Each of the six sustainably grown herbs in this collection is prized for its distinctive aroma. Use the fragrant leaves and flowers fresh or dried for cooking and baking, making teas, and infusing simple syrups to flavor beverages. When they flower, the herbs will attract honeybees to your garden.
Scented Geranium: An evergreen perennial with smooth jagged-edged leaves accented with intensely fragrant blossoms. Great for salads, teas and baking.
Lemon Verbena: Perennial shrub with long, narrow leaves, pale blossoms and a very strong minty-citrus scent. Best for teas, baked goods, jellies and preserves.
Spearmint: Hardy perennial with vivid green, textured leaves. Its refreshing fragrance and flavor make the herb a favorite for mojitos, teas, fruit salads and mint jelly.
Pineapple Sage: Small shrub with purple flowers and textured leaves that, when crushed, impart a pleasing pineapple scent. Use to garnish cocktails and season grilled seafood and poultry, or steep the leaves in hot water to produce a soothing tea.
Hidcote/Munstead Lavender: Very fragrant variety of English lavender with upright stems of purple flowers. The buds have a delicate floral flavor with refreshing hints of mint and citrus. Use sparingly to flavor lamb or poultry, or infuse syrups for use in dessert making.
Tuscan Blue Rosemary: Shrub with aromatic spikes of fine needles and purple blossoms. Use in breads and herb butters, to season roasted and grilled chicken, lamb and fish. Rosemary tea offers restorative properties that energize the body.