Fines herbes

Collection de Viniagrette Herb

Type de plante: 
Herbe
Lumière: 
ensoleillé
Zone: 
4 - 8
Plants: 

Ciboulette

in
Ciboulette

Beautiful flowers and foliage have a distinctive mild onion flavor. Fresh leaves add zest to soups, salads, eggs or sour cream, or use whole blossoms for a novel herb vinegar. Attractive in the herb or cutting garden and a good companion plant for roses.

Marjolaine Douce

Marjolaine Douce

Sweetly spicy leaves add flavor to a wide range of foods. Fresh leaves add zest to vegetable dishes, soups, sauces and Italian cuisine. Rub on fresh meats or add to sausage or meat loaf for extra flavor. Freeze for winter use, or grow in a pot indoors.

Origan

in
Origan

Hot, spicy aroma and flavor make this the classic pizza herb. Adds zest to Italian, Greek and Mexican cuisine and complements tomato dishes, beef or lamb stew, soups, salads or casseroles. Use fresh, dried or fresh frozen. Harvest before flowering.

Persil Plat

in
Persil Plat

Fragrant flavorful leaves are excellent for seasoning and as a garnish. A complementary flavor that enhances most dishes, especially sauces, salads, meats and vegetables. Dries well. A biennial grown as an annual; replant each year for best flavor.

Romarin

in
Romarin

Intensely fragrant leaves have a distinctive pungent flavor, excellent for seasoning meat or vegetable dishes. Grows well in containers, and can be trimmed into topiary forms for a formal setting. An attractive evergreen shrub where winter hardy. May be grown indoors in pots

Thym Anglais

in
Thym Anglais

Fragrant foliage with a classic thyme flavor and aroma. Outstanding for seasoning poultry, fish and pork, in sauces, soups and herbal vinegar. Good companion plant for tomatoes. Dry or freeze leaves for winter use, or grow in a pot indoors.

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Collection de Classic Culinary

Type de plante: 
Herbe
Lumière: 
ensoleillé
Zone: 
4 - 9
Plants: 

Origan

in
Origan

Hot, spicy aroma and flavor make this the classic pizza herb. Adds zest to Italian, Greek and Mexican cuisine and complements tomato dishes, beef or lamb stew, soups, salads or casseroles. Use fresh, dried or fresh frozen. Harvest before flowering.

Basilic

in
Basilic

Large leaves with sweet, spicy fragrance and flavor, perfect for a full-bodied pesto. Flowers are attractive in the herb garden, but are usually pinched off as buds form to promote high-quality leaves for cooking.

Marjolaine Douce

Marjolaine Douce

Sweetly spicy leaves add flavor to a wide range of foods. Fresh leaves add zest to vegetable dishes, soups, sauces and Italian cuisine. Rub on fresh meats or add to sausage or meat loaf for extra flavor. Freeze for winter use, or grow in a pot indoors.

Romarin

in
Romarin

Intensely fragrant leaves have a distinctive pungent flavor, excellent for seasoning meat or vegetable dishes. Grows well in containers, and can be trimmed into topiary forms for a formal setting. An attractive evergreen shrub where winter hardy. May be grown indoors in pots

Salvia

in
Salvia

Large, rounded gray-blue leaves are very aromatic with a spicy scent and flavor. Looks beautiful when planted in mass with other gray plants or beside bright flowering plants. Use fresh or dried leaves for cooking.

Thym

in
Thym
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Collection de Grilling Herbs

Type de plante: 
Herbe
Lumière: 
ensoleillé
Zone: 
8 - 1
Plants: 

Romarin

in
Romarin

Intensely fragrant leaves have a distinctive pungent flavor, excellent for seasoning meat or vegetable dishes. Grows well in containers, and can be trimmed into topiary forms for a formal setting. An attractive evergreen shrub where winter hardy. May be grown indoors in pots

Thym d'Hiver

in
Thym d'Hiver

Aromatic foliage has a strong peppery flavor that enhances bean dishes and complements strong-flavored game meats and pâté. Makes a good sood salt or pepper substitute, and may be used fresh or dry.. Periodic shearing encourages tender, flavorful new growth, and also keeps plants from becoming woody and less attractive with age. Harvest before the white to lilac flowers appear.
 

Thym Anglais

in
Thym Anglais

Fragrant foliage with a classic thyme flavor and aroma. Outstanding for seasoning poultry, fish and pork, in sauces, soups and herbal vinegar. Good companion plant for tomatoes. Dry or freeze leaves for winter use, or grow in a pot indoors.

Fenouil doux

in
Fennel

Aromatic, feathery foliage is an attractive filler in the herb or flower garden. Leaves, seeds and the stem or bulb add mild licorice flavor to food. Slice bulbs and fresh leaves into salads and vegetable dishes. Ripe seeds add zest to Italian sauces, baked goods and sausage.

Artemise

in
Tarragon

Aromatic, flavorful leaves have the scent and taste of licorice and mint. Adds zest to butter and cheese sauces, chicken, veal and fish dishes, and vinegars. French tarragon is the most flavorful; plants grown from seed are often called Russian tarragon, and flavor is variable.

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Collection de Herbes de

Type de plante: 
Herbe
Lumière: 
ensoleillé
Zone: 
5 - 8
Plants: 

Lavande Anglaise

in
Lavande Anglaise

Wonderfully aromatic flowers and leaves, striking in the herb or flower garden. Attracts butterflies. Dried flowers and leaves are prized for potpourri, sachets or crafts. Fresh leaves and flowers are a novel addition to vinegars, sauces and cookies.

Basilic Doux

in
Basilic Doux

Aromatic leaves with a spicy clove fragrance and flavor are outstanding for tomato sauce, pesto, salad, and meat dishes. White flowers are attractive in the herb garden, but are usually pinched off as buds form to promote high-quality leaves for cooking.

Marjolaine Douce

Marjolaine Douce

Sweetly spicy leaves add flavor to a wide range of foods. Fresh leaves add zest to vegetable dishes, soups, sauces and Italian cuisine. Rub on fresh meats or add to sausage or meat loaf for extra flavor. Freeze for winter use, or grow in a pot indoors.

Romarin

in
Romarin

Intensely fragrant leaves have a distinctive pungent flavor, excellent for seasoning meat or vegetable dishes. Grows well in containers, and can be trimmed into topiary forms for a formal setting. An attractive evergreen shrub where winter hardy. May be grown indoors in pots

Thym Anglais

in
Thym Anglais

Fragrant foliage with a classic thyme flavor and aroma. Outstanding for seasoning poultry, fish and pork, in sauces, soups and herbal vinegar. Good companion plant for tomatoes. Dry or freeze leaves for winter use, or grow in a pot indoors.

Laurier

in
Laurier

Enjoy fresh bay leaves from your own tree! Aromatic foliage adds flavor when simmered in soups or stews. Remove leaves before serving. A lovely houseplant or patio tree; must winter indoors except in frost-free climates. Use leaves fresh or dried.

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Collection de Poultry Seasonings

Type de plante: 
Herbe
Lumière: 
ensoleillé
Zone: 
n/a
Plants: 

Basilic

in
Basilic

Aromatic leaves in a variety of flavors are outstanding for a wide range of foods from Italian to Vietnamese. White or pink flowers are attractive in the herb garden, but are usually pinched off as buds form to promote high-quality leaves for cooking.

Ciboulette

in
Ciboulette

Beautiful flowers and foliage have a distinctive mild onion flavor. Fresh leaves add zest to soups, salads, eggs or sour cream, or use whole blossoms for a novel herb vinegar. Attractive in the herb or cutting garden and a good companion plant for roses.

Aneth

in
Aneth

Fragrant ferny foliage and flowers attract butterflies to the garden. Leaves and seeds provide a distinctive flavor and aroma to a wide range of culinary favorites, including pickles, potatoes, fish and dips. Neat, compact growth. AAS winner 1992.

Fenouil doux

in
Fennel

Aromatic, feathery foliage is an attractive filler in the herb or flower garden. Leaves, seeds and the stem or bulb add mild licorice flavor to food. Slice bulbs and fresh leaves into salads and vegetable dishes. Ripe seeds add zest to Italian sauces, baked goods and sausage.

Thym d'Hiver

in
Thym d'Hiver

Aromatic foliage has a strong peppery flavor that enhances bean dishes and complements strong-flavored game meats and pâté. Makes a good sood salt or pepper substitute, and may be used fresh or dry.. Periodic shearing encourages tender, flavorful new growth, and also keeps plants from becoming woody and less attractive with age. Harvest before the white to lilac flowers appear.
 

Thym Anglais

in
Thym Anglais

Fragrant foliage with a classic thyme flavor and aroma. Outstanding for seasoning poultry, fish and pork, in sauces, soups and herbal vinegar. Good companion plant for tomatoes. Dry or freeze leaves for winter use, or grow in a pot indoors.

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Collection de Pork Seasonings

Type de plante: 
Herbe
Lumière: 
ensoleillé
Zone: 
4 - 9
Plants: 

Fenouil doux

in
Fennel

Aromatic, feathery foliage is an attractive filler in the herb or flower garden. Leaves, seeds and the stem or bulb add mild licorice flavor to food. Slice bulbs and fresh leaves into salads and vegetable dishes. Ripe seeds add zest to Italian sauces, baked goods and sausage.

Romarin

in
Romarin

Intensely fragrant leaves have a distinctive pungent flavor, excellent for seasoning meat or vegetable dishes. Grows well in containers, and can be trimmed into topiary forms for a formal setting. An attractive evergreen shrub where winter hardy. May be grown indoors in pots

Salvia

in
Salvia

Large, rounded gray-blue leaves are very aromatic with a spicy scent and flavor. Looks beautiful when planted in mass with other gray plants or beside bright flowering plants. Use fresh or dried leaves for cooking.

Thym d'Hiver

in
Thym d'Hiver

Aromatic foliage has a strong peppery flavor that enhances bean dishes and complements strong-flavored game meats and pâté. Makes a good sood salt or pepper substitute, and may be used fresh or dry.. Periodic shearing encourages tender, flavorful new growth, and also keeps plants from becoming woody and less attractive with age. Harvest before the white to lilac flowers appear.
 

Thym Anglais

in
Thym Anglais

Fragrant foliage with a classic thyme flavor and aroma. Outstanding for seasoning poultry, fish and pork, in sauces, soups and herbal vinegar. Good companion plant for tomatoes. Dry or freeze leaves for winter use, or grow in a pot indoors.

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Collection de Italian Herb

Type de plante: 
Herbe
Lumière: 
ensoleillé
Zone: 
n/a
Plants: 

Basilic

in
Basilic

Large leaves with sweet, spicy fragrance and flavor, perfect for a full-bodied pesto. Flowers are attractive in the herb garden, but are usually pinched off as buds form to promote high-quality leaves for cooking.

Origan Italien

in
Origan Italien

Aromatic leaves are accented with flowers in summer. This oregano has a delightful flavor and is great used fresh or dried in a wide variety of culinary dishes. For best flavor, harvest leaves before flowering or pinch flowers before they develop.

Thym Anglais

in
Thym Anglais

Fragrant foliage with a classic thyme flavor and aroma. Outstanding for seasoning poultry, fish and pork, in sauces, soups and herbal vinegar. Good companion plant for tomatoes. Dry or freeze leaves for winter use, or grow in a pot indoors.

Persil Plat

in
Persil Plat

Fragrant flavorful leaves are excellent for seasoning and as a garnish. A complementary flavor that enhances most dishes, especially sauces, salads, meats and vegetables. Dries well. A biennial grown as an annual; replant each year for best flavor.

Romarin

in
Romarin

Intensely fragrant leaves have a distinctive pungent flavor, excellent for seasoning meat or vegetable dishes. Grows well in containers, and can be trimmed into topiary forms for a formal setting. An attractive evergreen shrub where winter hardy. May be grown indoors in pots

Fenouil doux

in
Fennel

Aromatic, feathery foliage is an attractive filler in the herb or flower garden. Leaves, seeds and the stem or bulb add mild licorice flavor to food. Slice bulbs and fresh leaves into salads and vegetable dishes. Ripe seeds add zest to Italian sauces, baked goods and sausage.

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Collection de Greek Herb

Type de plante: 
Herbe
Lumière: 
ensoleillé
Zone: 
n/a
Plants: 

Basilic Doux

in
Basilic Doux

Aromatic leaves with a spicy clove fragrance and flavor are outstanding for tomato sauce, pesto, salad, and meat dishes. White flowers are attractive in the herb garden, but are usually pinched off as buds form to promote high-quality leaves for cooking.

Aneth

in
Aneth

Fragrant ferny foliage and flowers attract butterflies to the garden. Leaves and seeds provide a distinctive flavor and aroma to a wide range of culinary favorites, including pickles, potatoes, fish and dips. Neat, compact growth. AAS winner 1992.

Fenouil doux

in
Fennel

Aromatic, feathery foliage is an attractive filler in the herb or flower garden. Leaves, seeds and the stem or bulb add mild licorice flavor to food. Slice bulbs and fresh leaves into salads and vegetable dishes. Ripe seeds add zest to Italian sauces, baked goods and sausage.

Marjolaine Douce

Marjolaine Douce

Sweetly spicy leaves add flavor to a wide range of foods. Fresh leaves add zest to vegetable dishes, soups, sauces and Italian cuisine. Rub on fresh meats or add to sausage or meat loaf for extra flavor. Freeze for winter use, or grow in a pot indoors.

Menthe

in
Menthe

Aromatic leaves have a sweet, refreshing fragrance and flavor. Delicious in salads, soups or desserts, or to flavor teas and jellies. Mints are vigorous spreaders and should be contained; plant in containers sunk into the ground.

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Collection de French Fine

Type de plante: 
Herbe
Lumière: 
ensoleillé
Zone: 
n/a
Plants: 

Persil Plat

in
Persil Plat

Fragrant flavorful leaves are excellent for seasoning and as a garnish. A complementary flavor that enhances most dishes, especially sauces, salads, meats and vegetables. Dries well. A biennial grown as an annual; replant each year for best flavor.

Ciboulette

in
Ciboulette

Beautiful flowers and foliage have a distinctive mild onion flavor. Fresh leaves add zest to soups, salads, eggs or sour cream, or use whole blossoms for a novel herb vinegar. Attractive in the herb or cutting garden and a good companion plant for roses.

Cerfeuil vivace

in
Chervil

Aromatic foliage forms beautiful lacy mounds in the garden. Fresh leaves give a delicate anise flavor to salads, fish or chicken dishes and cheese sauces. Add in the last stages of cooking to preserve flavor. Remove flower buds to promote leaf growth, but leave a few flowers to reseed for next year.

Artemise

in
Tarragon

Aromatic, flavorful leaves have the scent and taste of licorice and mint. Adds zest to butter and cheese sauces, chicken, veal and fish dishes, and vinegars. French tarragon is the most flavorful; plants grown from seed are often called Russian tarragon, and flavor is variable.

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Collection de Asian Herbs

Type de plante: 
Herbe
Lumière: 
ensoleillé
Zone: 
n/a
Plants: 

Basilic thaï

in
Thai Basil

Large, aromatic leaves have an intense licorice-basil flavor excellent for Thai and Vietnamese cooking, as well as Italian dishes. Holds its flavor better than common basil when cooked at high heat or simmered. Late blooming plants produce higher yields without the need to pinch flower buds.

Cryptotaenia du Japon

in
Japanese Parsley, Mitsuba

Delicious herb with mild flavors of celery and parsley. Leaves and stalks are excellent used fresh in salads or soups and added to vegetable dishes or stir fry in the last stages of cooking. For best flavor, avoid overcooking. Allow some reseeding for longevity in the garden.

Coriandre

in
Coriandre

Aromatic, flavorful leaves (cilantro) and seeds (coriander). Lemon-sage flavored seeds are excellent in stews, bean dishes and pastries. Pungent, sharp-flavored leaves enhance poultry and meats in spicy recipes, salsas and soups. Reseeds.

Cymbopogon

in
Cymbopogon

An attractive grass for herb, fragrance and mixed gardens. In cooler climates, it can be grown in a container and brought indoors for the winter. Wonderful foliage is widely used in Asian cuisine for its lemon scent and flavor.

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Collection de Roasting &

Type de plante: 
vivace
Lumière: 
ensoleillé
Zone: 
5 - 8
Plants: 

Salvia

in
Salvia

Large, rounded gray-blue leaves are very aromatic with a spicy scent and flavor. Looks beautiful when planted in mass with other gray plants or beside bright flowering plants. Use fresh or dried leaves for cooking.

Persil Plat

in
Persil Plat

Fragrant flavorful leaves are excellent for seasoning and as a garnish. A complementary flavor that enhances most dishes, especially sauces, salads, meats and vegetables. Dries well. A biennial grown as an annual; replant each year for best flavor.

Romarin

in
Romarin

Intensely fragrant leaves have a distinctive pungent flavor, excellent for seasoning meat or vegetable dishes. Grows well in containers, and can be trimmed into topiary forms for a formal setting. An attractive evergreen shrub where winter hardy. May be grown indoors in pots

Thym Anglais

in
Thym Anglais

Fragrant foliage with a classic thyme flavor and aroma. Outstanding for seasoning poultry, fish and pork, in sauces, soups and herbal vinegar. Good companion plant for tomatoes. Dry or freeze leaves for winter use, or grow in a pot indoors.

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Collection de Lamb Seasonings

Type de plante: 
Herbe
Lumière: 
ensoleillé
Zone: 
3 - 9
Plants: 

Menthe

in
Menthe

Aromatic leaves have a sweet, refreshing fragrance and flavor. Delicious in salads, soups or desserts, or to flavor teas and jellies. Mints are vigorous spreaders and should be contained; plant in containers sunk into the ground.

Aneth

in
Aneth

Fragrant ferny foliage and flowers attract butterflies to the garden. Leaves and seeds provide a distinctive flavor and aroma to a wide range of culinary favorites, including pickles, potatoes, fish and dips. Neat, compact growth. AAS winner 1992.

Persil Plat

in
Persil Plat

Fragrant flavorful leaves are excellent for seasoning and as a garnish. A complementary flavor that enhances most dishes, especially sauces, salads, meats and vegetables. Dries well. A biennial grown as an annual; replant each year for best flavor.

Salvia

in
Salvia

Large, rounded gray-blue leaves are very aromatic with a spicy scent and flavor. Looks beautiful when planted in mass with other gray plants or beside bright flowering plants. Use fresh or dried leaves for cooking.

Romarin

in
Romarin

Intensely fragrant leaves have a distinctive pungent flavor, excellent for seasoning meat or vegetable dishes. Grows well in containers, and can be trimmed into topiary forms for a formal setting. An attractive evergreen shrub where winter hardy. May be grown indoors in pots

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Collection de Fish Seasonings

Type de plante: 
Herbe
Lumière: 
ensoleillé
Zone: 
4 - 8
Plants: 

Ciboulette

in
Ciboulette

Beautiful flowers and foliage have a distinctive mild onion flavor. Fresh leaves add zest to soups, salads, eggs or sour cream, or use whole blossoms for a novel herb vinegar. Attractive in the herb or cutting garden and a good companion plant for roses.

Fenouil doux

in
Fennel

Aromatic, feathery foliage is an attractive filler in the herb or flower garden. Leaves, seeds and the stem or bulb add mild licorice flavor to food. Slice bulbs and fresh leaves into salads and vegetable dishes. Ripe seeds add zest to Italian sauces, baked goods and sausage.

Romarin

in
Romarin

Intensely fragrant leaves have a distinctive pungent flavor, excellent for seasoning meat or vegetable dishes. Grows well in containers, and can be trimmed into topiary forms for a formal setting. An attractive evergreen shrub where winter hardy. May be grown indoors in pots

Marjolaine Douce

Marjolaine Douce

Sweetly spicy leaves add flavor to a wide range of foods. Fresh leaves add zest to vegetable dishes, soups, sauces and Italian cuisine. Rub on fresh meats or add to sausage or meat loaf for extra flavor. Freeze for winter use, or grow in a pot indoors.

Aneth

in
Aneth

Fragrant ferny foliage and flowers attract butterflies to the garden. Leaves and seeds provide a distinctive flavor and aroma to a wide range of culinary favorites, including pickles, potatoes, fish and dips. Neat, compact growth. AAS winner 1992.

Persil Plat

in
Persil Plat

Fragrant flavorful leaves are excellent for seasoning and as a garnish. A complementary flavor that enhances most dishes, especially sauces, salads, meats and vegetables. Dries well. A biennial grown as an annual; replant each year for best flavor.

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Collection de Beef Seasonings

Type de plante: 
Herbe
Lumière: 
ensoleillé
Zone: 
n/a
Plants: 

Basilic

in
Basilic

Aromatic leaves in a variety of flavors are outstanding for a wide range of foods from Italian to Vietnamese. White or pink flowers are attractive in the herb garden, but are usually pinched off as buds form to promote high-quality leaves for cooking.

Marjolaine Douce

Marjolaine Douce

Sweetly spicy leaves add flavor to a wide range of foods. Fresh leaves add zest to vegetable dishes, soups, sauces and Italian cuisine. Rub on fresh meats or add to sausage or meat loaf for extra flavor. Freeze for winter use, or grow in a pot indoors.

Origan

in
Origan

Hot, spicy aroma and flavor make this the classic pizza herb. Adds zest to Italian, Greek and Mexican cuisine and complements tomato dishes, beef or lamb stew, soups, salads or casseroles. Use fresh, dried or fresh frozen. Harvest before flowering.

Persil Plat

in
Persil Plat

Fragrant flavorful leaves are excellent for seasoning and as a garnish. A complementary flavor that enhances most dishes, especially sauces, salads, meats and vegetables. Dries well. A biennial grown as an annual; replant each year for best flavor.

Romarin

in
Romarin

Intensely fragrant leaves have a distinctive pungent flavor, excellent for seasoning meat or vegetable dishes. Grows well in containers, and can be trimmed into topiary forms for a formal setting. An attractive evergreen shrub where winter hardy. May be grown indoors in pots

Thym Anglais

in
Thym Anglais

Fragrant foliage with a classic thyme flavor and aroma. Outstanding for seasoning poultry, fish and pork, in sauces, soups and herbal vinegar. Good companion plant for tomatoes. Dry or freeze leaves for winter use, or grow in a pot indoors.

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Collection de Mexican Herb

Type de plante: 
Herbe
Lumière: 
ensoleillé
Zone: 
5 - 8
Plants: 

Thym d'Hiver

in
Thym d'Hiver

Aromatic foliage has a strong peppery flavor that enhances bean dishes and complements strong-flavored game meats and pâté. Makes a good sood salt or pepper substitute, and may be used fresh or dry.. Periodic shearing encourages tender, flavorful new growth, and also keeps plants from becoming woody and less attractive with age. Harvest before the white to lilac flowers appear.
 

Basilic

in
Basilic

Aromatic leaves in a variety of flavors are outstanding for a wide range of foods from Italian to Vietnamese. White or pink flowers are attractive in the herb garden, but are usually pinched off as buds form to promote high-quality leaves for cooking.

Coriandre

in
Coriandre

Aromatic, flavorful leaves (cilantro) and seeds (coriander). Lemon-sage flavored seeds are excellent in stews, bean dishes and pastries. Pungent, sharp-flavored leaves enhance poultry and meats in spicy recipes, salsas and soups. Reseeds.

Origan

in
Origan

Hot, spicy aroma and flavor make this the classic pizza herb. Adds zest to Italian, Greek and Mexican cuisine and complements tomato dishes, beef or lamb stew, soups, salads or casseroles. Use fresh, dried or fresh frozen. Harvest before flowering.

Romarin

in
Romarin

Intensely fragrant leaves have a distinctive pungent flavor, excellent for seasoning meat or vegetable dishes. Grows well in containers, and can be trimmed into topiary forms for a formal setting. An attractive evergreen shrub where winter hardy. May be grown indoors in pots

Thym

in
Thym
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Collection de German Herb

Type de plante: 
Herbe
Lumière: 
ensoleillé
Zone: 
n/a
Plants: 

Aneth

in
Aneth

Fragrant ferny foliage and flowers attract butterflies to the garden. Leaves and seeds provide a distinctive flavor and aroma to a wide range of culinary favorites, including pickles, potatoes, fish and dips. Neat, compact growth. AAS winner 1992.

Ciboulette

in
Ciboulette

Beautiful flowers and foliage have a distinctive mild onion flavor. Fresh leaves add zest to soups, salads, eggs or sour cream, or use whole blossoms for a novel herb vinegar. Attractive in the herb or cutting garden and a good companion plant for roses.

Marjolaine Douce

Marjolaine Douce

Sweetly spicy leaves add flavor to a wide range of foods. Fresh leaves add zest to vegetable dishes, soups, sauces and Italian cuisine. Rub on fresh meats or add to sausage or meat loaf for extra flavor. Freeze for winter use, or grow in a pot indoors.

Persil Plat

in
Persil Plat

Fragrant flavorful leaves are excellent for seasoning and as a garnish. A complementary flavor that enhances most dishes, especially sauces, salads, meats and vegetables. Dries well. A biennial grown as an annual; replant each year for best flavor.

Thym Anglais

in
Thym Anglais

Fragrant foliage with a classic thyme flavor and aroma. Outstanding for seasoning poultry, fish and pork, in sauces, soups and herbal vinegar. Good companion plant for tomatoes. Dry or freeze leaves for winter use, or grow in a pot indoors.

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Collection de Marinade Herb

Type de plante: 
Herbe
Lumière: 
ensoleillé
Zone: 
4 - 9
Plants: 

Thym Anglais

in
Thym Anglais

Fragrant foliage with a classic thyme flavor and aroma. Outstanding for seasoning poultry, fish and pork, in sauces, soups and herbal vinegar. Good companion plant for tomatoes. Dry or freeze leaves for winter use, or grow in a pot indoors.

Ciboulette

in
Ciboulette

Beautiful flowers and foliage have a distinctive mild onion flavor. Fresh leaves add zest to soups, salads, eggs or sour cream, or use whole blossoms for a novel herb vinegar. Attractive in the herb or cutting garden and a good companion plant for roses.

Menthe

in
Menthe

Aromatic leaves have a sweet, refreshing fragrance and flavor. Delicious in salads, soups or desserts, or to flavor teas and jellies. Mints are vigorous spreaders and should be contained; plant in containers sunk into the ground.

Origan

in
Origan

Hot, spicy aroma and flavor make this the classic pizza herb. Adds zest to Italian, Greek and Mexican cuisine and complements tomato dishes, beef or lamb stew, soups, salads or casseroles. Use fresh, dried or fresh frozen. Harvest before flowering.

Persil Plat

in
Persil Plat

Fragrant flavorful leaves are excellent for seasoning and as a garnish. A complementary flavor that enhances most dishes, especially sauces, salads, meats and vegetables. Dries well. A biennial grown as an annual; replant each year for best flavor.

Salvia

in
Salvia

Large, rounded gray-blue leaves are very aromatic with a spicy scent and flavor. Looks beautiful when planted in mass with other gray plants or beside bright flowering plants. Use fresh or dried leaves for cooking.

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