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Arugula Eruca vesicaria, subsp. sativa
Standard strain of arugula or roquette used in salad mixes to add
a delicious spicy flavor. Long dark green lobed leaves are ready
to cut in 21 days for baby leaf and reach full maturity after 40
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Arugula, Wild Rocket Diplotaxis tenuifolia
Compared with regular arugula, this species is slower growing,
about half the height and with 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. First
harvest in 50 days. |
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Basil Ocimum basilicum |
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Catnip Nepeta cataria
A vigorous growing mint loved by cats. Plants grow up to 36”
tall. Grayish green leaves have a strong mint-like flavor and may
be harvested 75 to 85 days after sowing. Perennial. |
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Chamomile (Common German) Matricaria recutita
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. |
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Chervil Anthriscus cerefolium
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” tall and does well in light shade. Harvest
65 to 75 days from sowing. |
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Chives Allium schoenoprasum
Plants produce an abundance of grass like dark green hallow leaves
from 6 to 9” 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. Beautiful in full bloom
with small round pink-purple flowers. Perennial. |
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Chives, Garlic 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.
80 to 90 days for leaf harvest and 150 to 170 days for seed stems.
Plants grow up to 12” tall and produce attractive white flowers.
Perennial. |
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- Coriander (Cilantro), Leisure
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” plants at 35
to 40 days after sowing. Popular in many types of cuisine throughout
the world. Arizona desert grown seed is tested for freedom from
Bacterial leaf Blight
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CORIANDER, SLO BOLT
Coriandrum sativum
This is a common American Long Standing type variety with fair bolt resistance that can be harvested for Cilantro in 28-35 days depending on the growing season. It differs from Leisure in that it is not as uniform, is slightly shorter and is less bolt resistant, especially in warmer growing seasons.
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Dill Anethum graveolens |
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Fennel, Florence 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”. Leaf harvest at
50 to 60 days. |
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Fenugreek, Trigonella foenum-graecum
This erect aromatic annual with trifoliate leaves produces richly
scented, creamy yellow pea-like flowers. Young sprouts are used
in salads. Ground seeds are a common ingredient to curry powder.
Dried leaves are used to flavor root vegetables in Indian and Middle
Eastern dishes. |
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Lavender, Vera Lavendula Angustifolia
Fragrant herb used for drying for use in sachets and potpourris
and is also popular in perfumes. Plants grow 18 to 36” tall
and produce a profusion of lilac-purple flowers on silvery foliage.
Perennial. |
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Lemon Balm Melissa officinalis
Lemon Balm is a popular ingredient of herb 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 ½ -3 inches long. Plants grow
up to 30 inches tall and produce insignificant pale yellow flowers
in summer.
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Marjoram, Sweet 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” tall.
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Oregano, Vulgare Origanum vulgare
This ever popular “pizza herb” is used extensively in
Italian, Greek and Mexican cooking. Bright blue-green plants grow
6” tall and up to 24” in diameter. Leaves can be harvested
in 85 to 95 days (before flowers appear). Used primarily dried.
Perennial. |
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Peppermint Mentha x 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.
Produces lilac-pink, sterile flowers borne in oblong, terminal spikes.
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Rosemary Rosmarinus officinalis
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. A perennial that can reach up to 6 feet by the 2nd or
3rd year. |
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Sage, Broadleaf Salvia officinalis
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” tall
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Savory, Summer Satureja hortensis
An annual plant that grows up to 18” tall. Peppery flavored
leaves are used either fresh or dried to flavor legumes, sausages,
stuffing and sauerkraut. Harvest 60 to 70 days after sowing.
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Sorrel, Large Leaf 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” long and can
also be cooked like spinach or used in soups. Leaves can be harvested
over a long period of time. Remove flowering tops to keep leaves
tender.
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Thyme, Winter Thymus vulgaris
This indispensable kitchen herb is a small bushy perennial shrub
that grows up to 15” tall and produces multiple stems with
tiny silver-green aromatic leaves and white to pale purple flowers.
The whole plant (leaves, stems and flowering tops) is used fresh
or dried to flavor a wide variety of dishes.
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