Retail Herb Listing Angelica Perennial. Flavour similar to licorice. Young leaves can be used to season salads and seeds can be used as confectioners in pastry. Best known for candied stems. Warning: large doses can be harmful to the nervous system. Full sun. Anise Annual. Feathery leaves and flat, white flower heads which bloom in late summer. Aromatic, small brown seeds with a strong licorice taste. Whether whole or ground, flavours and helps to digest many different types of food. Anise makes a nice touch to salads. It may also be added to broths and soups while cooking. Grow in full sun, but protect from wind. Arugula Annual. Branched plant bearing spear-shaped leaves. Nutty, spicy flavour. Adds a zesty touch to salads and sandwiches. Grow in full sun and don't over-water. Lemon Balm Perennial. Green leaves are oval toothed, slightly wrinkled, and very aromatic when crushed. Smells delicious, but doesn't taste good when cooked. Use fresh chopped leaves to add flavour to salads, soups and stews. Try making a tea with the dried leaves and stems to stimulate the heat or lift spirits. Grows best in full sunlight, in well-drained soil. Picture Anise Basil Annual. Purplish foliage. Originally from Persia. It has an endearing, sweet anise fragrance and flavour, that is excellent with fish. Grow in a warm and sheltered area, preferably with sun at mid-day. Do not over-water. Cinnamon Basil Annual. Leaves are olive/brown/green, with a hint of purple in colour. Highly cinnamon scented when rubbed. Distinctive cinnamon taste. Superb flavour. Used in spicy dishes and salad dressings. Grows best in a warm and sheltered area, preferably with sun at mid-day. Water well at mid-day, but do not over-water. Genovese Basil Annual. Large leaf variety from Itally. Excellent in pasta sauces and salads, especially with tomato. Good in pesto and for fresh or frozen use. Do not let it flower if using for cooking. Grow in a warm and sheltered area, preferably with sun at mid-day. Water well, but do not over-water. Picture Lemon Basil Annual. Yellowish green leaves, more pointed than other varieties, with a slight serrated edge. Lovely lemon scent. Small leaved basil ideal in teas and potpourris. Grow in a warm and sheltered area. Picture Magical Michael Basil Ocimum 'Magical Michael.' Annual. Ornamental and edible with very uniform growth. Very lush with numerous purple button-sized flowers. Use as you would any basil - in pestos, salads and garnishes. Picture Mammoth Basil Annual. Large leaves, the size of an adults fist. Excellent flavour that is wonderful for pesto and fresh tomato dishes. Grow in a warm and sheltered area, preferably with sun at mid-day. Do not over-water. Picture Marseillais Basil Annual. A beautiful dwarf bushy plant with hundreds of aromatic leaves - claimed to be the best bush basil available. It does well in pots, or in beds. Full sun. Picture Medinette Basil Ocimum Basilicum 'Medinette.' Annual. Compact variety that is slow to bolt in hot conditions. Taste is similar to genovese. Purple Ruffles Basil Annual. Large, heavily ruffled and fringed dark purple leaves. Pink-purple flowers. Excellent in salad dressings and with pastas. Grow in full sun. Red Rubin Basil Annual. Leaves nearly pure purple-bronze; very little green. Fine flavour and aroma. Grows well in full sun. Picture Sacred Basil Ocimum Sanctum. Annual. Clove scented leaves are used in salads and other cold dishes. Also used in tea. Spicy Globe Basil Annual. Bush basil with large leaves. A favourite basil for indoor culture. Aromatic, with a distinctive basil flavour. Grows well in full sun and well-drained soil. Picture Sweet Basil Annual. Sweet Basil is the most familiar and widely-grown type. The flavour is strong, with a touch of licorice. Best used fresh or dried. Wonderful with fresh tomatoes and in salad dressings. Plants are productive and vigorous. Full sun. Thai Basil Annual. Similar to anise basil, but the flavour and fragrance is less licorice-like. This is a true strain of basil used in Vietnamese and Thai cooking. Part to full sun. Borage Annual. Hollow, bristly branches and spreading stems. Known for its exhilarating effect. Try adding chopped young leaves and flowers to salads or summer drinks. On those sweltering summer days, cool off with iced borage tea, adding honey and lemon juice to taste. Excellent in a salt-free diet, as the fresh leaves are rich in mineral salts. Grow in well-drained, light soil in a sunny position. Calendula Annual. Flower petals give flavour and colour to salads, omlettes and cheese. Invaluable in first-aid skin lotions and ointments. Antiseptic, antifungal, antibacterial properties. Part to full sun. Caraway Biennial. Spicy seeds add flavour to cabbage dishes. Excellent in soups, stews and breads. It's fresh leaves are used as a garnish to vegetables. Anti-flatulent, sweetens the breath and aids digestion. Plant in the spring for seed and root harvesting the fall of the following year. Young leaves are excellent in salads. For an acceptable flavour, it should be grown in full sun. Catnip Perennial. Cats love the intoxicating leaves of this vigorous mint. For us mere humans, a cup of tea made with catnip can induce relaxation and a good nights sleep. Use freshly picked, young shoots in salad. Can be used as an insect trap plant in companion gardening. Part to full sun. German Chamomile Annual. Bushy little plant with fine foliage. Produces many flowers. Used in teas to promote calmness and restfulness. Flowers are also popular when used in potpourris or herb pillows. Try a few whole chamomile flowers strewn over a tossed salad. Grow in a well-drained area in full sun. Roman Chamomile Perennial. Fine feathery leaves and creeping, matting habit. Also used for tea. Makes a wonderful addition to potpourris and aromatic dried flower arrangements. Grow in light, dry soil in full sun to partial shade. Chervil Annual. Luscious green leaves have subtle, parsley-like flavour with a hint of aniseseed. Used in spring soups, salads, sauces, vegetables, with chicken, white fish and egg dishes. Full sun. Chives Perennial. When it's young, it resembles tufts of fine grass. As it matures, the leaves become circular and hollow with a distinctive onion taste. Leaves are used in soups, vegetables and cheese dishes. Try the pretty purple flowers, separated into florets, in salads for colour and flavour. Grow in moderately rich, well-drained soil in full sun. Picture Garlic Chives Perennial. Looks very much like the regular chives when young, but as they mature, the leaves become broad and flat. Begin to bloom in summer, in white star-like clusters, that are not suitable for eating. The flavour is characteristic of garlic, but much milder. Good in chicken and fish dishes, salads, steamed vegetables and soupls. Grow in full sun. Picture Sweet Cicely Perennial. Sugar saver. Sweet, anise-like scented leaves and stalks. Use fresh or dried to add flavour to sweets and desserts. Part sun. Citronella Tender Perennial. Claimed to keep mosquitoes, black flies and other insects at bay. Refreshing citron scent. Full sun. Picture Red Clover Triforium Pratense. Perennial. Used for respiratory problems; clams bronchial spasms. Also used for chronic skin conditions such as eczema and psoriasis. Comfrey Symphytum Officinale. Perennial. Valuable healing agent. Use fresh leaves and shoots in a salad, or as a vegetable. Part sun. Coriander (Cilantro) Annual. Lacy, feathery foliage with unique, strong aroma. Fresh leaves garnish curries, rice and other ethnic dishes. The seeds are more frequently used. The ground seed flavours fish, poultry and meat dishes. Coriander is known as the fresh leaves of the plant-cilantro is the seed. Grow in full sun to partial shade. Picture Mexican Coriander Eryngium Foetidum. Tender Perennial. Does well in hot, steamy climate. Dries well, retaining colour and flavour. Picture Pot Cilantro Annual. Appreciated for its culinary and medicinal properties in South Asia, the Middle East and Latin America. Tastes similar to traditional cilantro. Grows well in containers in full sun to partial shade. Vietnamese Coriander Perennial. Broad, green basil leaves with pointed ends that turn orange and red in the fall. Vietnamese coriander is used in herbal medicines to treat all manners of stomach ailments, as well as being applied to sore and bleeding gums. Grow in partial shade. Also does well indoors under good light. Picture Dill Perennial. Finely cut foliage. Use leaves for soups and seasonings. Allow to go to seed for dill pickles. Full sun. Echinacea Perennial. Has rich, reddish-purple daisies from July to September. Roots are the most potent part, but leaves and seeds are used in herbal medicines. Known to boost the immune system. Full sun. Picture Epazote Chenopodium Ambrosiodes. Annual. Used for seasoning corn, black beans, mushrooms, fish and shellfish. Oil from seed is prescribed to expel intestinal parasites. Eucalyptus Tender Perennial. The famous "gum" tree of Australia is source of essential oils used in perfume and medicine. Grows very large and is a powerful antiseptic. It helps deodorize the air when grown indoors. Grow in part to full sun. Picture Bronze Fennel Foeniculum Vulgare Dulee 'Rubrum'. Tender Perennial. Very ornamental with bronze, lacy leaves that are used in soups, salads and stews. Picture Florence Fennel Perennial. Forms a bulbous base with a delicate anise flavour. Crisp texture which is excellent raw in green salads or sauteed. Blooms attract bees and butterflies. Full sun. Picture Sweet Fennel Perennial. Chopped leaves are excelelnt with oily fish to improve digestion. Also used in soups, salads, stewsand teas. Anti-flatulent. Full sun. Picture Feverfew Perennial. Young leaves are very bitter, but can be used sparingly in salads. Known as the "migraine herb," use 1-4 leaves infused with a tea in order to reduce symptoms of migraine attacks. Also valued as a decorative plant in gardens, as well as for wreathes and potpourri. Full sun. Aft Picture Flax Linum Usitatiussimum. Annual. Source of fibre used in linen cloth. Poultice is valuable for rheumatism and infections. Picture Society Garlic/b> Tulbaghia Violacea. Tender Perennial. Tastse like garlic - rhizomes, leaves and flowers can be used like garlic and chives. Flowers all summer. Full sun. Clove Pink Grenadine Biennial. Strong, sweet clove scent has made it popular for culinary and perfumary purposes. Add petals to salads, fruit pies and sandwiches. Dried petals can be excellent in potpourris, sachets and cosmetics. Part to full sun. Heartsease Biennial. Also known as "Johnny Jump Up." Has small, lavender/yellow flowers that are edible. Used for dropsy, respiratory ailments and skin eruptions. Part to full sun. Page 1 | 2 | 3 This website and all its contents are copyright © 2008, HeritageLineHerbs.com Website developed and designed by elucideight [cp login]