Seeds / Herb Seed

Anise

Anise (Pimpinella Anisum) - Anise herb plants are very versatile and are grown for a wide variety of reasons. They make a lovely ornamental herb with fern-like, finely divided leaves and small white flower umbels. Anise is originally from the Middle East, and it has quite a long history as a medicinal herb.

Anise Hyssop

Anise Hyssop (Agastache Foeniculum) - This Agastache is a beautiful, fragrant flower which makes a wonderful addition to herb gardens, perennial flower borders, and wildflower areas. It does well in planters or containers along porches and patios where its charming fragrance can be enjoyed. The flowers are lavender to purple, and they are easily grown from Agastache Foeniculum flower seeds.

Artichoke

Artichoke Violet (Cynara Scolymus) - Bring an exotic look to your herb garden by growing Artichokes! They have been grown for centuries, dating back to the Greeks and Romans. They are native to the Mediterranean area and grow in the wild. Here in the United States, they are widely cultivated and are considered to be a somewhat tender perennial.

Arugula

Arugula (Eruca Sativa) - Arugula (AKA rocket, roquette, rugula and rucola) has a rich, peppery taste, and is exceptionally strongly flavored for a leafy green.

Astragalus

Astragalus (Astragalus Membranaceus) - Astragalus is a perennial plant, about 48 inches tall, that is native to the northern and eastern parts of China as well as Mongolia and Korea. It has hairy stems with leaves made up of 12 - 18 pairs of leaflets. The root is the medicinal part, and is usually harvested from 4-year-old plants. The dried root is used medicinally from the Astragalus plant.

Borage

Borage (Borago Officinalis) - Beautiful star shaped flowers and textured leaves of Borage make flavorful teas! Borage is a popular, beautiful herb that attract bees and is the perfect addition to summer drinks.

Burdock

Burdock (Arctium Lappa) - Burdock, or Great Burdock, is a robust biennial herb plant grown from herb seeds with long-stalked leaves. It is a nutritious vegetable and medicinal herb used as a remedy for measles, arthritis, tonsillitis, viruses like colds, throat pain, and as a diuretic.

Caraway

Caraway (Carum Carvi) - Enjoy the feathery, Queen Anne's Lace type foliage and flowers in the garden and the spicy seeds in your cooking. Caraway seeds are often added to breads, cakes, soups, cheeses, cabbages and other dishes to add a distinct and pungent flavor.

Cardamon

Black Cardamom (Amomum Subulatum) - Black cardamom has a fresh and aromatic aroma which is complex in nature. It can be described as slightly sweet, floral, and spicy with citric elements. Cardamom has a strong, unique taste, with an intensely aromatic fragrance. It is compellingly strong, yet delicate; sweet, yet powerful; with an almost eucalyptus freshness.

Cardoon

Cardoon (Cynara Cardunculus) - Cardoon is considered to be a tender perennial. In cold climates it is often grown as an annual. It is a member of the artichoke family with thick, deeply cut, thistle-like leaves and a violet colored thistle flower head in late summer.

Catnip

Catnip (Nepeta Cataria) - Catnip herb seeds produce both attractive and beneficial plants for the garden. Catnip attracts  the good animals into the garden and keeps the pests away! Irresistible to cats and bees, it is a spreading, carefree joy in the bed or border, blooming all summer with fragrant flowers and foliage.

Chervil

Chervil (Anthriscus Cerefolium) - This popular annual is considered to be both a medicinal herb as well as a culinary herb. It is also an attractive plant with finely-divided, fern-like leaves. It likes a position in the shade during the hottest part of the day. If it is positioned in full sun, the delicate foliage can suffer and become burned and bleached. Chervil is fast growing and harvesting can be as soon as 8 weeks after planting the herb seeds. Some gardeners will sow the Chervil seeds in successive plantings to keep a constant supply of leaves.

Cilantro

Cilantro (Coriandrum Sativum Santo) - This annual herb has an unmistakable strong, sharp scent and taste that has become the staple ingredient in salsa and other Mexican dishes. A member of the carrot family, Coriandrum Sativum Santo, grows easily from herb seeds, and it produces a flat, parsley-like leaf, and round herb seeds.

Clary

Clary (Salvia Sclarea) - Clary, also known as clary sage, is a biennial or short-lived perennial in the genus Salvia. The striking herbaceous plant has a long history of bring used in the preparation of many herbal remedies. Traditionally, the clary sage was well known for its essential oils.

Corn Salad

Corn Salad (Valerianella Locusta) - Corn salad is a small, weedy-looking herb plant that grows in a basal rosette of round to spoon-shaped leaves up to 6 inches long. The whole rosette is never more than 1 foot across. The leaves are tender, smooth, and slightly succulent.

Dandelion

Dandelion (Taraxacum Officinale) - The whole dandelion plant is used as a medicinal herb internally and externally. The fresh juice of Dandelion is applied externally to fight bacteria and help heal wounds. The latex contained in the plant sap can be used to remove corns and warts.

Dill

Dill (Anethum Graveolens) - A great short-lived annual herb that has ferny foliage which is highly attractive and most delicate. The plant is surprisingly compact, making it ideal for growing in small containers, in the garden, or ideal for windowsills. It will grow to approximate 15 - 20 inches tall. It is very easy to grow from Dill herb seed!

Fennel

Fennel (Foeniculum Vulgare Florence) - All parts of this herb are aromatic and delicious! The bulb, foliage, and herb seeds of the Fennel plant are widely used in many of the culinary traditions of the world.

Fenugreek

Fenugreek (Trigonella Foenum-graecum) - Fenugreek is an annual herb plant which is grown from herb seeds. It is clover-like in appearance with richly scented, creamy yellow pea-like flowers. Both the seeds and the leaves of the fenugreek plant are valuable for cooking and alternative health treatments.

Feverfew

Feverfew (Chrysanthemum Parthenium) - There are a few different types of Feverfew which can grow to heights of between 9 inches and 3 feet. Our variety of Feverfew is the taller type reaching nearly 36 inches. The deeply cut leaves are brightly colored and have a sharp, unpleasantly bitter taste. The flowers, which are produced from summer until mid-fall, are thick and daisy like with yellow centers.

Germander

Germander (Teucrium Chamaedris) - The woody perennial can be grown from Germander seed! It's a wonderful addition for the herb garden, making the perfect border plant. It can be trimmed like a hedge.

Hyssop

Hyssop (Hyssopus Officinalis) - Many herb gardeners are adding Hyssop to their gardens. This hardy perennial likes full sun and well-drained, alkaline soil. It is a bushy plant with woody stems and small leaves. In mid-summer it produces spikes of violet-blue flowers.

Lemon Balm

Lemon Balm (Melissa Odorata) - Grow soothing, aromatic Lemon Balm right on the windowsill! Lemon Balm's most popular use is in soothing herbal teas, where its lemon-scented volatile oils are released. The dried leaves are also a perfect ingredient for potpurri and dream pillows.

Licorice

Spanish Licorice (Glycyrrhiza Glabra) - Liquorice, or licorice as it is most commonly spelled, is the root of Glycyrrhiza Glabra from which a somewhat sweet flavor can be extracted. The licorice plant is a legume (related to beans and peas) that is native to southern Europe and parts of Asia. It is not related to anise, star anise, or fennel, which are the sources of similar-tasting flavoring compounds

Lovage

Lovage (Levisticum Officinalis) - The kitchen herb garden would not be complete without Lovage, the hardy long-lived perennial. It grows quickly and can reach over 72 inches tall. It prefers full sun to partial shade, and it develops a long taproot.

Malabar Spinach

Malabar Spinach (Basella Rubra) - If you are looking for a different flavor from traditional spinach, then this gorgeous combination of deep green leaves set against burgundy stems and violet blooms will be perfect in your herb garden. Edible leaves from the Basella Rubra plant can be used throughout summer and will flourish in heat and humidity.

Marjoram

Sweet Marjoram (Majorana Hortensis) - Sweet Marjoram is a tender perennial than does well both in the herb garden or in a hanging basket or other container. Because it is sensitive to frosts, it is often grown as an annual, growing quickly for a harvest each season.

Marsh Mallow

Marsh Mallow (Althaea Officinalis) - Every herb garden needs to have this versatile perennial! It is highly regarded as a beneficial medicinal herb and has been widely used for the last 2000 years in both foods and in medicines. It is native to Europe but can be found growing in many places around the world. It is easy to grow from Marsh Mallow herb seed, and it also makes a lovely flowering display as well as having therapeutic benefits.

 

Mexican Mint

Mexican Mint (Tagetes Lucida) - Mexican mint, sometimes called Mexican tarragon or Mexican mint marigold, has a lot to offer. It thrives in the hot, humid South, where many herbs can not perform. Its small, bright flowers blossom in fall when other herbs have already expired. Its licorice-anise flavor is a successful alternative for French tarragon and it looks great in the herb garden.

New Zealand Spinach

New Zealand Spinach (Tetragonia Tetragonoides) - This spinach is considered a warm season vegetable or herb. The leaves are used raw or cooked and it is a good hot weather spinach substitute. New Zealand Spinach has arrow-shaped leaves, thicker than normal spinach, and can be picked over a long period of time. Regular trimming of New Zealand spinach encourages lush growth.

Okra

Okra - Clemson Spineless (Abelmoschus Esculentus) - This variety of okra has deep green ribbed and spineless pods. Pick pods young, while still tender. Test for tenderness by snapping off the end of a pod. If it snaps, it hasn’t become touch and fibrous yet and should still be good for eating. Okra pods are excellent for use in soups, stews, and relishes.

Orach

Orach (Atriplex Hortensis Red Plume) - Atriplex hortensis, commonly referred to as Garden Orache, Red Orach, Mountain Spinach, French Spinach, or simply "Orach" is a hardy, annual plnt that grows upright up to six feet tall depending on where it is grown. The leaves are variously shaped, but somewhat oblong, comparatively thin in texture, and slightly acid to the taste.

Peppermint

Peppermint (Mentha Piperita) - There are several different types of mint: spearmint, bergamot, applemint, and Bowles mint; but Peppermint is generally the most wide spread in terms of usage.

Perilla Frutescens

Beefsteak Plant (Perilla Frutescens) - This must-have for the herb garden is an annual that goes by many different common names including: Ao Shiso, Beefsteak Plant, Ji Soo, Purple Perilla, Shiso, Wild Basil, Wild Red Basil, Chinese Basil, Purple Mint, Rattlesnake Week and Summer Coleus.

Rosemary

Rosemary (Rosemarinus Officinalis) - An easy to grow perennial herb that enhances many foods including breads, vegetables and meats. It is also attractive and great to use for landscaping. Grow Rosemary from herb seed to create a ground cover that spreads vigorously and is highly resistant to deer, drought and pests.

Rue

Rue (Ruta Graveolens) - Rue is a small evergreen perennial herb which reaches 18 to 24 inches tall and almost as wide. The stems become woody near the base, but remain herbaceous nearer the tips. Rue has 3 to 5 inch long leaves which have oblong or spoon shaped segments. They are somewhat fleshy and usually covered with a powdery bloom.

Sage

Sage (Salvia Officinalis) - Here's an easy-to-grow from herb seed addition to the garden! Sage has fragrant gray-green leaves and attractive mauve flower spikes in early summer. It's highly attractive to birds, bees and butterflies. Sage has a long history of medicinal and culinary uses. It's most well-known use is in Thanksgiving dressing!

Salad Burnet

Salad Burnet (Sanguisorba Minor) - Salad burnet is an attractive perennial herb grown for both its edible leaves and its medicinal properties. Medicinally, it was once used against the Plague and to control hemorrhaging, but today it is mostly know, medicinally, for its astringent properties.

Skullcap

Baikal Skullcap (Scutellaria Baicalensis 'BLBP 02') - This mint family member is grown in China and Russia. The root of this plant is used in traditional Chinese herbal medicines and has been the focus of most scientific studies on skullcap. Skullcap can be a powerful herb that is grown from herb seeds.

Sorrel

Garden Sorrel (Rumex Acetosa) - Garden sorrel is cultivated variety with clear green leaves. This variety, Sorrel Green de Belleville, is slower bolting than the wild species. The slightly acid tang of the young succulent leaves gives zest to salads. Garden sorrel herb can be cooked as spinach and makes a nice soup.

Spearmint

Spearmint (Mentha Spicata) - Sweetly aromatic, Spearmint, can be used in both cooking and in potpourri and other fragrant decorative items. Spearmint is used to make mint jellies and sauces and of course, tea! Spearmint also has medicinal benefits as well. It is a wonderful addition for the garden that can easily be started with Spearmint herb seeds.

Spikenard

American Spikenard (Aralia Racemosa) - Aralia Racemosa, American Spikenard or Nard, is a large herb plant with attractive foliage and showy clusters of small red to purple berries in the fall (not considered edible). The small greenish flowers bloom during mid-summer. This plant grows up to four feet tall. Plant Spikenard in average to rich soil in shade to part sun.

Stinging Nettle

Stinging Nettle (Urtica Dioica) - If you have come in to contact with this herb out in the woods with short sleaves on, you won't forget the stinging nettle. This herb plant that is covered with small hairs that release a painful, stinging chemical when they come into contact with skin. Fortunately, drying or cooking removes the stinging effect of the leaves. Stinging nettle is used in salt-reduced diets and the young shoots are rich in iron.

Sweet Woodruff

Sweet Woodruff (Asperula Odorata or Galium Odoratum) - Sweet woodruff herb plants have whorled leaves and small vanilla-scented white flowers in spring. Many people use sweet woodruff as a ground cover due to its low growing nature and spreading habit. Sweet burdock, meaning the whole plant, when dried as the smell of spring grass.

Tarragon

Tarragon (Artemesia Dracunculus) -Thriving in hot, barren soils, Tarragon is a tough herb plant. It is native to northwestern United States, Russia and Asia, and it is closely related to sagebrush. It is both a medicinal herb as well as a popular culinary herb. Tarragon can reach 60 inches in height, and it has thin, blade-like leaves that are wonderfully aromatic with a sweet anise-like flavor. In late summer, Tarragon produces white, rather droopy flowers.

Thyme

Thyme (Thymus Vulgaris) - This long-lived perennial is a mainstay of American cuisine! It is found in recipes for almost everything including fish, chowders, sauces, stuffings, soups, meats and poultry. The aromatic, warming flavor holds up well during long cooking times.

Toothache Plant

Toothache Plant (Spilanthes Oleracea) - The bronze-green leaves and the more potent yellow and red cone shaped flowers have a taste and properties similar to coneflower. The yellow flowers and green leaves of toothache plant can be used in salads. The leaves/bud parts can be used in cocktails and ice dishes.

Valerian

Valerian (Valeriana Officinalis) - Valerian is a hardy perennial herb plant which has been known since the 16th century. It has heads of pale pink flowers which bloom in the summer months. Many people think valerian smells like old socks; however, this herb is used for its ability to soothe anxiety, allay pain including migraine pain, and relax active minds that do not allow for restful sleep.

Watercress

Watercress (Nasturtium Officinale) - Watercress is cultivated as both a culinary herb as well as a medicinal herb. It is a succulent, leafy plant that thrives in marshes, bogs and water gardens. The lobed leaves can be eaten raw, cooked or dried. They have a pungent flavor and are crisp.

Wormwood

Wormwood (Artemisia Absinthium) - Wormwood is an attractive addition to the herb garden! It has finely-divided foliage that is gray-green in color and aromatic. In mid-summer, it produces many yellow flowers. It has a long history as a medicinal herb with use dating all the way back to the ancient Egyptians.