Aloysia triphylla Lemon Verbena In my opinion, it has a clean, sharp lemon scent that makes it the Queen of lemon-scented herbs.  As a culinary, lemon verbena makes one of the best  teas, especially when blended with mint. It can also be used to brighten the taste of fish, poultry, veggie marinades, stuffing, salad dressing, jellies, and vinegar. Dried leaves hold their scent well and are used in potpourris, sachets, and pillows.

Anthriscus cerefolium 'Crispum' Curled Chervil Lacy, fern-like foliage stands up to 24" tall and is highly acclaimed in French cooking. This plant has a unique flavor resembling a combination of French Tarragon and Parsley. Chervil complements fish, eggs, vegetables and veal, along with Béarnaise sauce and French vinaigrette. Best when used fresh or added to spicy dishes after cooking is nearly complete. Lengthy heating turns the flavor bitter. Chervil prefers rich, moist soil and part shade to full sun.

Apium graveolens Cutting Celery A little known herb that I have found useful for cooking is leaf or cutting celery.  It is difficult to grow real celery in the North so this plant makes it easy to add the same celery flavor to soups and stews.  The dark green, glossy foliage dries easily and somewhat resembles flat-leaved parsley.

Artemisia dracunculus French Tarragon  The Chef's best friend and a must for every Herb Garden, French Tarragon has spicy anise flavor that turns ordinary main dishes into masterpieces. Tarragon goes well with meat and vegetables and is a top choice in any hearty recipe. It is traditionally of the constituents of the herb blends: 'Fines Herbes'. Herbes de Provence, and Bouquet Garni and can be used in a marinade for chicken. Like all Artemisias, French Tarragon likes life on the dry side with plenty of sun. The soil should be well drained and watering should be thorough. Keep a good supply of fresh tips for cooking by cutting it back to the ground several times during the growing season.

BASILS

Basil ‘Ararat’ Bicolor Basil Unique appearance with mottled green and purple leaves. Mild, classic basil flavor. This versatile basil can be used as a garnish, a filler in fresh bouquets, or a dramatic focal point in ornamental gardens. Ht. 20-28". 60 days to harvest

Basil ‘Boxwood’ Tight mounds of small leaves that resemble boxwood plants. Tight mounds of small leaves that resemble boxwood plants make a highly ornamental edging for the patio or for a container by the kitchen door. Bred in France for a highly flavorful pesto ingredient. A beautiful new basil that makes a fine garden companion to a large-leaved variety like ‘Genovese’. Ht: 12-16".

Basil ‘Dark Opal’ Award winning reddish-purple foliage. Attractive lavender flowers appear in summer. Pinch to keep new leaves producing on compact, stocky plant. Tender leaves have sweet, pungent odors when brushed. Colors vinegars red, flavors minestrone & tomato soups. An important asset of Dark Opal Basil is its ability to color white wine vinegars a gorgeous pink/rose. Use it also to flavor soups, such as minestrone or fresh tomato. Red Rubin is much more uniform in color than other purple basils. The leaves have a clove-like spiciness flavor that is a little too strong for pesto but great for almost any basil dish.

Basil ‘Finissimo Verde A Palla’  This astonishing bush basil comes to us from one of Italy's oldest specialty herb seed companies. It is so refined that it forms a perfect globe shape that looks pruned. The bush can reach up to 10 inches in diameter. The leaves are very small, thin, and strongly scented. Perfect for culinary purposes, in window boxes, beds and borders.

Basil ‘Genovese’ A favorite for authentic Italian basil flavor and appearance. Tall and relatively slow to bolt with large, dark green leaves about 3" long. Ht. 24-30". 68 days to harvest. A classic Pesto Basil.

Basil ‘Lime’ Distinct zesty aroma of lime. Adds a unique citrus flair to fish and salads. Compact plant has 2" long, bright green leaves. Ht. 16-20". 60 days to harvest.

Basil ‘Mammoth’ A lettuce leaf variety from Italy that grows leaves as large as your hand and has a stronger flavor than Sweet Genovese.  The leaves are ruffled with jagged edges and the plants grow to be about 1- 1/2' tall.  This makes a great pesto or use the leaves whole on a sandwich.

Basil ‘Napoletano Bolloso’ Big Leaf Basil A wonderful variety from Southern Italy with large, light green crinkled leaves that have a tender texture Very intense flavor & aroma (unlike most big leaf types). The taste is similar to Genova basil. Use chopped over fresh tomatoes, in pasta, or use them as chicken breast wrappers on the grill! Also, the perfect size for layering on sandwiches.

Basil ‘Pesto Perpetuo’ Variegated Basil This Greek columnar basil sport is upright, reaching 4' with light green foliage, edged creamy white. Lives as a tropical perennial when brought indoors in winter. Since it does not flower, this is a great culinary basil, keeping its taste all year.

Basil ‘Pistou’ A mild-flavored Basil, excellent for cooking and very fragrant in the summer garden. It forms a lovely circular plant that works perfectly in parterres and other formal settings, but is also right at home in the all-purpose herb garden, the annual bed, and accent settings of all types. If you love Basil Minette, wait until you grow this more uniform, compact variety! Pistou has the small leaves and dense, neat shape for which Minette is famous, but it is much more uniform, so a mass planting looks tidy and trim all season long!

Basil ‘Queenette’ Thai Basil -Imported directly from Thailand. New! Essential in Vietnamese and Thai cooking.  One of the most aromatic and flavorful of the Thai basils, Queenette has small olive-green/purplish leaves, red stems and purple flowers. It can be used as a vegetable in curries and spicy dishes, releasing its anise flavor, or as an ornamental in the garden releasing its distinctive anise aroma. Leaves are just slightly larger than Sweet Thai. Ht. 12-18". 59 days to harvest.

Basil ‘Red Rubin’ Purple, Italian Large Leaf type High yields and great flavor. Flat, 3" long leaves stand out horizontally, and are a copper-tinged purple color. Ht.18-24". 76 days to harvest.

Basil ‘Siam Queen’ (Thai) is a beautiful form of basil that grows about 2 1/2 feet high and around.  The scent and taste are different from sweet basil with more licorice flavor. Thai basil is used in all types of Thai cooking as well as other Asian and middle eastern cultures.  It has large flowers that form in a cluster as opposed to the long spikes on the other basils.  One of the most beautiful and delicious basil varieties. 

Basil ‘Spicy Bush’ also known as Greek Basil, is remarkable in that it forms a compact spherical bush shape as it grows. Almost resembles a mini-topiary! The leaves are tiny (less than an inch long) with a pungent strong basil flavor. Excellent in containers or flower beds. Will need full sun. Plants are up to 14 inches tall.

Basil ‘Spicy Saber’ A distinct spicy note perfect for Asian dishes. Remains bushy and roductive late into the season.Bright green saber-like ornamental leaves.  Height: 14"

Basil ‘Summerlong’ The pleasure of fresh basil-all summer long.  This "breakthrough" basil is tasty, prolific and unstoppable, producing flavorful leaves relentlessly. Remarkably dwarf, yet extremely vigorous, the compact plants remain bushy and productive well into fall-virtually never going to seed.  Grows only 10" tall!

Basil ‘Sweet Dani’ Lemon Basil Very high in citral and essential oil, these 18-24 inch plants provide lots of leaves just right for cooking with fish, accenting salads, or garnishing desserts. This wonderful lemony sweet basil was an AAS winner in 1998.

Basil ‘Thai’. The most prolifically used basil in Thai cooking is a tropical strain of sweet basil, frequently referred to in American Asian markets as Thai basil (bai horapa), although it is also common in the cuisines of Vietnam, Laos and Cambodia. Thai basil has lush, deep green leaves, purplish flower buds and stems and carries anise overtones to its sweet basil scent. It is added by the big handfuls in whole leaves, to green and red curries and spicy stir-fried dishes; sprigs of it regularly appear with other herbs on vegetable platters to be nibbled on with spicy salads and chili dips. The flower buds are also edible, adding a wonderful floral bouquet.

Chives Garlic The subtle garlic flavor of Garlic Chives are perfect for use in uncooked dishes where raw regular garlic might be overwhelming or too spicy. They do make a very small bulb that can be used like a small green onion. Their flowers, which are also edible, bloom in the warmth of summer, which is in contrast to the early spring flowers of regular Chives.

Chives Staro Heavier leaf onion chive. Whether the destination is freezing, drying, or fresh use, Staro is a great choice for markets that require a much thicker leaf than the finer leaf choices. Zones 3-9.

Cymbopogon citrates Lemon Grass  Lemongrass is a stalky plant with a lemony scent that grows in many tropical climates, most notably in Southeast-Asia. A common ingredient in Thai cooking, lemongrass provides a zesty lemon flavor and aroma to many Thai dishes.

Laurus nobilis Bay Laurel  It is Bay's unique flavor that most of us grow Bay for. It is an essential ingredient in bouquet garni. Combined with Thyme and Parsley in a cheesecloth bag, this seasoning is good for soups, stews and sauces.  Because it is slow growing, it makes an excellent container plant. Leave the pot outside during summer and bring it inside for the winter in Zones 2-7.

Lavandula angustifolias The English Lavenders include English, Munstead, Hidcote, Hidcote Pink, Jean Davis, Sarah, and Vera and flower in mid to late spring. These second-round bloomers are finished by late spring or early summer. These look great when they flower, and, after pruning, remain a compact ball or hedge with exotically fragrant leaves the rest of the year. These Lavenders are hardy to Zone 5 but, like all Lavenders, will not tolerate poor drainage or high humidity.

Lavendula angustifolia ‘Betty’s Blue A compact, erect plant with straight short spikes. Blooms are dark violet and make excellent potpourri or craft bouquets.

Lavendula angustifolia ‘Blue Cushion’ This stands alone as the most free-flowering variety of Lavender, offering almost continuous summer color on a very well mannered dwarf form. The profuse and constant bloom makes it popular as a cut flower, spicing up your home with exotic aromas. And its dried blooms make wonderful sachet.

Lavender angustifolia ‘Lavance Purple’ A new dwarf cultivar, bred to be a little shorter (10-14") with a compact growth habit. It flowers the first year with deep purple sepals and petals. Plants are great to use as a border with their fragrant foliage and flowers. Prefers full sun and excellent drainage, especially in the winter.

Lavandula angustifolia 'Melissa' Pink Lavender A variety valued for its pink fading-to-white flowers. In lower altitude areas that have more overcast days than Colorado, the flowers can be quite pink. ‘Melissa’ is a compact grower with attractive gray-green foliage.

Lavandula angustifolia ‘Sachet'  A wonderfully fragrant lavender perfect for potpourris with dark violet blooms in June and again in Aug.-Sept. Has a nice symmetrical growth habit.

Lavandula angustifolia ‘Royal Velvet’  This is very showy when blooming plants are covered with long stemmed, dark navy-blue and lavender flower spikes. The 3 to 4 inch long flower spikes, which are much longer than “Hidcote” hold their dark color superbly as a dried flower. Home gardeners will enjoy it for its rapid growth, its long bloom period in late spring/early summer, and tolerance of wet winters

Lavandula angustifolia ‘Twickel Purple’ This cultivar of English lavender has very long flower stems that fan out around the plant. It has a unique appearance when in bloom. Stem length and dark color make it nice for fresh cut and dried flowers. The calyx color is purple; the corolla is violet.

Lavandula x intermedia The English Lavender Hybrids, sometimes referred to as Lavandins; come in third in the bloom cycle, starting just as the the English Lavenders are finishing, and continuing to mid summer. These are the workhorses of Lavender. They do it all: bloom lots, grow just the right size, and smell like a million bucks. Provence and Grosso are the best known of these, but there are many others, including Abriali, Fred Boutin, Dutch Mill, Grappenhall, Seal, Hidcote Giant and White Grosso. These are the ones to line the drive or border the garden with.   The botanical name for the Lavandins is Lavandula x intermedia. The x means it is a cross with two plants and we know which two. In this case, it is L. angustifolia and L. latifolia. The intermedia means that these crossed plants have qualities of both parents, or it is intermediate between them. Lavandins have long gray leaves, twice or more the size of L. angustifolias. They also grow much larger and faster. 

Lavandula x intermedia 'Alba' White flowered French Lavender A vigorous, but hard-to-find cultivar, with fragrant pure white flowers and very gray-white foliage. Plant ‘Alba’ behind Lavender ‘Hidcote’ or surround with Delosperma cooperi.

Lavandula x intermedia ‘Fred Boutin’ The most silvery foliage of any "lavandin" type, along with alluring violet-blue flowers. Their strong scent leads to medicinal use, as well as fragrant potpourri or soothing, blues-chasin' baths.

Lavendula x intermedia 'Gros Bleu' The long spikes of flowers are an outstanding shade of purple, one of the darkest of the lavandin flowers, borne on exceptionally long stems. First choice for fresh or dried flowers, L. 'Gros Bleu' is a handsome shrub in the landscape and is adapted to our Mediterranean climate.

Lavandula x intermedia 'Grosso' (True Grosso) Until a few years ago, we were not aware of a difference between ‘Fat Spike’ and Grosso. The growth habit of this hardy plant has a “hedgehog-like appearance to 180 degrees. It has darker blooms than ‘Fat Spike’ and dries better for crafts

Lavandula x intermedia 'Grosso' (Fat Spike) The “work horse” of lavender varieties. The bush has a low, compact habit with very long, extremely fragrant flower heads. Used for oil production in France . This is the preferred lavender for lavender wands and for buds. A lighter purplish gray bud, this cultivar is not recommended for cooking as it contains camphor, a somewhat bitter flavor.

Lavandula intermedia 'Hidcote Giant' A medium-sized shrub after a few growing seasons becoming an impressive plant when the large branched stems are covered with light lavender-blue flowers. The individual flower spikes are much more substantial than either ‘Provence’ or ’Grosso’. ‘Hidcote Giant’ is also wonderfully fragrant and dries well for everlasting bouquets.

Lavandula x intermedia 'Impress Purple' This, along with 'Gros Bleu', is one of the truest purple flowered lavandins. Nice long stems. Excellent for fresh or dried flowers.

Lavandula x intermedia 'Provence' When you travel to the French countryside, where lavender is grown commercially for oil and flowers, this is one of the cultivars you will find. The light purple flowers are very fragrant, and dry beautifully for potpourri. “Provence” is more moisture tolerant than other varieties, and is recommended to gardeners who have difficulty over wintering lavenders. Recommended as one of the best culinary varieties.

Lavandula x intermedia ‘Super’ Light blue flowers on a comparatively tall shrub. The flowers are used in commercial lavender oil production because the oil quality is close to that of English lavender. Use it fresh or dried.

Lavandula stoechas 'Wings of Night'  Spanish Lavender The color of the night sky just before dawn' Plump, deep purple flowers topped by vibrant mauve bracts. A cultivar from Europe which is very showy distinguished by exceptionally bushy growth, heavy flowering and large, dark floral bracts. Narrow green-gray foliage. Another excellent container selection. Nice tight, compact growth. Lavender is a mainstay of the herb garden. Excellent shrub for the perennial border, kitchen garden and even a great hedge. Spanish Lavenders are not usually hardy in Colorado.

Levisticum officinale Lovage is a wonderful, very old herb with properties perfect for today's healthy lifestyles. Its unique flavor, which is a combination of strong celery flavour with a hint of anise, lends a wonderful flavor to soups, stews, stocks, salads, meat, potato and tomato dishes. You can use it much like you would celery or parsley, but with a lighter hand since it does have a stronger flavor. It is also used as a natural salt substitute, and is said to be an aphrodisiac - hence the name. And every part of the plant - leaves, stems, roots and seed - is edible!

Lippia graveolens Mexican Oregano A flavor filled culinary herb that is used extensively in Mexican and Tex-Mex cooking. It can be grown as an annual or containerized for indoor winter growing.  Though not a true oregano, Mexican oregano is native to Mexico, as well as Guatemala and parts of South America.  Mexican oregano has a sweetness and intensity that many gourmets prefer to the flavor of the true European or Mediterranean species. The leaves are a wonderful flavoring for fish, meatballs, sausage, tomato sauces, or any recipe requiring a strong oregano essence. In its native Mexico, the herb is sometimes called té de pais ("country tea"), because the dried leaves are brewed into an herbal tea. It is also employed in salsas, pozole (Mexican-style hominy soup, usually prepared with pork), adobos (strongly flavored Mexican seasoning pastes), and rajas (roasted and seasoned chile strips used as filling for tortillas or quesadillas or as a base for more complex dishes). 

Mentha piperita cv. Chocolate Mint  This neither smells nor tastes like chocolate, but rather it is reminiscent of an Andes after-dinner chocolate Mint. Thus, the suggestion of Chocolate is there and is strong enough to make us love it.  Great dried and added to black tea or used by itself, Chocolate Mint also makes a nice addition to chocolate deserts.

Mentha x piperita. ‘Candymint’ The abundant menthol in pepper-mint is what makes it ideal for flavoring sweet foods.  This variety has red stems. Peppermint tea is an old favourite -- a refreshing alternative to coffee and regular tea. Excellent for stomach indigestion. Lends its spiciness to many dishes.

Mentha spicata ‘Kentucky Colonel’  A variety of Spearmint, 'Kentucky Colonel' features superior foliage to the species. It features ovate to lanceolate dark green leaves (to 3" long) and terminal spikes of small lilac to pink to white flowers in summer. Leaves have a strong spearmint fragrance and taste, and may be used to flavor teas, in salads, as a garnish or in potpourris.

Mentha x villosa Mojito Mint The mojito, made with rum, sugar, lime juice and Cuba’s unique mojito mint, is now an essential staple of cocktail lounges everywhere. While recipes call for any available variety of spearmint, the real mojito can only be made with the true mojito mint. It is clearly different from most other mints -- its scent and flavour are agreeably mild and warm, not pungent nor overly sweet like other mints. In a perhaps typically Cuban understated way its warm embrace lingers until you realize you want more. Like all mints it is easy to grow and will happily provide more than enough fresh sprigs for your mojitos.

Myrrhis odorata Sweet Cicely Sugar-saver. Sweet, anise-scented leaves and stalks (fresh or dried) add delightful flavor to sweets and desserts, saving about half the sugar. Of particular interest to diabetics. Zones 3-7

Nashia inaguensis Moujean Tea Tiny dense fragrant foliage scented of vanilla when brushed. Tiny white flowers are borne in clusters in summer. A good choice for a small topiary or bonsai.   Both the leaves and the tiny orange fruits can be used. Wants to be consistently moist to wet and never, never dry. Another name is "I Dry-I Die" - unlike many tropicals that can be brought back from the brink of a dead wilt.  Bring potted plants inside for the winter.

Oregano, Cuban see Plectranthus

Oregano, Mexican see Lippia

Origanum majorana Sweet Majoram A tender perennial that many people overlook, assuming it is much the same as oregano. Marjoram, however, is sweet, spicy and deserves it's own place in your herb garden. Sweet Marjoram grows about 12 inches tall as is mostly grown as an annual. After the first frost, you can cut it down to about one inch from the ground and transplant to a 6 inch pot to bring indoors.

Origanum vulgare subsp. Hirtum Greek Oregano Heavy oregano aroma; great for pizza and Italian cooking. Characteristic dark green leaves with white flowers. Medicinal: In tea for indigestion. Hardiness zones: 4-9.

Origanum vulgare 'Hot & Spicy'  A potent cultivar of Greek oregano growing to 3 feet in height. As its name states, this one is hot and spicy. It is especially pungent, which makes it a good choice for spicy Mexican dishes. Also commonly used in Italian and Greek dishes.

Origanum  vulgare 'Kaliteri' This Greek strain is truly among the best (kaliteri means "the best" in Greek). Grows to 18 inches tall with silvery gray foliage. Spicy and flavorful without being too bitter.

Parsley ‘Giant of Italy’ A continental Parsley with large flat leaves. Ideal in Mediterranean dishes, and contains a very high level of iron and Vitamin C.  A tall variety with lots of deep green leaves.  In organic gardens, parsley flowers attract beneficial insects.

Parsley ‘Starke’ Intense curled leaves make exceptionally beautiful garnishes. Plants grow in compact mounds for easy bunching and attractive, uniform appearance. Mild flavor, good yield, and holds well.

Plectranthus amboinicus Cuban Oregano An unusual, fleshy leafed plant used as a culinary seasoning in the Caribbean. Crinkly, 2' highly scented green foliage, trailing habit. Growth is slow in the winter months and moderate in spring and summer. Heat and direct sun don't seem to adversely affect growth or appearance. Insignificant flower stems form in the fall. It is extremely tender so grow in a protected area or keep it mobile to bring it inside for winter.

Rosmarinus officinalis 'Arp' Rosemary Discovered by Madalene Hill in Arp, Texas, this rosemary was sent to the US National Arboretum, which was so taken after it survived -10 degrees F that they released it under the name 'Arp'. This gray-green clump-former to 3'+ tall has typical fine-textured foliage and a wonderful fragrance...the best grower in the South, both through summer and winter. Beginning in the fall, and through the spring, the clump is adorned with dark blue flowers

Rosmarinus officinalis ‘Hill Hardy’  See Madeline Hill

Rosmarinus officinalis 'Madeline Hill' Rosemary "Madeline Hill" requires a well-drained soil, but, tolerates a wide range of growing conditions. Plentiful, blue flowers cover this rosemary cultivar in the spring. "Madeline Hill" endures both hot sun and cool ocean spray and survives temperatures down to around 15 degrees F. It thrives without irrigation, but in hot interiors, sprinkle it occasionally to keep it looking fresh. Feeding and excess water result in rank growth and subsequent woodiness.  Control growth by frequent tip-pinching when plants are small

Rosmarinus officinalis 'Spice Island' Rosemary The story goes that this Rosemary has so much flavor that it was named for the famed Spice Islands Spice Company. Whether they actually use it for drying or not, we will probably never know. What we do know is that it is not only a very flavorful Rosemary, but it is also a very beautiful shrub. It stands very erect and grows to about four feet and is covered with dark blue flowers in late winter and early spring.

Rosmarinus officinalis ‘Tuscan Blue’  A fast growing rosemary with a tall upright habit. The flowers are dark blue, the slightly glossy foliage is light green against red-brown stems. Height and spread are 3-6'. Dense, bushy, upright, aromatic evergreen shrub. Leaves are narrow and linear, dark green and leathery, up to 2 inches long. Small, tubular blue flowers in whorls, up to 1/2 in long. Rosemary is an excellent choice for making topiaries, and widely used in cooking especially Italian cuisine.

Salvia elegans Pineapple Sage should be called Hummingbird Highway. Its profuse bright red tubular flowers and its attraction to Hummingbirds are reason enough to plant this late season bloomer. And, while it does have a pineappley fragrance, it's only real use in cooking is as a fresh edible flower.  The flowers are reminiscent of Honeysuckle and make a colorful addition to salads, fruit cocktails or any garnish. Their vibrant red color compliments many dishes. They are particularly attractive with yellow or green bell pepper. They can be sugared and used to garnish cakes or cookie platters.

Salvia officinalis ‘Purpurea’ Purple Sage This can be used just like regular Garden Sage. It rarely flowers which helps to keep it at more moderate height and from falling apart in the center. It looks great planted with gray leaved plants like Lavender. In fact, the two together make a great after shave. Use as a lovely border plant or in flower boxes as foliage accent.

Salvia officinalis 'Tricolor' Tricolor Sage The irregular pattern of variegation in these leaves is stunning in the garden and on the plate. Use Tricolor Garden Sage as a garnish or in place of Garden Sage in any recipe. It complements many different combinations in the garden.

Thymus x citriodorus Lemon Thyme A hybrid thyme that is primarily grown as a culinary herb for its rich, lemon-scented leaves. It is an erect, bushy, woody-based perennial that typically grows 4-12" tall with upward branching stems. Leaves are frequently used fresh or dried (much better fresh) as a seasoning in a variety of culinary applications including salads, soups, stews, sauces, and meat or fish dishes. Fresh sprigs may be used as a garnish.

Thymus vulgaris French or Summer Thyme Spicier, more pungent flavor than German Winter in a smaller plant. Grow as an annual in zones colder than 6. There is almost no stew, soup, or ragout that does not call for a pinch or two. Appropriate seasoning for rich meats and fish; improving their digestibility. Essential in bouquet garni.

Thymus vulgaris Winter or German Thyme The standard winter-hardy thyme.  Good flavor and yield.  Thyme goes with everything in cooking and there is a thyme, or even more than one, for every garden. Thyme is a good garden plant with a neat habit, fragrant foliage, and colorful flowers. It is an ideal edging plant and is a good choice for a windowsill herb.