Early maturing variety. The vegetation period from germination to technical ripeness is 60-65 days. Rosette leaves Average height, is very dense. The leaves are large, dark green color, strongly corrugated, attractive appearance. The variety is valued for its intense regrowth after cutting the green mass. It is grown in the open field, in the film shelters and at home. Used for fresh consumption, and dried for processing of food.

Lemon balm (Melissa officinalis) is an herb from the mint family. The leaves, which have a mild lemon aroma, are used to make medicine and flavor foods. Lemon balm contains chemicals that seem to have a sedative and calming effect. It might also reduce the growth of some viruses and bacteria.

What Does Lemon Balm Taste Like? This aromatic member of the mint family has a bright, citrusy taste that brings together the acidity of lemon with subtle hints of mint. Both the stems and fresh leaves of lemon balm have a subtly sweet flavor and can be used in food preparation and medicine.

Satureja hortensis is sweet and spicy smelling herb, lighter in flavor than winter savory. Summer savory is is a delicate plant with small, light green leaves. It is one of the most popular herbs in Acadia, a region along the Atlantic coast of Canada, used in traditional dishes and holiday cooking.

It grows to a height of 12-18 inches and features thickly branched stems covered in narrow dark green leaves. By mid-summer it produces small white, pink, or lilac flowers with seeds forming shortly after.Often compared to marjoram or thyme, summer savory has a spicy aroma and pungent, peppery flavor that's milder and less penetrating than its cousin, winter savory. It's a key ingredient in classic herb blends like bouquet garni and fines herbes.

Native to the Mediterranean region, Roman Coriander is also known as Black Seed, Black Cumin, and Nutmeg Flower. Seeds have been used medicinally for millennia and were found in King Tut’s tomb. Ground seeds have a peppery flavor with a hint of oregano and are used as a spice throughout the Middle East and the Mediterranean. Most/full sun. 12-18 inches. 

The most popular herb for seasoning because of its mildly pungent flavor and pleasant aroma. May be used fresh or dried or as an attractive gray accent plant in the flower garden.

Primary cooking herb used both to season meats, sauces and stuffings. 

Start indoors 6-8 weeks before transplanting. 

German Winter Thyme (Thymus vulgaris 'German Winter') is a hardy, perennial herb known for its strong, aromatic flavor, and is also known as English Thyme. It's a low-growing herb with small, linear, evergreen leaves and white or purple flowers, thriving in sunny locations with well-draining soil. 

Here's a more detailed description:

Botanical Name: Thymus vulgaris 

Common Names: German Winter Thyme, English Thyme 

Plant Type: Perennial herb 

Height: Typically grows to 8-12 inches tall 

Leaves: Small, linear, dark green, and aromatic 

Flowers: Small, white or purple flowers that attract pollinators 

Hardiness Zones: Thrives in zones 5-8, but can be grown in zones 4-10 with proper care 

Sunlight: Prefers full sun, but can tolerate partial shade 

Soil: Well-draining soil is essential 

Uses:

Culinary: The leaves are used fresh or dried to season meats, vegetables, soups, and sauces. 

Ornamental: Aromatic and attractive in herb gardens 

Medicinal: Thyme has been used traditionally for various medicinal purposes 

Flavor: Known for its strong, aromatic, and slightly peppery flavor 

Rosmarinus is an evergreen plant (shrub) with thin needle-like leaves that resemble pine needles. If the leaves or flowers of Rosmarinus rub with fingers, you can feel the refreshing pleasant smell of the plant. For use in cooking and cosmetic purposes, rosemary can be grown in pots and containers at home, on a balcony or on a plot. Very unpretentious and prefers poor permeable soils with any composition, open solar location and partial protection from the wind. In our regions, Rosmarinus in a pot with the onset of temperatures close to 0 ° C is recommended to be transferred to cool rooms (on a terrace or loggia), where the plant will perfectly survive the winter. Rosmarinus easily tolerates drought.

Mint is a very hardy perennial with a strong scent. Pick freely for use in salads, jellies and teas. Mint has a tendency to overpower the garden if not kept in check. This perennial herb is hardy to Zone 3.

Latin Name: Mentha spicata

Seed Type: Open Pollinate

Product Weight: 70 milligrams / Approximately 500-600 seeds

Plant Type: Herb

Flavor: Cool and refreshing mint

Days to Harvest: 85 to 90 days

Days to Seed Germination: 7 to 16 days

Seed Planting Depth: 3 mm (1/8")

Row Spacing: 40 cm (16")

Plant Spacing: 40 cm (16")

Growing Height: 30-60 cm (12-24")

Best Container Size: 12"+

Planting Instructions: Start seed indoors 6-8 weeks prior to last spring frost. Harvest leaves as needed.

Suggestions: Mint has a tendency to overpower the garden if not kept in check. Cut the bottom from a container, place the container in a hole in the garden, fill with soil and plant the mint inside the container.

Preparation Ideas: This versatile herb can be used in meat dishes, potato dishes, iced drinks or iced cream to name a few.

Widely used herb from northern india and China. 

Often used to dye ginger and plums (umeboshi). Perfect for providing color to food and drinks and adds a minty aroma.

Red shiso (Akajiso) is a vibrant, aromatic herb from the mint family with deep ruby-purple leaves, known for its unique flavor blending basil, mint, anise, and citrus notes, used widely in East Asian cooking to color and flavor pickles (like umeboshi), drinks, and sushi, offering a fresh, slightly spicy taste with a crisp texture. 

Leaves: Deep purple, often with frilled edges, resembling nettle leaves but safe to touch.

Scent: Strong, fragrant, with hints of mint, basil, and sometimes cinnamon or clove. 

A complex blend: minty, basil-like, spicy, and slightly citrusy.

Milder and more basil-forward than green shiso. 

Coloring: Infuses liquids and foods with a bright red hue, especially with umeboshi (pickled plums) and their brine (umezu).

Flavoring: Used in sweet red juices, fermented pickles (shibazuke), sushi wraps, salads, and furikake (rice seasoning).

Garnish: Tender leaves and flower spikes (hojiso) can be used fresh or tempura-fried. 

Red Perilla, Purple Shiso, Beefsteak Plant, Red Mint, Chinese Basil (Perilla frutescens var. crispa). 

Thyme produces attractive bushy plants with tiny grey-green leaves. Not only used to flavor most meat, fish, and vegetable dishes, this versatile herb can also be used as a plant for rock gardens and edging.Thyme is extremely aromatic and has a pleasant, pungent, clover flavor. 

PLANTING THYME:

Most gardeners will not grow thyme from seeds as the germination can be slow and uneven.

It's best to purchase the plant or use some cuttings from another thyme plant.

Plant the cuttings or seeds indoors 6-10 weeks before the last spring frost to get a head start.

2-3 weeks before the last spring frost, plant the seeds/cuttings in well drained soil about 9 inches apart.

Thyme plants should grow about 6-12 inches in height.

You can plant thyme alongside tomatoes and cabbage.

CARING FOR THYME PLANTS:

Water regularly and trim the plants regularly.

Prune the thyme plants in the spring and summer to contain growth.

To protect the plants during the winter, lightly mulch around the soil.

HARVESTING THYME:

You can harvest the sprigs and leaves in the summertime.

To dry the sprigs, hang them upside down in a dry, cool place such as a cellar.

So now that you know how to grow thyme, it's time to roll up your sleeves and get to planting!