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Fernleaf Dill Herb

The Fernleaf Dill, 'Anethum graveolens', Fernleaf or dwarf dill grows to 18" high and has dark green leaves. It is slow to bolt and is grown especially for its leaves rather than its seed. It is a unique dwarf that was developed for container culture. The dark, finely divided foliage on the basal-branching plant offers excellent flavor. Dried Dill leaves, called dill weed, can also be used but the fresh leaves are much stronger and taste better. Plant Dill in the spring after the last day of spring frost. Dill prefers fertile well drained soil with lots of organic matter.

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Common Chives Herb

The Common Chives, 'Allium schoenoprasum', has beautiful edible flowers and delicate onion flavored foliage.The Common Chives are at home anywhere. Not many plants do as many things as this plant does and are as easy to grow, maintain, and they come back every year. The Chives plant is 12 inches tall and has narrow, hollow leaves. It is very famous for use on baked potatoes with butter and sour cream and chopped chives on top. Plant in the early spring as soon as the soil can be worked or 2 months before first fall frost. Chives prefer rich, well drained soil.

Fernleaf Dill Herb

Lady Lavender Herb

The Lady Lavender, 'Lavandula angustifolia 'Lady', is faster growing than other varieties and has a great scent and beautiful blooms. Lady Lavender is a dwarf cultivar of Lavandula angustifolia. Lady Lavender is a 12" plant with compact violet blooms on 4-6" stems. Shear following bloom for shape and to prompte rebloom. Plant in early spring, as soon as the soil can be worked or in late fall. The Lavender can be used for a short hedge, edging, rock gardens, and pots. Lavender also are used in sachets and pot pourri.

English Lavender Munstead Herb

The English Lavender Munstead, 'Lavandula angustifolia 'Munstead', is one of the Lavandula angustifolias or English lavenders. Munstead is a fragrant robust lavender that makes a great hedge. English Lavender Munstead flowers profusely in the spring, after which a good pruning will provide an attractive gray bush with highly aromatic leaves. Waiting even a day or two to pick, can affect the flavor. It is best to eat only the flower petals. Pull the flowers away from the little brown or green cap that they are attached to. Lavender flowers can be fresh-frozen or dried.

Golden Sage Herb

The Golden Sage, 'Salvia officinalis aurea', has beautiful golden variegated leaves. Golden Sage is an ideal plant for color contrast in the home landscape. The leaves of sage have a sharp, peppery taste. Use Golden Sage to flavor sausage, soups, dressings, cheese dishes, and stuffings. Sage tea is also worth a try. Young leaves are eaten fresh in salads or cooked in omelets, breads, poultry stuffings and all types of beans, cabbage, and garlic. Plant in the spring in well drained soil. Golden Sage is a source of vitamins A and C and is a neat shrubby plant.

Berggarten Sage Herb

The Sage, 'Salvia officinalis 'Berggarten', has broad gray leaves that grow great in herb planters and in a compact in garden. Berggarten Sage can be used in any recipe using Garden Sage. Berggarten Sage is a special selection of the common Garden Sage. Berggarten Sage rarely blooms and this helps to extend the life of this short lived perennial. Trim often by taking three or four inches of new growth. Plant in a full sun location. This plant is attractive to bees, butterflies and/or birds. Berggarten has average water needs. So water regularly and do not over water.