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herbs & vegetables
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Start Your Edible Garden Today!
Today, there are so many questions about what is in our food, it’s nice to know how easy it can be to grow your own fruits and vegetables.
In late February and into March we begin growing all of our herbs and vegetables for the season. We also stock fruit trees including many varieties of apples, apricots, pears, peaches, cherries and more!
We’ll have blueberries, raspberry and grapes all just waiting to be planted in your yard. No matter the size of space you have, we can help you build an edible garden to enjoy all season long!
Most of our Herbs and Vegetables are produced at our Lunenburg growing facility. We strive for organic, naturally produced plants.
Herbs and vegetables are for more than just eating!
If their flavor isn’t enough for you, and you desire more from your containers, flowerbeds and landscapes, our ornamental herbs and vegetables will appease you. You don’t need to be an expert gardener or a chef to enjoy the ease of growing herbs and vegetables.
From the newest varieties to heirloom favorites, we stock a wide selection of vegetable plants and seeds.
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Success With Herbs & Veggies!
The optimum growing conditions vary with each individual herb species. Some of the herbs familiar to North Americans, such as lavender, rosemary, thyme, bay laurel, marjoram, dill, and oregano are native to the Mediterranean region. These herbs grow best in soils with excellent drainage, bright sun, and moderate temperatures.
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Herbs:
- Anise (Pimpinella anisum): Known for its seeds that taste like licorice, anise is used in baking and liqueur production.
- Basil (Ocimum basilicum): A staple in Italian and Southeast Asian cuisines, basil has a sweet, peppery flavor and is essential for pesto.
- Borage (Borago officinalis): Bears beautiful blue flowers and cucumber-flavored leaves, often used in salads and drinks.
- Catnip (Nepeta cataria): Best known for its effect on cats, but it can also be used in tea for its calming properties.
- Celery (Apium graveolens): More commonly known for its stalks, celery leaves are also used in soups, stews, and salads for their mild flavor.
- Chamomile (Matricaria chamomilla): Known for its apple-like taste and aroma, chamomile is widely used in herbal teas for relaxation.
- Chives (Allium schoenoprasum): Mild onion-flavored herb, perfect for adding a fresh garnish to dishes.
- Cilantro (Coriandrum sativum): The fresh leaves are a staple in Mexican and Asian cuisines, offering a distinctive, citrusy flavor.
- Coriander (Coriandrum sativum): The seed of the cilantro plant, coriander is used as a spice for its warm, nutty, and spicy flavors.
- Curry (Murraya koenigii or Helichrysum italicum): Curry leaves (from the curry tree) add a bold, aromatic flavor to Indian cooking, while curry plant has a strong curry-like smell but is not commonly used in cooking.
- Dill (Anethum graveolens): Known for its feathery leaves and seeds, dill adds a fresh, tangy flavor to fish, salads, and pickles.
- Fennel (Foeniculum vulgare): With a flavor reminiscent of anise, fennel’s fronds are used in salads, and its bulb is a crunchy, sweet vegetable.
- Hyssop (Hyssopus officinalis): Aromatic herb with minty, slightly bitter taste, often used in soups and salads.
- Lavender (Lavandula): Valued for its fragrance, lavender is also used in desserts and teas for its floral, slightly sweet flavor.
- Lemon Balm (Melissa officinalis): Lemon-scented leaves are used in teas and dishes for a mild, lemony flavor and calming effect.
- Marjoram (Origanum majorana): Sweet, citrus, and pine flavors make it versatile in many dishes, similar to but gentler than oregano.
- Mints (Mentha): A large family of plants with a refreshing cool flavor, used in drinks, desserts, and savory dishes.
- Oregano (Origanum vulgare): A robust herb with a warm, slightly bitter taste, essential in Italian, Greek, and Mexican cooking.
- Parsley (Petroselinum crispum): Available in curly and flat-leaf varieties, parsley adds a fresh, slightly peppery flavor to dishes.
- Rosemary (Rosmarinus officinalis): Woody aroma and astringent flavor, perfect for meats, soups, and potatoes.
- Sage (Salvia officinalis): Earthy and slightly peppery flavor, commonly used in poultry dishes and stuffing.
- Summer Savory (Satureja hortensis): Peppery flavor, used in bean dishes and as a seasoning for meats and sauces.
- Sweet Marjoram (Origanum majorana): Similar to marjoram but with a sweeter and more delicate flavor.
- Tarragon (Artemisia dracunculus): An essential herb in French cuisine, tarragon has a distinctive anise-like flavor.
- Thyme (Thymus vulgaris): Small leaves with a powerful, earthy flavor, widely used in cooking, especially in Mediterranean dishes.
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