Chives Onion, Oregano Basil Latin, and Lemon Basil

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. 

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.

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.

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.

Tangy flavor with lemon notes mixed with anise. Have small white flowers that bloom on long green branches.

Flavor: Sweet Dani Lemon Basil has a distinct lemon flavor with notes of anise. 

Scent: The leaves have a strong lemon fragrance. 

AAS Winner: It's been recognized as an outstanding variety by All-America Selections. 

Use: The leaves can be used fresh or dried in various dishes, including fish, soups, salads, and even desserts. 

Growth Habit: It grows to about 40 cm (16 inches) high and is typically grown as an annual. 

Planting: Direct sow outdoors in late May and June in a sunny spot with well-drained soil. 

Spacing: Thin seedlings to 15-20 cm (6-8 inches) apart. 

Growing Sweet Dani Lemon Basil:

Choose a sunny location: Basil thrives in full sun. 

Plant in well-drained soil: Avoid planting in heavy clay soil. 

Water regularly: Keep the soil moist but not soggy. 

Harvest frequently: Pinch off leaves as needed to encourage growth. 

Protect from frost: If growing indoors, bring plants indoors before frost. 

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.

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.

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.