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Basil - Green Goddess
Green Goddess is a fragrant, vigorous plant best known as the base for Green Goddess salad dressing. And while the dressing is fabulous, this leaf can be used to add flavor and brightness to just about any dish.
 

Basil - Magic Michael
An ornamental, edible sweet basil that forms a nice, plump mound. Dark green leaves and lots of tiny cream-colored flowers make this a perfect choice for the vegetable garden, borders or beds. Rich in oils, aroma and the flavor use the leaves for pesto or tomato sauce, use the flowers to flavor salads and entrees. Pinch tips to encourage bushier plant. Bees love this basil.
 

Basil - Sweet Italian
This is a beautiful, aromatic, annual herb with large, dark green heart-shaped leaves, a compact habit and white flowers that bloom in summer. A tried-and-true basil it is the backbone of Italian cuisine. Use fresh or dried to add flavor to all tomato based dishes, in pesto sauce, and salads. Pinch back to encourage bushier plants and to delay flowering.
 

Basil - Sweet Italian Large Leaf
This is the authentic basil that is used in many Italian dishes. Standing 24 to 30 inches tall and 12 inches wide, this plant is a hard worker in the garden. It resists pests including mites, aphids, and worms. Basil likes to be planted in a full sun location after the threat of frost has passed.
Photo courtesy of Ball Hort

Chives - Fat
Very popular and attractive herb with exceptionally flavorful leaves. Use in any savory recipe to add a mild onion flavor. Perennial in Zones 3-10.
Photo courtesy of Ball Hort

Chives - Garlic
The flat, tender leaves have a flavor midway between garlic and onion. Delicious in salads, spreads and flavored vinegars. Perennial in Zones 3-10.
Photo courtesy of Ball Hort

Cilantro
One of the most popular herbs used, Cilantro is fast growing and highly aromatic. Cilantro grows to 24 inches tall with celery like stems. Cilantro can be harvested in bunches, trim the upper fine looking leaves for best flavor, leave the lower fern looking ones.
Photo courtesy of Ball Hort

Dill - Fernleaf
The 'Dill-Fernleaf' Herb Plant grows to 18 inches tall with leaves and seeds that are a culinary staple in many ethnic cuisines—especially Middle Eastern and Scandinavian. Fernleaf dill is an All-America Selections winner. Fernleaf is a dwarf variety of dill, and it requires full sun. Fernleaf dill needs no staking and is slow to bolt.
Photo courtesy of Garden Harvest Supply

Lemon Balm
The green leaves of lemon balm have the scent of lemon with a hint of mint. The plant looks best when it is cut back periodically, so plan to use lots of fresh, flavorful leaves to brew tea, flavor fruit or green salad, and season fish.
Photo courtesy of Garden Harvest Supply

Mint - Peppermint
The 'Mint-Peppermint' Herb Plant is a perennial herb with lovely purple flowers and long, slender green leaves. Peppermint is regarded as the world’s oldest medicine, consumed in teas to relax the stomach and aid digestion. Peppermint thrives in part sun to shade and is an aggressive grower if not controlled. It’s well suited for container gardening.
Photo courtesy of Garden Harvest Supply

Mint - Spearmint
The 'Mint-Spearmint' Herb Plant is a perennial herb grown for the highly aromatic oil in its leaves, which are used whole, chopped, steeped or dried—in teas, sweets, chewing gum, mixed drinks, toothpaste and fragrances. Spearmint can grow 2-3 feet tall, and it has vigorous spreading roots that need to be controlled, making it a great candidate for container gardening. Spearmint flourishes in partial shade but thrives in sunny gardens and landscape beds.
Photo courtesy of Garden Harvest Supply

Oregano
Harvest plants often for continued new growth. Begin by snipping sprigs of oregano as soon as the plant is 6 inches tall. The flavor of oregano is most intense in mid-summer just before it blooms, making this the best time to harvest leaves for drying. This herb is stronger dried than fresh.
Photo courtesy of Ball Seed

Parsley - Italian Broadleaf
The attractive and tasty leaves are strong flavored and that make it the parsley associated with Italian dishes. The flat dark green leaves are a rich source of vitamins and make an excellent garnish. Excellent drying variety that it has a strong parsley taste and is the most popular variety for use as a seasoning.
Photo courtesy of My Patriot Supply

Parsley - Triple Curled
A large and bushy vigorous variety of parsley with closely curled dark green leaves. It is fast growing and holds for a long time when mature, making harvesting easy. Excellent taste.
Photo courtesy of Ball Seed

Rosemary
Enjoy Rosemary, a very useful and popular herb in cooking meats, poultry and as a seasoning for potatoes. The wonderful flavored leaves are a culinary treat! Growing 24 inches, Rosemary makes a beautiful ornamental plant in your herb garden. A full sun location is where Rosemary feels most at home. Water as needed watching out for the first sign of wilt. Add a dash of Rosemary to your favorite dinner dish for just the perfect flavor.
Photo courtesy of Ball Seed

Sage
Enjoy the taste of sage straight from your garden. Hardy in zones 4 -8, Sage can be grown as a perennial in your herb gardens. Sage leaves are best when picked right before or just after they are done flowering. Sage adds a nice taste to your sausage, poultry, and other meats. Grown in a full sun location that is adequately watered is the best place for Sage.
Photo courtesy of Ball Seed

Stevia Sweet Leaf
Incredibly sweet leaves are a tasty herbal alternative to sugar. Plants are bushy with a high yield that will leave you with plenty to use both fresh and dried.
Photo courtesy of Ball Seed

Thyme vulgaris
Fragrant, upright foliage with a classic flavor and aroma. Great for seasoning poultry, fish, pork, sauces and soups, and in herbal vinegar. Dry or freeze leaves for winter use, or grow in a container indoors.
Photo courtesy of Ball Seed

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