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There are 78 products.
![Culinary Herb Mix of Chives, Oregano and Lemon Basil - [ Seed2Go Canada ] - OC1-CHM - Herb Seeds](https://www.seed2go.ca/7204-home_default/culinary-herb-mix-of-chives-oregano-and-lemon-basil.jpg)
Chives Onion, Oregano Basil Latin, and Lemon Basil
![Indian Cilantro Coriandrum, Organic - [ Seed2Go Canada ] - BC1-VG-CIL-INDIA - Herb Seeds](https://www.seed2go.ca/7134-home_default/indian-cilantro-coriandrum-organic.jpg)
Low growing
Heat Tolerant
Used in India for chutneys, curries, salsas.
Strong taste, sweet aroma
Coriandrum sativum. Low growing, more heat tolerant variety from India with a strong, sweet aroma and taste.
|
Type |
Herbs |
| Family | Family Varies |
| Temperature Soil | 50-60F |
| Temperature Daytime | 50-85F |
| Temperature Evening | 45F |
| Lighting | Partial, 2-4 Hours/Day |
| Water | Light, 6 Gallons/Week |
| Maturity | 65-100 Days Harvest |
| PH Neutral | 5.5-8.0 |
| Zones | 2A-10B |
| Plant Placement | 3 Plants, 3 Rows |
![Hyssop Herb, Middle Eastern, Golden Jubilee, Agastache Foeniculum - [ Seed2Go.ca ] - [Seed Packets] - Herb Seeds -](https://www.seed2go.ca/8221-home_default/hyssop-herb-middle-eastern-golden-jubilee-agastache-foeniculum.jpg)
Stems are green, erect, and square like mint.
Its leaves are dark green, 1 inch (2.5 cms) long,
Clusters of small two-lipped tubular blue, pinkish-purple flowers appear on tall spikes around stems from July to September.
![Mammoth 'British Basil' Ocimum Basilicum, Genovese Type, Basil Herb Seeds - [ Seed2Go.ca ] - [Seed Packets] - Herb Seeds -](https://www.seed2go.ca/8235-home_default/mammoth-british-basil-ocimum-basilicum-genovese-type-basil-herb-seeds.jpg)
Improved yields in Canada, excellent for salads, sauces, and many other cooking dishes.
Bushy, hardy perennial. Grown as an annual.
Aromatic leaves that never change color.
Lilac-pink flowers in summer.
Very robust grower for all conditions of weather.
| Type | Herb |
| Family | Ocimum basilicum |
| Temperature Soil | 50-65F |
| Temperature Daytime | 70-75F |
| Temperature Evening | 55F |
| Lighting | Full Sun, 6-8 Hours |
| Water | Well Drained |
| Maturity | 10 Weeks after Sowing |
| PH Neutral | Slightly Acidic to Neutral |
| Zones | 5a-10b |
| Plant Placement | 10-12 Inches Apart, 1 1/4" Deep |
![Salsify Root, Mammoth Sandwich, Mediterranean - [ Seed2Go.ca ] - [Seed Packets] - Herb Seeds -](https://www.seed2go.ca/7081-home_default/salsify-root-mammoth-sandwich-mediterranean.jpg)
Salsify (Sahl-seh-fee) is known as the oyster plant or oyster vegetable. These giant pencils are members of the dandelion family, a Mediterranean plant with a delicate taste, ever so slightly sweet, some say slightly reminiscent of oyster. Many liken it to an artichoke instead, however.
Also known as starflower or bee bush, borage is an herb that flowers with delicate, pretty blue flowers. The stems, leaves, and flowers are all edible, and they add an unusual note to your food. They taste a little bit crisp and briney, somewhere between a cucumber and an oyster.
![Red-Veined Sorrel, Rumex Sanguineus, Sorrel Seeds - [ Seed2Go.ca ] - [Seed Packets] - Leek -](https://www.seed2go.ca/8214-home_default/red-veined-sorrel-rumex-sanguineus-sorrel-seeds.jpg)
Tangy lemony flavour, used in salads and soups, and also as baby leaf for 'cut and come again' salad production. It has unusual and striking foliage - light green leaves with blood red veining, making it as attractive in the garden as on the plate.
Sorrel leaves have a tangy taste, with hints of citrus. They may be harvested as a baby leaf and used in salads, but can also be harvested when mature and cooked like spinach. Sorrel works well as an accompaniment to fish, meat and egg dishes, and as an ingredient in soup and gratins.
![Japanese Parsley Seeds, Mitsuba East Asian Wild Parsley, San Ye Qin - [ Seed2Go.ca ] - [Seed Packets] - Parsley -](https://www.seed2go.ca/8224-home_default/japanese-parsley-seeds-mitsuba-east-asian-wild-parsley-san-ye-qin.jpg)
Cryptotaenia japonica, also called East Asian wildparsley, Japanese cryptotaenia, Japanese honewort, white chervil mitsuba, Japanese wild parsley, stone parsley, honeywort, san ip, trefoil, and san ye qin is a plant species native to Japan, Korea, and China
Cryptotaenia japonica is raised as a seasoning (similar to angelica). Like parsley, the flavor is clean and refreshing with a slightly bitter taste which some describe as celery-like. The sprouts are used in salads and soup.[citation needed]
Cryptotaenia japonica is raised as a seasoning (similar to angelica). Like parsley, the flavor is clean and refreshing with a slightly bitter taste which some describe as celery-like. The sprouts are used in salads and soup. In Japan, it is commonly used as a garnish in soups or atop entrees or as a sushi ingredient.
![Italian Giant Parsley Seeds, Gigante Di Napoli Italia, Large Leaf Herb - [ Seed2Go.ca ] - [Seed Packets] - Herb Seeds -](https://www.seed2go.ca/8225-home_default/italian-giant-parsley-seeds-gigante-di-napoli-italia-large-leaf-herb.jpg)
Gigante Di Napoli/ Italian Giant: Plant has an upright habit with medium cover. Plant will grow 22 – 24 cm (8-9in) long. Plant is uniformed and cylindrical with deep green and light green mottling
Stronger taste than curly parsley. Superb flavour! A high yielding parsley producing flat, dark green leaves of excellent flavour.
Ideal for use in salads or cooking.
At first glimpse, Gigante resembles rangy, wild-looking celery! The deeply-indented leaves form an unexpectedly large, open plant growing to 3’ tall. Gigante is an obvious favorite of Italian cooks, since flat-leaved parsley is vital to their cuisine. These sweet, intensely-flavored leaves are most prized and central to almost every pasta sauce. Gigante is also perfect for gremolata, another savory Italian mixture used in Osso Buco, rice dishes or rubbed under the skin of fowl before roasting - try it! Combine the zest of three to four lemons, 1/3 to 1/2 cup chopped Gigante parsley, 1 minced garlic clove and 1 shallot. Using a sharp blade, chop everything together until finely minced and use immediately.
Cut leaves, just before use, in soups, carrots or garnish.
| Type | Parsley |
| Family | Herb Family |
| Temperature Soil | |
| Temperature Daytime | |
| Temperature Evening | |
| Lighting | Full, 6-8 Hous Per Day |
| Water | Light, 3 Gallons / Week |
| Maturity | Long, 70-90 Days |
| PH Neutral | |
| Zones | |
| Plant Placement | 4 Plants, 4 Per Row |
Although the leaves and dried seeds are most commonly used in cooking, the entire cilantro plant is edible. The stems of the plant also have a strong flavor and are commonly used in dishes like Thai curry pastes and soups.
Cilantro has delicate, lacy green leaves, resembling flat leaf parsley. It has a pungent, complex, citrusy flavor. Cilantro leaves are often added to a dish just before serving because their flavor diminishes with cooking. Coriander seeds are small and round with a yellowish brown color and longitudinal ridges.
Cilantro is a green, leafy herb that resembles parsley. It's the leafy part of the coriander plant (Coriandrum sativum), which produces seeds that are used as a spice. For those who appreciate it, cilantro tastes like a stronger version of parsley, with a tangy citrus flavor.
In Puerto Rico, Dominican Republic, and Cuba, both cilantro and culantro are commonly used in sofrito, a sauce that is used as a mirepoix in these countries. There are multiple names for cilantro in Latin America.
|
Type |
Herbs |
| Family | Family Varies |
| Temperature Soil | 50-60F |
| Temperature Daytime | 50-85F |
| Temperature Evening | 45F |
| Lighting | Partial, 2-4 Hours/Day |
| Water | Light, 6 Gallons/Week |
| Maturity | 65-100 Days Harvest |
| PH Neutral | 5.5-8.0 |
| Zones | 2A-10B |
| Plant Placement | 3 Plants, 3 Rows |
