Basil—Cinnamon

64 days. Sweet basil and spicy cinnamon all in one plant. Perfect for fruit salads, chutney, or spiced oil, wherever a spicy-sweet taste is desired. Showy plants have purple flowers, stems and purple veined leaves. So pretty you can use it in flower bouquets. ~ 100 seeds

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Basil—Genovese

68 days. The classic Italian basil. Plants average 55cm tall, are uniform and slow to bolt. Leaves are dark green, 7.5 cm. long and have great basil flavour. Pinch out the growing tips and flowers to encourage branching and ensure larger harvests. This is our favorite pesto basil. Approx. 100 seeds

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Basil—Mrs. Burns Lemon

61 days. Absolutely the best lemon basil we have grown. The flavour is strongly lemon with a sweet and tangy aftertaste. Bright green leaves are topped with white flowers. Keep flowers pinched off to encourage a steady supply of tasty leaves. Try it on fish, chicken and roasted veggies— it's addictive. Approx. 100 seeds

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Basil—Red Opal

68 days. Deep purple-red leaves are a showy addition to the herb garden. Produces up to 15% variegated or green leaved plants. Great in salads, on tomatoes or in any sauce that calls for basil. Makes a beautiful purple-coloured, basil-flavored vinegar as well. Keep plants pinched back to ensure bushy growth and increased harvests. Approx. 100 seeds

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Borago officinalis

Large plants are covered with gorgeous edible blue flowers. Both flowers and young leaves taste of cucumber and are very refreshing in summer salads and drinks. Try iced borage tea with honey and lemon on a hot summer day and float a few flowers in it for decoration. ~ 100 seeds

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Chervil—Brussels Winter

(Anthriscus cerefolium) 60 days. Sweet, anise flavour is indispensable in French cooking. Fern-like leaves are wonderful snipped into salads and egg dishes. Plants attract many beneficial insects to the garden. Approx. 200 seeds

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Garden Chives

(Allium schoenoprasum) This indispensible kitchen herb has a mild onion flavor that is useful in so many dishes. Round, green, strap-like leaves provide multiple harvests throughout the summer. Showy purple flowers are edible as well. Harvest them as they are just starting to open. Cut the flower, separate into florets and sprinkle on salads. Chives are problem free in the garden and are often used as a companion plants to keep insects at bay. Great bee plant. ~ 200 seeds

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Garlic Chives

(Allium tuberosum) 90 days. This clump-forming perennial has flat strap-like leaves that have a lovely mild garlic flavour. The flat-topped white flowers are edible as well and are beautiful sprinkled over salads. The budded flower stocks can be found in asian grocery stores as Gow Choy. This is a great companion plant for roses to keep insect pests away.

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Cilantro—Santo

(Coriandrum sativum) 55 days. Indispensible culinary herb. Santo has been selected to be extra slow to bolt to seed to ensure a longer supply of leaves for bunching. Sow every couple of weeks to ensure a steady supply of fresh, high quality leaves. Approx. 100 seeds

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Dill—Bouquet

(Anethum graveolens) 40-55 days leaf, 85-95 days seed. High yields of tasty foliage and seeds on sturdy plants that reach a height of 95 – 105 cm. The unmistakable taste of dill weed flavours many foods. Potato soup and cucumber salads are two of our favorites. Seed heads are essential for pickling. Approx. 100 seeds

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Dill—Dukat

(Anethum graveolens) Dukat has a very strong dill flavour due to its high essential oil content. Foliage is dark green and flowers are more uniform than most dills. Flowers about a week later than Bouquet. ~ 100 seeds

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Dill—Vierling

(Anethum graveolens) 40-55 days leaf, 60-70 flower, 85-95 days seed. A beautiful dill for cut flower use. Chartreuse flowers top steel blue foliage for a striking effect in bouquets. Plants flower early on sturdy 105- 120 cm. stems. Keep flowers heads picked to encourage continuous flowering. Foliage has the distinct dill taste and makes great eating. Approx. 100 seeds

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Bronze Fennel

(Foeniculum vulgare) 50-60 days. Foliage emerges coppery-red and turns bronze as it matures. The feathery, anise flavoured leaves are excellent in salads as are the flower buds and stems. Very ornamental. Perfect for showy kitchen gardens. ~ 150 seeds

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Lovage

(Levisticum officinale) Want to grow celery but find it too difficult? Lovage is the plant for you. The flavor is like very strong celery. Just snip fresh leaves and add to salads, soups, stews or whatever strikes your fancy. Dry leaves retain their flavor so you can keep a jar full around for winter cooking. Perennial plants are large so give them room to grow. Lovage is one of the first plants to appear in early spring. ~ 100 seeds

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Milk Thistle

(Silybum marianum) Large, showy plants reach 1 metre or more in height and produce beautiful spiny, purple flowers in late summer. Glossy leaves have white veining making them a real standout in the herb or perennial garden. The seeds are traditionally used as a liver tonic. Plants can be annual or biennial and prefer full sun. Start indoors or direct seed. ~ 50 seeds

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Stinging Nettle

(Urtica dioica) Traditionally used as a restorative spring tonic tea that is high in iron. Greens can be stir fried or braised as well. Dry or cook nettle leaves to remove the stinging effect. We make nettle tea and spray it on our plants to give them a pick me up in cool spring weather. One of the biodynamic herbs.~ 300 seeds.

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Parsley—Darki

(Petroselinum crispum) Upright plants keep the leaves free from dirt and are easy to harvest. Frilly, very dark green leaves are high in antioxidants and add a fresh, clean flavour to salads. Plants resist yellowing in cold weather and have good keeping qualities when cut. Flowers attract many beneficial insects to the garden. Delicious. Approx. 200 seeds

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Parsley—Italian Flatleaf

(Petroselinum crispum) Chef's favourite. Flatleaf parsley is packed with flavour. Use fresh or dried and don't forget to use the succulent stems as well. Approx. 200 seeds

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Parsley—Mix

(Petroselinum crispum) A mix of frilly, slightly curly and flat leaved parsley for the parsley addict in you. Indispensible in the kitchen and chock full of vitamins and minerals. Parsley has 3 times the vitamin C of oranges, twice the iron of spinah and is rich in vitamin A. No kitchen should be without it. Flowers attract many beneficial insects to the garden. Delicious. 200 seeds

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Garden Sage

(Salvia officinalis) This herb has a long culinary and medicinal history. It is one of my favorites. Large plants have soft gray leaves and spikes of blue/purple flowers, very showy in the herb or flower garden. Bees love it as much as I do and I have seen hummingbirds feeding on the flowers. In the kitchen try a few leaves of fresh sage frizzled in some brown butter and tossed with your favorite pasta. Sage has many uses in traditional medicine but my favorite is to use it as a gargle for throat conditions. A favorite of bees and seed eating songbirds. A must in every herb garden. ~100 seeds

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Summer Savory

(Satureja hortensis) Summer savory is the herb of choice for cooking with beans. It has a peppery flavor that brings shelly beans tossed in olive oil and garlic to new heights. Of the many savories available, summer savory has the most delicate flavor. Try it with cabbage or sauerkraut as well. ~ 200 seeds

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Thyme—German Winter

(Thymus vulgaris) Indispensable culinary herb that forms an aromatic little shrub. Sow indoors 4 - 6 weeks before last frost or direct seed in early spring. Plant in well drained soil and full sun for best results. Excellent butterfly and bee plant. This is the most winter hardy thyme we grow. ~ 200 seeds

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