• Growing Temp 50°F – 75°F

• Days to Maturity 70-80 days

Flavorful, decorative, and easy to grow: Double Curled Parsley is a compact, lush herb with tightly curled, deep green leaves. It is slow to bolt and thrives in cool conditions, making it a great choice for continuous harvesting. This versatile herb enhances soups, salads, and garnishes while also being a nutritious addition to any dish.

Direct Sowing: Plant seeds directly in the garden as soon as the soil can be worked in early spring. Soak seeds overnight to speed up germination. Sow them 1/4 inch deep, spacing them 6–8 inches apart in rows 12 inches apart. Germination can take 14–21 days, so keep the soil moist and be patient. Thin seedlings to ensure healthy growth.

Early Sowing for Seedlings: Start seeds indoors 6–8 weeks before the last frost for an earlier harvest. Sow in seed trays filled with moist potting mix, planting seeds 1/4 inch deep. Maintain a temperature of 65–75°F for successful germination. Once seedlings develop true leaves, harden them off before transplanting outdoors, spacing them 6–8 inches apart in well-draining soil.

Harvesting: Double Curled Parsley can be harvested once the plant has developed a full rosette of leaves, usually around 70–80 days. Cut outer stems first, leaving the inner ones to continue growing. Regular harvesting encourages new leaf production. For the best flavor, pick leaves in the morning when oils are most concentrated. Fresh leaves can be used immediately or dried for later use.

• Growing Temp 60°F – 75°F

• Days to Maturity 75-90 days

Fragrant, hardy, and flavorful: Russian Tarragon is a perennial herb known for its slightly stronger, more bitter flavor compared to French tarragon. It is easy to grow and tolerates a variety of soil conditions, thriving in warm, sunny spots. This herb is ideal for flavoring vinegars, salads, sauces, and meats, adding a distinct anise-like flavor.

Direct Sowing: Sow seeds directly into well-draining soil once the danger of frost has passed. Plant seeds 1/8 inch deep, spaced 12–18 inches apart in rows 18 inches apart. Keep the soil consistently moist for the best germination, which should take 10–14 days. Thin seedlings to allow room for mature growth, leaving the healthiest plants.

Early Sowing for Seedlings: Start seeds indoors 6–8 weeks before the last frost, using a light potting mix. Maintain a temperature of 65–70°F for optimal germination. Once seedlings are large enough and outdoor conditions are favorable, harden them off and transplant them 12–18 inches apart in a sunny spot.

Harvesting: Russian Tarragon can be harvested once the plant has become established, typically around 75–90 days. For the best flavor, pick the young leaves early in the season before the plant flowers. Harvest leaves by cutting off sprigs, which can be used fresh or dried for later use.

• Growing Temp 60°F – 70°F

• Days to Maturity 75-85 days

Fragrant, hardy, and flavorful: Broad Leaf Sage is a classic culinary herb with soft, gray-green leaves and a strong, earthy aroma. It’s easy to grow, especially in warm, sunny spots with well-draining soil. Known for its resilience, this perennial herb enhances meat dishes, stuffings, and herbal teas, and also attracts pollinators to the garden.

Direct Sowing: Sow seeds outdoors after the last frost when soil has warmed. Plant seeds 1/8 inch deep, spaced 12–18 inches apart in rows 18–24 inches apart. Sage prefers full sun and light, well-draining soil. Germination can take 10–21 days, so keep soil consistently moist but not soggy. Thin seedlings to allow airflow and prevent mildew.

Early Sowing for Seedlings: Start seeds indoors 6–8 weeks before the last frost using seed trays filled with a light seed-starting mix. Sow seeds 1/8 inch deep and keep them at 65–70°F for steady germination. Once seedlings have developed a few sets of true leaves and outdoor temperatures are stable, harden them off and transplant with 12–18 inches spacing.

Harvesting: Sage leaves can be harvested once the plant is well-established, usually around 75–85 days. Pick leaves in the morning after dew dries but before the sun gets too strong. Regular harvesting encourages bushier growth. For best flavor, harvest before flowering, and dry or freeze leaves for long-term storage.

• Growing Temp 50°F – 75°F

• Days to Maturity 50-60 days

Tangy, nutritious, and easy to grow: Large Leaf Sorrel is a perennial herb with large, vibrant green leaves that have a sharp, lemony flavor. This hardy plant thrives in cool weather and can be harvested multiple times throughout the season. It’s perfect for soups, salads, sauces, and adding a fresh, citrusy zing to various dishes.

Direct Sowing: Sow seeds directly into well-draining, fertile soil after the last frost. Plant seeds 1/4 inch deep, spacing them 12–18 inches apart in rows 18 inches apart. Keep the soil consistently moist to aid in germination, which takes about 10–14 days. Thin seedlings to ensure strong growth, leaving only the healthiest plants.

Early Sowing for Seedlings: Start seeds indoors 4–6 weeks before the last frost using small pots filled with a light, well-draining potting mix. Keep the temperature between 65–70°F for consistent germination. Once the seedlings develop a few true leaves and the outdoor temperatures are suitable, harden them off and transplant them 12–18 inches apart.

Harvesting: Sorrel leaves can be harvested once they are large enough to eat, typically 50–60 days after sowing. Pick the youngest, tender leaves from the outer parts of the plant to encourage new growth. Regular harvesting of leaves will prevent the plant from flowering, ensuring a longer harvesting period. Sorrel leaves can be used fresh or preserved by freezing for later use.

• Growing Temp 70°F – 90°F

• Days to Maturity 60-90 days

Fragrant, flavorful, and perfect for the kitchen: Culinary Blend Basil offers a mix of sweet, spicy, and aromatic basil varieties that are both beautiful and delicious. It is generally easy to grow, especially in warm climates, provided it gets plenty of sunlight and well-draining soil. This herb is a favorite in Italian and Asian cuisines, commonly used fresh in pesto, salads, sauces, or as a garnish to enhance flavor and aroma.

Direct Sowing: To direct sow basil, wait until after the last frost when soil temperatures are consistently above 70°F. Sow the seeds 1/4 inch deep and space them about 10–12 inches apart in rows 18 inches apart. Keep the soil moist but not soggy, and thin seedlings once they are a few inches tall to prevent overcrowding. Basil germinates in 5–10 days, and you should keep the area weed-free. Pinch the tops as the plant grows to encourage bushier growth and better yield. Harvest leaves as needed, starting once the plant has grown at least 6 inches tall.

Early Sowing for Seedlings: For a head start, start basil seeds indoors 4–6 weeks before the last frost date. Use seed trays or small pots with a light potting mix and sow one seed per cell at a depth of 1/4 inch. Maintain indoor temperatures around 70–75°F and ensure good light exposure. Once seedlings have two sets of true leaves and outdoor conditions are warm, harden them off for a few days before transplanting. Plant them 10–12 inches apart in a sunny location with fertile, well-draining soil. Water well after transplanting and consider mulching to conserve moisture and suppress weeds.

Harvesting: You can begin harvesting basil once the plants are about 6–8 inches tall and have several sets of leaves. The best time to harvest is in the morning when the oils are most concentrated. Pinch off leaves or snip entire stems just above a leaf node to encourage further branching and growth. Avoid allowing the plant to flower, as this can reduce the flavor of the leaves. Regular harvesting not only provides a steady supply but also keeps the plant healthy and productive throughout the growing season.

• Growing Temp 70°F – 90°F

• Days to Maturity 60-90 days

Classic Italian basil with rich aroma and flavor: Genovese Basil is a staple herb known for its large, dark green leaves and intense fragrance. It is easy to grow in warm climates, thriving in full sun and well-draining soil. This variety is essential for making pesto and pairs well with tomatoes, pasta dishes, and salads, making it a must-have for culinary enthusiasts.

Direct Sowing: Plant basil seeds directly outdoors after the last frost when soil temperatures stay above 70°F. Sow seeds 1/4 inch deep, spacing them 10–12 inches apart in rows 18 inches apart. Keep the soil evenly moist but not waterlogged. Germination occurs within 5–10 days. Thin seedlings once they are a few inches tall to promote airflow and prevent overcrowding. Pinch off early flower buds to encourage leafy growth. Harvest leaves regularly to keep the plant producing fresh foliage.

Early Sowing for Seedlings: For an early start, sow basil seeds indoors 4–6 weeks before the last frost. Use seed trays or small pots with a light potting mix and plant seeds 1/4 inch deep. Keep the temperature around 70–75°F and provide plenty of light for healthy growth. Once seedlings have two sets of true leaves and outdoor temperatures are warm, harden them off before transplanting. Space transplants 10–12 inches apart in a sunny location with fertile, well-draining soil. Water regularly and mulch to retain moisture.

Harvesting: Begin harvesting once plants reach 6–8 inches tall. For best flavor, pick leaves in the morning when essential oils are strongest. Snip leaves or cut stems just above a leaf node to encourage new growth. Regular harvesting prevents flowering and keeps the plant productive throughout the season. If flowers appear, pinch them off to maintain leaf production and enhance the basils flavor.

• Growing Temp 50°F – 70°F

• Days to Maturity 70-90 days

Ease of Cultivation and Culinary Use: Winter Thyme is a hardy perennial herb that is celebrated for its robust flavor and aromatic leaves. It is relatively easy to grow, thriving in well-drained soil and full sun, and is particularly valued for its cold tolerance. This variety is commonly used in a variety of dishes, including stews, marinades, and sauces, providing an earthy, slightly minty flavor that enhances culinary creations throughout the year.

Direct Sowing: For direct sowing, plant Winter Thyme seeds outdoors in the spring after the last frost or in the fall for overwintering. Sow the seeds about ¼ inch deep and space them 12-18 inches apart in rows that are 18-24 inches apart. Germination typically occurs within 14-28 days, so keep the soil consistently moist during this period. Once established, Winter Thyme can withstand colder temperatures and requires minimal maintenance.

Early Sowing for Seedlings: To start early, sow Winter Thyme seeds indoors 6–8 weeks before the last expected frost. Use seedling trays filled with a quality potting mix, lightly covering the seeds with soil. Maintain a temperature of 70°F for optimal germination. Once seedlings have developed several true leaves and the danger of frost has passed, transplant them outdoors, ensuring proper spacing to promote healthy growth and airflow.

Harvesting: To determine when Winter Thyme is ready for harvest, look for lush, green plants, typically within 70-90 days of sowing. You can begin harvesting leaves once the plants are about 6 inches tall. The best time to harvest is just before the flowering stage when the leaves are most flavorful and aromatic. Regular pruning will encourage bushier growth and provide a continuous supply of fragrant leaves throughout the growing season.

• Growing Temp 60°F – 75°F

• Days to Maturity 70-90 days

Ease of Cultivation and Culinary Use: French Thyme is a classic herb renowned for its robust flavor and aromatic qualities. It is relatively easy to cultivate, thriving in well-drained soil and full sun. This versatile herb is a staple in French cuisine, commonly used in sauces, soups, stews, and as a seasoning for meats and vegetables, enhancing dishes with its earthy, slightly minty taste.

Direct Sowing: For direct sowing, plant French Thyme seeds outdoors in the spring after the last frost. Sow the seeds about ¼ inch deep and space them 12-18 inches apart in rows that are 18-24 inches apart. Germination can take 14-28 days, so its essential to keep the soil consistently moist during this period. Once established, French Thyme is drought-resistant and thrives in poor soil conditions, making it an excellent choice for low-maintenance gardens.

Early Sowing for Seedlings: To start early, sow French Thyme seeds indoors 6–8 weeks before the last expected frost. Use seedling trays filled with quality potting mix, lightly covering the seeds with soil. Maintain a temperature of 70°F for optimal germination. Once seedlings have developed several true leaves and the risk of frost has passed, transplant them outdoors, ensuring adequate spacing to allow for healthy growth and airflow.

Harvesting: To determine when French Thyme is ready for harvest, look for healthy plants with lush green leaves, typically within 70-90 days of sowing. You can start harvesting leaves once the plants have reached about 6 inches in height. The best time to harvest is just before flowering when the leaves are most flavorful. Regular trimming encourages bushier growth and provides a continuous supply of aromatic leaves throughout the growing season.

• Growing Temp 60°F – 70°F

• Days to Maturity 70-90 days

Ease of Cultivation and Culinary Use: Spearmint is a popular herb known for its sweet, aromatic leaves and is relatively easy to grow. It thrives in well-drained soil and prefers partial to full sun, making it a favorite among home gardeners. Spearmint is commonly used in culinary dishes, beverages, and teas, adding a refreshing flavor that complements both sweet and savory recipes.

Direct Sowing: For direct sowing, plant Spearmint seeds outdoors in the spring after the last frost. Sow the seeds about ¼ inch deep and space them 12-18 inches apart in rows that are 18-24 inches apart. Germination typically occurs within 7–14 days, so keep the soil consistently moist during this period. Once established, Spearmint can spread vigorously, so consider using containers to control its growth.

Early Sowing for Seedlings: To start early, sow Spearmint seeds indoors 6–8 weeks before the last expected frost. Use seedling trays filled with a quality potting mix, lightly covering the seeds with soil. Maintain a temperature of 70°F for optimal germination. Once seedlings have developed several true leaves and the danger of frost has passed, transplant them outdoors, ensuring adequate spacing to allow for healthy growth.

Harvesting: To determine when Spearmint is ready for harvest, look for healthy plants with lush green leaves, typically ready to harvest within 70-90 days. You can start harvesting leaves once the plants have reached a sufficient size, usually around 6 inches tall. The best time to harvest is in the morning when the essential oils are most concentrated. Regular harvesting encourages bushier growth and ensures a continuous supply of fresh mint leaves throughout the growing season.

• Growing Temp 65°F – 75°F

• Days to Maturity 60-90 days

Ease of Cultivation and Culinary Use: Korean Shiso, also known as Perilla, is a flavorful herb with broad, serrated leaves that have a distinct aroma and taste. This herb is relatively easy to grow, thriving in well-drained soil and preferring full sun to partial shade. It is a staple in Korean cuisine, commonly used in salads, as a wrap for meats, and in soups, adding a unique, minty flavor that enhances a variety of dishes.

Direct Sowing: For direct sowing, plant Korean Shiso seeds outdoors in the spring after the last frost. Sow the seeds about ¼ inch deep and space them 12-18 inches apart to accommodate their spread. Germination usually occurs within 7–14 days, so its essential to keep the soil consistently moist during this period. Ensure the plants receive adequate sunlight to promote healthy growth and vibrant leaves.

Early Sowing for Seedlings: To start early, sow Korean Shiso seeds indoors 6–8 weeks before the last expected frost. Use seedling trays filled with quality potting mix, covering the seeds lightly with soil. Maintain a temperature around 70°F for optimal germination. Once the seedlings have developed several true leaves and the risk of frost has passed, transplant them outdoors, ensuring sufficient spacing for robust growth.

Harvesting: To determine when Korean Shiso is ready for harvest, look for healthy plants with lush green leaves, typically within 60-90 days of planting. You can begin harvesting once the leaves are fully formed and vibrant. The best time to harvest is in the morning after the dew has dried, as this is when the essential oils are most concentrated. Regular harvesting encourages bushier growth and ensures a steady supply of flavorful leaves throughout the growing season.