Herbs

Laurus nobilis. Perennial. Open Pollinated. Bay Laurel. This evergreen tree or shrub produces high yields of glossy green bay leaves. The aromatic leaves are the foundation of fine cooking and are used with soups, stews, meats, fish, poultry dishes, and spaghetti sauce. It can be used fresh or dried for robust spice. The essential oil from leaves is used to alleviate arthritis and rheumatism and to treat earaches and high blood pressure. Also known as Sweet Bay, Bay Leaves, and Grecian Laurel. The small shrub plant is frost-sensitive. Heat Tolerant. Suitable for containers that can be moved indoors during winter. An excellent choice for home gardens, Farmer’s Markets, and market growers. A variety from Italy.

85 days. Ocimum basilicum. Annual. Open Pollinated. Di Genova Basil. The plant produces good yields of beautiful 4" long aromatic dark green basil leaves. It is a popular basil variety prized for its flavorful, fragrant leaves. Very fragrant and tasty. Perfect for salads, sauces, and garnishes. Suitable for containers. An excellent choice for herb gardens. A variety from Sicily, Italy.

63 days. Ocimum basilicum. Annual. Open Pollinated. Fino Verde Basil. This small, compact bush plant produces very flavorful, tiny basil leaves. It is a popular Italian heirloom variety prized for its compact growth, tiny aromatic leaves, and intense sweet-spicy basil flavor. It has a strong, classic sweet basil taste with pungent spicy notes favored by chefs, especially for pesto. The plant is very slow to bolt, 3 weeks later than Genovese Basil. Leaves have a sweet, pungent flavor similar to that of Spicy Globe Bush Basil. Used in sauces, salads, and Italian dishes. Very attractive, excellent potted plants and landscaping borders. A variety from Italy.

88 days. Ocimum basilicum. Annual. Open Pollinated. Genovese Basil. The plant produces beautiful, large, 2" long aromatic dark green Basil leaves. It is a popular basil variety prized for its large, tender, dark-green leaves that have a rich, sweet flavor and strong aroma. Very fragrant and tasty. It is widely considered the most popular and best basil for making authentic pesto from Genoa, Italy, as it has a balanced sweet-spicy profile with hints of clove, pepper, anise, and mint, stronger and more intense than many milder sweet basil types. Great for making sauces, stews, and salads. Suitable for containers. An excellent choice for herb gardens. United States Department of Agriculture, PI 652065. An heirloom variety from Italy. 

85 days. Petroselinum crispum. Biennial. Open Pollinated. Giant Italian Parsley. The plant produces good yields of massive, thick stalks and rich-flavored, dark green leaves. This Italian flat leaf variety has a richer flavor than curled Parsley. Excellent in salads, sauces, soups, and stews. Leaves can be dried or used fresh. An excellent choice for home gardens. A variety from Italy.

78 days. Petroselinum crispum. Biennial. Open Pollinated. Gigante Catalogno Parsley. The plant produces good yields of rich-flavored, dark green parsley leaves. It is a popular Italian heirloom flat-leaf parsley. It produces large, smooth, dark green leaves with a rich, aromatic flavor that is stronger than that of Curled Parsley varieties. It can be dried or used fresh. Great for culinary use in sauces, salads, soups, pestos, and garnishes. It's high in vitamins A, C, E, and K. Suitable for containers. Also known as Gigante d'Italia Parsley and Gigante di Napoli Parsley. An excellent choice for home gardens. An heirloom variety from Italy.

78 days. Petroselinum crispum. Biennial. Open Pollinated. Italian Dark Green Parsley Seeds. The plant produces good yields of rich-flavored, shiny, dark green flat parsley leaves. It has more flavor than curled varieties. Excellent drying variety with a strong parsley flavor and crisp stems. Great for soups, stews, and sauces. Also known as Dark Green Italian Parsley and Plain Leaf Italian Parsley. An excellent choice for home gardens, United States Department of Agriculture, PI 700857. A heirloom variety from Italy.

78 days. Petroselinum crispum. Biennial. Open Pollinated. Italian Flat Leaf Parsley. The plant produces good yields of flat dark green parsley leaves. Excellent drying variety that has a strong parsley taste. One of the most popular varieties used for seasoning in Italy. Repels asparagus beetles. An excellent choice for home gardens. A variety from Italy.

78 days. Ocimum basilicum. Annual. Open Pollinated. Italian Large Leaf Basil. The plant produces excellent yields of very flavorful and tender large 4" long medium-dark basil leaves. Preferred by chefs because it is sweeter and less clover like than other varieties. Used in sauces, salads, and Italian dishes. An excellent choice for home gardens

85 days. Lavandula angustifolia. Perennial. Italian Lavender. Open Pollinated. The plant produces silver-green leaves and beautiful lavender-blue flowers. Flowers are fragrant and edible. The plant flowers in June and July. Leaves can be used fresh or dri

90 days. Origanum vulgare. Perennial. Open Pollinated. Italian Oregano. The plant produces good yields of very flavorful dark green Oregano leaves. It is a popular perennial herb prized for its milder, sweeter flavor compared to the stronger, more pungent Greek oregano. It has a mild peppery taste and a pungent, minty scent. It is one of the best-tasting Italian Oregano varieties around. Excellent for pizza and Italian dishes. Suitable for containers. An excellent choice for herb gardens. A variety from Italy.

78 days. Petroselinum crispum. Biennial. Open Pollinated. Italian Plain Leaf Parsley. The plant produces good yields of curled, glossy, dark green parsley leaves. It is a popular biennial herb prized for its flat, deeply cut, dark green leaves and robust, aromatic flavor. This variety has plain, flat, curled leaves. It has a stronger taste than curly parsley, making it ideal for cooking in sauces, soups, salads, meats, fish, pastas, and as a garnish. It is very attractive as a garnish.  Excellent drying variety that has a strong parsley taste. Also known as Plain Leaf Parsley. Excellent choice for herb gardens and specialty markets. United States Department of Agriculture, PI 700864. A variety from the USA. 

85 days. Rosemarinus officinalis. Perennial. Open Pollinated. The plant produces good yields of very aromatic needle-like leaves. This variety germinates faster and more uniformly than other varieties. Leaves have a delicious flavor and are fragrant. Excellent fresh or dried. Used to flavor salads, chicken, turkey, meats, stews, soups, seafood, roasted vegetables, stuffing, and sauces. Also is used for treating headaches, and circulation. Used medicinally as a massage oil for rheumatism or aching joints. It traditionally symbolizes happiness, protection, and love, and medieval brides often wore rosemary or carried it in their bouquets. Rosemary is a perennial known to live 15 to 20 years. Cold Tolerant. Drought Tolerant. Suitable for containers. An excellent choice for home gardens. A variety from Italy.

75 days. Ocimum basilicum. Open Pollinated. Annual. Napoletano Basil. The plant produces good yields of giant 3" long by 2" wide basil leaves. The leaves are as big as your hand. Leaves are very flavorful and sometimes ruffled. Great for making spaghetti