Soft herbs are the ones with tender stems. Treat them like a bouquet of flowers. Tasty, tasty ones!
Use the drop down menu to choose:
Black Peruvian Mint “Huacatay” - An Acres Farm favorite of the marigold family. This herb has a wide spectrum of aroma and flavor. In Peru it is crushed up and put on fish & chicken.
Lovage - The delicate leaves of Lovage look and smell like celery leaves. It has a very strong aroma and flavor and only a few leaves are required to flavor a dish. The taste of Lovage is reminiscent of celery with some herbaceous nuances.
Garlic Chive - Thin, flat leaves with delicate, mild garlic flavor and meatier than a regular chive, these plants can be eaten and enjoyed in a variety of ways. To eat the flowers, pull the florets apart and sprinkle on salads, dips, sauces, soups, stir-fries, and pizza. Slice up the stems and sprikle those on too. Great as an addition to potato salad or in scrambled eggs.
French Tarragon - French Tarragon is the aristocrat of fresh herbs, a chef's best friend, and a must for any foodie or culinary herb garden. A traditional ingredient of 'Fines Herbs," it has a spicy anise flavor that will transform an ordinary dish into a work of art. Try it with vegetables. Perenial.
Salad Burnet - Tasty in salads, great cucumber/melon-like flavor. An easy to grow herb that will return year after year. Can be a perenial.
Papalo - Aromatic Mexican native for tacos, salsa, and sauces with large, bluish green leaves with a flavor reminiscent of cilantro and arugula. Popular in Hispanic communities where it is used like cilantro. Also known as Papaloquelite.
Italian Parsley - The preferred culinary variety. Huge dark-green leaves with great flavor. Strong, upright stems.
Pineapple Mint - Variegated Pineapple Mint is a fragrant and useful herb. Harvest the leaves all season to add a fruity, tropical taste to tea, cold drinks, and jellies. Deer resistant, with white or pale pink flowers in summer that are attractive to butterflies and hummingbirds. Plants spread vigorously, so choose a site with this in mind, or keep them in check by planting in a large container.
Cuban Mint - "Mojito", Mentha x villosa, was brought to North America from Cuba about 10 years ago. Cuban mint has a much milder flavor with hints of citrus whereas spearmint is much stronger (think breath mints or chewing gum). Mojito Mint has large leaves which make it great for muddling. Cheers!
Orange Mint - A great garnish for ice cream or iced tea, this gourmet mint has a wonderful hint of orange mixed with the minty flavor. Crush fresh leaves into water or juice for a refreshing beverage, or add to iced tea. Spreads rapidly. Grows well in containers.
Nepitella - an herbaceous perennial that spreads horizontally by means of underground rhizomes. It is a bushy herb that produces small, fuzzy leaves that are a shade of grayish-green. The plant blooms in the spring producing tiny pale purple flowers which are very aromatic and also edible. Nepitella’s strong and distinctive woodsy flavor is described as being a combination of mint, oregano and basil.
One seedling in a 2.5" pot.