Herb Varieties

Herbs are versatile plants that are valued for their culinary and medicinal uses. They also are appreciated for their varied textures and pleasing scents which enrich any garden.  Herbs require plenty of sun (at least 6 hours per day) and well-drained soils to thrive.  Be sure to wait until temperatures warm (usually late May) before planting cold-tender annual herbs such as basil, cilantro and tarragon.  

 

ANNUAL VARIETIES

Basil Use leaves to flavor tomato dishes, salads, soups, mushrooms, sauces and meats. 12-24”

• Italian or Sweet Great for pesto.
• Lemon Use in tea.
• Purple Ruffles Bold maroon foliage.
• Spicy Globe Use in salads, stews and sauces.

Borage Flowers can be used as a garnish, chopped young leaves in salads and soft cheese. 12-24”
Chamomile, German Feathery foliage and aromatic yellow flowers May-Sept. Use flowers for tasty herbal tea. 6-20”
Chervil Lacy green foliage. Use leaves in soups, salads, sauces, chicken, fish and egg dishes. 10-15”
Cilantro Use leaves in Indian and Mexican dishes; great seasoning for pork and sausage. 2-3 ft.
Dill Use leaves with salads, breads, dips, fish, chicken and veal. 2-4 ft.
Fennel Lovely feathery foliage. 2-4 ft.

• Bronze Decorative, purple-tinged foliage. Uses the same as Florence fennel.
• Florence Young stalks can be eaten fresh like celery or boiled.

Marjoram Use with meats and chicken; in stuffings, egg dishes and cheeses. 8”
Rosemary

• Prostrate Low, trailing growth, perfect in pots. 
• Upright Use with all kinds of meat, especially lamb; in casseroles and marinades. 2-4 ft. 

Savory, Summer Great with beans, game meats and stuffings. 12”.

PERENNIAL & BIENNIAL VARIETIES

Chamomile, Roman Feathery foliage and aromatic yellow flowers May-Sept. Flowers taste rather bitter, use for medicinal tea. 4-16”.
Chives

• Garlic Mild garlic flavor. Use in salads, add to butter or cream cheese. Nice garnish. 10-12”
• Onion Use in salads, egg dishes and with cheese. 6-9”

Lemon Balm Use leaves to flavor summer drinks and fruit salads. 18-36”

Lovage Celery-like flavor. Use young leaves in salads, stews and with cheese. 6 ft.

Oregano Use leaves in any type of Italian dish, in salads and herb seasoning mixes. 1-3 ft.
Parsley Biennial.

• Curly Garnish for salads. 9-12”
• Italian (or Plain) Better flavor than curly parsley. Good in soups, sauces; meat and egg dishes. 12-18”

Peppermint Watch out, it’s vigorous! Great in hot or cold tea. 12-24”
Sage Use with meats, especially game; in stuffings and marinades. 12-30”
Savory, Winter Especially good with beans and game meats. 12”
Sorrel Use young, raw leaves to flavor soups, salads, vegetables, omelettes and sauces. 12-24”
Spearmint Very aggressive grower. Use leaves to jazz up fruit drinks and punches. 8-15”

Tarragon Use in chicken, fish and egg dishes. 2-3 ft.
Thyme Use with chicken, game, and veal; in tomato sauces and salads. 8”

Chalet carries a large line of quality, organically grown herbs as well as herb seeds.

Most of the herbs on this list should be in stock by the second week of May.