Perennial or Annual: Annual
Best Season to Plant: Spring or fall
Best Place to Plant: Full sun to light shade
Growth: 8-10 inches

The delicate bright green leaves are finely cut, and form sort of a mound. Chervil is very sensitive to heat, and like cilantro, will bolt with too much heat or water stress. It does best in full sun, so early spring or mid to late fall are the best times to grow it. It does well in containers. The flavor is like a very subtle sweet anise. The flowers are a delicate white umbels, and attractive to beneficial insects. They are also edible, and very sweet.

Perennial or Annual: Hardy perennial
Best Season to Plant: Spring through summer
Best Place to Plant: Full sun
Growth: 10 -18 inches

Chives grow in dense clusters with pretty hollow slender green leaves cheap cialis pills. Chives are useful in the summer for its delicate onion flavor and beauty as a fresh herb ingredient or garnish. The purple flowers are edible and also have an onion flavor. When in bloom, chives look beautiful in a sunny garden border or in a container. This herb is easy to grow in a nutrient rich garden or potting soil with plenty of sun and regular water. It also “plays well with others” and can be combined with other moderate growing herbs such as thyme, chervil, dwarf basil in an herb planter. Chives star as an ingredient in the classic Fines Herb’s blend.

Perennial or Annual: Tender perennial or annual
Best Season to Plant: Spring and fall
Best Place to Plant: Sun to part sun
Growth: 1-5 feet at full height

Cilantro does best inn cool weather and needs sunshine to grow. It can be grown in some coastal climates through the summer or even year round if it’s temperate enough. Plant in a well-drained soil, and water regularly but allow soil to dry to the touch between watering. You can harvest by cutting through the plant no more than one-third of the way up the stems. This discourages the plant from flowering and will provide you with 3-4 more cycles to harvest. Sudden high temperatures and water stress will trigger the plant to bolt sooner than later.

Perennial or Annual: Tender perennial
Best Season to Plant: Late spring
Best Place to Plant: Full sun to very light afternoon shade
Growth: 18-24 inches tall

Tricky to grow, but with the right conditions you will find a beautiful stand of this feathery foliaged dark green herb. Raised beds with good soil fertility and good drainage are ideal, and will allow the plant to spread by underground rhizomes. It also does very well in containers, although best to dedicate the pot to just tarragon to realize its full potential. Divide crowded pots or beds to keep plants vigorous and productive. Susceptible to root rot, so don’t over water. It’s a tender perennial, so protect from frost.

Perennial or Annual: Hardy Perennial
Best Season to Plant: Spring through summer.
Best Place to Plant: Shade part shade, in a large container, set on concrete or decking
Growth: 1-2 feet

Many species of mint are available. Mint is considered an invasive plant and should be planted in a container. An exception would be if you wanted a mint ground cover. Regular watering and some nitrogen slow release fertilizer should see it though the season. Some varieties go dormant a bit later that others. Bring pots indoors to extend the season. Mint is delicious in salads, dressings, teas, seasoning and as a garnish. Our spearmint makes a mean Mochito, and our mint ‘the Best’ has a delightfully sweet, bright flavor for salads, tabouli and iced tea.

Perennial or Annual: Perennial
Best Season to Plant: Spring through summer
Best Place to Plant: Well-drained soil in full sun
Growth: 18 inches to 3 feet

Italian oregano is less pungent than its Greek cousin. Plant oregano in a well-drained soil or potting mix with medium fertility. Average watering will keep the foliage lush and full flavored. It does fine in a deep container, but may become root-bound after one season. The flavor intensifies when dried. Cut back the plant hard after the peak of summer around the solstice and the plant will regrow to full size for another harvest in the fall – Learn how to dry herbs. Fresh oregano is great in marinades and brines, but in cooked dishes is diminishes quickly, so add it at the end.

Perennial or Annual: Biennial
Best Season to Plant: Spring through fall
Best Place to Plant: Full sun to light shade
Growth: 18-24 inches

Parsley Gigante is the flat leaved Italian parsley that chefs prefer. It has long large dark green succulent stems and leaves with sweet fresh flavor, and at its best flavor in the cooler seasons of spring, fall and winter. Regular water and fertilizing with a high nitrogen slow release fertilizer is recommended. Some afternoon shade during hot days is best. Usually planted as an annual, the flavor turns a bit when it starts to bolt. That is a good time to replant it. Good in containers, but best planted by itself. Allow plenty of room for the root system and you will enjoy many handfuls of this luscious parsley.

Other varieties we grow:

Gigante di Napoli
A strain from Italy with superb flavor, but not quite as sweet, it holds its flavor well in soups and stews.

Perennial or Annual: Biennial
Best Season to Plant: Spring or fall
Best Place to Plant: Full sun or light shade
Growth: 8- 12 inches

This variety has dark green curly leaves and a crispy crunchy texture. This selection has superior flavor to match its vigor and holding power in the ground or in pots. I love to plant parsley pots in the fall so there is plenty of fresh parsley at my door step to flavor and garnish all of the holiday dishes. I usually plant one pot of curly parsley and one of the Italian ‘Parsley gigante’ so that I have plenty of each. Avoid combining them in one container as the parsley gigante will overtake the other.

Perennial or Annual: Hardy perennial
Best Season to Plant: Spring or fall
Best Place to Plant: Full sun in well drained
Growth: Upright 4-5 feet tall, 3-4 feet wide

Very upright with larger leaves than most rosemary at over 1 inch long in some cases. They are about 1/4 inch wide and the extra pungent flavor is said to be the reason for its name. The dark blue flowers cover the branches from winter to spring and are edible, too. The plants are easy to grow in a well-drained soil in full sun. Once established, they need very little water. Rosemary is an essential in any cook’s garden, and this one is a great choice. It can be sheared or cut back to control the size, and does well in a large container.

Perennial or Annual: Tender Perennial
Best Season to Plant: Spring
Best Place to Plant: Sunny well drained bed
Growth: 2-2 ½ feet, spreading habit 3-4 feet wide

Long grey leaves are born on a semi-woody shrub. Pinching back leaves will help create a fuller shrub, so harvest the leaves from the tips of each branch. When left unpruned, sage will put forth blue and purple flower spikes which are quite pretty in mixed bouquets. They will not survive all California winters, and may succumb to excessive rains or to extended periods of cold weather. Good drainage is a must for the success of this plant, and they will also do well in large containers. If you interplant with other herbs, be sure to partner it with herbs with the same watering needs. Don’t over-water as they are susceptible to water molds and root rot.Watch Full Movie Online Streaming Online and Download

Perennial or Annual: Annual or tender perennial
Best Season to Plant: Late spring
Best Place to Plant: Full Sun to light shade.
Growth: 1 1/2 – 5 feet in some conditions

A member of the mint family, the flavor is fresh, citrusy, with a hint of cilantro. Green shiso is used in a wide range of Asian dishes, usually fresh. The red variety is used mostly for coloring pickled vegetables such as kimchi. Seed won’t germinate if it’s too cool, so it is usually available in late spring. Fast growing plants will do well in part shade, which cause the leaves to be extra large. If grown in the sun it will require extra water, and in containers, it’s easier to maintain if it has some relief from the sun.Watch movie online The Transporter Refueled (2015)

Perennial or Annual: Tender perennial
Best Season to Plant: Spring after danger of frost is past
Best Place to Plant: Full sun to light shade
Growth: 2-3 feet and as wide

The sweet leaves are long and slender and a light shade of bright green. Small white flowers appear at the end of the branches. Pinching back the tips of the leaves help to develop a bushier plant. Woody stems are brittle. Stevia should be planted in well-drained soil. It is sensitive to over-watering and poor drainage but does best when there is organic matter mixed with loam. It responds well to mulching, and also does well in a moderate sized container. It may or may not survive our central/northern California winters — bringing pots inside can help.Watch Full Movie Online Streaming Online and Download

Perennial or Annual: Perennial
Best Season to Plant: Spring
Best Place to Plant: Sunny well-drained bed or container
Growth: 6-12 inches, low spreading habit

This little thyme is my favorite. Sweet and savory leaves are highly aromatic and delicious when used fresh or dried. Although it is not as hardy as English thyme, it seems to make it through our colder months unscathed. It does very well in containers, in a rock garden, or border. One or two side dressings of fertilizer keeps the growth going after shearing or pinching for use. The delicate flowers have a super sweet fragrance and flavor and make a pretty garnish.

Other varieties of thyme we grow:

English Thyme
An essential herb, through the ages a useful wild plant for Cooking and wellness.

Lemon Thyme
Has beautiful delicate pink flowers and rich dark green glossy leaves. It’s very pretty in a pot, and delicious with chicken, fish, and vegetables.

Lime Thyme
A landscaper’s friend —  this variety grows in quickly as a tidy creeping mound and has  pretty lime green glossy leaves.