• 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 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 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.

• Growing Temp 65°F – 75°F

• Days to Maturity 60-90 days

Ease of Cultivation and Culinary Use: Shiso, or Perilla, is a fragrant herb with lush green leaves that add a unique and refreshing flavor to various dishes. It is relatively easy to cultivate, thriving in well-drained soil and preferring full sun to partial shade. Popular in Asian cuisines, particularly Japanese and Korean, Shiso is commonly used in salads, sushi, and as a garnish, offering a distinct taste reminiscent of mint and basil.

Direct Sowing: For direct sowing, plant Shiso seeds outdoors in the spring after the last frost has passed. Sow the seeds about ¼ inch deep and space them 12-18 inches apart to allow for their broad growth. Germination typically takes 7–14 days, so keeping the soil consistently moist during this period is essential for successful sprouting. Ensure that the plants receive ample sunlight to promote healthy growth and vibrant foliage.

Early Sowing for Seedlings: To start early, sow Shiso 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 around 70°F for optimal germination. Once the seedlings have developed a few true leaves and the risk of frost has passed, transplant them outdoors, providing enough space for them to grow robustly.

Harvesting: To determine when Shiso is ready for harvest, look for healthy plants with bright green leaves, typically within 60-90 days of planting. You can start harvesting once the leaves are fully formed. The best time to pick is in the morning after the dew has dried, as this is when the leaves have the highest concentration of essential oils. Regular harvesting encourages bushier growth and ensures a continuous supply of flavorful leaves throughout the season.

• Growing Temp 65°F – 75°F

• Days to Maturity 90-120 days

Ease of Cultivation and Culinary Use: Rosemary is a robust, aromatic herb known for its needle-like leaves and distinctive flavor. It is relatively easy to grow in well-drained soil and thrives in full sun, making it an excellent choice for herb gardens or containers. Rosemary is versatile in the kitchen, enhancing a variety of dishes, including meats, potatoes, and breads, while also being used to make flavorful oils and marinades.

Direct Sowing: For direct sowing, plant rosemary seeds outdoors in the spring after the last frost. Sow the seeds about ¼ inch deep and space them 12-24 inches apart, as rosemary can grow into a large bush. Germination can be slow and may take 14–28 days, so it’s essential to keep the soil consistently moist during this period. Once established, rosemary prefers drier conditions, so avoid overwatering.

Early Sowing for Seedlings: To start early, sow rosemary seeds indoors 8–10 weeks before the last expected frost. Use seedling trays filled with a light, well-draining potting mix, lightly covering the seeds with soil. Maintain a temperature of around 70°F for optimal germination. Once the seedlings have developed several true leaves and the danger of frost has passed, transplant them outdoors, spacing them adequately to allow for healthy growth.

Harvesting: To determine when rosemary is ready for harvest, look for healthy plants with lush, green foliage, typically within 90-120 days of planting. You can begin harvesting once the plant is well-established, snipping off sprigs as needed. 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 pruning encourages bushier growth and maintains the plants vigor.

• Growing Temp 60°F – 70°F

• Days to Maturity 75-90 days

Ease of Cultivation and Culinary Use: Italian Giant Parsley is a biennial herb known for its large, flat leaves and robust flavor, making it a favorite in Mediterranean cooking. This variety is relatively easy to grow, thriving in well-drained soil and enjoying full sun to partial shade. It is commonly used in various dishes, from sauces to salads, providing a fresh and vibrant taste that enhances the overall flavor profile.

Direct Sowing: For direct sowing, plant Italian Giant Parsley seeds outdoors after the last frost in well-drained soil that is rich in organic matter. Sow the seeds about ¼ inch deep and space them 8-10 inches apart in rows that are 12-18 inches apart. Germination can take 14–30 days, so keep the soil consistently moist to promote sprouting. Ensure the plants receive adequate sunlight for optimal growth.

Early Sowing for Seedlings: To start early, sow Italian Giant Parsley 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 around 70°F for optimal germination. Once the seedlings have developed several true leaves and the danger of frost has passed, transplant them outdoors, ensuring proper spacing for healthy growth.

Harvesting: To determine when Italian Giant Parsley is ready for harvest, look for healthy plants with large, well-formed leaves, typically within 75-90 days. You can begin harvesting once the leaves are robust, snipping off sprigs as needed. 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 fresh supply of parsley throughout the growing season.

• Growing Temp 60°F – 70°F

• Days to Maturity 70-90 days

Ease of Cultivation and Culinary Use: Dark Green Italian Flat-leaf Parsley is a biennial herb known for its rich flavor and vibrant green leaves, making it a favorite in culinary applications. This variety is relatively easy to grow, thriving in well-drained soil and partial to full sunlight. Its commonly used as a garnish, in salads, and as a key ingredient in sauces and soups, adding freshness and depth to a variety of dishes.

Direct Sowing: For direct sowing, plant Dark Green Italian Flat-leaf Parsley seeds outdoors after the last frost in well-drained soil enriched with organic matter. Sow the seeds about ¼ inch deep, spacing them 6-8 inches apart in rows that are 12-18 inches apart. Germination can take 14–30 days, so keep the soil consistently moist during this period to encourage sprouting. Ensure the plants receive adequate sunlight for optimal growth.

Early Sowing for Seedlings: To start early, sow Dark Green Italian Flat-leaf Parsley 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 around 70°F for best germination results. Once the seedlings have developed a few sets of true leaves and the danger of frost has passed, transplant them outdoors, ensuring proper spacing for healthy growth.

Harvesting: To determine when Dark Green Italian Flat-leaf Parsley is ready for harvest, look for healthy plants with abundant foliage, typically within 70-90 days. You can begin harvesting once the leaves are well-formed, snipping off sprigs as needed. 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 will promote bushier growth and ensure a continuous supply of parsley throughout the growing season.