The large flower heads of this perennial can be used in both dried and fresh arrangements and the leaves and stems have a sweet taste. The roots are used medicinally. The tall stately plant is nice for the back of the perennial border. Ht: 5-6’ Sun-part shade. Perennial-Zone 4
First mentioned in 1885 as "Large Purple Sweet Basil" by Vilmorin. Purple Basil is always a welcomed addition the herb garden. Nice as a garnish or in salads. Annual.
(a.k.a. Mammoth Basil) This wonderful Italian heirloom has huge puckered leaves and is excellent for pesto and for seasoning tomato dishes. The leaves are so mild and flavorful they can even be used whole in tomato sandwiches. In 1865, Fearing Burr in Field and Garden Vegetables of America wrote, "The leaves of this variety are large, pale green, wrinkled and blistered like those of some kinds of lettuce." This variety of basil was also described in Vilmorin’s The Vegetable Garden (1885). One of the best varieties of basil! Highly recommended! Annual.
An old heirloom basil originating from eastern New Mexico. This strain has an intense citrus aroma. Annual.
Borage is an ornamental herb with sky blue flowers that can be added to salad or used as a garnish. The lovely flowers are also nice to place in ice cube trays for decorative ice cubes. The leaves have a mild cucumber flavor and are very refreshing. Ht: 2-3’ Annual.
Pretty white daisy like flowers cover the plants throughout the summer. Can be used for making a soothing tea. Annual.
Chives are easy to grow and have a mild onion flavor. The hardy plants produce nice mauve flowers in early summer. Perennial-Zone 2
(a.k.a. Coriander) A must for Mexican cooking! The fresh leaves are excellent in salsa. Make successive sowing to provide fresh cilantro through most of the summer. Annual. Self seeds
Native to Japan, Garlic Chives have flat leaves that have a mild garlic flavor and can be used in a wide variety of dishes. The white umbels of flowers are also quite attractive. Hardy perennial to Zone 2.
This wonderful herb is native to southern Europe and Asia. Charlemagne thought of it as deserving to be grown in every imperial garden. Lovage has a celery flavor and aroma and the fresh leaves can be used in salads. The older leaves can be used in stews and soups. The roots, stems, leaves and seeds are all edible. Lovage is a large growing herb that can reach 6 or 7 feet tall. It is a very hardy perennial that is hardy to Zone 2.
(a.k.a. Leaf Celery, Smallage) An old heirloom that was once very popular and included in every seed catalogue. A variety of celery that is grown for the leaves and does not produce large stalks. The leaves resemble parsley and have a strong celery flavor. Traditionally used to flavor soups and was a key ingredient in traditional soup bunches (herbs, squash & parsnip bunched together, tied with string and used in soup). The strong flavor makes this variety excellent for drying. It is also the easiest variety of celery to grow. A must for soup, stew and salads. EXTREMELY RARE.
Belarusian heirloom that I obtained from Andrey Baranovski of Belarus. Very nice dill that did very well for me.
"Not Available for 2012"
I am very happy to be able to offer this century’s old strain of dill that has been grown on my farm since my great grandparents first settled there from the Ukraine. Vigorous healthy plants produce copious quantities of seed. A large growing strain with intense flavor. Annual.
Oregano is such a hardy perennial herb it should be in every garden. The leaves can be used in many Italian dishes.
A medieval variety that originated in Cilicia which was a medieval kingdom on the coast of Armenia that existed from 1198-1375 A.D. Very nice flavor. Prefers part shade. Over wintered with hay and a lot of snow. EXTREMELY RARE.
"Not Available for 2012"
A very special old Italian strain of parsley that originated in Naples. This strain has incredible flavor and very large flat leaves that are excellent for use in cooking. Large bushy plants.
A classic herb often used in stuffing and meat dishes. Sage can over winter even in Zone 3 if well protected in the winter. If you are able to over winter it you will be rewarded with pretty blue flowers that attract butterflies and beneficial insects. Perennial.
Salad Burnet is a native of Europe and was brought to North America by the Pilgrims. It was widely used as a salad green since the young leaves have a cucumber like flavor. Salad Burnett is a very hardy perennial plant. Zone 2 Perennial. Prefers sunpart shade.
Excellent in bean dishes. I always add some summer savory when steaming snap or wax beans. Annual.
Thyme is one of the most versatile herbs and is indispensable for any meat dish or stew. The leaves dry very well and the plant is very winter hardy often surviving the winter in Zone 3. Perennial
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