HERBS

Basil (A)
This is the plant that most people want year round, but it is a heat loving plant that only thrives during the warm summer months.  We can lengthen its growing period by starting seed indoors and transplanting well-established plants into the garden when the weather has warmed, and we can bring the plants in in the fall.  But ultimately, the plant knows and it simply stops. We encourage you to try basil varieties that tolerate cool weather and grow a little longer in our coastal climate; Thai and Cinnamon basil are the first plants that we offer in March and April, with the cold sensitive Sweet Italian coming along in May.

For More Information: http://en.wikipedia.org/wiki/Basil

Care:  Transplant into a warm, sunny part of the garden or into containers. Keep well watered and protect from snails, slugs, and other garden pests.

CARE:  Transplant into the garden or 6” or larger container in well-drained soil.  Full sun, moderate water, and keep pruned.

CARE:  Transplant in 6” or larger container for winter in well-drained soil or leave in hanging basket.  Transplant out in garden in spring.  This plant grows quite lush with moderate water, but is drought tolerant.  Will reseed.

CARE:  Thrives in warm, moist climates but does well on the Central Coast with a little extra water while becoming established and partial shade.  This variety has fewer flowers than the German, but can be used in teas just the same.

Chervil (A)
This is a lovely, lacy annual herb that looks gorgeous and tastes great in salads, egg dishes, and as one of four herbs in the blend ‘herbes fines’.  Chervil thrives in cool weather and is harvested like parsley. 

For More Information: http://www.gardenguides.com/herbs/chervil.htm

CARE:  Transplant this very carefully, disturbing the roots as little as possible.  Can be kept in a 6” pot or larger in well-drained soil.  Keep somewhat moist in partial shade.  Will do well lit kitchen or window with moderate sun.   

Chives, Common Garden and Garlic Variety (HP)
Both varieties do well in containers or in the garden.  Garden chives have a pink flower; Garlic, a white flower. Use the stems and flowers in soups, salads, eggs, potato dishes and a host of other foods that benefit from a gentle onion or garlic flavor. 

For More Information: http://www.gardenguides.com/herbs/chives.htm

Care:  Our chives come in 3” pots and may appear quite young.  The roots are quite vigorous and take transplanting well, so go ahead and put them in a larger container or in the garden.  In winter, they will probably get enough rain to suffice, but in summer keep them well watered.  Use often to keep new growth coming.

Cilantro, (A)
This plant grows very fast and makes some gardeners feel like failures.  It isn’t you, it’s the plant.  By the time the plant has its true leaves, its life is nearly over.  Your best bet is to buy some seeds and plant a few every week to assure a continuous crop.  You can transplant our little seedlings but buy them very young, before they even have their true leaves, and plant them deep.  Let a few go to seed for the future. 

For More Information: http://www.sallys-place.com/food/columns/gilbert/cilantro.htm

Care:  Transplant into the garden or container in well-drained soil, full sun, moderate water.  This plant grows slower in the cooler weather.

For More Information: http://www.uni-graz.at/~katzer/engl/generic_frame.html?Poly_odo.html

CARE:  Transplant in large container or in the ground.  Keep well watered and protect from heavy frost or freeze.  Keep well trimmed or it will get leggy. 

Dill, Fernleaf (A)
This is one of those lovely and useful herbs that can be grown year round; in pots, in containers with other herbs, in the ground, as a border, so many possibilities.  One plants lives four or five months, depending on the season and how much you use it. Dill is especially good with salmon, fresh white cheeses, and in home baked bread. 

For More Information: http://www.superbherbs.net/dwarfdill.htm

CARE:  Transplant into well-drained soil and give moderate water.  Does well in full sun or a little less.  Watch for aphids; blast them off!

Epazote (A)
It’s a rare herb, it’s a weed, we can live without it, we can’t live without it – Epazote is all of those things.  We assure you, once you acquire a taste for the leaf of the epazote in your bean and cheese dishes, you will not want to be without it. 

For more Information; http://www.gourmetsleuth.com/epazote.htm

Care:  Transplant into the garden and water as needed.  Pinch off flowers to avoid reseeding.  Leaves may be used fresh, frozen or dried.

Fennel, Bronze & Green (P)
It’s both a vegetable and an herb but we place it here because the lacy foliage is a great seasoning in salads or as part of a mix for a rub. 

Image: www.healthyliving-herbs.co.za

Care:  Transplant into the garden or large container. Make sure it is in well drained soil.  This plant wants full sun. 

Lavender, Sweet (HP)
What’s not to love about Sweet Lavender?  It looks good, smells great, lives long, and can be used with a variety of foods.  We offer Sweet Lavender because it’s our favorite in the Herb Box for the herb blend Herbes de Provence.  It’s a stunning plant on its own, as well, and we sell it in 3” and 5” pots throughout the year.  Can be grown in containers but needs sun and air to thrive. 

For More Information: http://www.lavenderfarm.com/Varieties/sweet.htm

Care: Transplant into well-drained soil in the garden or a large container, 12” deep if possible.  Keep in sunny location year round.  Moderate water, but drought tolerant once established.

Lemongrass, East & West Indian (TP)
There are two types of this fragrant grass.  West Indian (Cymbopogon citratus) is what we see in the grocery stores and on Asian American farmers’ market tables.  This is the one with the enlarged leaf base used in Thai and Vietnamese cookery.  It’s easy to grow in the ground in a protected area of your garden or in a pot.  Warmer weather increases the size and lushness of the plant. 

East Indian (Cymbopogon flexuosus) is a smaller lemon-scented grass that is used for its lemongrass oil.  Use this one in teas and potpourris.

For More Information: http://www.fredericksburgherbfarm.com/herb_gardening/lemongrass.html

Care:  Transplant into well drained soil in the garden or large containers.  Harvest West Indian stems from the center in its second year or when stems reach approximately 1/4” - 1” in diameter.  Harvest East Indian at any time in small amounts.

Lemon Verbena (TP)     
The scent of the leaf of this plant is deliciously sweet and lemony.  Keep the plant near you so you can smell its summertime aroma often.  The leaves harmonize with other tea herbs and enhance drinks, salads, jellies, sauces, soups fish or meat dishes. 

For more information: http://www.uni-graz.at/~katzer/engl/generic_frame.html?Lipp_cit.html

Care:  Transplant into well drained soil in the garden or container.  In our climate, the plant may lose leaves in the colder winter months.  Keep well pruned or it may get leggy.

Lovage (HP)
This is a dramatic plant with terrific flavor for winter hardy soups and stews.  A terrific addition to any vegetable stock.  This is a perennial member of the celery family and is used in place of celery in any recipe. 

For more information: http://www.botanical.com/botanical/mgmh/l/lovage42.html

Care:  Lovage can reach up to 6” if planted in rich garden soil.  Its deep taproot assures its return each spring, even if winters are cold.  Not recommended for containers.  Moderate water.

Marjoram, Sweet (P)
One of the most underrated and underused herbs we sell.  A sister of oregano, it can be used whenever oregano is called for.  It’s flavor and aroma is slightly sweeter, more aromatic than oregano.  It’s cold hardy and looks lovely year round.

For more information: http://www.botanical.com/botanical/mgmh/m/marjor19.html

Care:  Transplant into medium to large pot or plant in the ground, about 12 inches from other plants.  Water to establish, drought tolerant. 

MINT, (P)
All the mints we offer are hardy plants best kept in containers.  The mints are elegant and tasty additions to teas, salads, soups and desserts.  The spearmint variety is lovely in springtime Mint Julips or Mohitos any time.  We offer Kentucky Colonel Spearmint, Chocolate Peppermint, Apple and Orange Mints.

For more information: http://www.wvu.edu/~agexten/hortcult/herbs/ne208hrb.htm

Care:  Best to keep mints in containers, as they are invasive.  Refresh their soil every year or so.  Moderate water.

Oregano, Greek (P)
This is a classic herb garden staple and very easy to grow.  Use leaves anytime.  When the plant sends up long stalks with flowers, harvest for drying if your plants go dormant in the winter.  These leaves have the most oil, therefore the most flavor.  If your garden is warm enough, your plant may flourish year round. 

For More Information: http://www.uni-graz.at/~katzer/engl/generic_frame.html?Orig_vul.html

Care:  Transplant into the garden or a roomy container.  Use gritty, well-drained soil.  Water deeply when dry.  Like the other Mediterranean herbs (marjoram, lavender, sage, thyme, etc.) this plant thrives in hot and dry conditions.  Minimal water.

Oregano, Hot & Spicy (P) 
A spicier version of classic oregano, great in chilies and on pizza where a little more heat is desired.  Care as Greek Oregano.

Oregano, Mexican (TP)
This plant is not a true oregano; this Lippia graveolens is the major source if oregano in Mexico.  Mexican Oregano is a shrub or small tree growing from 3 – 9 feet tall.  In our coastal climate, the plant needs protection from winter frosts.  The aroma and flavor is not the same as Mediterranean oregano, but offers a flavor unique to Mexican recipes.

For More Information: http://www.uni-graz.at/~katzer/engl/generic_frame.html?Orig_vul.html

Care:  Transplant into a sandy soil in sunny garden location.  Water in.  Drought tolerant.

Parsley, (B)
We offer large Italian flat leaf, medium Italian flat leaf, semi curl and triple curl varieties.  Parsley loves cool weather winter rains.  This is an herb that deserves greater use; chopped fresh in salads, whirled into pesto, cooked with olive oil and garlic for tossing with pasta, or juiced into a healthy drink. 

For More Information: http://www.gardenguides.com/herbs/parsley.htm

Care:  Parsley is a cool weather plant that sets a deep taproot, so plant in your kitchen garden or keep in a fairly deep container near your kitchen door.  Use often by trimming outer leaves.  Put three or four plants in a barrel for continuous use.  Feed if leaves begin to yellow.  A healthy plant should live two years.  Once it sets seed, it turns bitter and should be replaced.  Moderate Water.

Rosemary, (P)
Roast potatoes, leg of lamb, baked chicken must be cooked with rosemary.  And that’s just the beginning.  You can eat the leaf of most rosemary plants, but its better to select those varieties that have an upright habit (stems can be used for skewers in grilling) and thicker stems for chopping into your favorite recipes. We offer Tuscan Blue and Gorizia.

For More Information: http://botanical.com/botanical/mgmh/r/rosema17.html

Care:  Plant it and forget it.  If space is limited, rosemary can be contained if the plants are lifted every year or so and the roots trimmed.  Minimal water.

Sage  (P)
Fresh is so much sweeter and complex than dried.  Once your plant is well established, you can pick stems off the outside of the plant frequently to use in fish, chicken, salads, and to make a tasty tea.   Sage is the classic ingredient in holiday dressings.  We offer the classic garden variety, as well as ornamental golden, purple and tri-color.  These can be used just as the garden variety, and as a lovely fresh or deep fried garnish. 

For More Information: http://www.seedsofknowledge.com/sage.html

Care:  Transplant into the garden or container in well-drained soil.  Water to establish and then maintain with minimal water.  Prune in the fall or lift and divide to keep it under control. 

Sage, White (Salvia apiana) (P)
This is one of the few plants we offer that is not edible.  Rather, this sage is an important ceremonial herb used for purification in Native American culture.  Leaves are formed into smudge sticks and burned.  We start our plants from seed, so there is some variation in leaf texture and color. 

For More Information: http://www.laspilitas.com/garden/sages.htm

Care:  Plant into well-drained, sandy soil and water to establish.  This plant wants full sun and tolerates cool weather.

Salad Burnette (P)
This plant has not developed the following it deserves among herb growers and users.  It has a reputation as being an invasive plant, but we find that if the flowers are picked off before they mature, it’s an easy plant to control.  The young leaves have a cool refreshing flavor like cucumber, and the plant is available long before your garden cucumbers ripen.  So give it a try in early salads, coleslaw, and in plain yogurt.

For More Information:

Care:  Plant in the garden or a deep pot, it has a deep taproot.  Moderate water.  Pinch off flower stalks.  Cut back in fall to encourage fresh early spring growth. 

Savory, Winter (P)
This is the low growing, perennial sister to Summer Savory.  The flavor is similar and available to the cook year round.  It’s a nice addition to salads, stews, and tomato based dishes such as vegetable soups, pasta sauce and chili.

For More Information: http://www.hort.purdue.edu/newcrop/SavoryHerbs/SavoryHerbs.html

Care:  Transplant into the garden with enough space to accommodate a small shrub.  Keep it well trimmed.  Tolerates dry conditions once established. 

Stevia (P)
This is the plant that is used as a sugar substitute.  The active ingredient is stevioside, which is hundreds of times sweeter than sugar without the calories. 

For More Information: http://www.stevia.net/
Care:  Plant in the garden or in a container.  Keep well trimmed.  Water as needed.

Summer Savory (A)
This is a very easy plant to grow in the summer herb garden.  Its an aromatic and tastes great in bean, pea and lentil dishes.  Use also as an addition to vegetable juices and meat dishes.  An essential component of the dried blend Herbs de Provence.

For More Information: http://www.gardenguides.com/herbs/summersavory.htm

Care:  Transplant directly in the garden or container.

Sweet Woodruff (P)
Not a culinary herb as much as an aromatic ground cover.  Leaves are used in spring to flavor wine for celebrations in Germany. Leaves have a licorice scent when dried. 

For More Information: http://www.botanical.com/botanical/mgmh/w/wooswe31.html

Care:  Thrives in cool, shady spots.  Tolerates more water than most, and may need regular summer watering here on the Central Coast of California. 

Tarragon, French (P)
It really isn’t that hard to grow this plant.  One rule, though. It must be allowed to go dormant in the winter for two or three months; longer if possible.  So plant it in the garden or in a container in a cool location.  The early spring foliage will return with vigor in March or April.  Use this plant well and lift it occasionally to divide the roots that may get hopelessly knotted and can strangle themselves.

For More Information: http://www.garden.org/plantguide/?q=show&id=2085

Care:  This is a Mediterranean plant that thrives in a warm sunny spot in your garden. Make sure you soil drains well and give moderate water.  Can be grown in a container if left in a cool part of your deck or porch over winter.  It should disappear in winter. 

Thyme (P)
Use thyme every day! It goes with everything except ice cream; though some might argue for lemon thyme sprinkled on a sorbet. This plant is easy to grow and asks only for a little water and consistent use.  Our German Thyme is the most popular as a year round herb for soups and stews.  The Lemon Thymes go well with chicken and fish.  Oregano Thyme can be used with any pasta dish. The Creeping Thyme is a handy fresh salad thyme and can also be used as a ground cover.  We offer French and English thyme in the summer months as both are a little more delicate.

For More Information: http://www.sallys-place.com/food/columns/gilbert/thyme.htm

Care: A great little plant in combination with other Mediterranean plants.  Transplant in well drained soil, water to establish, water sparingly after that, use consistently.

Herbs in a Window Box  [see our Gift Box page]
12” Window Box with three or more herbs
24” Window Box with five or more herbs