Description: Parsley or garden parsley (Petroselinum crispum) is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region (southern Italy, Algeria, and Tunisia), naturalized elsewhere in Europe, and widely cultivated as a herb, a spice, and a vegetable.

Description: Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia. It is a soft plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5–6 mm or 0.20–0.24 in) than those pointing toward it (only 1–3 mm or 0.039–0.118 in long). The fruit is a globular, dry schizocarp 3–5 mm (0.12–0.20 in) in diameter. Although sometimes eaten alone, the seeds are often used as a spice or an added ingredient in other foods.

Latin Name: Petroselinum crispum

Description: That familiar sprig of greenery on the side of your dinner plate is an edible breath freshener. Parsley is a clump-forming biennial to about a 1 ft (0.3 m) tall and twice as wide. It has bright green multi-compound curly or flat leaves. The leaflets are finely divided and held at the end of long stems and the whole plant has a rounded, mound-like shape. In its second summer, parsley sends up stalks with compound umbels of small yellow flowers.There are three varieties of parsley, each with several popular cultivars. Variety crispum is the typical curly leaf parsley, with many cultivars including some that look like moss. Variety neapolitanum includes the Italian or flat-leaf parsleys which have a slightly stronger flavor than the curly leaf types.

Latin Name: Ocimum basilicum

Description: Basil (Ocimum basilicum) , of the family Lamiaceae (mints), is a tender low-growing herb. Basil is a culinary herb prominently featured in Italian cuisine, and also plays a major role in the Southeast Asian cuisines of Thailand, Vietnam, Cambodia, and Laos. The plant tastes somewhat like anise, with a strong, pungent, sweet smell.

Latin Name: Ocimum basilicum

Description: Magical Michael basil has Incredible fragrance from a compact, ornamental bush making this is a bee magnet. Lush aromatic, green leaves are rich in essential oils for cooking with lots of cream-white blossoms. Young leaves are great for cooking, plants used by top landscapers for unique presentation. The small flowers are attractive for use as a garnish, adding color to any salad since the calices are purple and corollas whit

Latin Name: Ocimum basilicum

Description: Extremely tender, fragrant, extra-large, dark green leaves. An Italian strain, best for pesto. Height 18-24″. Start early indoors or outside after all danger of frost. Grows best in full sun. Annual.

Latin Name: Mentha spicata

Description: Spearmint is edible and Medicinal, the leaves and flowers are edible raw or cooked. A strong flavor, they are used in salads or added to cooked foods. A medicinal herb tea made from the fresh or dried leaves has a very pleasant and refreshing taste, leaving the mouth and digestive system feeling clean. Also great for mint jelly, an old favorite.

Latin Name: Mentha x piperita

Description: Peppermint is a flowering plant that grows throughout Europe and North America. Peppermint is widely cultivated for its fragrant oil. Peppermint oil has been used historically for numerous health conditions, including common cold symptoms, cramps, headache, indigestion, joint pain, and nausea. Peppermint leaf has been used for stomach/intestinal disorders and for gallbladder disease. Mint plants such as peppermint and spearmint have a long history of medicinal use, dating to ancient Egypt, Greece, and Rome. The scientific name for peppermint ( Mentha x piperita ) is derived from the name Mintha, a Greek mythological nymph who transformed herself into the plant, and from the Latin piper meaning “pepper.” Peppermint is believed to be a cross (hybrid) between spearmint and water mint.

Latin Name: Lavendula x intermedia

Description: (Lavender) Silver Edge Lavendula has lovely blue-green leaves that are edged with icy, silvery-white margins. So give your landscape a “cool” new look with this frosted beauty! Its deep violet-blue flower spikes make a beautiful contrast to the lighter foliage in July and August. An outstanding perennial, Silver Edge presents a nice compact habit and is deliciously fragrant!

Latin Name: Pelargonium citrosum

Description:
The Mosquito Plant is a genetically engineered geranium hybrid with a unique characteristic: it repels mosquitoes! It is easily grown as a potted patio plant, and easily enjoyed for its attractive foliage and sweet lemony scent, as well as for its mosquito repelling powers. It produces a leafy, attractive, foot-tall plant during its first season. The Mosquito Plant was created by a Dutch botanist, who genetically incorporated traits of the Chinese citronella grass into a scented African geranium. The resulting cultivars still had the growth and habit of the geranium, and its sweet lemony citronella scent.

Latin Name: Frutilla silvestre

Description: The beach strawberry, Chilean strawberry, or coastal strawberry (Fragaria chiloensis) is one of two species of strawberry that were hybridized to create the modern garden strawberry (F. x ananassa). It is noted for its large berries. Its natural range is the Pacific Ocean coasts of North and South America, and also Hawai?i. Migratory birds are thought to have dispersed F. chiloensis from the Pacific coast of North America to the mountains of Hawai?i, Chile, and Argentina. Fragaria chiliensis fructu maximo (F. chiloensis), illustrated in A-F Frezier’s account of his voyage to South America (1716) It is an evergreen plant growing to 15-30 centimetres (5.9-12 in) tall, with glossy green trifoliate leaves, each leaflet around 5 centimetres (2.0 in) long. The flowers are white, produced in spring and early summer. The fruit is edible, red on the surface, white inside. Its fruit is still sold as a local delicacy in some South American produce markets.

Latin Name: Coriandrum sativum

Description: The herb, Coriandrum sativum, gives us two distinctly different flavors for the kitchen. The lacy foliage is “cilantro”, a parsley-like garnish with a distinctive, fresh fragrance that is indispensable in Mexican and Southeast Asian salads, soups, and meat dishes. The dried seeds are “coriander”, a pleasantly aromatic spice that is much used in European and Middle Eastern stews, sausages, sweet breads and cakes.

Description: Perennial Herb. Because of the fragrant aroma and warm, tangy flavor of the leaves, Rosemary is popular for flavoring meats and soups. To add zest to grilled beef, chicken or ribs, toss leaves over hot charcoal.

Latin Name: Thymus citriodorus

Description: Thyme leaves are curled, elliptically shaped and very small, measuring about one-eighth of an inch long and one-sixteenth of an inch wide. The upper leaf is green-grey in color on top, while the underside is a whitish color. Along with fresh sprigs of parsley and bay leaves, thyme is included in the French combination of herbs called bouquet garni used to season stock, stews and soups.

Type: Silver Golden and English

Description: Italian Oregano is a bushy perennial with broad 1 1/2-inch leaves. It flowers reliably all summer on plants that reach 18 inches high and wide. Pungently aromatic, Italian Oregano is one of the most important herbs of Italian, Greek and Mexican cooking. Mainly used dry, the flavor is strong enough to stand up to bold flavors like tomatoes, onion, garlic, and beef. And interestingly, the oil is often an ingredient in men’s colognes.