Herbs
There’s nothing like stepping out the door to snip your own herbs for dinner. We grow a full range of culinary herb starts — the tender ones like basil that wait for warm soil, and the hardy ones like thyme and chives that shrug off our cool nights. They thrive in pots by the kitchen door or tucked among the vegetables. Ask us which ones overwinter here and which to replant each spring.
Chives
Culinary chives (perennial)
An easy, hardy perennial herb — one of the first green things up each spring, with edible flowers bees love.
- Sunlight: full sun
- Water: moderate
- Season: Plant spring; hardy perennial, among the first up
English Thyme
Culinary thyme (perennial)
A hardy, low-water culinary thyme that comes back every year and shrugs off our winters.
- Sunlight: full sun
- Water: low
- Season: Plant spring; hardy perennial, harvest all season
Genovese Basil
Sweet basil
The classic pesto basil — big fragrant leaves, best planted once our nights warm up.
- Sunlight: full sun
- Water: moderate
- Season: Plant out after frost (early June); harvest all summer
Nothing matches those filters — try clearing one, or come walk the greenhouse and we'll point you to it.