What would fine seasonal dining be without fresh, tasty and aromatic herbs?

Many culinary herbs also have medicinal qualities to them. In fact primitive humans used them medicinally long before adding them into our cuisine. Some may aid digestion, some relieve congestion. Whether you’re looking to flavor a fantastic meal or brew up your favorite calming tea or to ease a queasy tummy, have we got herbs for you.

We do not offer Dill or Cilantro starts, as they don’t transplant very  well and tend to bolt quickly after transplanting. These do best when direct sown into a container or garden where there are to grow. Cilantro should be harvested as whole plants, roots and all and not cut, succession sowing every 2-3 weeks depending on how often you eat it will keep you in fresh herbs.


Basil, Prospera, Italian genovese type with downey mildew resistance,  same great Italian basil flavor.

Lemon Balm, Gold Leaf. New spring foliage emerges golden-yellow, then turns darker green. Same use as standard lemon balm.

Lavender Hidcote Superior, this is a seed grown strain introduced by Jelitto Perennial Seeds in Germany. (better flowers on a more uniform and compact plant).


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