Alphabetically: Z-A - NEWEST INTRODUCTIONS TO OUR SEED CATALOG

Anise (Pimpinella anisum), also called Aniseed, is a sweet, aromatic annual in the parsley family. The leaves and flowers are lacy, delicate, and delicious, and plants can grow 2'-3' tall. Fresh licorice flavor, similar to Tarragon and Fennel.

Cinnamon Basil, also called Mexican Basil, has glossy, deep green leaves that turn reddish at the tips when mature, and dark cinnamon-colored stems. Its warm, sweet cinnamon-anise flavor is especially nice in ham and pork dishes, apple pie and other desserts, and kombucha. By far the most popular variety and possibly one of the most fragrant, this basil grows easily. Its aroma will remind you of sweet cinnamon and it is popular for use in hot drinks and paired with fresh fruit.

Herb Mix Basil is a special blend of basil varieties we carry, sure to be a show stopper! You'll enjoy a wide variety of Basil plants with incredible fragrance and great flavors!

Italian Large Leaf Basil has soft, crinkled, bright green 2"-4" leaves, and a sweeter flavor than most other basil. Aromatic and delicious, use it to flavor herbal tea, herb butter, oil, vinegar, pasta and pizza sauce, antipasto, smoothies, curries, cocktails, Caprese salad, dressing, and pesto. The edible flower spikes make a beautiful garnish. Reliable producer and all-around great Italian basil. Harvest the leaves and stems from the top part of the plant, and pinch off edible flower buds as they appear, which prevents the leaves from turning bitter, and signals the plant to branch out and grow more leaves, making a bushier plant. The more you harvest, the more it grows!

Lemon Basil also called Hoary Basil (for its fuzzy stems), is a hybrid cross between traditional basil and lime basil. The bright green leaves have a sweet lemony aroma and a tangy lemon-anise flavor that’s best used fresh in seafood dishes, fruit salads, lemonade, cocktails, and salad dressings. Add at the end of cooking to preserve the citrus flavor, then garnish with the edible flowers. Harvest the leaves and stems from the top part of the plant, and pinch off edible flower buds as they appear, which prevents the leaves from turning bitter, and signals the plant to branch out and grow more leaves, making a bushier plant.

Borage, also called Starflower, is a fast-growing flowering herb with bright blue star-shaped flowers and fuzzy stems and leaves, all edible and they taste like cucumber. Grows 1'-3' tall and reseeds liberally, so it can become invasive. Use the young leaves like spinach and the sweet little flowers as a charming garnish on salads and cakes, or frozen into ice cubes. Easy to dry and use as a refreshing herbal tea.

Roman Chamomile, also called English Chamomile, has been cultivated as a medicinal herb since Medieval times. This hardy, aromatic, mat-forming ground-cover perennial in the daisy family produces small white flowers with large yellow solid cone centers and aromatic, fern-like foliage. Easily spreads through both reseeding and creeping roots, and can become invasive. Use it to fill in space between stones or pavers, or create a fragrant, low-maintenance “chamomile lawn” like the royals do at Buckingham Palace. Both the apple-scented flowers and stems are used fresh or dried, and steeped into a calming herbal tea sipped before beddy-bye time.

Dandelion forms lush heads of leaves that will rival your favorite lettuce. The leaves are tender, fleshy and dark green. The plants spread up to 2 ft and the vitamin rich leaves can be eaten raw, boiled, stir fried and used in soup.
The roots can be eaten raw, cooked or roasted and made into a coffee substitute. The flowers are used to make herbal tea and dandelion wine!

The Shasta Daisy (Leucanthemum x superbum) is a drought-tolerant perennial. Produces large 2" blossoms with long bright white petals around a golden yellow center. Grows 2'-4' tall on thin stems with narrow, serrated, dark green foliage. Long lasting in the garden and as a cut flower. 

Hyssop has a long history of being medicinal herbal tea use. It was so highly esteemed in the past that it was considered to be a virtual cure-all.

Lavender is extremely popular for use in herbal tea recipes! It's sweet and fragrant. Perfect for reducing tension, curing headaches and calming your mind.

Marjoram has an Oregano-like flavor. It can be used in many dishes including meats, stews, casseroles, poultry, sausages, and sauces. Can be used dried or fresh. Great flavor and taste. It can be used in potpourri or added to sachets for linen and clothing cupboards. Easy to grow in a small container.

Lemon Balm produces beautiful lemon scented leaves. The leaves are typically used in teas, sauces, salads, soups, stews, and drinks.

Known to stimulate the heart and calm the nerves.

Lemon Mint is the best! If you've never grown lemon mint before then it's sure to be your new favorite.  The smell from these fragrant leaves will delight your senses. One of the best for adding some lemon flavor to your herbal teas. Did you know? In skin care, Lemon Mint leaves can be rubbed directly on the skin to fight off mosquitoes. The dried leaves can also be infused in oil made into lotions for soothing the skin.

Remedies: Nausea & digestion issues 

Anise (Pimpinella anisum), also called Aniseed, is a sweet, aromatic annual in the parsley family. The leaves and flowers are lacy, delicate, and delicious, and plants can grow 2'-3' tall. Fresh licorice flavor, similar to Tarragon and Fennel.

The New England Aster (Symphyotrichum novae-angliae), also called Michaelmas daisy, offers gorgeous 1.5" blooms in vibrant shades of purple, pink, or white. Long daisy-like petals grow around a yellow center on a 3'-6' sturdy, hairy, leafy stem. A sweet show in the garden or in a vase or on a dinner plate!

The Smooth Blue Aster (Symphyotrichum laeve) bursts out gorgeous star-like violet-blue blooms with long smooth petals around a yellow center. Grows on a 2'-3' sturdy stem that also takes on a blue hue. This frost-tolerant flower can bloom through Thanksgiving.

Borage, also called Starflower, is a fast-growing flowering herb with bright blue star-shaped flowers and fuzzy stems and leaves, all edible and they taste like cucumber. Grows 1'-3' tall and reseeds liberally, so it can become invasive. Use the young leaves like spinach and the sweet little flowers as a charming garnish on salads and cakes, or frozen into ice cubes. Easy to dry and use as a refreshing herbal tea.

Roman Chamomile, also called English Chamomile, has been cultivated as a medicinal herb since Medieval times. This hardy, aromatic, mat-forming ground-cover perennial in the daisy family produces small white flowers with large yellow solid cone centers and aromatic, fern-like foliage. Easily spreads through both reseeding and creeping roots, and can become invasive. Use it to fill in space between stones or pavers, or create a fragrant, low-maintenance “chamomile lawn” like the royals do at Buckingham Palace. Both the apple-scented flowers and stems are used fresh or dried, and steeped into a calming herbal tea sipped before beddy-bye time.

The Shasta Daisy (Leucanthemum x superbum) is a drought-tolerant perennial. Produces large 2" blossoms with long bright white petals around a golden yellow center. Grows 2'-4' tall on thin stems with narrow, serrated, dark green foliage. Long lasting in the garden and as a cut flower. 

The spectacular Indian Spring Hollyhock Mix (Alcea rosea) produces towering spikes that can grow to 9' tall with saucer-sized blooms in shades of rose and crimson. Heat- and cold-tolerant, this biennial blooms its first year. Prefers full sun, but can tolerate part shade, even under a Black Walnut tree. The leaves, buds, and petals are all edible!

These Sparky Marigold flowers are bright, bold, beautiful & delicious!
Colors range from orange, red, and yellow. Grows only 12" - 14" tall. Also popular for attracting butterflies, bees, and other beneficial pollinators. Sparky is easy to grow and will grow all summer. To eat, just remove the petal from the base/head and enjoy! 

The Nasturtium Alaska Mix includes a mix of gold, salmon, orange, and deep red/purple colored flowers. Nasturtium flowers are one of the most popular edible flowers grown in home gardens. The petals have a slight peppery taste, and the seeds and leaves are also edible! You can even use the seeds as an alternative to capers!

The Dwarf Jewel Nasturtium is a fragrant colorful mix of bright orange and yellow flowers in a compact plant usually getting no taller than 12 inches. 

The Glorious Gleam Nasturtium flower is one of the most beautiful. The petals have a fresh peppery taste, and the seeds and leaves are also edible! You can even use the seeds as an alternative to capers.
Not only are the flowers pretty, Nasturtiums are great companion plants! They are also known to deter aphids, whiteflies, cucumber beetles & more.

The Peach Melba Nasturtium variety produces cream-like, yellow petals with splashes of darker red in the center. Compact in size with deep blue/green foliage.  These vivid yellow edible flowers will brighten up any culinary creation. 

The Rosemary plant produces some really delicious little blue flowers. Just remove the flowers from the stems and then sprinkle a few onto your dinner plate or salad.

Sweet Woodruff, also called Sweet-Scented Bedstraw, is a fast-growing, mat-forming herb and groundcover with dark green leaves and small, white, waxy, star-shaped flowers that bloom in spring. When crushed or cut, and especially dried, it has a grassy vanilla fragrance. Prefers partial to full shade, even under a Black Walnut tree. Add the leaves to fruit salads, jellies, and herbal teas, and use the flowers as an adorable and edible garnish. Reseeding and shallow runner roots enable it to spread easily.

The Maximillian Sunflower (Helianthus maximiliani) is a drought-tolerant perennial. Produces a 3"-5" blossom with veined, pointed bright yellow petals around a dark golden center. Grows 3'-10' tall on branching, hairy stems with multiple blooms per stem, and long, narrow, drooping foliage. Bold, robust, and cheerful.