• Genovese basil has extremely tender, fragrant, extra-large, dark green leaves and is superb for pesto, on pizza, and in pasta dishes.
  • Italian Parsley (flat-leaved variety) is used in salad dressings, poultry, soups and as an ingredient of pesto.
  • Lemon Balm: Distinct lemon flavor.Leaves are great in tea and salads. The small white flowers attract bees.
  • Oregano (Greek); The standard oregano with strong flavor for all of your Greek, Italian, and Spanish soups, pizzas, salads, and more!
  • Fennel: Gorgeous reddish-bronze color,  nonbulbing type. Leaves are a nice addition to salads, coleslaws, and dressings. Edible Flowers: The florets are used to garnish savory dishes, and pair well with fish, potato, tomato, and beef dishes. Flavor is of sweet anise.
  • Rosemary: A bush in the mint family with fragrant, evergreen, needle-like leaves. Great used as a seasoning in a variety of dishes, such as soups, casseroles, salads, and stews, and with chicken and other poultry, game, lamb, pork, steaks, and fish, especially oily fish. It also goes well with grains, mushrooms, onions, peas, potatoes, and spinach.
  • Sage: An evergreen shrub in the mint family. It has a unique flavor that brings warmth and complexity to dishes. It works well when combined with other herbs and complements a variety of foods, from meat and seafood to lemon and butter.

 

Herbs: Basil, Parsley, Oregano, Fennel, Sage, Rosemary. Lemon Balm