Perennial Herb Varieties for 2014
These are the different varieties that we have planted for this season.
Because they grow or don't grow at different rates, availability will vary from week to week.
If you are interested in a certain variety, please let us know and we will make every effort to get you one.
Unless noted, the photographs and information came from the seed provider. My personal comments will be in purple.
Because they grow or don't grow at different rates, availability will vary from week to week.
If you are interested in a certain variety, please let us know and we will make every effort to get you one.
Unless noted, the photographs and information came from the seed provider. My personal comments will be in purple.
Perennial Herbs
Chives
Onion-like flavor comes from the tops which are generally chopped finely. Used in sour cream, cream cheese, soups, and a great variety of other dishes. The light lavender flowers can be added to your favorite salad, just break the head apart.
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Parsley Forest Green
Double and triple leaves held high away from the ground keeping them clean.
Long, stiff stems allow ease of bunching. Great flavor and quantity of leaves produced. |
Parsley Italian Flat Leaf
Its uses are similar to the curly variety but the flavor is a bit stronger. Plants are 1 foot tall and produce sprigs of large, flat leaves all season. Preferred in Italian cooking.
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Rosemary
This evergreen herb has a number of medicinal uses. Its fragrance and texture make it valuable for sachets and potpourris. In the kitchen, it is used with pork, veal, chicken, and in various vinegar concoctions. Needs some winter protection or can be brought indoors in the north.
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Spearmint
Spearmint has strong flavor and fragrance that is released with simple bruising. It’s the best mint variety for hot and cold drinks. Toss bruised leaves into ice water for a refreshing summer drink or add to iced tea. Spearmint is favored for flavoring beverages such as mojito.
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Lemongrass
An essential herb for Asian cuisine, the leaves and stems of lemon grass can be used fresh or dried to impart a distinct lemon flavor. It also makes a wonderful ingredient for hot teas.This clump-forming perennial resembles an ornamental grass with its aromatic cane-like stems arising from a central base. The lemon-scented, linear, strap leaves reach 3 feet long, falling over at the tip. Lemon grass thrives in moist soil and full sun, growing 3 to 5 feet tall. Grow in containers so that the plant can be moved indoors during winter.
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Sage
The broad grey-green leaves and beautiful purple flower spikes make this a fantastic ornamental. Grows 1 to 2 feet tall, used fresh or dried in poultry and pork dishes.
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Lavender English
A dwarf, it is earlier than Lavender Vera with thicker, more dense foliage. This long time favorite is also covered with deep purple flowers on plants just 18 inches tall.
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Clary Sage
Hardy biennial with larg"fuzzy" silver-grey leaves. Can be used like common sage in foods but also has some medicinal uses. The second year it sends up handsome stalks of purple and white flowers.
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White Sage
This is a very aromatic sage with white, felt-like foliage. Toss cuttings on the grill to flavor whatever you are cooking or use large stems to add an interesting flavor to shish-kabobs. Native Americans burned the plant in ceremonies and made a tea from the leaves. Seeds were toasted and ground for cereal.
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Lemon Balm
A lovely fragrant herb for the garden growing to 1 1/2 feet. This perennial germinates slowly but grows quickly. The fresh, tangy, lemon-flavored leaves are used for a relaxing tea and to give lemon flavor to poultry and other dishes.
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Catnip
2 1/2 feet tall. People use it as a tea and of course, it drives cats wild. To avoid having your cat dig in the garden, start it from seed directly where it is to grow rather than transplanting. White blooms are similar to other mints.
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Magic Carpet Thyme
This variety forms a two inch high compact carpet of tiny, slightly woolly green leaves. It is covered with small carmine pink flowers from May to June.
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French Thyme
The upright stems with small gray-green leaves are very aromatic and flavorful. The variety preferred by chefs.
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Marjoram
About 2 feet high with a soft, sweet fragrance and pleasant flavor. It is used as a flavoring for peas, pork, and sausage. The gray-green colored foliage provides an interesting color contrast in borders. Milder than oregano.
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Lovage
Flavorful dark green leaves and yellow flowers, the leaves and seeds are used for flavoring stews, soups, salads, pickling and more. Nice celery taste. The stems work great as straws. Especially good in a Bloody Mary.
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Greek Oregano
This oregano has the true flavor that we have come to associate with pizza sauce and other Italian dishes. Form is upright with a low-growing spreading habit just 6 to 8 inches tall. The pungent dull green leaves exhibit some purpling at the tips with white flowers.
Zataar
This plant that grows wild in Israel, Jordan and surrounding areas. Doubtless a common herb in Bible times, and still one of the tastiest! It has great flavor that blends hints of Oregano, Thyme and Marjoram. A personal favorite.
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Dragonshead/Moldavian Balm
Eurasian native that has been cultivated for centuries. The minty-lemony leaves and large purple flowers have long been used in a tea for reputed herbal benefits, including "lightening a discouraged heart." Beloved by bees, like all the mint tribe.
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