herb

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Agastache ‘Lavender Hyssop’
Agastache ‘Lavender Hyssop’
Agastache foeniculum is a popular perennial & edible flower which is very aromatic. Foliage emits a potent lemony fragrance, plus lavender blue flower spikes that pollinators love! Blooms midsummer to fall first year from seed. Leaves & flowers can be used fresh or dried to flavour drinks, salads, soups, pasta, desserts. Although the leaf scent has been described as anise, the chemical anethole, associated with anise or licorice, is not found in high amounts in the plant. The seeds can be added to cookies or muffins. Flower spikes can be an attractive addition to fresh cut or dried arrangements.Pollinator magnet!
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Basil ‘Genovese’
Basil ‘Genovese’
Ocimum basilicum 'Genovese' - Who doesn't love basil?? The most popular culinary basil loved for its large leaves and sweet, mildly spicy flavour!  It also retains its flavour well as it ages. Perfect for pesto salads, and any dish calling for a large leaved basil. Basil is a warm weather annual that thrives in well drained fertile soil in a full or partially shady location where it will get 6-8 hours of sun per day.
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Chives (Allium schoenoprasum)
Chives (Allium schoenoprasum)
Chives have a unique, spicy flavour that's somewhere between the taste of garlic and onions in both the leaves and flowers. A relative of onions and leeks, but classified as an herb with tall, dark green, slender leaves that are hollow inside. The beautiful pale purple blooms  made of tiny flower clusters are edible too.
Not only  a cinch to start growing, they’re a perennial herb (zones 3 -10) —meaning they will grow in your garden for years!
Used as a garnish mostly, the promising health benefits of these alliums suggest adding them into your diet more often!
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