In the garden

some tid bit about Edible plants here

 

Types of herbs

Herbs can be purchased in seedling form in spring from the greenhouse or in seed form most times during the year. Herb kits are also available for growing herbs indoors during winter. Ask a greengate expert if you are new to herbs, as they can be tricky, but also very rewarding.

 

annual flower

 

 

 

Herbs and their Culinary Uses:

  • Bouquet
  • Condiment
  • Flavouring
  • Fragrance
  • Potpourri
  • Sachet
  • Salad Garnish
  • Seasoning

 

While we endeavor to keep all of the following herbs in stock, we may experience occasional shortages between deliveries.

 

Anise - licorice-flavored, cookies & cakes, teas, curries
 


Basil - fish, chicken, seafood, pesto, pasta, salads, soups, sauces
   Varieties:

  • Lemon              
  • Lime
  • Purple              
  • Spicy Globe
  • Sweet               
  • Thai
     

Borage (self-seeds) - cucumber-flavored, salads, drinks

 

 

Chives - mild onion/garlic flavor, vegetables, stews, soups

  Varieties: 

  • Common (perennial)   
  • Garlic (perennial) 

 

Chamomile - aids in digestion, tea, cream sauces

   Varieties: 

  • German (mild)        
  • Roman (perennial)

 

Chervil (self seeds) - salads, fish, soups, stews, vegetables
 

Cilantro (leaves) - salads, chutney, salsa, soups, sauces
 

Coriander (seeds) - curries, pickles, beer
 

Dill - pickles, soups, sauces, dips, vegetables
 

Fennel - fish, salads, soups, egg dishes, use bulbs like celery
 

Lovage (perennial) - celery-flavored, soups, stews, vegetables
 

English Lavender - herbal jellies, vinegars, and oils
 

Lemon Balm (perennial) - tea, fish, potpourri, insect deterrent
 

Lemon Verbena - desserts, sauces, fish, rice, ice cream
 

Marjoram (perennial) - meat, eggs, vegetables, salads, vinegars
 

Mint - tea, baking & candy making, sauces, drinks, potpourri

  Varieties: 

  • Banana (perennial)  
  • Chocolate (perennial)      
  • Ginger (perennial)   
  • Mojito
  • Orange (perennial)  
  • Peppermint (perennial) 
  • Pineapple             
  • Spearmint (perennial)

 

Oregano - soups, sauces, pasta, vegetables

  Varieties: 

  • Greek               
  • Golden (mild

 

Parsley - vegetables, meat, salads, sauces

  Varieties: 

  • Curled (biennial)    
  • Italian (biennial)

 

Rosemary - chicken, lamb, pork, beef, vegetables

  Varieties: 

  • Arp (fragrant, upright) 
  • Barbeque (long upright stems)
  • Foxtail (semi-trailing)  
  • Irene (bright blue flowers)
  • Madalene Hill/Hill Hardy (fragrant, upright)
  • Roman Beauty (dense foliage, semi-trailing)
  • Salem (fast-growing, upright)  
  • Tuscan Blue (fragrant, columnar)

 

Sage - poultry, pork, salads, stuffing, sauces

  Varieties: 

  • Garden/Common (perennial)
  • Berggarten (gray-green foliage)
  • Pineapple (jams & jellies, drinks, salads)
  • Purple (colorful & tasty)
  • Tangerine (bright red flowers, orange-scented)
  • Tricolor (great for the kitchen or in containers)
  • Sorrel - salads, soups, sauces

 

Stevia - a very sweet sugar substitute

 

Savory - egg dishes, vegetables, soups, meats, salads

  Varieties: 

  • Summer (mild)             
  • Winter (perennial)
  • Tarragon - sauces, salads, fish, poultry, vinegars

 

Thyme - poultry, fish, salads, vegetables

  Varieties: 

  • English (perennial, the most common)
  • Lemon (glossy green lemon-scented leaves)
  • Silver (variegated leaves, great with roasted vegetables)