Herbs – All pkgs. are $3.50
HB0. Cilantro (aka Coriander) – 40 days. 50 seeds. The fresh leaves of this plant are common in spring salads as they add a distinctive, lemony crisp flavor and are a major ingredient in all Mexican and Indian dishes. It is a readily self-seeding annual that requires numerous plantings to ensure fresh leaves throughout the growing season. Seeds can easily be saved by collecting from mature plants.
HB1. Dill – 55 days common, (at least 100 seeds per pkg.). As with Coriander, dill will readily self seed. A good idea to let it do so in one patch, as early dill is less prone to aphid infection than that planted to be ready when the cucumbers are!! Good flavor as dried greens also.
HB2. Sweet Basil – (Occilium basilicum) – 30 seeds. 60-70 days from seed. This variety of basil produces medium sized leaves, useful for sauces, drying or other culinary uses. Good potency of flavor, grows well in most conditions. Start early inside in sterilized soil mix and water from the bottom.
HB4. Mammoth Basil – Very limited quantities ( 20 seeds). This is one of the largest basils you will ever find. Enormous rippled leaves, the size of large spinach leaves. Great, aromatic basil flavor.
HB7. Cinnamon Basil – Limited Quantities. This flavored basil is used in teas and other dishes where a cinnamon flavor is desired. Leaves are smaller and plant is somewhat slim, with some upper leaves colored red to purple.
HB10. Lime Basil – Very limited quantities for 2013. This plant is small but does well with pinching similar to lemon basil types. Will produce leaves with very strong lime scent and flavor.
HB11. Thai Basil – Limited Quantities. This variety is beautiful to look at and can be grown just for its distinctive colors in the garden! A licorice flavored basil for use in Asian dishes, the base of the plant is green, but the new growth is purple. Very showy.
HB12. Evening Primrose – 80 – 90 days. 100 seeds per pkg. Evening primrose herb is used as source for Omega 3 oils, to elevate mood and balance cholesterol in the brain and nervous system. Great in salads. The green plant leaves can be brewed in tea.
HB13. Milk weed – 20 seeds per pkg. This is an Alberta plant, not the thick seeded pod variety. IT has thin long pods that break open to show white thin silky fibres that float in the wind. Limited quantities. Excellent pollinator plant, wild harvested sustainably.
HB14. Lavender – 25 seeds. Limited quantities. Smelly and showy flowers in that old familiar scent.
HB16. Queen Anne’s Lace – 30 seeds per pkg. Used in traditional medicines and sometimes found in wildflower mixes. Umbel of small, scented white flowers.
HB17. Shepherd’s Purse – 50 seeds per pkg. Considered a weed species, it can be eaten as a nutritious salad green.
HB18. Chamomile – German – over 100 seeds. This variety is used extensively in herbal concoctions and teas. Prolific self-seeder.
HB19. Parsley – Forest Green. 100 days. Start indoors for best plants, slow to start but worth the wait. Bushy thick leaves like standard parsley. 20 seeds per pkg.
HB 22. Buckwheat – used as a green manure to work into the soil prior to or after garden crops. About 80 seeds.
HB 23. Catnip – A perennial favorite of felines and also can be used in herbal teas.
HB 24. Korean Mint – A good annual for teas, fresh bouquets or an interesting addition to the garden. It grows about 16-18” tall, spreading to about 8” and produces mint like stalks with purple foliage and blooms towards the tops of the plant. Striking. It has a licorice type taste.
HB25. Borage – The standby for many medicinal concoctions. Leaves can be used young in salads for a cucumber fresh taste in the spring. Seeds are used for an oil loaded with omegas.
ON10. Chives – 50 days from seed. Perennial after that. The common garden green onions, used fresh or dried. Purple flowers produce next years seed stock.
ON11. Garlic Chives – 60 days from seeds, perennial thereafter. As with chives, these plants are perennial once started. The leaves are flatter and thicker, with true garlic flavor. Can be added to salads or stir fries.
HB26a. Parsley – Old fashioned. 50 days. Bushy standard leaf type. Forest green leaves.
HB27. Thyme, German – 60 days. These need to be started indoors early spring for planting out later in the spring.
HB28. Greek Oregano – Classic oregano for flavorings in soups and sauces.
HB29. Summer Savory – An aromatic herb used to enhance the flavor of green beans, or for stews and sauces.
HB30. Stevia – the sweet taste of green herb used by Diabetics and those who want to enjoy life without sugar.
HB31. Sage – 60 days from transplant. Grown for its well-known deep pungent aroma, adding flavor to all meats, Sage can overwinter with cover in Alberta.
HB33. Spearmint – This is the only perennial mint that readily survives in Alberta. It does spread so find a spot for it where you can allow it to multiply. Use in teas and sauces.
HB36. Parsley – Darki. This parsley has very dark green Italian leafed with large , multi-branched leaves. Will overwinter in milder years with cover.
HB37. Coriander – see Cilantro
HB38. Mammoth leaf Basil –. Very limited quantities ( 20 seeds). This is one of the largest basils you will ever find. Enormous rippled leaves, the size of large spinach leaves. Great, aromatic basil flavor.
HB39. Genovese Basil – 50 days from Transplants. Start indoors in Mid March, and transplant outdoors after last frost. Good sized leaves with strong basil flavor.
HB43. Strawberry Blight – 50 days. Not really a herb, but this plant is showy in the garden, and the red berries taste mildly like strawberries. Can be used medicinally or as a pot herb.
HB44. Rosemary – 70 days from transplants. Rosemary seeds are slow to germinate and grow so make sure to start indoors early enough. Yields a plant that can be overwintered indoors. Added to soups, stews and meat dishes.
HB45. Black Cumin – 70 days from transplants. These damp off quite easily and do not like to be transplanted, but they can be grown indoors or potted out and brought in in the winters. Great for Asian dishes.
HB46. Cumin – 50 days from transplants. For all East Indian dishes, cumin is a must. It is also a great addition to soft cheeses.
HB47. Lemon Balm – 45 days from transplants or 80 days from seed. Large leaved and bushy, Lemon Balm is a great addition to the herb garden and makes a fine fresh summer tea. Leaves can also be dried for use in the winter.
HB48. Parsley – Hamburg Rooted. 70 days from transplants. Start indoors like all parsley. This is the one grown for the large white roots with fresh parsley taste. Use in all European dishes and stews.
Cel1. Red Venture – 70 days from transplants. As with Parsley, celery seeds can take a month to germinate so start indoors early in Feb. This celery makes thin red stalks and strong celery flavored leaves. The entire plant can be used and it does not take much to get a good flavoring in dishes. Dries well also.
Cel 2.Golden celery – this variety makes nice thick stems that blanch if covered to make the market like celery we are used to. Make sure to water well.
Cel 4. Leaf Celery – 60 days from transplant. These plants look similar to Red Venture, but with dark green leaves, used for drying and winter use.