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Reference: DW1-VH-FSH
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.
HERBS
The many varieties of herbs are easy to grow and very prolific. Some are more hearty and shrub-like such as rosemary, thyme, sage, and oregano; others are more delicate and prone to wilting or bolting when subjected to extreme heat such as dill, parsley, cilantro, and chives. Growing herbs such as mint or lavender in containers is beneficial because it won't have an opportunity to spread--as these tend to be invasive and difficult to rid your garden of. Herbs keep producing as long as you continue pruning and harvesting. They can be used fresh or dried to add flavor to any number of dishes.
COMMON PESTS: Aphids, Flea Beetles, Slugs
SUSCEPTIBLE TO: Bolting, Powdery Mildew, Downy Mildew, Anthracnose, Damping Off
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.