Eruca sativa

This standard strain of arugula or roquette is used in salad mixes to add a delicious spicy flavor. It has long dark green lobed leaves that are ready to cut in 21 days for baby leaves and reaches full maturity after 40 days. Read More…

Diplotaxis tenuifolia

Compared with regular arugula, this species is slower growing, about half the height and has smaller much more deeply lobed leaves. The taste is more pungent and is becoming the arugula of choice in many Italian dishes. Produces tiny delicate yellow flowers. Read More…

Diplotaxis tenuifolia

This faster growing new variety of wild rocket is similar in leaf shape and color to the common variety but is more vigorous outgrowing it by as much as 25%. This allows the first harvest to take place 4 to 6 days earlier. Read More…

Ocimum basilicum

This is a Mexican cultivar with decorative, purple-flushed foliage, light pink flower spikes and a distinctive cinnamon-like aroma. Full size plants range from 18 to 30 inches tall by 12 to 18 inches in width. Read More…

Ocimum basilicum

An Italian strain widely regared as the best for pesto and garlic-flavored dishes. Plants grow 20 to 30 inches tall and are relatively slow to bolt. Medium dark green leaves average 2 to 3 inches in length and have a strong spicy fragrance and taste. Read More…

Ocimum basilicum

This popular variety has the largest leaves of any of the basil varieties. Plants grow 24 to 32 inches tall with large medium dark green leaves from 2.5 to 4 inches long. Compared to Genovese, the scent and taste is more sweet and mild. Read More…

Ocimum basilicum

A specialty low growing variety with medium sized and medium green pointed leaves that have a delightful lemon fragrance. Slightly earlier to harvest than most commercial strains. Read More…

Ocimum basilicum

An attractive highly aromatic cultivar with purple-black leaves 2 to 3 inches long. Plants grow 18 to 24 inches tall with light pink flowers at bloom. Nice ornamental basil that can also be used in cooking. A small percentage of the plants are green. Read More…

Ocimum basilicum

A uniform and attractive Thai basil. Medium green leaves grow up to 2 inches long and have an intense licorice-basil aroma. Deep red-purple flowers form in compact clusters. Good bolt resistance. Relative maturity is 70 days. Read More…

Ocimum basilicum

Also known as “Spicy Bush,” this decorative dwarf variey grows into small dome shaped plants ideal for pot cultures or edging. Tiny leaves have spicy, sweet and pungent basil scent. Slow to bolt. Read More…

Borago officinalis

Borage is a large plant that bears hundreds of small, edible flowers. It grows to a height of 1 to 3 feet and is bristly all over the stems and leaves. The leaves are alternate, simple and 2 to 6 inches long. Mild cucumber flavor for salads and garnishes. Read More…

Nepeta cataria

A vigorous growing mint loved by cats. Plants grow up to 36 inches tall. Grayish green leaves have a strong mint-like flavor and may be harvested 75 to 85 days after sowing. Perennial. Read More…

Matricaria chamomilla

Chamomile produces tiny daisy-like apple-scented flowers that may be harvested 55 to 65 days after sowing. Used for a relaxing fine flavored tea and as a gentle sleep aid. Annual. Read More…

Anthriscus cerefolium

Chervil has feathery parsley-like leaves with a delicate anise flavor used in French cooking and as a delicate garnish. This annual plant grows from 10 to 15 inches tall and does well in light shade. Harvest 65 to 75 days from sowing. Read More…

Allium schoenoprasum

Chives produce an abundance of grass like dark green hallow leaves from 6 to 9 inches long. Chopped leaves have a delightful mild onion flavor. Used in soups (fresh or dried) and as a fresh seasoning. First harvest is 75 to 85 days after sowing. Read More…

Allium tuberosum

Thin flat wide leaves with a nice garlic flavor are used to add that hint of garlic to sauces, dips, salads, cream soups and cooked vegetables. Seed stems are also harvested and used in oriental dishes. It takes 80 to 90 days for leaf harvest and 150 to 170 days for seed stems. Read More…

Coriandrum sativum

Desert Blush is a variety out of the Liesure line. It had darker green leaves than other varieties of coriander. Unlike other varieties, Desert Blush has vibrant red stems. The leaves can be harvested when they are 7 to 8 inches tall. Read More…

Coriandrum sativum

Fiesta Green is a variety out of the Liesure line. It is has better bolt resistance than the normal Liesure variety. It also reduces the amount of red stem in cold weather. The leaves can be harvested when they are 7 to 8 inches tall. Relative maturity is 35 to 40 days. Read More…

Coriandrum sativum

Condors own high yielding bolt-resistant strain harvested for its attractive glossy green leaves and outstanding uniform and consistent quality. Leaf harvest of 7 to 8 inch plants at 35 to 40 days after sowing. Popular in many types of cuisine throughout the world. Read More…

Coriandrum sativum

Split seed (or half seed) is a by product recovered during the conditioning process of regular whole seed. The genetic quality is the same high standard as the whole seed. Split seed is not always available. Some growers prefer this over whole seed. Read More…

Anethum graveolens

This most widely grown cultivar is a dark blue-green aromatic plant 2 to 3 feet tall at leaf harvest and up to 6 feet tall in full bloom. Leaf harvest may begin at 40 to 50 days and seed heads at 90 to 100 days. Read More…

Anethum graveolens

Dukat is similar to Bouquet in size and color but has slightly heavier foliage and begins blooming 5 to 7 days later. Better adapted to warmer growing conditions that other varieties. Read More…

Anethum graveolens

Grows a little taller that Bouquet with sparser foliage and is more green (slightly less blue-green) in color. Begins seeding 5 to 8 days earlier and is considered the best variety for pickling. Read More…

Foeniculum vulgare

All parts of this widely adapted plant are aromatic with an anise-like scent and flavor. The fine feathery foliage is used in salads, cole slaw and dressings. The succulent bulbous stalk base is cooked as a vegetable. Plant height varies 24 to 36 inches. Read More…

Lavendula Angustifolia

A fragrant herb used for drying for use in sachets, potpourris and is also popular in perfumes. Plants grow 18 to 36 inches tall and produces a profusion of lilac-purple flowers on silvery foliage. Perennial. Read More…

Melissa officinalis

Lemon Balm is a popular ingredient of herbal teas, having a pleasant flavor and calming effect. Fresh leaves give a lemon flavor to salads, soups, sauces and meats. It is a perennial with a 4-angled stem and ovate toothed leaves 1.5 to 3 inches long. Read More…

Origanum majorana

This tender perennial usually grown as an annual has a lovely sweet, balsam-like aroma and a mild oregano flavor. Small gray-green leaves are picked before flowers appear and are used widely as a fresh or dried herb. Plants grow up to 24 inches tall. Read More…

Origanum vulgare

This essential garden herb with a delicious pungent flavor is claimed to be better and sharper than true oregano. It grows to be 8 to 24 inches tall and has characteristic dark green leaves with white flowers. Relative maturity is 80 to 90 days. Read More…

Origanum vulgare

This ever popular “pizza herb” is used extensively in Italian, Greek and Mexican cooking. Bright blue-green plants grow 6 inches tall and up to 24 inches in diameter. Leaves can be harvested in 85 to 95 days (before flowers appear). Used primarily dried. Perennial. Read More…

Mentha piperita

Among our most popular flavors, this strongly aromatic herb is grown on a large scale throughout the world for leaf and oil production. The plant is a vigorous, creeping, often purple-tinged perennial with smooth arrow shaped, tooth edged leaves up to 3 inches long. Read More…

Rosmarinus officinalis

Rosemary is a variable, aromatic, evergreen shrub with upright branches and tough, blunt-ended needle-like leaves. Pine-scented leaves have a bitter, resinous taste used to flavor meat, soups and stews. Used fresh or dried. Read More…

Salvia officinalis

A shrubby evergreen perennial with broad, velvety, dusty green leaves which have a woodsy camphor-like taste and tempting aroma. Traditionally used as a poultry stuffing and to season meat. Perennial. Grows up to 30 inches tall. Read More…

Rumex acetosa

Sorrel is a hardy perennial plant that produces long narrow tender succulent green leaves with a slightly acid tang or lemony flavor that adds zest to salads. Leaves grow up to 8 inches long and can also be cooked like spinach or used in soups. Read More…

Satureja hortensis

An annual plant that grows up to 18 inches tall. Peppery flavored leaves are used either fresh or dried to flavor legumes, sausages, stuffing and sauerkraut. Harvest 60 to 70 days after sowing. Read More…

Thymus vulgaris

This indispensable kitchen herb is a small bushy perennial shrub that grows up to 15 inches tall and produces multiple stems with tiny silver-green aromatic leaves and white to pale purple flowers. Read More…