Showing 29–56 of 61 results
Inula helenium. Perennial in zones 3-9. One of the most highly regarded herbs of the Western herbal tradition and a very important part of the Pacific Northwest apothecary. The roots of elecampane are used for many ailments, especially respiratory issues including bronchial infections and chronic cough. We love having it in the garden because it…
Dysphania ambrosioides. 60-70 days. Pungent leafy herb used in many Mexican recipes, especially good when combined with beans or soups. Oaxaca Red Epazote is a special red leaf variation of the often green-leafed plant. Perhaps most famous for its anti-flatulence properties when used in the preparation of dry beans, Epazote offers culinary benefits as well…
Oenothera biennis. Biennial. Produces 2″ yellow, sweetly fragrant flowers on 3-5′ tall central stalks from June to September in second year. Leaves and roots are edible, with a peppery taste. Flowers are edible and sweet, may be added to salads or used as a garnish, and are attractive to pollinators. Roots, bark, and seedpods are…
Foeniculum vulgare. 75 days. A superior bulbing/Florence fennel that placed very high out of 14 fennel varieties in the 2015 Northern Organic Vegetable Improvement Collaborative (NOVIC) taste tests. Bulbs mature in about 75 days from spring sowing but can also be summer planted for fall harvest. Bulbs hold in the field for weeks – they…
Foeniculum vulgare. 80 days. Another stellar bulbing/Florence fennel with an excellent sweet anise-like flavor that mellows with cooking. In organic farm trials throughout western Oregon, Selma Fino is usually the sweetest tasting. Takes about 80 days to form full-sized bulbs, however it can be harvested sooner at a smaller size. Very white bulbs are fairly…
Tanacetum parthenium. 60-70 days. Perennial in zones 5-10. This short lived perennial medicinal herb produces shrubby plants that grow to 3’ with small, non-double white flowers with a yellow center. Plants are highly fragrant with bitter aromatics that are not universally appreciated and in fact repel some insects. For this reason, it is sometimes planted…
Marrubium vulgare. Perennial in zones 3-9. An attractive shrub with small, grey-green leaves that are covered in small white hairs, creating a fuzzy appearance. Tea can be made from the leaves and it is a favorite remedy for coughs (though it’s quite bitter so add honey). Horehound has long been noted for its medicinal qualities…
Hyssopus officinalis. Perennial in zones 4-10. Easy to grow, True Hyssop is a useful ornamental herb that easily fits in a perennial or medicinal herb garden. Small (12-18”), evergreen, drought resistant plants would make a good short hedge and do well in containers. Plants will flower in the first year and in subsequent seasons, will…
Melissa officinalis. Perennial in zones 4-9. Living in the Northwest we have always wished we could grow citrus. You could try to grow lemons in a greenhouse or you could simply throw this lemon balm all around your garden. A strong lemon balm tea is a great substitute for lemon juice in many recipes. Quedlinburger…
Leonotis nepetaefolia. 60 days. Delightfully unique tubular orange flowers appear on spiky pincushion-like spheres that form at intervals up stems. Klip Dagga is very easy to grow and absolutely stunning in late summer waving in the breeze. Plants grow 8-12′ tall and may require staking late in the season and in high wind areas. All…
Levisticum officinale. Perennial in zones 3-9. With an appearance similar to its celery relative, lovage has a lovely fragrance and a sweet herbal flavor to match. Almost fennel-like undertones that are also reminiscent of celery and parsley, but lovage really has a flavor all its own. All parts of this plant are edible – leaves…
Althaea officinalis. Perennial in zones 3-9. Common edible and medicinal herb native to Europe. Marshmallow has many medicinal uses which include treating stomach acid, aching muscles, insect bites, and dry coughs. Leaves can be eaten raw but taste better cooked. Similar to its okra relative, it is good for thickening soups. Marshmallows of campfire and…
Agastache rugosa. Perennial in zones 5-9. Very delightful, aromatic leaves with a sweet, minty licorice flavor. One of Andrew’s favorite herbs for tea, second only to wild yerba buena. The beautiful blue flower spikes can grow to 8” tall and provide excellent forage for beneficial insects. Blooms over a long period and especially well late…
Monarda citridoria. Annual or fall-sown biennial. Lemon Bergamot Monarda achieves the garden trifecta of being an ornamental, culinary/medicinal, and insectary plant. Tubular purple flowers form in clusters around the stem, with two to six clusters along each stem. Perhaps most well known as an herbal flavoring for tea, leaves have a citrusy aroma and flavor…
Monarda fistulosa. Perennial in zones 3-10. The name Bee Balm says it all. Bees, butterflies, other beneficial insects, even hummingbirds love to come and drink the nectar of this member of the mint family. We saw a large number of native bumble bees foraging among the summer blooms. Steal a few flowering stems from the…
Leonurus cardiaca. Perennial in zones 3-9. Highly medicinal and intensely bitter perennial member of the mint family that grows to 3’ tall and produces small purple flowers in the second year. Motherwort’s flowering tops make a unique cut flower and its presence in the garden is also ornamental. Used medicinally across many herbal traditions for…
Artemisia vulgaris. Perennial in zones 3-9. An important part of the medicinal herb garden, as it has been used in remedies across many cultures for hundreds of years. Various preparations of mugwort have been applied to the skin to treat poison oak, rheumatism, or quicken the blood. Teas or tinctures have been known to induce…
Verbascum densiflorum. Biennial. Beautiful and burly, Dense-Flowered mullein produces lots of easily harvestable pale yellow flowers and sage green leaves for medicinal use and is pretty enough to grow as an insectary or ornamental. Easy to grow. Mullein is said to have a soothing effect on a dry cough, and a tincture made from the…
Nigella sativa. 100 days. Attractive blue flowers look a lot like the related flower, Love-in-a-Mist, but Black-Seeded Culinary Nigella is a different species with closed seedpods that keep seeds safe inside. Plants grow 8-12” tall and while it does not produce many flowers, each flower is high yielding of small, aromatic black seeds that taste…
Origanum vulgaris hirtum. Perennial in zones 5-9. With its pungent, flavorful leaves, this is possibly the best strain for culinary use. A must have for the perennial herb garden, oregano is essential in many Mediterranean dishes. Best used straight out of the garden but also delicious dried. We even use it as a northern-grown replacement…
Petroselinum crispum. A very rare and special parsley originally from a medieval kingdom located in what is present-day Syria and Turkey, and brought to North America via Cyprus. Cilician parsley has a more ferny leaf type, with an intense flavor that makes a great addition to any dish calling for parsley. Tolerates shade well, possibly…
Petroselinum crispum. Translates from German as ‘easy cut,’ which proves to be very true. Incredibly flavorful and hardy, the dark green, flat leaves grow upright allowing for easy harvest and built-in rot resistance. High quality, marketable appearance and healthy year-round, even in the dead of winter. Several local organic growers have sung the praises of…
Perilla frutescens. 70 days leaves, 120 seeds. A classic Korean perilla / kkaennip, with strongly flavored green leaves reminiscent of mint and basil. This type of perilla is an essential green in Korean cooking. Leaves can be used in many ways including pickled as Kkaennip Kimchi or used as wraps similar to using lettuce or…
Salvia officinalis. Perennial in zones 5-9. This improved strain of common/garden sage has a high essential oil content making it excellent for culinary and medicinal use. Fast and easy to grow from seed. We especially love to fry up fresh leaves until they’re crispy and serve them with pork chops. We also use Extrakta Sage…
Sanguisorba minor. Perennial. Salad Burnet is a delightful salad green, sometimes added to mixed salads in Europe where it is native. The flavor is a nice accent in salad mix as it tastes like cucumbers. Cute, pinnately compound leaves always receive the question, “Oh, what is that?” We love it for its hardiness and tasty…
Rumex acetosa. Perennial. A variety of garden sorrel with nice long, strap-shaped leaves. Good color and flavor all winter. Tolerates dry spells. Extremely hardy and perfect for the permaculture or gourmet garden. We like it added as a small part in salad mixes and sauces, and it is used in sorrel soup, of course. Collected…
Urtica dioica. Perennial in zones 3-10. Stinging Nettle is an indispensable and delicious perennial plant native to many northern regions throughout Europe, North America, and Asia. Grows wild or cultivated in cool, shady, and damp areas in all but the coldest or hottest environments. Loved for its nutrient-rich leaves that are used fresh as cooked…
Thymus vulgaris. 90 days. Perennial in zones 4-9. A modern selection of English/German/Winter Thyme that is highly aromatic and productive compared with common thyme. Thyme is important in many culinary traditions both fresh and dried. It is a frequent component of za’atar, Italian seasoning blends, herbs de Provence, and bouquet garni. Varico 2 Thyme has…
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