HERBS

71. Genovese Basil - This is the Besto Pesto Basil. Classic basil aroma and flavor. Tall 30” plants with dark green leaves. Relatively slow to bolt.

72. Red Opal Basil- Deep purple leaves and stems. Good for fresh use and beautifully fragrant in bouquets.

73. Chives- Mild, onion flavor. We like them chopped on everything. Also a beautiful purple, globe shaped, cut flower. Cut chives back in the fall and they come back every spring.

74. Zefa Feno Fennel- Bulbing type fennel with silvery green stems and feathery leaves. Keep plants 10” apart in rows 18” apart. Rich licorice taste Perennial, but best grown as an annual here.

75. Apple Mint- Mild mint flavor with slightly fuzzy leaves. It’s great in tea and cold beverages. It’s best grown in a pot because it tends to take over the garden. Perennial

76. Greek Oregano- Strong oregano aroma. Fabulous for pizza or Italian cooking. Dark leaves with purple-white flowers. Brew in water and drink for better digestion. Perennial

77. Italian Flat Leaf Parsley- Flat, glossy deep green leaves have strong parsley flavor. Great for digestion, it can be used fresh or dried.

78. Rosemary- The herb of many fables. These plants are at least one year old with a great aroma. Perennial

79. Russian Tarragon- This is as close as I could find to French Tarragon. Tarragon mixes well with chicken and pasta dishes.

80. German Thyme- Fabulous edition to stews. Plants creep so keep them contained. Perennial

81. Zaatar- In our travels to Israel, we were introduced this fantastic herb. It has a marjoram flavor. The Israelis add it to humus, sprinkle it on salads and mix it with salt and sesame for an everyday seasoning