Test PB Collection: FTE

The most popular variety of lemongrass grown is Cymbopogon citratus, a native of southern India and Ceylon. The fast growing plant has slender blue-green leaves that turn red in the fall. While lemongrass is widely used as a fragrance in perfumes and cosmetics, the focus here is on its culinary value. The…

Lovage, Levisticum officinale, originates from the Eastern Mediterranean. It is typically grown for its leaves, stems, roots, and seeds. The leaves have a flavor similar to celery, only stronger. They are commonly used to flavor salads, soups, and stews. Lovage is considered to be an herb, but the stems can…

Marjoram is grown for its aromatic leaves, which can be used fresh or dried. Closely related to oregano, they are sometimes used interchangeably in recipes. In general, marjoram has a sweeter, more floral flavor than oregano. Enjoy marjoram in soups, egg dishes, beef and chicken dishes, sausages, and cheese…

Oregano is grown for the aromatic leaves which can be used fresh or dried. Closely related to marjoram, oregano is stronger and more pungent. There are many varieties of oregano, for both culinary as well as ornamental use. With a wide range of flavor characteristics, you may wish to grow different varieties…

Parsley is cold hardy and can be productive year-round. It comes in both curly and flat-leaved (Italian) varieties. It is a biennial, meaning it will send up a flower stalk after its first winter, so it is best to set out fresh transplants every spring.

Of the over 600 varieties of mints, the two most popular are peppermint (Mentha piperita) and spearmint (M. spicata). Peppermint, which is a hybrid of watermint and spearmint, has a higher concentration of menthol than does spearmint. Accordingly, peppermint is more often used in candies, chocolates,…

Rosemary (Savia rosmarinus, previously Rosmarinus officinalis) is a fragrant, drought tolerant, evergreen perennial that is classified as a subshrub for the woody lower stems that develop over time.  Its many forms range from ground covers to tall shrubs.

Saffron is a spice that comes from the saffron crocus, Crocus sativus. This fall flowering crocus is distinct from the ornamental spring flowering crocuses. It also must not be confused with the similar but toxic fall flowering Colchicums. The only part used for the spice are the tiny stigmas of the flowers…

Sage is a Salvia, the largest genus in the mint family. There are hundreds of varieties of salvias, which can have quite different cultivation needs. This page focuses on culinary sage, Salvia officinalis.

Tarragon is one of the classic fines herbes used in French cooking (parsley, chives, and chervil are the others). When purchasing a plant, it is important to be sure it is “French tarragon” and not “Russian tarragon”, which does not have the characteristic anise-like flavor. French tarragon rarely flowers or…