Botanical Name Spearmint

Common Name Mentha spicata

Plant Type Herbaceous Perennial

Mature Size 18-36 inches

Sun Exposure Full Sun- Part Shade

Soil Type Well-draining, rich, moist soil

Soil pH Neutral

Bloom Time Summer

Flower Color Lavender

Hardiness Zones Zones 4 - 10, USA

Native Area Europe and Asia

Common Names: licorice root, licorice, liquorice, sweet root, gan cao, gan zao, Chinese licorice

Latin Names: Glycyrrhiza glabra, Glycyrrhiza uralensis, Glycyrrhiza inflata

Background

Licorice root is cultivated throughout Europe, Asia, and the Middle East. It is used as a flavoring in candy, other foods, beverages, and tobacco products.

Licorice root has a long history of use, going back to ancient Assyrian, Egyptian, Chinese, and Indian cultures. It was used traditionally for treating a variety of conditions, including lung, liver, circulatory, and kidney diseases.

Today, licorice root is promoted as a dietary supplement for conditions such as digestive problems, menopausal symptoms, cough, and bacterial and viral infections. Licorice gargles or lozenges have been used to try to prevent or reduce the sore throat that sometimes occurs after surgery. Licorice is also an ingredient in some products for topical use (application to the skin).

Perennial (zones 7-10)

14-20 days

Well-drained

Part shade to full sun

12-36" apart

Licorice has long been appreciated as a flavoring in confections, liqueurs and other creations. It's use as a flavorful tea goes back even farther. Licorice tea does not taste exactly like the black licorice sticks you might remember from childhood. That's because most licorice candy is usually flavored with anise.

AAS Winner used in asian cooking. Plant has purple stems and large green leaves.

Annual | Ht. 45cm/18” | 400-700 sds/gm.Ocimum basilicum var. thyrsiflora. Siam Queen Thai basil seeds are the authentic heirloom basil variety that is native to southeast Asia. Known as horapha in Thai, and húng quế in Vietnamese. Highly regarded for its distinctive, spicy flavour. Vigorous, highly ornamental plants with purple stalks and flowers that open to pink, providing a nice contrast to its dark green leaves. This variety is particularly productive in hot weather or in a greenhouse, and will thrive in the Okanagan and in southern Ontario. It performs well in containers, but don't let it dry out. Pick young shoots regularly to extend the harvest.

Siam Queen Thai Basil seeds produce plants that are perfect for soups, stir-fries, and spicy cuisine.

A hot cup of echinacea tea a few times a week can help prevent winter colds and flu. If taken at the first sign of sickness, many people believe that echinacea helps them get better faster or prevents the illness from developing altogether.

Bring water to a boil using a stove-top pan or a tea kettle.

Once boiling, turn the heat down to medium and add in the echinacea.

Place a lid on the pot and simmer for 5 to 10 minutes. ...

Strain the loose flowers, roots, or leaves from the pot and pour into a teacup.

Bergamot is a good match for seafood and also stronger meats such as game. The juice can be added as a souring agent to sauces and dressings. It can also be used for ceviche. 

Other strong flavours that complement bergamot also include gin, lemongrass, ginger and chamomile. Citrus fruits match well with bergamot, such as lemon and grapefruit, but also lesser used varieties such as yuzu and kumquat.

Come and cut again

This cultivar has a Lemon aroma to it's leaves and seed. Annual herb that is often used in curries, chutneys and even soups. It can be used as insect repellent too, but the seeds are the mainly used as a spice - often with meat in the making of biltong.

Amazing, subtle citrus flavor adds a welcome twist to this ancient herb. There is no limit to the culinary potential! Compact plants and seeds are all super flavorsome!

Garlic Chives is a chive type that tastes like garlic and has a massive, triangular stem. The plants have flattened leaves and elegant white flowers. This variety desires more warmth and grows slower than the common chives. The seeds need cold air before they can germinate. It is a perennial herb and blossoms after it has been cut.