Basil Greek

• Compact, mounded shape with very small, highly flavoured & fragrant leaves and tiny white whorls of flowers
• Use leaves fresh or dried to enhance tomato dishes and in other cooking
• The leaves of Greek basil are more stronger in flavour then other basils

Basil Red

• Red Rubin basil features striking, large leaves that are deep purple-red in color
• It is an ornamental variety of basil that also has culinary uses
• A little stronger flavour then sweet basil, great for salads and garnish

Basil Sweet

• Sweet basil is a large-leaved Italian type that is glorious for pesto
• Seeds produce vigorous plants that grow big, mid-green leaves all summer long

Basil Thai

• Easy-to-grow culinary herb with bright green leaves, dark purple stems, and tiny, pale purple flowers
• Edible leaves are traditionally used in Southeast Asian cuisines and offer a spicy, licorice-like flavor and aroma

Chamomile

• This bushy plant have a light and airy feeling
• Featherly looking leaves
• Flowers have large disks surrounded by white petals
• Great for teas, it can cause a calming and can promote sleepiness
• Warning; If allergic to ragweed you may also be allergic to chamomile

Dill

• Upright, light and airy with blue green leaves that are thread like with a satiny sheen
• Yellow-green flowers
• Leaves and seeds used to flavour soups, cheese and a varity of mixed dishes as well as dill pickles

Lemon Grass

• Looks like a grass, leaf base is enlarged and whitish
• Great for Asian cooking as well as Thai and Vietnamese dishes

Marjoram Sweet

• Leaves are milder with a more delicate flavor than those of perennial oregano
• Popular herb (fresh or dried) for seasoning soups, sauces, salads, stuffing's, stews, roasts, vegetables and meats
• Fresh leaves do not freeze as well as oregano leaves, dried leaves are sometimes added to potpourris

Mint

• Comes in a variety of flavors
• They have square stems and opposite aromatic leaves
• Used in many different Cocktail drinks, candy and gum, teas, also sweet and savory dishes

Oregano

• Used in a variety of Mediterranean cooking
• Leaves are aromatic, small oval to round, and either smooth or hairy
• The blooms may be white, pink, or purple and appear in small 1" spikes

Parsley

• Grown for the pungent flavored leaves
• Widely used as a garnish, condiment, food, and flavoring

Rosemary

Sage

• Used fresh or dried as a flavouring in many foods, particularly in stuffing's for poultry and pork and in sausages
• Oval leaves are rough or wrinkled and usually downy; the colour ranges from gray-green to whitish green, and some varieties are variegated

Thyme

• Small green-grey evergreen leaves and violet colored flowers
• Used for seasoning meats, stocks, soups, and more