Russell's offers a wide variety of herb plants. Our full line of annual and perennial herbs arrives in April, weather permitting. We carry a selection of culinary herbs, year-round. These are a few of our favorites. Basil With its rich, aromatic, slightly peppery flavor, basil is an essential ingredient in Mediterranean cuisine. This annual does not tolerate even a nip of frost. To flourish, it requires warm soil, sun, and good air circulation. Harvest frequently, snipping just above leaf sets, to encourage new growth. To freeze basil, blanch it first, or freeze it in oil, to prevent it from turning black. Chamomile Annual and perennial varieties; used for ground cover, dye, decoration, and tea; its essential oils provide a fragrance used in soap, perfume and lotions. Chive Perennial; adds a mild onion-like flavor to soups, salads, dips and vegetables. Plant in full sun. Harvest at 10 inches. To encourage new growth, cut it back to the base of the plant. Marjoram Tender perennial, grown as an annual. Spicy and aromatic; goes with fish, vegetables, and dips. To keep the plant compact and prevent it from going to seed, harvest frequently. Flourishes in cool weather. In cooking, marjoram can be used interchangeably with oregano, for a milder flavor. Nasturtium Annual. Also called Indian Cress. It is native to Mexico, Chile and Argentina. The leaves and flowers are spicy and fragrant in salads. Nasturtium has an unusually high vitamin C content. It comes in a gorgeous mix of colors. The buds are often used as a caper substitute.	Oregano Perennial. Also known as Greek oregano and Winter oregano. Its pungency numbs the tongue. Its name derives from the ancient Greek word meaning “joy of the mountains.” Blooms from July through October. Common oregano is a favorite for tomato sauces, grilled meats, fried vegetables and Italian dishes. It is most common in Mediterranean cooking. Also the source of a reddish-brown dye. Aromatic. Parsley Biennial; often grown as an annual. Prefers evenly-moist, well-drained soil. An excellent foliage plant for container gardens and flower beds; blooms the second year. Begin to pick parsley as soon as the leaves begin to curl; for best flavor, pick early in the day, when the oils are the strongest. Its mild flavor is good in salads, especially Middle Eastern salads, and vegetables. Mint Many varieties, perennial. Spearmint oil adds fragrance and flavor to many products. The leaves make a delicious, refreshing tea; a deep, minty sauce for lamb, peas, carrots, or potatoes. Mint spreads very rapidly in the garden. Keep it separate from other plants. One way to do this is to plant it in a half-barrel or in a pot sunk in the ground. Rosemary Tender perennial. Does well as a houseplant. Shrubby plant with a pungently aromatic and somewhat camphoraceous odor. Green-leaved, silver and goldstriped varieties. Rosemary does best in a light, dry soil, in a sheltered location. The Ancients were well acquainted with this shrub, which had a reputation for strengthening the memory. On this account it became the emblem of fidelity for lovers. Read on from Grieve's “A Modern Herbal.” Thanks to Suite 101 , Botanical.com, and Gilberties Herbs for some information on this page. Gilberties offers a very good series of herb garden designs and guides for growing, harvesting and preserving herb plants. For more information on growing herbs and using them in crafts and recipes, visit the New England Unit of The Herb Society of America (HSA) website. Russell's sells live plants only from our store, in Wayland, Massachusetts; we do not ship plants. Please visit us for quality plants, cared for by expert staff, and for good old-fashioned service.
2007 Herb of the Year: Lemon Balm (Melissa officinalis) The International Herb Association Herb of the Year designation promotes education about the medicinal, culinary, and decorative uses of herbs.