This is probably the most visited sales area on the farm.  As Americans become more interested in healthy cooking and interesting food, they are eager to learn to use fresh herbs.  We have seen a big increase in both traditional cooking herbs, such as parsley, sage, rosemary, thyme, dill, and chives to the more ethnic and unusual herbs such as papaloquito, rau rum, waterpepper, and arugula.  In response to our customers’ interests, we offer an amazing array of culinary herbs.  

Angelica, Anise hyssop (white and purple); Arugula, Basil (usually 20-30 kinds) Bay, Carob, Chamomile, Chervil, Chives, Coriander (traditional, Vietnamese)  Culantro, Cumin, Dill, Fennel, Fenugreek, Florence Fennel, Garlic, Garlic Chives, Hops, Horehound, Horseradish, Lavender (see special section) Lemon Balm (plain, golden, variegated); Lemon Grass, Lemon tree, Lemon Verbena, Lovage, Marjoram (dwarf, sweet) Mints (usually 10-35 kinds), Mustard, Egyptian Onion, Oregano (several kinds), Parsley (flat and curly, Japanese), Peppers, Rosemary (10-30 kinds), Sage (Common, Bath, Purple leaf, Tri-color, Golden, Pineapple, Elephant Ear, others) Salad Burnet, Savory (Summer, Winter, Creeping), Scented Geraniums (10-40 kinds) Shallot, Sallage, Strawberry (Alpine, Everbearing, June-bearing), Stevia, Tarragon French, Thymes (10-35 varieties), Waterpepper.