Marjoram Sweet  -Heirloom

OrganicOriganum majorana

Grown as an annual in most zones (technically, a tender perennial, hardy in USDA zones 9 or warmer). Why grow Marjoram if you already have Oregano in your garden? Marjoram has a sweeter and milder flavor that is more complex than its relative. Some describe the flavor as having a hint of balsam. It is a better choice for dishes where you will use the herb fresh. Fresh sprigs can be added to salads. Of course, you can always substitute Marjoram for Oregano (and vice versa) in dishes such as Eggplant Parmesan or pizza. Marjoram is a popular ingredient in German sausage and herb breads. Legend has it that if you touch Sweet Marjoram before bedtime, you will dream of your future spouse.

When to plant outside: Spring, after average last frost.

When to start inside: RECOMMENDED. 6-8 weeks before transplanting outside.

Special Sowing & Germination Instructions: : Seed is very small. Sow on the surface or just below the surface (less than 1/8" deep). Start inside in clumps of 3-6 plants. Transplant outside in clumps 6" apart and thin to 1 clump every foot. "

Harvesting: Leaves, flowers, or sprigs can be picked fresh anytime when the plant is at least 6” high. Marjoram retains its flavor well when dried; cut the whole plant near the base to dry foliage. Hang upside down in a dark, well-ventilated area (to retain color and flavor). When foliage is completely dry, crush leavers and place in an airtight container.

Oregano Common -org

Perennial. Hardy to USDA zone 5. This mild-flavored oregano can be used in pizza sauce, pastas, and pesto. Its dainty pink blooms add to its beauty as a groundcover, attract honeybees and beneficial insects, and can be used as cut or dried flowers. There is a lot of misinformation about oregano varieties on the Internet and in the seed trade. Common Oregano is often confused with the more pungent white-flowered True Greek variety. Common Oregano has a milder flavor somewhat between the slight spiciness of Marjoram and Thyme. Having a gentle flavor for cooking, it is also the traditional variety for medicinal use. Leaves can be used as a fresh or dried herb. The pretty pink to lavender flowers appear from mid-summer to fall. Also called Wild Oregano, Pot Marjoram, or Wild Marjoram.

When to plant outside: Spring, 2-4 weeks after average last spring frost. Plant as late as 2 months before first fall frost.

When to start inside: RECOMMENDED. 6-8 weeks before average last frost.

Special Sowing & Germination Instructions: Seed requires light to germinate. Press seeds into soil surface and mist or water frequently.

Harvesting: Cut branches when needed after the plant is at least 6” tall. Some Oregano experts claim the best flavor comes just before the plant flowers. Pruning off the branches also encourages fullness and fresh, new growth on the plant.

Parsley Italian Dark Green Flat

Certified Organic

Petroselinum crispum

Parsley is a biennial that is grown as an annual, because the flavor is best in the first year. Italian Dark Green Flat parsley has superior flavor that is tantalizing for omelets, salads, stews, vegetables, fish, sauces, eggs, soups, and mixed with soft cheese such as ricotta or cottage cheese. Abundant in antioxidants, it is excellent as an aid for digestion, and freshens breath. Grown near roses, it is said to improved their scent and health. Refreshing as a bathwater addition. Also a good companion plant for tomatoes and asparagus. When to sow outside: Early spring, 3 to 4 weeks before average last frost or when soil temperatures reach 50 degrees. When to start inside: 8 weeks before last frost.

Savory Summer

Annual. A highly aromatic plant, savory tastes a lot like a peppery thyme and blends will with many other herbal flavors. It is primarily a culinary herb used with many dishes such as all types of beans, lentils, chicken & beef, soups, eggplant, asparagus, onions, cabbage, squash, liver, and fish. It also makes a tantalizing herbal butter or flavored vinegar. Savory and beans are very popular in German cooking. (Recipe for Savory Potato Skins inside packet.) Savory tea is used by some for mild sore throats and stomach upsets. An attractive 1.5' tall plant with white, pink, or lavender flowers, it makes an excellent container variety. This packet plants 1 –50 foot row.

When to plant outside: Spring, after average last frost.

When to start inside: RECOMMENDED. 6-8 weeks before transplanting outside.

Special Germination Instructions: Seed requires light to germinate. Press seeds into soil surface or no deeper than 1/8" and mist or water frequently.

Harvesting: For fresh savory, snip off the top branches when plants are at least 6” tall. When plants start to flower, cut of the plant at the base and place on paper in a shady, warm location for a couple of days to dry leaves.

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Thyme Common English- Organic       

     Thymus vulgaris

Perennial. Hardy to USDA zone 5. This is the herb for cooks who don't know which herb to use. Thyme will go with almost anything! It plays a part in many French dishes and also goes great with fish, poultry, vegetables, mushrooms, omelets, quiches, soups, bean and lentil casseroles, rice, and seafood chowders just to name a few uses. With small leaves and delicate, edible flowers in early summer, this herb is a lovely 12" tall landscape plant. You can plant a hedge of thyme around your herb, vegetable, or flower garden, and grow it in containers outdoors or on a sunny windowsill.

When to plant outside: Spring, 2 weeks after average last spring frost or when soil is 70 degrees or warmer.