Ocimum basilicum.  A basic, tasty culinary basil.

Ocimum kilimandscharicum x basilicum "dark opal."  Basil with a slight camphor scent.

Ocimum americanum x citriodorum "lemon."  A culinary basil with a lemony scent and taste. 

Nepeta cataria.  Not just for cats.  Catnip makes great tea.

Salvia sclarea.  Considered a pot herb in the Colonial period, it is often used today as a fixative in potpourri.  *Not the same as the sage we put in our Thanksgiving dressing.  See Salvia officinalis. 

Symphytum officinale.  Traditionally used to heal wounds, bruises and skin abrasions.  Comfrey contains the compound allantoin, which is said to stimulate cell growth.  Not a culinary herb.  OUT OF STOCK.

Inula helenium.  Traditionally, elecampane has been the herb most often prescribed for whooping cough and other chronic, bronchial coughs. Not a culinary herb.  

Inula helenium.  Traditionally used like elecampane root for chronic bronchial coughs, though considered slightly less effective than the root.  Not a culinary herb.

Foeniculum vulgare.  Valued as a culinary herb for its licorice-like taste.  Traditionally used as a culinary herb, as an appetite suppresant, and as a tea for heartburn and infant colic.

Tanacetum parthenium.  Traditionally used as a medicinal herb, its strong scent was also considered an insect deterrent.  Not a culinary herb.

Hyssopus officinalis.  A sweet herb with many culinary uses.  Sometimes called European hyssop (as opposed to Middle-Eastern or Biblical hyssop).

Melissa officinalis.  My favorite tea herb, lemon balm has many culinary and household uses.

Origanum onites.  A pot herb of Colonial days.
PRESENTLY OUT OF STOCK

Oreganum majorana.  The marjoram used most often today.  Used as a sweet herb in Colonial days.
PRESENTLY OUT OF STOCK

Althaea officinalis.  The original source of the white confection with the same name.  Also traditionally used for skin problems and a variety of ailments and an ingredient in early cosmetic recipes.

Mentha suaveolens.  A mint cultivar with its own distictive scent and taste, used as both a culinary and a medicinal herb.

Mentha x piperita f. citrata "chocolate."  A cultivar of peppermint with a chocolaty scent and taste.

A stronger variety of chocolate mint.  Tastes almost like a peppermint patty.

Mentha x piperita f. citrata "lime."  Mint with a subtle lime scent and flavor.

Mentha aquatica.  Mint with a hint of citrus.

Mentha piperita.  The classic.

Mentha spicata.  The most commonly used mint of all.

A stronger variety of spearmint

Oreganum vulgare
Italian oregano with a good flavor.

Petroselinum crispum

PRESENTLY OUT OF STOCK

Rosmarinus officinalis.  A great culinary herb.  Traditionally thought to strengthen memory and thus is a symbol of remembrance and fidelity.  Also used in antiseptic and cleaning solutions and moth repellents.  

Ruta graveolens.  A very bitter herb with many ngremedicinal uses.  An ingredient of the "Vinegar of the Four Thieves," rue was important as a strewing herb and in protection from contagious diseases.
PRESENTLY OUT OF STOCK

Salvia officinalis.  A strong-flavored culinary herb, used to flavor meats, stuffings, sausages, and much more.

Saponaria officinalis.  Contains natural soponins -- the chemical that reacts with water to create lather.  Traditionally used as a cleaning agent and as a medicinal herb for skin problems.  
PRESENTLY OUT OF STOCK

Hypericum perforatum.  A medicinal herb traditionally used to treat mild depression and other illnesses.

Stevia rebaudiana.  Whole leaf stevia.
A natural sweetener, several times sweeter than sugar.  Safe for diabetics.

Artemisia annua.  One of the sweetest-smelling herbs around, valued for its scent.  Not a culinary herb.

Thymus vulgaris.  A fragrant and delicious culinary herb.

Artemisia absinthium.  A strong and very bitter medicinal herb.  Traditionally used to dispel parasites, in disinfectants, and to deter insects.  Not a culinary herb.

Set of 4 cards full of brief and useful information on how to use herbs in the home.  Set includes:  Cooking With Herbs; How to Make Tea; Herbs Around the House; Herbs of Days Gone By.

Set of 6 cards briefly describing some of the uses of herbs in households of the Colonial Period.  Set includes:  Sweet Herbs; Pot Herbs; Salet Herbs; Strewing Herbs; Medicinal Herbs; Dye Herbs.  

By Marian Sebastiano.  From growing the herbs to harvesting and drying them to making tea and putting herbs together into delicious tea blends, this little book tells you how.

By Penny Noepel.  Tired of the same old veggies the same old ways?  This book will give you lots of ideas on different and healthy ways to cook, serve and flavor vegetables.

By Ellen Ogden.  Gives information on different types of basils, how to grow them, and how to use them in delicious recipes.

By Sara Pitzer.  Gives advice on how to grow oregano as well as craft, folk and culinary uses for it.

By Bertha Reppert.  Describes how to grow rosemary and use it in the kitchen and all over the house.