Arnica chamissonis Open pollinated. 20" perennial yields well with multiple stalks with yellow flowers blooming for most of the early season.
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Perilla frutescens var. crispa (85 days) Open pollinated. Japanese heirloom. Ornamental and edible purplish-red anise-scented leaves. Used in sushi, sauces, garnishes, pickles, stir-fries, and to color umeboshi plums red.
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Ocimum basilicum Open pollinated. Vigorous mulberry-tinted basil with anise fragrance makes a highly decorative tall bushy plant. Slow to bolt.
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Ocimum basilicum (70 days) Open pollinated. Impressive yields from shapely plants well suited to pots or the field. Classic sweet Genovese flavor and a marvelously potent aroma. Resists powdery mildew.
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Ocimum basilicum (60 days) Open pollinated. Purple stems and flowers of standard Thai, but displayed upon a strong bushy umbrella form with wide and beautifully ample flowers.
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Ocimum basilicum (70 days) Open pollinated. The choice of many connoisseurs for making pesto. Leaves are slightly smaller and finer than Sweet Basil with more aroma and potency.
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Ocimum basilicum (70 days) Open pollinated. The choice of many connoisseurs for making pesto. Leaves are slightly smaller and finer than Sweet Basil with more aroma and potency.
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Ocimum tenuiflorum (100 days) Open pollinated. A superior strain of Tulsi or Sacred basil, with a more compact growth habit and more pungent sweet flavor.
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Ocimum basilicum Open pollinated. Lettuce-leaf type has very large ruffled leaves suitable for rolling or stuffing. Flavor similar to sweet basil.
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Ocimum basilicum minimum (70 days) Open pollinated. 8" and maintains a compact mound of light green leaves and white flowers. Its leaves are small, thin and strongly scented.
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Ocimum basilicum (70 days) Open pollinated. The heaviest-yielding variety, recommended for drying, all-around great eating, and large-scale pesto production.
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Ocimum basilicum (70 days) Open pollinated. The heaviest-yielding variety, recommended for drying, all-around great eating, and large-scale pesto production.
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Ocimum basilicum (60 days) Open pollinated. An attractive 12-18" fine-leaved plant with purple stems, seed heads and flowers. Lends its distinctly strong licorice-anise basil flavor to Thai food.
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Ocimum basilicum (55 days) Open pollinated. Bright, lemony and fragrant. Upright, mounded plants doesn’t get leggy. Delightful in salads, teas, desserts, marinades, lemonade and more.
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Allium tuberosum Open pollinated. Grows like chives, 1' tall, but has flat strap-like leaves that taste like garlic and can be used as a garlic.
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Allium schoenoprasum (80 days) Open pollinated. Hardy perennial. 1-2' dark blue-green leaves are medium-fine, long and slender. Lilac-colored flowers bloom in June and July.
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Anethum graveolens (55 days) Open pollinated. Bouquet is usually grown for dill weed production because its leaves are sweeter and more refined than those of Mammoth.
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Anethum graveolens (55 days) Open pollinated. Bouquet is usually grown for dill weed production because its leaves are sweeter and more refined than those of Mammoth.
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Anethum graveolens (55 days) Open pollinated. A dwarf variety suitable for small gardens or patio containers, multi-branching plants spread 18-24".
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Anethum graveolens Open pollinated. Variety generally grown for its seeds. Can also be used as dill weed, but the foliage is slightly darker, coarser and stronger-tasting than that of Bouquet.
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Foeniculum vulgare (65 days) Open pollinated. Slow grower with very thin stems valued for its striking feathery bronze foliage. Delicious and decorative.
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Lavandula angustifolia Open pollinated. Also known as English Lavender. Not a named variety; perhaps a less-refined habit than Vincenza Blue.
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Lavandula angustifolia Open pollinated. More compact habit than common Lavender with deeper green leaves and a more powerful, less sweet, aroma. 1' plants have bold clustered flower spikes with deep color from mid-July to early September.
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Origanum heracleoticum Open pollinated. Perennial to Zone 4, but survives some winters in Zone 3. The true culinary herb for Greek and Italian cooking. Low-growing with fragrant dull green and purple leaves and white flowers.
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Pimpinella anisum (130 days) Open pollinated. White umbel flowers in July have delicate ornamental value. Seed ripens in August and September—wait until the tips of the fruits turn grey, and collect seeds before they turn black.
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Agastache foeniculum Open pollinated. Perennial can grow 3' tall, 2' wide. Vigorous self-sower. Anise-scented foliage and purple flowers delightful as a tea or culinary seasoning, or filler in mixed bouquets.
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Agastache foeniculum Open pollinated. Perennial can grow 3' tall, 2' wide. Vigorous self-sower. Anise-scented foliage and purple flowers are delightful as a tea or culinary seasoning, or filler in mixed bouquets.
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Withania somnifera Open pollinated. Upright shrub 2' with green-to-yellow flowers ripening to red berries. Roots are dried at the end of the growing season and used internally powdered or tinctured.
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Codonopsis pilosula Open pollinated. Perennial to Zone 4. Used in Chinese medicine like ginseng, but considerably easier to grow than true Panax ginseng.
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Cuminum cyminum (100-115 days) Open pollinated. Foliage is fragrant and ferny, somewhat like dill; but unlike dill, plants grow only 1-2'. Annual, takes a long time to mature so start indoors in cold climates.
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Dysphania ambrosioides (55 days) Open pollinated. Culinary herb native to Central America, often added to beans to deepen flavor and to mitigate flatulence. Sharp and pungent.
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Trigonella foenum-graecum (30 days leaf, 120 days seed) Open pollinated. Leaf and seeds are used culinarily, imparting a sweet nutty flavor reminiscent of maple syrup. If not pinched back, the plant will
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