Culinary Herbs

Allium fistulosum - Hardy perennial scallion. They overwinter happily for us outdoors, growing into dense clumps. Can be harvested spring through f...

A must for any herb garden. Easy to grow annual, grown for both the leaves and seeds. Succession sow for an endless supply! Let some plants flower ...

Also known as Sacred Basil. The aromatic leaves make wonderful herbal teas. Leaves are used either fresh from the garden or dried. Very prolific an...

Monarda citriodora - (aka; Lemon Mint) Annual. The young leaves make a lovely tea. Tall tiered spikes of lavender-pink are incredibly aromatic and ...

A strongly flavoured and fragrant variety of basil, with spicy anise and mint notes. Very versatile in cooking, it’s flavour stays strong at higher...

Sinapis alba - Grow your own mustard! This is the kind for condiments and pickling. Very easy to grow in our climate; sow in early spring, for earl...

Pycnanthemum pilosum - Bushy perennial, with branching stalks that reach about 3’ tall. White flowers and slender, strongly scented leaves. Use the...

Agastache foeniculum - Hardy perennial herb, with delicious licorice-y leaves. Great in teas, or just nibbled in the garden. Vibrant purple flower ...

The flavourful flat leaf variety great for seasoning. Abundant long stems and dark green leaves that are easy to harvest. Hardy biennial, the leave...

Satureja hortensis - A traditional favourite here in the Maritimes. It’s so fast and easy growing in our sometimes challenging climate, it’s easy t...

(Melissa officinalis) An almost carefree perennial member of the mint family, which has been cultivated since before Roman times in Europe. Use ...

A great old variety, considered the precursor to modern celery and easy to grow in the home garden. Mild celery flavoured leaves and crisp stalks c...

Satureja hortensis - From the village of Bhamdoun in the mountains of Lebanon. These seeds were gifted to me in 2017 by Niki Jabbour, whose mother ...

A must have for any herb garden. Chives are carefree perennials, once established they need very little attention. Cut the leaves throughout the sp...

Thymus vulgaris - Short spreading plants, with upright stems reaching about 12" high. Use either fresh or dried to flavour cooking. Not only a culi...

Dysphania ambrosioides - This distinctive herb is popular in Mexican and Central American cuisine. Fresh or dried leaves can be added to flavour so...

Agastache rugosa - Sweet, deep-green leaves make a delightful licorice-y/minty tea either fresh or dried. Truly a favourite for pollinators. 3-4' b...

The perennial type grown for leaves and seeds, as opposed to Florence Fennel which is grown for bulbs. Hardy plants thrive with little care once th...

(Anthriscus cerefolium) Soft ferny leaves that are sweet and anise flavoured. Super cold hardy, when planted in the fall chervil will overwinter an...

Super curly deep green parsley on long juicy stems. Cold-hardy biennial.-Grown by Twisted Brook

The classic basil for pesto, pasta sauce and all sorts of cooking. Vigourous plants, with relatively smooth green leaves. Keep the flowers pinched ...

Compact plants, about 36" tall. An excellent dill grown primarily for leaf production. Also produces large seed heads in late summer, just in time ...

A unique and under-appreciated herb. The leaves and flower shoots are great in herbal teas, tasting at once spicy and floral. This annual (in our c...

Beautiful edible perennial. Clumping plants with small serrated compound leaves, on stems around 1' tall. They develop into 4' flower spikes. Leave...