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HERBS
Image	Name	Maturity	Seeds/lb
	HERB ANISE Pimpinella anisum
	HERB ARUGULA / ROQUETTE Eruca vesicaria sativa	15 days baby, 30 days maturity
Slow bolting annual, 8 to 10 inches tall. Stalks and lobed leaves have mild flavor. Stand in many baby leaf and braising mixes.
	HERB ARUGULA SLOW BOLTING Eruca vesicaria sativa
	HERB ARUGULA WILD Diplotaxis tenuifolia	30 days baby, 50 days mature
Arugula has the leaf shape like mizuna, mild flavor excellent in heat and humidty
	HERB BASIL ANISE Ocimum basilicum var
	HERB BASIL CINNAMON Ocimum basilicum var
	HERB BASIL CLOVE SCENTED Ocimum basilicum var
	HERB BASIL CORSICAN Ocimum basilicum
	HERB BASIL DWARF GREEK Ocimum basilicum var
	HERB BASIL FINO VERDE Ocimum basilicum
	HERB BASIL GENOVESE Ocimum basilicum	68 days
Uniform, tall and relatively slow to bolt with large, dark green leaves about 2-3 inches long, height 24-30 inches.
	HERB BASIL HIGH OIL Ocimum basilicum
	HERB BASIL HOLY Ocimum basilicum
	HERB BASIL ITALIAN LARGE LEAF Ocimum basilicum	78 days
Large plants with medium-dark green leaves up to 4 inches long. The scent and taste is sweet. Height 24-30 inches.
	HERB BASIL LEMON Ocimum basilicum	60
Intensely fragrant of lemon, Ideal for tea and potpourri. Medium-green pointed leaves. Compact bush habit, 20-24 inches tall
	HERB BASIL LETTUCE LEAF Ocumim basilicum
	HERB BASIL LICORICE Ocimum basilicum
	HERB BASIL LIME Ocimum basilicum
Low growing variety whose fine leaves co-mingle the heady fragrance of lime with the perfume of basil.
	HERB BASIL OSMIN PURPLE Ocimum basilicum
	HERB BASIL PURPLE DARK OPAL Ocimum basilicum
	HERB BASIL PURPLE RUFFLES (20% GREEN REVERSIONS) Ocimum basilicum
Large heavily ruffled and fringed dark purple leaves with pink-purple flowers, great for herb gardens or flower border.
	HERB BASIL RED RUBIN Ocimum basilicum
	HERB BASIL SIAM QUEEN Ocimum basilicum	80
Highly fragrant Thai type, smaller plant than regular stains of Thai basil, grows to 24 inches, extra large (4 in. long x 2 in. wide) bright green leaves with purple stems, cluster of purple flowers sit atop branches, excellent for containers, kitchen or flower gardens.
	HERB BASIL SPICY GLOBE BUSH Ocimum basilicum var
	HERB BASIL SWEET Ocimum basilicum
	HERB BASIL THAI Ocimum basilicum
Highly ornamental basil with 3 inch leaves, purple stems and purple blossoms, the distinctive flavor combine the clove-mint of basil with sweet spices of the East.
	HERB BORAGE Borago officinalis
Annual, leaves and flowers used for salads, suitable for freezing.
	HERB CARAWAY Carum carvi L.
	HERB CATNIP Nepeta cataria
Perennial, the leaves can be candied or brewed into an aromatic mint like tea.
	HERB CELERIAC
	HERB CHAMOMILE GERMAN Matricaria chamomilla
About 15 white flower heads about ½-1 inch broad, strap shape, has strong smell.
	HERB CHAMOMILE ROMAN Anthemis nobilis
	HERB CHERVIL CURLED Anthriscus cerefolium
	HERB CHICORY CATALOGNA EMERALD Chicorium intybus	52-83
Leaves and seed stalks used for early greens, asparagus-like flavor, deep-cut long broad dandelion-like leaves, rapid grower, produces tender spring stalks from seed sown the previous summer.
	HERB CHICORY CATALOGNA RED RUBY Chicorium intybus
	HERB CHICORY GARNET STEMS Chicorium intybus
	HERB CHICORY RED VERONA Chicorium intybus	85
Strong rugged plant, heavy red/green leaves, if cut foliage back in spring, it will produce clusters of apple-sized heads, trim away heads in fall to winter force.
	HERB CHICORY SUGAR LOAF Chicorium intybus	80
Large cos-type heading chicory for summer or fall culture, mild flavor, self blanching.
	HERB CHICORY TREVISO Chicorium intybus	80-110
Famous radicchio from Treviso Italy, long slender green leaves in summer, cool weather turns it deep-red with white veins, non-heading, tart and slightly bitter, crisp but tender, can be overwintered for spring harvest, must be cut back to forn the oblong heads from winter forcing.
	HERB CHICORY WITLOOF Chicorium intybus	55-150
Medium-dark green long leaves, inner leaves and hearts for salads, delightful mildly acid flavor, 15-18 inch tall plants, roots dried and roasted for a coffee substitute, trim tops of mature roots and transplant inside for winter forcing, resulting second growth crown is self blanching and a delicate addition to winter salads.
	HERB CHIVES Allium schoenoprasum
	HERB CHIVES GARLIC Allium tuberosum
	HERB CORIANDER SLO-BOLTING Coriandrum sativum
Heat resistant, strain that holds at the broadleaf stage much longer.
	HERB CORN SALAD Valerian locusta
	HERB CRESS CURLED Lepidium sativum
	HERB CRESS GARDEN Lepidium sativum
	HERB CRESS PEPPERGRASS Lepidium sativum
	HERB CRESS UPLAND Barbarea verna
	HERB CRESS WRINKLED CRINKLED Lepidium sativum	20-35
Spoon shaped, bright green leaves, blistered surface, ruffled edges, resists bolting longer than others, sweet/spicy addition to salads, developed from Curly and Persian cresses.
	HERB CUMIN Cuminum cyminum
	HERB DANDELION GREEN
	HERB DANDELION RED
	HERB DILL BOUQUET Anethum graveolens
	HERB DILL DUKAT Anethum graveolens
	HERB DILL FERNLEAF Anethum graveolens
	HERB DILL MAMMOTH Anethum graveolens
	HERB ENDIVE BATAVIAN Chicorium endiva	85-90
Large broad slightly-twisted lettuce-like leaves forn round 12-16 inch tightly packed heads, well blanched creamy-white very deep hearts, thick bulky texture.
	HERB ENDIVE FRISEE Chicorium endiva	50
Finely cut leaves add beauty and body to salads, blanch by tying the heads with a broad rubber band.
	HERB ENDIVE GREEN CURLED RUFFEC Chicorium endiva	75-100
Deeply cut dark-green leaves blanch easily to creamy-white inside thick deep heart, prostrate habit, thick pale greenish-white 1 inch wide midribs, grows thick, very hardy and resistant to cold wet weather, sow summer or autumnn, variety over 100 years old.
	HERB ENDIVE SALAD KING Chicorium endiva	50-100
Giant of curled endives, large dark-green finely cut leaves, vigorous, non-bolting, TB and frost resistant, tie outer leaves to blanch 22-24 inch hearts, white ribs, crops summer and fall, performs well when stressed, adapted to West, full heart.
	HERB ENDIVE TRES FINE Chicorium endiva	42-70
Quick growing miniature French endive, narrow finely curled leaves, plant 6 inches each way, delicate flavor, individual servings.
	HERB FENNEL BRONZE Foeniculum vulgare
	HERB FENNEL FLORENCE Feoniculum vulgare
	HERB FENNEL SWEET Foeniculum vulgare
	HERB FENUGREEK
	HERB HYSSOP Hyssopus officinalis
Bushy herb, 1-2 ft. plants with square stems, linear leaves and 6-15 flowers.
	HERB LAVENDER Lavandula vera
	HERB LEMON BALM Melissa officinalis
	HERB LOVAGE Levisticum officinale
	HERB MARJORAM Majorana hortensis
Leaves, flowers, and tender stems are used for flavoring syrups, stews, dressings, liqueurs, sauces, soups and many other things. The aromatic seeds flavor candy, beverages, condiments and meat products. Both fresh and dried it is used for teas.
	HERB OREGANO GREEK Origanum heracleoticum
	HERB OREGANO ITALIAN Origanum vulgare
Somewhat narrow leaves, aromatic and strong flavor, used in spaghetti sauce and pizza, more bushy and upright than Heracleoticum Oregano, 12 in. plants with purple flowers.
	HERB PEPPERMINT Mentha piperita
Purplish stems are 2-4 ft tall, has 2 inch broad smooth leaves that are distinctly stalked, leaves have clusters of reddish light purple flowers, rarely has seeds, hot aromatic taste at first that turns to cold, distinctive odor.
	HERB ROSEMARY Rosmarinum officinalis
Young shoots and leaves are used as a seasoning for stuffings, soups, sausages, sauces, fish and lamb. The flowers have a milder flavor and are used as a flavoring. Both the leaves and flowers are great for teas.
	HERB SAGE BROADLEAF Salvia officinalis
	HERB SALAD BURNET Pimpinella saxifraga
	HERB SORREL LARGE LEAF Rumex acetosa
	HERB SUMMER SAVORY Satureia sp.
	HERB TARRAGON Artemisia Dracunculus
	HERB THYME Thymus vulgaris
	HERB THYME FRENCH Thymus vulgaris
	HERB WATERCRESS Nasturtium officinale
	PARSLEY DOUBLE CURLED Petroselinum crispum	70-76
Dense dark green finely crumpled closely curled leaves, vigorous compact 12-14 in. tall plants, frost tolerant, home or market gardeners, for garnishing and flavoring.
	PARSLEY EVERGREEN Petroselinum crispum	70-80
Vigorous growing, large dense coarse cut deep curled dark green compound leaves, more frost resistant than others, uniform, home or market gardens, biennial.
	PARSLEY FOREST GREEN Petroselinum crispum	70-78
Finely cut deeply curled leaves, dark green all summer, does not yellow or fade in adverse weather, long stemmed, early vigorous erect plants, triple curled, 10-12 in. plants, best curled variety for flavoring and garnishing.
	PARSLEY HAMBURG ROOTED Petroselinum crispum	85-95
Fleshy white tapered parsnip like roots cooked as vegetable, 8-10 x 2 in. diameter, dark green flat plain deeply cut leaves used like ordinary parsley, med-long stems, stores well, resembles slender parsnips.
	PARSLEY ITALIAN GIANT Petroselinum crispum	85-90
Bushy massive thick stalked 2-3 ft. palnts, large quantities of plain flat leaves with strong pungent parsley flavor, great for seasoning, very spicy and flavorful, can be eaten like celery.
	PARSLEY MOSS CURLED Petroselinum crispum	70-85
Vigorous productive compact 12 in. tall plant, very dark green finely cut deeply curled leaves, grows so thickly curled that the plant resembles a bunch of moss, high yielding strain, very uniform, subtly flavored seasoning.
	PARSLEY PLAIN OR SINGLE Petroselinum crispum	60-85
Vigorous 12 in. erect plants, large plain flat glossy dark green leaves, long stems, more flavor than the curled types.
	PARSLEY TRIPLE CURLED Petroselinum crispum	68-75
Closely curled dark green leaves, nutritious, actually a biennial but grown as an annual for the foliage, slow to germinate, fast growing, uniform strain.