Sorrel, (Rumex acetosa) the leaves are very high in vitamin C and have many uses. Young, tender spring leaves can be used as a salad green, and are also used in Cream of Sorrel soup. Sorrel can be cooked like spinach and served with trout or salmon, or mixed in a few leaves with your cooked spinach or chard for a sharp, lemony flavor.

Savory, ( Satureja hortensis). A plant of the mint family, native in the Mediterranean but now is more commonly used as spices or condiments to flavor meat dishes, sauces, stews, etc. For this purpose, summer savory is more used than winter.

Sage, (Salvia officinalis). Like all salvias, it has beautiful purple/blue edible flowers. The flavor is assertive and useful in many dishes - particularly those high in fat, where it aids in digestion. Also good with carots, tomatoes, squash, corn and potatoes.

Rosemary, (Rosmarinus officinalis). This very aromatic herb has a wonderfully fresh, pine-like scent. In the kitchen, use it with lamb, pork, poultry, carrots and peas.

Parsley Flat Or French, (Petroselinum) Parsley is one of the most nutritious herbs, containing vitamins A, B, C and minerals calcium, iron, phosphorous, potassium and magnesium. Flat Parsley Has A Superior Flavor and Finer Texture Than The Curly Parsley.

Parsley Curled, (Petroselinum crispum) Parsley is one of the most nutritious herbs, containing vitamins A, B, C and minerals calcium, iron, phosphorous, potassium and magnesium.

Thyme, The common English or French thyme (Thymus vulgaris) is a small shrublike perennial growing, a native of south-central Europe and widely cultivated in France, Germany, and Spain for the essential oil that is used in medicine. The plant is commonly grown in gardens for the dried herb, which is used as a seasoning for foods. Several closely related species and varieties vary considerably in odor, flavor, and growth habits.

Tarragon, (Artemisia dracunculus) is a vigorous perennial plant native to western Asia. This sweet anise-scented herb belongs to the aster family and is adaptable to various growing conditions. It is widely cultivated in southern Europe for its volatile oil, known commercially as estragon oil, and is used as a flavoring and scenting agent, and is used extensively in flavoring foods and vinegars.

Rocolla, An Interesting Rocket Variation, Rocolla’s Taste Is Slightly More Powerful, Its Leaves are Finer and Less Prone To Bruising, Salads Using Rocolla Have A Longer Shelf Life.

Rocket, A Valuable Addition To Any Salad, Rocket Has An Interesting Spicy Flavor With A Peppery After - Taste. Most Of The Time This Herb Is Eaten Raw, Either In A Salad, Accompanying Cheese, Or With Cold Meats.