A Trio Of Culinary Herb Plants
We offer top quality culinary herb seeds, but not all varieties grow readily from seed, including top pollinator plants. Our solution is to offer a trio of custom-grown starter plants for the most requested varieties, ready to pop into your garden. The set of 3 comes you as well rooted plant starts in 2 1/2 inch pots, ready to pop right into your garden or grow in containers. Each order has complete planting and growing instructions. Grow them to enjoy in the kitchen, as landscape ornamentals and to feed diverse pollinators.
Tuscan Blue Rosemary, Lemon Verbena and Hybrid Lavender “Grosso” are tender perennials that can winter comfortably outside in mild climates; in cold winter areas, they can be handily clipped back, and potted up indoors as aromatic houseplants.
Plant orders ship directly from our grower, separately from your seed order. Sorry, we cannot ship live plants to Hawaii, Puerto Rico or Canada.
Culinary Herbs Included In Our Trio
Tuscan Blue Rosemary (Rosmarinus officinalis)
The pungent aromatic fragrance of rosemary’s needle-like leaves is a perfume no good cook should be without – a favorite of both chefs and home cooks everywhere. It’s strong but the subtle piney-mint taste is unbeatable with chicken, pork, lamb, tomatoes, potatoes, corn, and cheeses. Add fresh sprigs to vinegar or olive oil for dressings, or use as skewers on the barbecue. We love to cook split chicken halves stuffed with handfuls of fresh rosemary over hot coals- when you grow your own plants, you can afford to be lavish!
Versatile, ornamental and the best variety for culinary use, Tuscan Blue is our leaves have the best warm, richly aromatic flavor and plants grow with thick, straight branches of wider than usual leaves and deep dark blue flowers that pollinating bees simply adore. In mild climates, where the ground doesn’t freeze, these upright branching plants grow 3-4 feet tall. In cold winter areas, grow rosemary in a big pot and bring plants indoors to overwinter before the ground freezes hard.
Lemon Verbena (Aloysia triphylla)
Tender Perennial (Hardy to zone 5)
The 3-inch narrow leaves of Lemon Verbena grow on strong branches in lance-like whorls tipped with tiny, delicate pale lavender flowers that are highly attractive to a wide range of pollinators. Lemon Verbena has the sweetest lemon scent you can imagine and is truly one of the most fragrant plants you can grow! Just brush their leaves to release the heavenly lemon perfume that wafts through the garden for pure pleasure. Air-dried leaves keep their fragrance almost indefinitely and make the elixir of lemon herbal teas, or drop a few leaves in your sugar to it for in baking, or fresh fruit salads (especially lovely with honeydew!) Or make your own potpourri.
In mild climates, Lemon Verbena plants go winter dormant. In cold winter areas. Lemon verbena can be potted up and overwinter inside. Depending on climate, plants grow 3-5 feet tall; if you are short of garden space, ornamental lemon verbena will grow well in a large container
Hybrid Lavender “Grosso” (Lavendula x intermedia: a hybrid of L. angustifolia and L. latifolia)
Tender Perennial (Hardy to zone 5)
This is the most widely grown lavender in Provence, whose essential oil is used in making the best naturally derived French perfumes. Named for French breeder M. Pierre Grosso, hybrid “Grosso” is not always easy to find, but we’ve had stock especially propagated to share here. (“Grosso” or Lavendin seed is nearly always sterile, so plants must be painstakingly increased from cuttings.)
At maturity, exceptional stemmed plants for 3-foot mounds covered sprays of enticingly fragrant flowers. Their densely packed, deep violet, fat flowers spikes are fully 4 to 6 inches long and are more colorful, bigger and sweetly scented than any other lavender cultivar we’ve found. Long, straight stems make this variety easy to harvest and perfect to use for fresh or dried bouquets, lavender wands or sachets. In the kitchen, Grosso so is perfect for baking (see our lavender shortbread recipe), making lavender syrup or jelly or to toss on the smoker when barbecuing lamb, or pork. A personal favorite!