Plant: Early Spring or Fall

Pimpinella anisum

100 seeds/pack   |   75 days  

Harvest the seeds of this plant when dry to impart black licorice flavor to breads, meats and veggie dishes. In the carrot family; the seeds are borne on white flowered umbells that attract plenty of pollinators to the garden. When we open the jar of seeds for filling packets the smell is incredible. Annual.

$2.75

Plant: After last frost

Ocimum basilicum

100 seeds/pack | 60 days |  Heirloom  

Classic green sweet basil; perfect for pesto. We love to add it to soups, salsas or to accent a tomato platter. This variety produced plentiful leaves and really attracted the pollinators. Good container plant for a kitchen herb garden. Annual.

$2.75

Plant: After last frost

Ocimum basilicum

100 seeds/pack   |   70 days   |   Heirloom  

Great sweet basil variety with large green leaves. Very aromatic and sets seed late in the season, assuring a long harvest window. Perfect for pesto. Ruffled leaves up to 4 inches! Annual.

$2.75

Plant: After last frost

Ocimum basilicum

100 seeds/pack  |  60 days

We originally grew this basil as a seed contract for a larger seed company and fell in love with it. Dark purple leaves are large and slightly ruffled. The taste is comparable to sweet basil with a bit of a sharper bite. We find that it makes a great pesto on its own or combined with sweet basil. If you let it go to seed you'll be blessed by a multitude of labiate lavender flowers borne on upright stalks. Annual.

$2.75

Plant: Early Spring or Fall

Coriandrum sativum

100 seeds/pack  |   45 days

This zesty herb has quite a reputation. Loved by most and loathed by a few. Many say that no salsa is complete without cilantro. Others love the seeds, called coriander. Sow seeds in September for harvest through the winter and into the spring. Or sow in early spring for spring harvest. If you must have cilantro with your salsa, try drying it, freezing it or planting in succession in the shade for summer harvest. Annual.

$2.75

Plant: Early Spring or Fall

Anethum graveolens

100 seeds/pack | 45 days

Dill is the classic flavoring used in many dishes and of course, pickles! Dill does best in cool weather so get it going in early spring and plant outside before last frost. Or in mild winter climates, plant in fall for harvest through the winter. When heat comes on dill will go to seed quickly. Use the seeds as a culinary spice and for your pickling needs. Bouquet dill produces bountiful feathery leaves with great flavor and thousands of seeds. Our dill easily topped out at seven feet tall. Biennial or annual.

$2.75

Plant: Early Spring or Fall

Petroselinium crispum

150 seeds/pack | 70 days

This fantastic culinary herb is high in vitamin E. Parsley is a biennial and will only 'go to seed' after it has been through a winter period. Cut and come again all year long! Biennial.

$2.75

Brassica nigra

200 seeds/pack  |   120 days to dry seed

Use seeds in making your own hot mustard! Native to the Mediterranean, this mustard is suited to the valley and foothill climate. Expect it to go to seed quickly but that is ok since it is mainly grown for its seeds. The leaves are mild, but slightly hairy, and can be used as a braising green. Annual.

$2.75

Plant: Early Spring or Fall

Chrysanthemum coronarium

100 seeds/pack   |  60-80 days

Unique addition to salads and braised green mixes. Eat the leaves when young; they have a distinct peppery/citrus-like flavor. Growing to four feet tall, Shungiku produces a multitude of yellow and white daisy-like flowers. Add the petals to salads! We love this plant in our garden because it is so multi-purpose; not only is it edible and ornamental, but it also is a great beneficial herb that attracts pollinators! Annual.

$2.75