Herbs - D

95 days. Taraxacum officinalis. Perennial. Open Pollinated. This strain forms lush heads of leaves that will rival your favorite lettuce. The leaves are tender, fleshy, and dark green. Nutrient-rich in calcium and zinc. Leaves can be eaten raw, boiled, stir-fried, and used in soup. The roots can be eaten raw, cooked, or roasted, and can be made into a coffee substitute. The flowers can be used to make fritters, tea, and dandelion wine. Research suggests that dandelion may offer several potential health benefits, including antioxidant and anti-inflammatory effects, digestive support, and possible metabolic benefits. This is one of the safest herbs for regular use. A variety from the USA.

1962 All-America Selections Winner! 80 days. Ocimum basilicum. Annual. Open Pollinated. Dark Opal Purple Basil. It is a popular herb variety prized for its striking deep purple to nearly black leaves, fragrant aroma, and culinary uses. The plant produces good yields of beautiful, shiny, deep purple basil leaves with pink flowers. Very fragrant and tasty, with a strong, peppery basil flavor. Used as a garnish, in salads, and to make flavored vinegar. Good type for drying. Suitable for containers. An excellent choice for home gardens and gourmet chefs. United States Department of Agriculture, PI 852071. A variety from the USA.

85 days. Ocimum basilicum. Annual. Open Pollinated. Di Genova Basil. The plant produces good yields of beautiful 4" long aromatic dark green basil leaves. Very fragrant and tasty. Perfect for salads, sauces, and garnishes. Suitable for containers. An exce

70 days. Petroselinum crispum. Biennial. Double Curled Parsley. The plant produces good yields of dense dark green finely crumpled closely curled parsley leaves. Excellent for drying, garnishes, soups, and salads. Frost Tolerant. Suitable for home gardens and market growers. A variety from the USA.

85 days. Anethum graveolens. Annual. Open Pollinated. Dukat Dill. The plant produces very flavorful leaves and seeds. It is a popular dill variety prized for its abundant, lush, blue-green, feathery foliage; sweet, mild, never-bitter, never-overly-pungent flavor; and high essential oil content. It is often called the sweetest dill. Seeds are used as a pickling spice, and leaves are used in omelets, fish dishes, and salads. Also used as a garnish. Leaves can be dried for later use. It produces more leaves than other varieties before bolting to seed, making it ideal for repeated foliage harvests. Excellent choice for herb gardens. A variety from the USA.

85 days. Ocimum basilicum. Annual. Open Pollinated. Dwarf Greek Basil. The plant produces good yields of fragrant green basil leaves with white flowers. Excellent as a garnish or seasoning for poultry, beef, stews, and soups. This variety is preferred by