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Bok Choy
These plants do best when the weather is cool and the days are short. Bok Choy has smooth, glossy green leaves and white stalks. Can be used in salads, stir fries, and soups. |
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Broccoli
Hardy vegetable that is high in vitamins A&D. The edible part of broccoli are compact clusters of unopened flower buds and the attached portion of stem. The green buds develop first in one large central head and later in several smaller side shoots. Broccoli grows up right often reaching a height of 2 ½” Place plants 1’ apart.
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Brussel Sprouts
The "sprouts" (small heads that resemble miniature cabbages) are produced in the leaf axils, starting at the base of the stem and working upward. Sprouts improve in quality and grow best during cool or even lightly frosty weather. Brussels sprouts require a long growing period. Try them roasted with other vegetables. |
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Cabbage
Cabbage plants grow in a rosette near the ground or on a short stalk. As the plant grows, the leaves increase in number, forming a ball-shaped "head" in the center of the plant. Head cabbage and head lettuce are similar in appearance, but cabbage leaves are usually more tightly wrapped on the head. |
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Cauliflower
Cauliflower is identified by its edible, rounded mass of curds. The cauliflower head grows in the center of a mass of leaves. In general, cauliflower leaves are long, narrow, and bright green in color and take up quite a bit of space. |
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Collard greens
Cool-season Vegetable that is rich in vitamins and minerals. Plant early spring for summer harvest and again in the fall for winter harvest. The plant is grown for its large, dark-colored edible leaves It has an upright stalk, often growing up to two feet tall. |
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Herb Dill
A great short-lived annual herb that has a ferny foliage which is highly attractive and delicate. The plant is compact, making it ideal for growing in small containers, in the garden, or windowsills. It will grow to approximate 15" to 20" tall.
herb seeds (dill seed) are used as a spice, and its fresh leaves (dill) and its dried leaves, (dill weed) are used as herbs. |
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Eggplant
A warm-season crop, it is among the easiest veggies to grow. It also ranks among the most beautiful. Eggplants need warm soil and warm temperatures. Temperatures should remain above 68 degrees. Full sun is a must. The plant needs a lot of space. |
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Herb Apple Mint
The leaves are wooly and therefore the plant is sometimes called 'Wooly Mint'. They are also round and light green in color. These are the parts of the plant that are put into tea and used in cooking. The stem is reddish-brown in color. |
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Herb Basil
Basil is one of the most well known of the world's herbs. Basil thrives in warm, sunny climates. Grows best in an outdoor environment with exposure to five or more hours of sunlight each day, but can be cultivated indoors in pots, as well. Basil needs plenty of sunlight to grow and flower, so make sure it is in a bright place. Basil is commonly used fresh in cooked recipes. It is generally added at the last moment, as cooking quickly destroys the flavour. The fresh herb can be kept for a short time in plastic bags in the refrigerator.
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Herb Catnip
Long green and white flower spikes are great in fresh and dried arrangements. The leaves are used in salads, sauces, teas, and soups, and also have medicinal properties. |
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Herb Chives
Chives belong to the onion family. Plants produce narrow, tubular leaves that are delicious snipped fresh into any dish where onions are used. If you don't harvest the plants, they will produce pretty lavender blooms. Garlic Chives produce white blooms. Hardy plants need little care, indoors or out. |
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Herb Chocolate Mint
Like all mint plants, chocolate mint is a rapid-growing herb that requires minimal care. Plant chocolate mint on your patio or in your herb garden and enjoy the enticing chocolate mint aroma every time you walk by. Snip a few leaves to sprinkle over fresh strawberries, or brew a cup of chocolate mint tea. |
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Herb Cilantro
Native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most commonly used in cooking. |
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Herb Curled Parsley
Parsley has multiple sprigs of curling, divided leaves that grow into a mound of greenery. The foliage reaches about 1 foot and remains fresh and appealing throughout the growing season. Textured, emerald leaves of curly parsley provide interesting texture and rich color for textured, Emerald leaves of curly parsley provide interesting texture and rich color for. |
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Herb Epazote
Grows well in tropical and sub tropical climates and will reach a height of over 2’. Often used in beans. Leaves have a strong flavor and should be used sparingly. |
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Herb Fennel
An easy plant and requires little to no upkeep once established. It simply needs full sun and well-drained soil. And most often found growing wild on roadsides or abandoned properties with no gardener in sight. Fennel bulbs are eaten raw, cooked or boiled, the seeds toasted and the leaves are great in sauces, soups or salads. Fennel likes hot, dry climates but can virtually be grown anywhere. |
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Herb Garden Sage
The plant flowers in late spring or summer. Leaves are grey-green, on the upper side, and nearly white underneath due to the many short soft hairs. As a kitchen herb, sage has a slight peppery flavor. |
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Herb Greek Organo
Native to Greece and Turkey and grows throughout the Mediterranean to central Asia. Greek Oregano is
compact and grows to about 20" tall. Its leaves are hairy, and its flowers small and white. |
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Herb Lemon Balm
Grows in clumps and spreads vegetatively as well as by seed Lemon balm grown outdoors prefers full sun, but is mildly shade-tolerant. In dry climates, it grows best in partial shade. Lemon balm is known to attract bees, butterflies or birds and has fragrant blossoms |