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Ocimum basilicum


Genovese - This basil with medium-large leaves, light green, is very aromatic with a marvelous flavor to prove they know what they are doing. Try this one to use for authentic 'pesto' flavor, also good for fresh or dried use. Suitable for container growing in winter, will grow to 2 ft/60cm or more in the garden. Untreated seed.

Ocimum basilicum


Thai, Basil - is a type of sweet basil native to Southeast Asia that has been cultivated to provide distinctive traits. Its flavor is more stable under high or extended cooking temperatures than that of sweet basil. Thai basil exhibits small, narrow leaves and purple stems, with a mauve (pink-purple) flower.

Coriandrum sativum


Cilantro - Perhaps the most versatile of all the culinary herbs, Coriander (Cilantro) can be used to add fresh and delicious flavor to almost anything – from soups, salsas, and salads to meat and fish! Coriander (Cilantro) is very easy to grow from seed. An annual, Coriander (Cilantro) is best planted outdoors and will sometimes self-sow under favorable growing conditions. -

Allium schoenoprasum


Chives -  is the common name of the smallest species of the edible onions.[1] A perennial plant, it is native to Europe, Asia and North America.[2] A. schoenoprasum is the only species of Allium native to both the New and the Old Worlds. Chives are a commonly used herb and can be found in grocery stores or grown in home gardens. In culinary use, the scapes and the unopened, immature flower buds are diced and used as an ingredient in various dishes



Cumin - is a flowering plant  native from the east Mediterranean to India. Its seeds (each one contained within a fruit, which is dried) are used in the cuisines of many different cultures, in both whole and ground form.

Petroselinum crispum


Parsley - is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region (southern Italy, Algeria, and Tunisia), naturalized elsewhere in Europe, and widely cultivated as an herb, a spice, and a vegetable. Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10–25 cm long with numerous 1–3 cm leaflets, and a taproot used as a food store over the winter;   used in Middle Eastern, European, and American cooking. Curly leaf parsley is often used as a garnish. In central and eastern Europe and in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top.


Rosmarinus officinalis


Rosemary - is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. It is a member of the mint family Lamiaceae, which includes many other herbs.

Salvia officinalis


Sage - is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the family Lamiaceae and is native to the Mediterranean region, though it has naturalized in many places throughout the world. It has a long history of medicinal and culinary use, and in modern times as an ornamental garden plant

Salvia apiana


White Sage - is an evergreen perennial shrub that is native to the southwestern United States and northwestern Mexico, found mainly in the coastal sage scrub habitat of Southern California and Baja California, on the western edges of the Mojave and Sonoran deserts.[1] The whitish evergreen leaves have oils and resins that release a strong aroma when rubbed. The flowers are very attractive to bees

Ocimum canum


Wild basil - Without doubt the toughest of all basil plants, his spicy variety is a common potherb in India. In the Sudan it is better known as medicine.



Wild Fennel – A Non-bulbing, authentic Italian variety known for intense flavor of its greens, used as an herb. Its very decorative lacy foliage is great for seafood and roasts. This is an Italian heirloom, difficult to find here, a must for authentic Mediterranean cooking.

Origanum vulgaris


Wild Marjoram - Light, sweet flavor for teas, cooking. Use leaves fresh or dried for culinary purposes. Blooms in shades of pink to purple from midsummer through fall. Harvest flowers in bud stage for best color;

Origanum vulgare


Wild oregano -a perrenial native to Asia, North africa and Europe.This is theWild ancestorof all cultivars (cultivated species) in all parts of the world. Used as a seasoning, but posseses anticeptic, anti-bacterial and anti-fungal properties.

Thymus pulegioides


Wild Thyme -  grows well, is very aromatic and also good for drying. Sow early spring indoors. Pot up the seedlings into individual pots as soon as the first true leaf appears and plant them out after the last expected frosts..

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