Herbs, Culinary

The cultural importance of culinary herbs cannot be understated. The enhancement to food that comes from the addition of herbs is profound, and just as in homegrown food & medicine, nothing beats homegrown herbs. Most culinary herbs are quite easy to grow, and a little usually goes a long way. Many herbs have both culinary and medicinal qualities, making them all the more valuable. 

Anise Seed
Anise SeedPacket: ~125 seeds (0.35 gram) More info86 available
Native to Mediterranea, Anise (Pimpinella anisum) yields a flavorful seed of culinary and medicinal significance. Anise seed is a lovely addition to baked desserts and is commonly used for flavoring biscotti. Medicinally, Anise is a wonderful, gentle digestive aid. Chewing on the seeds or sipping a tea made from an infusion of the seeds brings about relief from gas, bloating and nausea. Additionally, it can be used as a gentle and effective respiratory anti-spasmodic, calming and soothing nagging cough symptoms. Anise is easy to grow. The gorgeous white-flower umbels attract beneficial insects to the garden. 120 days to seed. Annual. Seeds are certified organic by Oregon Tilth.
Anise-HyssopPacket: ~50 seeds (0.025 gram) More info
Anise-Hyssop (Agastache foeniculum) - also called Blue Giant Hyssop, Fragrant Giant Hyssop, or Lavender Giant Hyssop - is a perennial plant that's endemic throughout North America. Its minty-licorice flavored foliage is edible and makes a delicious tea or seasoning for savory dishes. The plant's purple flower spikes attract a multitude of beneficial insect pollinators. Will perennialize in warmer winter climates and can withstand mild frosts. 90 days from seed to harvest. Perennial.
Apricot Sprite / Hummingbird Mint
Apricot Sprite / Hummingbird MintPacket: ~50 seeds (0.03 gram) More info5 available
Apricot Sprite (Agastache aurantiaca) is a low growing (approximately two feet tall) perennial plant related to Korean Licorice Mint and Anise Hyssop. These extremely fragrant plants smell of mint and licorice and produce gorgeous curved orange blossoms that are attractive to hummingbirds and a host of other beneficial insects. Plants thrive under poor fertility conditions and have low water requirements. Our mother stand was planted in Riverwash (rocky/sandy) soil, and in an area of heavy squirrel predation. While the squirrels did nip at the roots, they never touched the plants again once they got a little more established. Apricot Sprite can be grown as an annual in colder winter climates but will perennialize in zones 9 and above. Expect flowers within 120 days when spring sown.  
Bronze Fennel
Bronze FennelPacket: ~100 seeds (0.22 gram) More info443 available
This non-bulbing fennel (Foeniculum vulgare) is grown for its for its beautiful foliage, which matures from black to bronze and produces showy flowers. The anise/licorice flavored foliage can be used for cooking or teas, and so can the slightly immature seeds. Easy to grow with low fertility and water requirements. 60 days to leaf. 120 days to seed. Perennial.
Burdock Root
Burdock RootPacket: ~50 seeds (0.45 gram) More info949 available
Known as "Gobo" in Japan, burdock root (Arctium lappa) is an incredibly nutritive food and medicine. Herbalists prize burdock as an effective and powerful alterative, or blood cleanser, gently restoring and cleansing/detoxifying the liver and kidneys. It is commonly taken internally to treat skin conditions for which internal imbalances are at fault. It is known to be cleansing and soothing to the lymphatic system as well as the mucous membranes, aiding respiratory inflammation. Its medicinal magic aside, burdock is a delicious food highly valued in Japan; it is often grated and included in ferments (Kimchi), or cooked as a main or side dish. We like to dry roots for rehydrating in soups and stews in the wintertime, adding a nutritional, medicinal punch to the meal. Burdock is a biennial, taking two years to flower and set seed. The root can be harvested in the first year. 90 days to immature root. 180 days to mature root. Biennial. Seeds are certified organic by Oregon Tilth.
Cilantro Seed
Cilantro SeedPacket: 1.5 grams, ~150 seeds More info1139 available
Cilantro (Coriandrum sativum) is an important culinary herb in Latin and Asian cuisines. Both the leaf and the seed (coriander) are used to flavor dishes and are popular with farmers and home gardeners alike. Can be cut nearly to the ground two or three times, or leaf-picked for a sustained harvest. Allow this friend to bolt, and watch in amazement as the beautiful white flowers draw in the good bugs from seemingly out of nowhere. Then, eat the seeds. 50 days to leaf. 125 days to seed. Re-seeding annual.
Flat Leaf Italian Parsley
Flat Leaf Italian ParsleyPacket: ~200 seeds (0.5 gram) More info452 available
Flat Leaf Italian Parsley (Petroselinum crispum) is an easy-to-grow culinary herb, widely cultivated in Europe, the Middle East, and the Americas. Dried or fresh, it is an essential spice for soups and stews, meat and vegetable dishes. Parsley is an extremely nutritious food high in vitamins A and C, folic acid, and antioxidants. Eat it straight from the garden fall through spring when it's the sweetest and most delicious. 75 days.  Biennial. Seeds are certified organic by Oregon Tilth.
Garden Sage
Garden SagePacket : ~50 seeds (0.5 gram) More info422 available
Garden Sage (Salvia officinalis), also known as Common or Culinary Sage, is a staple in the herb garden. Fresh or dried, Sage is a wonderful herb for flavoring meats and eggs of any variety. Beautiful lavender flowers in summer attract beneficial insects and pollinators. Unmistakable aroma. 75 days. Hardy perennial. Seeds are certified organic by Oregon Tilth.  
Genovese Basil
Genovese BasilPacket: ~200 seeds (0.5 gram) More info209 available
Genovese Basil (Ocimum basilicum) is an heirloom variety developed in Italy that’s the go-to for making pesto. Round, lush leaves on proud, tall plants. The plants can survive multiple cuttings throughout the season once established. In warmer climates, start seedlings early in the greenhouse and transplant as soon as frost danger has cleared at rather close spacing (2-4 inches). Plants will grow slower in the cooler spring weather but will have enough foliage to harvests by May. Thin the plants back to more ideal spacing for summer growth and enjoy your first harvests before summer has even begun. 75-90 days from seed to harvestable foliage. Annual. Seeds are certified organic by Oregon Tilth.
Hibiscus Flower Roselle Seed
Hibiscus Flower Roselle SeedPacket: 1 gram, ~25 seeds More info6557 available
Hibiscus sabdariffa var sabdariffa:"Vernacular names, in addition to roselle, in English-speaking regions are rozelle, sorrel, red sorrel, Jamaica sorrel, Indian sorrel, Guinea sorrel, sour-sour, Queensland jelly plant, jelly okra, lemon bush, and Florida cranberry" (this, from Julia Morton's plant monograph, available through the Purdue University New Crops web site). Seed companies in the United States have also taken to labeling this plant as "Thai Red Roselle. " In grocery stores Hibiscus sabdariffa is erroneously marketed as "Hibiscus flowers"; while the pink flowers are gorgeous in their own right, it's actually the fleshy red calyces that are dried for tea and used as food. When growing this plant, climate is definitely a consideration. Hibiscus sabdariffa is considered a subtropical/tropical plant, so it needs heat to bear usable herbage, but most especially to come to term for seed. Most gardeners in the continental United States will have some success growing the plant as an annual, although it can perennialize in warmer areas. Timing is especially vital for cooler climates. Richo Cech at Horizon Herbs grows the plant up in Southern Oregon (zone 6) and recommends starting seedlings early in a greenhouse and transplanting immediately after last frost. Here in Ojai (Zone 9B), we started seedlings in April, transplanted them by May, and got a seed and herb crop in mid-November. Seeds must be scarified (we gently brush them with a 150-grit sandpaper) prior to planting. We've found that amending the soil with copious amounts of potassium (most especially in soils where it is lacking) increases the vigor of the plants tremendously. The Julia Morton monograph referenced above has some anecdotal fertility guidance, suggesting applications of a 4-6-7 NPK. This plant has an otherworldly appearance and is a real joy to grow. It goes without saying that the homegrown calyces are far superior to anything that can be found in the marketplace, but these seem especially more floral and fruity. Makes a great addition to lemonade or a bioregional substitute for cranberries. Seeds are certified organic by Oregon Tilth.
Korean Licorice Mint
Korean Licorice MintPacket: ~50 seeds (0.025 gram) More info2658 available
Agastache rugosa. This mint family plant native to Asia has aromatic edible foliage with a minty licorice flavor and dense dark purple blooms that attract a host of beneficial insects and are quite pleasing to the eye. Korean Licorice Mint leaves are excellent minced in salads but they also make a delicious tea that mixes well with any number of other herbs in our seed catalog. Plants will perennialize in areas with warmer winters and has some degree of frost tolerance. This one's easy to fall in love with. 60 days from transplant for baby leaves. Perennial. Seeds are certified organic by Oregon Tilth.
Lavender Seed Collection
Lavender Seed CollectionThree Packets: Spanish (~100 seeds/packet), Vera English (~100 seeds/packet), Yellow Spanish (~80 seeds/packet) More info
Enjoy all three of our lavender varieties at discounted pricing. Our lavender seed collection is comprised of one packet each of Spanish Lavender (Lavendula stoechas, ~100 seeds), Vera English Lavender (Lavendula angustifolia, ~100 seeds), and Yellow Spanish Lavender (Lavendula stoechas, ~80 seeds). These open pollinated lavenders are hardy shrubs that can grow in a range of climates and can survive some degree of winter frost. Slow starters, but relatively easy to grow from seed and really rewarding to watch grow up. All three lavender species are perennial plants. Seeds are certified organic by Oregon Tilth.
Mammoth Dill
Mammoth DillPacket: 1 gram, ~200 seeds More info2690 available
The tallest dill variety we know of, Mammoth (Anethum graveolens) grows up to five feet tall! A popular culinary herb, the leaves can be used fresh or dried. This variety is excellent for market growers wanting sustained yields of succulent leaves. Dill seed is also essential spice for pickling and mammoth provides big yields of seed following giant, beautiful flower umbels. A winner on all fronts. 50 days leaf. 90-100 days seed. Annual.
Neon Calendula
Neon CalendulaPacket: ~75 seeds (1 gram) More info258 available
Neon (Calendula officinalis) is a rather unique looking calendula entry. The deep red-orange blossoms have a denser, more complex pattern than most other varieties. When in bloom this plant practically glows in the garden. Plants to 30 inches tall are easy to grow, providing abundant blooms from spring to autumn and beyond in mild winter climates. Attractive to beneficial insects and pollinators of all kinds. Edible and medicinal flowers. 70 days to bloom from seed. Annual. Seeds are certified organic by Oregon Tilth.
OreganoPacket: ~300 seeds (0.03 gram) More info3554 available
Oregano (Origanum vulgare) is a perennial culinary herb plant. Its fresh or dried foliage leaf foliage is a staple addition to countless cuisines; it can also be used for tea and is part of numerous herbal remedies. While native to the Mediterranean and Eurasian regions of the world, Oregano is definitely at home in most temperate parts of the world. Can be grown in part shade and will overwinter in colder winter climates as long as freezes aren’t prolonged. Plants form small, dark green fuzzy leaves that grow both upright and crawl via their roots. Cutting back plants stalks after they start setting seed will encourage more leaf production in a single season. One plant is ideal for a home garden’s culinary needs. Oregano is perennial and will produce harvestable leaf material approximately 60-90 days from seed started in ideal seasonal conditions. Seeds are certified organic by Oregon Tilth.
Perfection Fennel
Perfection FennelPacket: ~200 seeds (1 gram) More info414 available
Perfection (Foeniculum vulgare) is an open-pollinated fennel that produces round, stocky bulbs that with a delicious anise flavor that's sweeter and more succulent than Florence or Orion F1, two other common bulbing varieties. The foliage is also edible, and can be used as a tea or salad herb or garnish. Fennel can be grown from mid-spring through late fall in most climates, but performs especially well during cooler seasons. Bulbs can be eaten raw, or the cheeks peeled back and cooked or roasted. The anise flavor dissipates slightly when cooked. 80 days. Biennial. Seeds are certified organic by Oregon Tilth.
Resina Calendula
Resina CalendulaPacket: ~75 seeds (1 gram) More info165 available
Resina (Calendula officinalis) is a variety that has been bred for the high resin content of the blossoms, making it ideal for teas and topical salves. Yellow, medium sized flowers with yellow centers. 70 days to bloom. Self re-seeding annual.
Sherbet Calendula Flower
Sherbet Calendula FlowerMore info1602 available
Sherbet Mix (Calendula officinalis) is a farm-grown landrace that features a multitude of shades, textures and colors. A lot of the classic orange and yellow blossoms, but also lighter pastels with variegated petals. This is a great all-purpose variety for both ornamental and culinary uses. 70 days to bloom. Hardy re-seeding annual. Seeds are certified organic by Oregon Tilth.
Thai Basil
Thai BasilPacket: ~200 seeds (0.5 gram) More info589 available
Thai Basil (Ocimum basilicum) produces dark green/purple arrow shaped foliage with a captivating anise/licorice aroma and flavor. This is an easy to grow variety that’s compact (to 24" tall) and very productive. Thai Basil can be harvested and eaten fresh in salads or stir-fries or dried for use in roasts and stews. Pinch the purple flowering tops to encourage continuous production. Alternately, allow to flower to bring the pollinators; basil makes an excellent bee forage! Thai Basil is an annual plant that will produce harvestable leaves approximately 70 days from seeding. Seeds are certified organic by Oregon Tilth.
ThymePacket: 0.15 gram, ~500 seeds More info155 available
Thyme (Thymus vulgaris) is a staple culinary herb that is easy to grow and beautiful. This low-growing herb adds delicious flavor to meats or vegetables, and is a classic seasoning in Italian cooking. 90 days. Hardy perennial.
Triangle Flashback Calendula
Triangle Flashback CalendulaPacket: ~75 seeds (1 gram) More info
Triangle Flashback (Calendula officinalis) is a gorgeous calendula! Pastel faces ranging from a soft yellow to pink and orange sherbet contrasted by maroon backs. One of our favorite calendula varieties, Triangle Flashback is sure to add beneficial insect-attracting beauty to the garden. Edible and medicinal flowers. 70 days. Hardy re-seeding annual / tender perennial. Seeds are certified organic by Oregon Tilth.
True (Common/Wild) Dandelion
True (Common/Wild) DandelionPacket: ~50 seeds (0.03 gram) More info4544 available
While True (or common) Dandelion (Taraxacum officinale) is widely understood as an invasive weed and spreads readily through its iconic puff ball seed heads we all use to send our wishes. However, its benefits far outweigh its propensity to reproduce. Its early flowering period makes it one of the earliest seasonal sources of pollen for beneficial insects. Dandelion's bitter leaves and roots are completely edible and rich in vitamins and minerals. While “Italian” Dandelion or Chicory are more commonly used in salads and stir fries, baby True Dandelion leaves work just as well. The lush yellow flowers are also used to make homemade wines. Dandelion is a perennial plant that produces harvestable leaf material 40-50 days from seeding and ideal root material from 90 days onward. Seeds are certified organic by Oregon Tilth.
Vera English Lavender
Vera English LavenderPacket: ~100 seeds (0.1 gram) More info2054 available
Also known as True or Common Lavender, this strain of Lavendula angustifolia is considered the reference for the species. While colloquially described as "English" lavender, the species is actually native to Spain. It produces lush purple flowers with a slightly open profile. Lavenders bloom prolifically after one year of establishment, and if spring sown can often provide a small flush of blossoms in their first year. Lavendula angustifolia is the hardiest of all lavenders, so this one is good for climates that have harsher winters. Harvest flowers after 120 days. Perennial. Seeds are certified organic by Oregon Tilth.
Wild Calendula
Wild CalendulaPacket: ~50 seeds (0.8 gram) More info
Wild Calendula (Calendula arvensis) is thought to be the original parent plant of domesticated Calendula (Calendula officinalis). This small, bushy plant produces a profuse number of small, yellow flowers that beneficial insects adore. Thought to be medicinally less potent than C. officinalis, though no less potent in beauty. Easy to grow and self-reseeding. 70 days to bloom. Hardy re-seeding annual. Seeds are certified organic by Oregon Tilth.
Yellow Flowered Spanish Lavender
Yellow Flowered Spanish LavenderPacket: ~80 seeds (0.15 gram) More info18 available
A yellow-flowered Spanish lavender (Lavendula stoechas; often called "Lavandula viridis") with the classic rabbit ear bracts. The blossoms are resinous in texture, emitting an earthy, pungent pine fragrance mixed with an undertone of the classic lavender scent. Lavenders are Mediterranean shrubs that perform well in hot climates and alkaline soils. Expect prodigious blossoms from the second year onward. Established plants have some degree of frost tolerance. Second year flower production. Perennial. Seeds are certified organic by Oregon Tilth.