Our products

Vietnamese Coriander

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Vietnamese Coriander is widely used in Southeast Asian cooking, where its eaten fresh in salads or added to soups, noodles. A.K.A. Vietnamese Mint or Cilantro, Cambodian Mint, Hot Mint.

Lemon Thyme

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Has the savory scent of thyme with intense citrus undertones that shine through once its leaves are crushed. Compliments lamb, poultry, and tomatoes particularly well. Adds brightness to sauces, stocks, stews, and soups.

French Thyme

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French thyme originated in the Provence region of France and has a muskier, floral aroma when compared to English Thyme. Its traditionally used in Herbs de Provence together with rosemary, oregano, savory, marjoram.

English Thyme

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Its tiny leaves have a highly aromatic, almost pungent, clover flavor. Like parsley, goes well with almost everything! Its delightful aroma is unmistakable in roasts, stews, and sauces.

Savory

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Probably the lesser known of the five herbes de provence—thyme, rosemary, lavender, & marjoram. Savory is reminiscent of thyme but easier to use for its tender, longer leaves.

Sirius Blue Sage

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Sage is an underestimated herb that adds full-bodied flavor to recipes beyond Thanksgiving turkey. Beautiful with butter and lemon; compliments pork and stone fruits.

Rue

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Also know as herb-of-grace, it is native to the Balkan Peninsula. Its leaves have a unique bluish hue and a pungent aroma. An ancient herb mostly forgotten in the modern kitchen, its a key component in Berbere, a traditional Ethiopian spice mix.

Papalo

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This heat–loving coriander is cilantro's bolder, more complex cousin. Its part of the quelite family, which also includes lamb's quarters, purslane, and epazote. Add a couple of leaves to fish before steaming for an aromatic delight.

Pineapple Mint

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Pineapple Mint is a variety of Apple Mint native to western Europe known for its yellow-edged leaves and fruity scent. It smells like pineapple and taste like a milder mint; ideal for teas and jellies.

Orange Mint

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A mint cultivar with a bright citrus aroma and lavender undertones. Known by many names– Bergamot Mint, Horsemint, Lime Mint, and Water Mint. Excellent in savory sauces, vinegars, and marinades.

Hierbabuena Mint

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The original Mojito Mint you'll want in all your summer drinks. Similar to Spearmint but with a bright, refreshing fragrance of its own. Stands out in both sweet and savory dishes; great in marinades and dressings.

Lemongrass

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A staple in South-East Asian cuisines, where it is often mixed with garlic, shallots, and ginger to make flavorful pastes. Its unique citrus aroma can be found in curries, soups, and even cold drinks.

Lemon Verbena

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Crush a leaf in your hands and it's captivating floral-citrus scent will accompany you all day. This energizing, graceful herb is a delightful addition to sorbets, cakes, fruit syrups and ice cream, also excellent with fish.

Lemon Bee Balm

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Also known as horsemint, this Bee Balm variety has an intense citrus scent best appreciated when you crush its leaves and flowers. It can be added fresh to salads for a touch of lemony goodness or used in syrups, teas, and sorbets.

Kapoor Tulsi Basil

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An outstanding tea basil grown soothing, sweet flavor with undertones of spice and vanilla. Also known as Holy Basil for its place in Indian culture or Bubblegum Basil for its intoxicatingly sweet aroma.

Cuban Oregano

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This tropical oregano native to Southeastern Africa has flavor that matches its looks. Finely chop its fleshy leaves and add to meat and game dishes; outstanding with goat. Goes by many names– Indian Borage, Mexican Mint, Spanish Thyme...

Chocolate Mint

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Chocolate mint is a peppermint cultivar ideal for sweets. Make a mint sugar out of it and add it to brownies, cookies, and cakes. Infuse some cream with it for naturally flavored peppermint patty truffles.

Thai Magic Basil

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Sweet Thai variety with plenty of spicy notes. Has large leaves and compact purple flower clusters. Will brighten your stir-fries and noodles with its sweet, anise flavor.

Red Freddy Basil

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A Genovese Basil variety with the sweet aroma, large leaves everyone loves. Has beautiful leaves that turn purple as they mature, add beautiful color to vinegars and drinks when crushed.

Dark Opal Basil

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A versatile sweet basil adds color, bright flavor to drinks and dressings alike. Muddle it with unrefined sugar for a refreshing pink lemonade you'll be drinking all summer. Makes the prettiest pesto.

Purple Napoletano Basil

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A fortunate accident at the farm led to this stunning cross between Napoletano and Purple Ruffles basil. It has a sweet flavor with mild notes of anise and beautiful, large leaves mottled in purple.

Peruvian Basil

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A distinctly pungent basil from native to the Amazons adds depth to soups and stews. Its also known as Amazonian Basil or Sweet Wild Basil. It shares essential oils with common basil and thyme.

Persian Basil

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Invigorating licorice aroma and notes of citrus demands you stop and smell the basil. Also known as Reyhan basil, Anise Basil, or Licorice basil. This fragrant variety is vibrant eaten both fresh and cooked.

Mrs. Burns Lemon Basil

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A cultivar from New Mexico with intense citrus flavor shines through in sorbets and summer cocktails. No other variety has such a bright, lemony fragrance. Amazing in teas and vinegars, it also compliments fish and chicken well.

Lime Basil

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A popular variety from Thailand has a nuanced citrus aroma when compared to Mrs. Burns Lemon Basil. Mix it with butter and sugar to make cookies, cakes, and curds. Excellent in broths, soups, and stews.

Lettuce Leaf Basil

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A Japanese basil with huge, tender leaves that's ideal for wraps and salads. Has a delicate, sweet flavor similar to Genovese basil. Try it instead of lettuce in your next burger for a bright touch!

Holy Thai Basil

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A Thai Basil variety with a distinctive musky, sweet aroma and large delicate leaves. More pungent and not as sweet when compared to Thai Magic Basil. Best eaten fresh, readily breaks down when cooked.

Green Pepper Basil

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Unusual variety from South America with glossy leaves looks more like a pepper plant than a basil. Has a spicy scent reminiscent of green peppercorns that stands up well to cooking.

Eritrean Basil

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From the African nation of Eritrea, this spicy basil with notes of camphor shines through in pastes and vinegars. Its beautiful purple flowers can be crumbled over salads and crudos for an aromatic finishing touch.

Corsican Basil

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A well-balanced sweet basil, with subtle notes of anise. Has mauve stems and beautiful leaves mottled in green & purple. Transport yourself to the French Island of Corsica by adding it to spritzers, seafood dishes.

Cinnamon Basil

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Also known as Mexican spice basil for its spicy, fragrant aroma with notes of cinnamon and anise. Adds warmth to both sweet and savory dishes. Beautiful with fruit and sweet & sour dishes; compliments pork well.

African Blue Basil

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This Ohio-bred variety gets its violet highlights from sweet Dark Opal basil and its distinct scent from East African Camphor basil. Its sweet and spicy aroma makes for an unforgettable pesto.