Our Offerings

Variety Descriptions

Added Value

Dried herbs

Herbs de Provence

Herbs de Provence is a robust mixture of herbs made popular in the southeastern region of France. It is often used in the preparation of grilled meats, fish and vegetable stews, and is usually added before or during cooking. This popular culinary blend is made up of lavender flowers, savory, rosemary, savory, marjoram, and thyme.

Culinary Lavender

Lavender is a versitile herb that many delicious recipes can be made. Dried or fresh lavender can be used in refreshing drinks, deserts and savory dishes. We offer varieties which are exceptionally good to use in recipes that call for lavender. Melissa, Folgate, Ms. Katherine, Buena Vista and Gros Bleu , to name a few, are all suitable varieties for cooking.

Herbs

Parsley

Italian Flat Leaf Parsley

This herb enhance practically all European and Middle Eastern foods. Parsley leaves are the basis of green sauces from Italy and France to Germany and Argentina. Flat-leaf parsley has large, sturdy, serrated leaves with a pronounced flavor. It goes well with chicken, eggplant, eggs, fish, game, lentils, mushrooms, mussels, pasta, peas, potatoes, poultry, rice, seafood, tomatoes, zucchini, and many other foods. The leaves are most commonly used, however, the stalks are good for adding flavor to stocks.

Parsley is highly nutritious. In addition to its volatile oils and flavonoids, it’s an excellent source of two vital nutrients that are also important for the prevention of many diseases: vitamin C and vitamin A.

Oregano

Oregano is often used in tomato sauces, fried vegetables and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian, Greek and Mexican dishes.

It has an aromatic, warm and slightly bitter taste. It is a good source of many nutrients. It is a source of iron, manganese and dietary fiber, as well as a good source of calcium, vitamin C, vitamin A (through its concentration pro-vitamin A carotenoidsl ike beta-carotene) and omega-3 fatty acids.

Lavender

True Grosso

True Grosso is a L. intermedia and is know as the "true" Grosso. Grows in zones 5-9; Plant size: 3’x3’ mounds and has medium to dark purple flowers. Blooms in July. Known best uses are for high yield essential oils (best for lotions);Landscaping; and Crafting/Bundles.

Folgate

Folgate is a L. Angustafolia, also known as an English lavender or a true lavender, this species is more compact, and has a mild sweet fragrance. Folgate blooms bright periwinkle blue flowers in June and will have a second bloom in the fall. Grows well in colder climates. Zone 5-9. Wonderful culinary variety.

Hyssop

The leaves and flowers of Hyssop have a licorice-minty taste, and indeed this plant is related to the Mints. Traditionally an aid to digestion and asthma relief, and an external stimulant to speed healing . It is cultivated mostly for medicinal purposes, but the leaves can be used sparingly in green salads, marinades and stews, to flavor green salads, poultry stuffings (with sage), chicken soup, and can be dried for use in teas.

Cilantro/Coriander

Cilantro

Large leaf cilantro great for salsas and mexican cooking.

Basil

Dark Purple Opal

Italian strain of lettuce that adds an all purple contrast to standard green varieties.

*Info from High Mowing Organic Seeds

Aroma 2 F-1

A genovese style basil with a greater aroma and bolt resistance. Growing up to 14-22", it has a dark-green appearance with 3" leaves.

*Info from Seeds of Change

Basil Lemona

Delightfully lemony and citrusy, this distinct basil produces pale green pointed leaves that offer a delicious taste of lemon and a very prominent crisp clean lemon scent. Producing thinner stalks than common basil, the leaves are smaller and lighter in color.

Lemon

Cultivated since the 16th century, it is actually discussed in the 1597 edition of John Gerard's The Herball. The fragrant, small leaves combine the flavors of lemon and basil in a delightful way making it excellent fresh or dried in salads and dressings or dried in potpourris.

Thai

This variety from Thailand is both an attractive ornamental as well as a culinary basil with an intensely sweet, anise-like fragrance.

Basil, Genovese

This classic Italian basil is most often used for making pesto. It has a sweet fragrance and large leaves. Basil is rich in vitamin K and beta-carotene, natural anti-inflammatory ingredients.

Other

Hand Made Crafts

Lavender Eye Pillows

Lavender Eye Pillows filled with certified organic lavender and flax seed.

Lavender Neck Wrap

Neck wrap filled with certified organic lavender flowers and flax seed.

Vegetables

Tomatillo

Tomatillo Verde Puebla Tomatillo

The star of Mexican salsas, the tomatillo is just one of nearly one hundred Physalis species. This group has fruits that are commonly enclosed in papery calyxes and are called "Chinese lantern plants" because of this unusual formation. Varying from one inch in diameter to plum-size and resembling the green cherry tomato, the tomatillo, pronounced tohm-ah-TEE-oh, is much more lustrous and much firmer. Considered to be a culinary delicacy, tomatillos are enclosed in a wrapper-like husk or calyx, creating an appearance of an oriental lampshade. Easily peeled away, the fruit is inside this web-like and dry parchment-colored covering. Having a unique gelatinous texture, the flesh offers a zesty sweet and spicy flavor with a citric edge. This fruit is most often cooked to develop its excellent flavor. Raw fruit has a sharp acidic taste. Its name tomatillo means "little tomato".

Pepper: Hot

Anaheim

This pepper is also referred to as the New Mexico pepper and is the type of pepper used for charred, roasted chiles. It is mildly hot and is fun to use for stuffed peppers, because some can be quite hot while others are mild - it makes for an interesting dinner to see who will get the spicy one! Drying? no. Scoville Rating: 500-2,500.

Jalape�o

This popular pepper is named after the city of Xalapa, Veracruz where it is traditionally produced. Jalape�os are known by different names in Mexico, such as cuaresmenos, huachinangos and chiles gordos. A chipotle is a jalape�o that has been smoked. Drying? no. Scoville Rating: 2,500-10,000.

Serrano

The serrano is said to be five times hotter than the jalape�o and never needs to be peeled before using in a dish. Drying? yes. Scoville Rating: 10,000-23,000.

Hot Pepper Jalapeno Mammoth

Enormous, medium-dark green smooth fruit with thick flesh and a pleasing heat level. Excellent stuffed with cheese and baked or grilled. Add spunk to traditional salsas, picante sauces, breads, stews and, of course, popular nachos. Bagels, cheese, jelly, dips, stuffing and sausage benefit from its warm heat. Stuff with savory meat mixtures or favorite cheeses.

Tomato

San Marzano

The ultimate in Roma-type or plum tomatoes for sauces. These Italian heirloom tomatoes make instant paste and are a requirement for any great sauce recipe!

Tomato Zebra

Eye-catching and unusual, the unique zebra tomato wears its characteristic greenish to yellowish vertical stripes on a rather hardy skin. Appropriately named for its striped appearance, this tomato variety is about the size of a golf ball and offers a surprisingly excellent rich tomato flavor.

Brandywine

10-16 oz. Fruits. This oversized beauty is considered by many to be the finest of all tomatoes. William Woys Weaver has documented its introduction in January 1889 by Johnson & Stokes of Philadelphia. Thin-skinned variety produces better in cooler weather.