foliage and pretty white flowers. Used by herbalists for insomnia and to sooth upset stomach; rub on insect bites to relieve pain and itching; add to tea, use as a cooking herb to impart lemony flavor, or enjoy its aromatherapeutic qualities in a relaxing bath. A good container variety. Perennial.
(75-100 days. Heirloom. Cymbopogon flexuosus gramineae) An aromatic perennial grass from southern India used as a source of lemongrass oil for flavoring and perfumery. Contains the essential oils citral, geraniol, geranial, and other delicate oils which lend a lemony-citrus fragrance. Usually grown as an annual, it forms large vigorous clumps which can be cut back to 3″, then divided and brought indoors to over-winter. The long arching leaves are fibrous with a stiff mid-rib and coarse edges. Harvest the outer leaves as soon as the plant is growing vigorously. Also cut and freeze for late winter use. Culinary: Use it to make a citrus-like lemonade or tea, or use it in soups with poultry, fish and sea food, or as a late ingredient in vegetable and tofu stir-fry. Perfumery: Use in potpourris. Medicinal: A tea made from the leaves has anti-fungal, and anti-inflammatory properties. Used by the Vietnamese to treat rheumatism. Topically applied as a poultice for fungus infections such as athlete’s foot.
(90-100 days. Cymbopogon citratus) Tender Perennial Culinary herb. West Indian Lemongrass is the most popular lemon grass for cooking; a tropical West Indian delicacy. Used in Thai, Vietnamese, Indonesian and Asian dishes. It adds a Lemon tang to Stir Fries, Soups and many Chinese culinary delights. Magical powers of lust, snake repellent and psychic powers have been suggested. A Tropical Zone plant, so will not withstand temperatures below 10 degrees. It is best grown indoors during colder months, or all year round in a conservatory, greenhouse or on the kitchen windowsill. Can be grown on the patio during the summer months. Also acts as an insect deterrent. Grow in moist, fertile, well-drained soil in full sun. Will tolerate light shade.
(Mentha piperita) High-voltage contrast punctuates each leaf of this beautiful coleus, providing bold drama to the partially shady corners of your garden in the early spring. Velvety chocolate leaves are each perfectly dotted along the rim with bright mint green, for a luminous look that combines well with White Wedding zinnia or Blondie impatiens. Smells and tastes like Peppermint Patty candy. Grows into a 12 to 15 inch ground cover with intensely fragrant bronze-green foliage. Lavender-pink flowers. Use sprigs with ice cream or other desserts.
(60-100 days. Mentha x villosa) The search is over for the ideal mint to flavor the popular cocktail for which it’s named. Genuinely Cuban, this spectacular culinary herb provides the distinct, aromatic and complex taste to the celebrated beverage. Grow Mojito Mint indoors in a sunny spot and enjoy the refreshing taste of mint in your Mojitos all year round! Don’t let the name fool you, however, as the leaves may be used fresh or dried in a bevy of dishes and drinks from around the world. Not as overpowering as other mints. The plants will reach 18-24 inches tall.
(60-100 days. Mentha spicata) “Tea of Good Health” Cool and refreshing, this brew is traditionally sipped from glass teacups with an overindulgence of sugar. Fragrant gunpowder** and refreshing mint brews a soothing cup. Culinary use: Excellent for making tea and mint sauce. Edible lavender/lilac flowers appear in mid to late summer. Medicinal use: Relieves symptoms of Irritable Bowel Syndrome. Can be used to freshen breath and inhibits the growth of some types of bacteria. Can be gargled to relieve a sore throat. Crushed it can be used on your temples to ease a headache or put directly onto insect stings.
**Indeed it is the making and serving of the tea that is traditional and not necessarily what it is made from. In times past, it has been made from various fresh herbs used singly – like wormwood or mint, with tea – traditionally a dried gunpowder tea from China.
(78-125 days. Mentha x piperita) Peppermint leaves provide a burst of cool flavor, something especially appreciated during the hot summer months! This well-loved herb is strongly aromatic, its fragrance irresistible when added to teas and potpourris, and its flavor unmistakable in candies, salads, and cold drinks! Peppermint, like all mints, is very easy to grow, thriving in containers or spreading readily in the garden. But be careful, it grows so well it might be best confined to containers. Will grow to 3-feet tall, with 3-inch lance-shaped, toothed, purple-tinted leaves. All summer long, the scented foliage is topped with lilac-pink flower spikes! Enjoy!
(90-200 days. Mentha spicata) Most of the mints we use today, including spearmint, came to North America with the Colonists. They used mint teas medicinally for headaches, indigestion and to help them sleep. Mint is also an excellent culinary addition and makes a great tea just for the pure pleasure of it. Leaves impart flavor to iced drinks, sauces, vegetables and lamb. As a general rule, the mint family plants roots vigorously when allowed to grow freely and can be invasive. Grow them in containers to keep them in check.
(80-90 days. Origanum heracleoticum) Authentic Greek Oregano is the most pungent and flavorful of the oreganos. Very hard to find, yet sought for its culinary and medicinal potency. Holds flavor in cooking. Tea is used for indigestion and coughs, with the oil used for toothaches. Dark green leaves and white flowers exude that bold, unmistakable aroma. Bees and beneficial insects LOVE it. Easy and low-growing. In Greece bridal couples are crowned with it as a symbol of happiness.
(70-85 days. Porophyllum ruderale) Papalo is a fabulous, but still relatively unknown, ancient Mexican herb you should be growing. A heat-loving alternative to cilantro, its flavors are both bolder and more complex. It has been described by some as somewhere between arugula, cilantro and rue; others say it tastes like a mixture of nasturtium flowers, lime, and cilantro. Younger leaves are milder flavored, gaining pungency and complexity as they mature. May self-sow in warm areas.
(75 days. Petroselinum crispum) Long, stiff, upright stems help keep the double and triple curled leaves clean and allow for easy bunching. Good flavor, yield, and appearance.
(75 days. Petroselinum crispum) Prized by Italian cooks, Giant of Italy has huge, dark green, flat leaves and a deep, rich and strong flavor that will add to just about any dish. Add the leaves to all of your soups and salads, or add the seed to your homemade sausage. Very high yielding. Ht. 18-20″.
(75 days. Petroselinum crispum umbelliferae) Standard early maturing double curled variety with rapid regrowth. The leaves are deeply cut and curled, resembling forest moss. Upright foliage helps keep leaves clean. Stems average 10”. Curled leaf parsley is a more subtle seasoning than the Italian flat leaf and makes for a nutritious edible garnish.
(Echinacea purpurea) Purple Coneflower is one of the most popular perennials in the garden. With stems that can reach as high as 5 feet, and beautiful, long-lasting purple flowers that are visible from afar, it is easy to see why every gardener should want them in their garden or meadow. In addition to being beautiful, the flowers can also be used to make an extremely popular herbal tea, purported to help strengthen the immune system.
Showy, easy to grow and good for you, what is there not to like?
(80-100 days. Rosmarinus officinalis) A favorite in herb gardens everywhere, this woody and aromatic perennial herb has a distinctive flavor and scent with a multitude of medicinal and culinary purposes. Rosemary is an essential ingredient for holiday turkeys, but it adds a wonderful flavor to meats, other poultry and vegetables too. A great addition to potpourris. Rosemary is a great choice for ornamental plantings or containers and is often trained as a topiary. Plants tolerate light frost.
(45-60 days. Salvia sclarea) History: The Romans called it sclarea, from claurus, or “clear,” because they used it as an eyewash. The practice by German merchants of adding clary and elder flowers to Rhine wine to make it imitate a good Muscatel was so common that Germans still call the herb Muskateller Salbei and the English know it as Muscatel Sage. Clary sometimes replaced hops in beer to produce an enhanced state of intoxication and exhilaration, although this reportedly was often followed by a severe headache. It was considered a 12th-century aphrodisiac. Medicinal Uses: Like its relative sage, clary tea, the leaf juice in ale or beer, was recommended for many types of women’s problems, including delayed or painful menstruation. It was once used to stop night sweating in tuberculosis patients. As an astringent it can be gargled, douched or poured over skin wounds. It is sometimes combined with other herbs for kidney problems. Clary seeds form a thick mucilage when soaked for a few minutes and, when placed in the eye, can help remove small irritating particles. A tea made from the leaves can also be used as an eyewash. Clary can be used to reduce muscle spasms. Today it is used mainly to treat digestive problems such as gas and indigestion. It is also regarded as a tonic, calming herb that helps relieve premenstrual stress. Because of its estrogen-stimulating action, Clary sage is most effective when levels of this hormone are low. The plant can therefore be a valuable remedy for complaints associated with menopause, particularly hot flashes.
(70-90 days. Open-pollinated. Salvia officinalis) A staple of the herb garden. Dusty, green leaves are used in dressing, sauces, salted herbs, sausage, and tea. Make a good base for dried floral wreaths. Edible, lovely, small lavender flowers appear in early summer.
(80-90 days. Salvia apiana) The beautiful white foliage of this indigenous plant sets off the silver-blue flowering spikes. This is the most highly valued and revered of all North American Sages, burned ceremonially to cleanse the spirit and welcome positive thoughts. Foliage is light green to white when the plant is young, and turns very white as the plant matures, and especially after drying the leaves. The characteristic perfume of this plant is sweet and penetrating. Cut the leafy wands in the fall, semi-dry them, and then tie into bundles for use during the winter.
(65-75 days. Satureja hortensis) Summer savory boasts a warming, peppery scent and taste. One of the essential ingredients in Herbs de Provence (along with rosemary, thyme, and oregano), summer savory is also wonderful alone to season beans, meats, and stuffings. The plant forms single stems 4-15 inches tall that are lined with linear, 1/2″ dark green leaves. The leaves can be harvested and dried before flowering, and stored for winter use. Whorls of lilac-purple flowers appear in summer. Plant spreads 7-30 inches. Use it as a companion plant for beans; it will help deter bean beetles.
(100 days. Satureja montana) An evergreen perennial native to the Mediterranean, Europe and Russia. The dark green and shining leaves are an esteemed European medicinal, rich in antiseptic thymol. Wholesome and carminative (relieves flatulence). Winter savory is especially useful for flavoring game and strong flavored meats. As a perennial it is evergreen and available year-round. Harvest the pre-flowering tops several times in the summer, shade dry and rub out the stems. Makes a good spice. Hardy to 10 degrees.
(60-85 days. Perilla frutescens var crispa) Ao (Green) Shiso is a traditional Japanese herb with refreshing aromatic green frilled leaves. Also known as Beefsteak plant. Distinct cinnamon/clove flavor and aroma, with the spiciness of cumin. Used in oriental cooking, sushi and salad mix. The plant has a bush growth habit. It is also grown as sprouts or microgreens. As the plant matures, pinch off leaves for use. This promotes branching and leaf production. Plant is heat tolerant and prefers full sun to light shade.
(60-85 days. Perilla frutescens var crispa) Aka (Red) Shiso is a traditional Japanese herb with refreshing, aromatic red frilled leaves. Also known as Beefsteak plant. Plant has bush growth habit. Native to East Asia, the plant is widely grown in India, China, Japan, and indeed throughout the world. The leaves are used lightly steamed or pickled, as an accompaniement to sushi (antidotes seafood poisoning) or as an ingredient in umeboshi plums (stimulates secretion of digestive enzymes). Also grown as sprouts or microgreens. As the plant matures, pinch off leaves for use. This promotes branching and leaf production. Plant is heat tolerant and prefers full sun to light shade.
(85 days. Rumex acetosa) Garden sorrel, also called Common or English sorrel, resembles spinach, but its sour flavor (due to high levels of oxalic acid) is similar to lemon! The immature leaves of sorrel add a bit of zest to salads, while the more mature leaves bring a wonderful tartness to soups. Both nutritious and palate-cleansing, sorrel is loaded with potassium and vitamins A and C. Sorrel is a long-lived, cool-season perennial herb that provides tangy flavor from spring through fall.
(90-120 days. Hypericum perforatum) St John’s Wort plant is a short, woody shrub that grows about 24 inches tall and has fragrant yellow flowers from mid to late summer. Hypericum St John’s Wort was apparently named after John the Baptist, and historically has been used to ward off evil spirits and witches. As an herb plant, the oil in the leaves has been used topically for wounds, sunburns, and general aches and pains. St John’s Wort herb has also been used to treat mild depression and insomnia with some success. St. John’s Wort ground cover is often used to cover areas along side walks and driveways. The plants will tolerate most any soil conditions but prefer moist and light soils. Fertilizer is only necessary in the poorest of soils, and water only in times of prolonged drought.
(40-120 days. Stevia rebaudiana) A wholesome alternative to processed sugar and chemically-derived artificial sweeteners, Stevia (sugarleaf) is becoming more and more popular among health-conscious individuals. 20 to 30 times sweeter than sugar cane, yet non-caloric and doesn’t promote tooth decay! Stevia is easy to use, too. Just drop a leaf into hot or cold drinks, or use it like a bay leaf to sweeten meat and vegetables dishes while they cook; it’s heat-stable! Grind the dried leaves and sprinkle them into cereals and other cold dishes as you would sugar. You can even extract the oil! Do not transplant outdoors until low temperatures are above 65°F. Bushy, high-yielding plants are dormant in winter, but grow back in spring. Harvest: Cut branches a few inches above the ground before leaves start narrowing and flowers form – in August or September. Hang to dry in a shaded area. When completely dry, strip off leaves and store in glass jars in a dark cupboard.
(60-90 days. Origanum majorana) Sweet marjoram is a close relative of oregano, but offers a more delicate flavor to cooking. Use fresh or dried leaves in salads, dressings, meat, sausage, lamb dishes, beans and soups. It is best used fresh at the end of preparing a dish so the flavors will be enhanced and not overpowered. Grows 2 feet tall and 1-1/2 feet wide. The wiry, red-brown stems support downy, gray-green leaves up to 1-1/4 inch long. Tiny white to pink flowers are produced in clustered spikes from late summer through fall. Pinch out the top when the plant is 2-3 inches tall to encourage side growth. Perennial.
(90 days. Artemisia dranunculus) French tarragon is grown for its distinctively flavored leaves. Its mint-anise taste is particularly suited to vinegar and fish. It was also used to stimulate the appetite, relieve flatulence and colic, cure rheumatism, and relieve toothache. Chew on a leaf and you will feel a numbness in your tongue.
(85 days. Thymus vulgaris) A broadleaved variety, English Thyme is a favorite for cooking. While widely cultivated throughout temperate regions, naturalized patches can even be found growing in the wild. Blooming in early summer, its delicate blossoms are favorites of butterflies and honey bees. The small oval leaves pack a lot of flavor and are easy to work with, being small enough to use without dicing before adding to favorite dishes. This savory herb is a versatile seasoning for soups, chicken, seafood, vegetables and sauces.
(85-90 days. Thymus vulgaris) French Thyme has pungent foliage with gray-green tiny leaves and an upright growth habit reaching 18 inches in height. Its flowers range from white to pale purple. French Thyme is a tasty addition to meat dishes, soups, stews, breads, salads and infused vinegars. It is combined with other herbs to create the European seasoning mix “bouquet garni.” It grows best in full sun and well-drained soil. The shrub is hardy in many growing regions. It’s a great plant for raised beds and containers. Frequent harvesting will encourage leaf growth throughout the warm season.
(90-95 days. Thymus vulgaris) Classic perennial culinary and ornamental herb. Small, round to needle-shaped evergreen leaves on woody stems. Delicious in soups and stews, on roasts, veggies, rice, egg dishes, etc. Thyme is a versatile herb that does not over power. You will find yourself adding it to just about everything! Very easy to grow and cold tolerant. Low-growing and spreading, it can be used as a ground cover. Medicinal: Use the leaves to make an herbal infusion tea for sore throat and coughs.
(Symphytum officinale) Herbaceous perennial native to Europe. True Comfrey is the original medicinal herb as detailed in all the ancient literature. There is a white/cream flowered type and a purple flowered type. This is the purple flowered type – very pretty, also very good medicine.