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Anise (Pimpinella anisum)
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Anise is frequently used to impart a licorice flavor to dishes. The leaves can be used in salads and the seeds are used as a spice. Use fresh seed as older anise seed (more than a year or two old) tends to have very low germination rates.
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Arugula (Eruca vesicaria)
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Arugula is a lettuce green that grows well in cooler climates or in autumn and spring in warmer climates. In addition to salads, Arugula is used in pastas and even as a pizza topping in Italy.
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Basil - Genovese (Ocimum basilicum)
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Genovese Basil is a sweet basil with a very intense scent. Basil is one of the prime ingredients in pesto and caprese salad among other Italian dishes. Basil is best used fresh before the plants begin to blooms.
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Basil - Italian Large Leaf (Ocimum basilicum)
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Italian Large Leaf is considered to be the authentic variety for Neapolitan cuisine. It is perfect for making pesto, tomato mozzarella salad, or as an addition to pasta sauces.
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Basil - Lemon (Ocimum basilicum)
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Lemon Basil has both a lemon fragence and flavor. It can be used in the same manner as other varieties, but is also good in tea.
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Basil - Lime (Ocimum basilicum)
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Lime Basil has both a lime fragence and flavor. It can be used in the same manner as other varieties, but is also good in tea and salads.
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Bee Balm (Monarda fistulosa)
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Bee Balm, which is also known as wild bergamot, is attractive to bees, butterflies and hummingbirds.
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Borage (Borago officinalis)
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Borage is one of the easier herbs to grow and it produces both edible flowers and leaves. The small star-shaped blue flowers are popular with bees.
