Vegetable and Herbs

BASIL GENOVESE 24” height • annual • full sun • The most familiar variety of basil, has a spicy cinnamon clove scent • Tall with dark green leaves, slow to bolt • Best used in pesto sauce, cabbage, cauliflower, carrots, spinach and zucchini, vinegars and salads • Used in lots of Mediterranean cooking, • Plant next to tomatoes - it will make them taste better!

12” height • perennial • full sun/partial shade zone 3-9 • Chives have a mild onion flavour, and are a member of the onion family • Grows in large clumps with long hollow leaves and pale purple to pink clover like flowers • Deters aphids and mildew • Best used in soups, salads, sauces, meats

Raspberry 'Heritage' is a widely planted everbearing variety is favored for fruit size, flavor, and firmness. Bears a moderate early crop with heavy yields in late summer and fall. For fall only crop, mow canes to ground level in autumn after fruiting.

12” height • perennial • full sun/partial shade zone 3-9 • Chives have a mild onion flavour, and are a member of the onion family • Grows in large clumps with long hollow leaves and pale purple to pink clover like flowers • Deters aphids and mildew • Best used in soups, salads, sauces, meats

24” height • annual • full sun • Also known as Chinese parsley • Slow to bolt with an excellent flavour • High content of essential oils • Aromatic seeds have a orange flavour that is used for seasoning meats, pickles, curry dishes, breads and cakes • Plant with potatoes to discourage insects

24” height • annual • full sun LEMON GRASS zone 9-13 • Oils are used to flavour teas, ice cream, candy and desserts • Also important in cosmetics and perfumery • Easy to grow and will produce a good crop of leaves to add to pot-pourri • Best used in Asian cooking, stir fry, teas, ice cream, candy, desserts, cosmetics and potpourris

4-9” height • perennial • full sun/partial shade zone 5-9 • Scent and flavour is mildly compared to other mints • A staple for making a mojito cocktail • Best used in mint sauces, fruit salads and punches

• Sweet scented, medium green with pointed wrinkly leaves • Known as the best mint for cooking • Young leaves are often used in jellies and drinks • Mint is great for your digestive system • Best used in mint sauces, fruit salads, punches, teas, lamb and bath oils

OREGANO 14” height • perennial • full sun zone 5- 9 • A small green leaf, with a strong flavour • A very important herb in Italian, Greek and Mexican cooking • Trim to encourage growth • Oil extracted from oregano helps relieve tooth and ear aches • Best used for fish, meats, salads, sauces, cheese and egg dishes, vegetables and stews

6” height • perennial • full sun/partial sun • The truest form of oregano • Strongest of the oregano varieties, spicy flavour • Commonly used in Italian cuisine • Oil extracted from oregano helps relieve tooth and ear aches • Best used in egg dishes, salads, meats and stews

8-12” height • biennial • full sun • A deep green herb with tightly curled leaves • Commonly used as a garnish • Adds flavour to almost any dish • Good source of vitamin C • Best used in salads, fish, vegetable dishes and as garnish

12” height • biennial • full sun • Dark green, flat divided leaves • Nutritious addition to meals • Stronger and hardier flavour then curled parsley • Commonly used as a garnish • Adds flavour to almost any dish • Best used in salads, fish, soups, stews, vegetable dishes and as garnish

1-4’ height • perennial • full sun • Ever green shrub with blunt, silvery needle like leaves • Perfect pairing for meats • Great flavour and aroma while cooking • Best used in marinades, eggs, potatoes, meats and stews

• Small leaves with woody stalks • Pinkish flowers make for a beautiful border • Most popular variety of thyme • Staple ingredient in French cooking • Best used for seafood, meats, poultry, sauces, soups and stuffings

4-6’ height • 24-36” spacing annual • full sun • This pepper is very hot, but be aware it sneaks up on you • Strong but pleasant smell of fresh veggies • Yield varies among plants • Matures in 80-90 days • Best used in salads, for cooking, dried or eaten raw

The habanero (/ˌ(h)ɑːbəˈnɛəroʊ/; Spanish: [aβaˈneɾo] (listen)) is a hot variety of chili pepper. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple.[1] Typically, a ripe habanero is 2–6 cm (0.8–2.4 in) long. Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale.[2] The habanero's heat, flavor and floral aroma make it a popular ingredient in hot sauces and other spicy foods.

The jalapeño is a medium-sized chili pepper pod type cultivar of the species Capsicum annuum. A mature jalapeño chili is 5–10 cm long and hangs down with a round, firm, smooth flesh of 25–38 mm wide. It can have a range of pungency, with Scoville heat units of 3,500 to 3,600.

The Better Boy variety of tomato has been in existence for more than 50 years and is a Guinness record holder for amount of fruit produced from a single plant. Noted for its superior flavor, the fruit grows from an indeterminate plant and is about 12 ounces, typically ripening in 72 days. Wikipedia

The Better Boy variety of tomato has been in existence for more than 50 years and is a Guinness record holder for amount of fruit produced from a single plant. Noted for its superior flavor, the fruit grows from an indeterminate plant and is about 12 ounces, typically ripening in 72 days. Wikipedia