Herbs
Culinary and medicinal herbs grown with organic practices.
Herbs
Rosemary
Aromatic, drought-tolerant rosemary — a perennial herb that earns its place in every garden. Wonderful for roasting meats, flavoring bread, infusing olive oil, and simply brushing past for the fragrance. Growing tips: Rosemary is a Mediterranean native that loves our dry Owens Valley climate. Once established, it needs very little water. Full sun, well-drained soil, and protection from the harshest winter winds are all it asks. In Big Pine, it may need winter mulching in exposed locations. One plant provides more rosemary than most cooks can use. Prune regularly to maintain shape and encourage bushy growth. Excellent in containers on a sunny patio.
$6.00
Herbs
Anise
Anise (Pimpinella anisum) — a flavorful, aromatic annual herb in the Apiaceae family, native to the eastern Mediterranean. Seeds have a sweet, licorice-like flavor used in baking, cooking, and liqueurs like ouzo, sambuca, and anisette. Plants grow 18 inches to 2 feet tall with feathery green leaves and white flower umbels, followed by grayish-brown oval seeds. Leaves can also be used fresh in salads or as a garnish. Growing tips: Anise needs a long, warm growing season to produce seeds — our Owens Valley summers are ideal. Direct sow in spring after frost danger. Harvest seed heads when they turn gray-brown and dry them fully before storing. The leaves are also edible with a milder anise flavor — add young leaves to salads. Pairs beautifully with fennel and star anise in spice blends.
$4.00
Herbs
Borage
Borage is an annual herb whose leaves and petals are both edible. Leaves have a cucumber taste and are used in salads (mildly toxic if eaten raw in large quantities). The flowers have a sweet honey flavor, perfect for decorating desserts or garnishing drinks. Also used as an herbal medicine. An excellent companion plant for tomatoes, squash, and strawberries — attracts bees and other pollinators. Growing tips: Direct sow in spring — borage does not transplant well but grows quickly from seed. It self-sows enthusiastically, so you will likely only need to plant it once. The flowers are stunning frozen in ice cubes for summer drinks. Young leaves taste like cucumber and are excellent in salads, though they get prickly when mature. One of the best companion plants in the garden — it repels tomato hornworm and attracts pollinators.
$6.00
Herbs
Caraway
Caraway (Carum carvi) — a biennial plant in the Apiaceae family, known for its aromatic seeds widely used as a spice in cuisines around the world. The plant also has feathery green leaves that can be used similarly to parsley or dill, adding a fresh, herbaceous flavor to dishes. Growing tips: Caraway is a biennial — it grows foliage the first year and flowers/seeds the second. Plant in fall or early spring. The foliage resembles carrots (they are related). In our climate, caraway overwinters well and produces abundant seeds the following summer. Harvest seed heads when they begin to brown and dry them in paper bags. Beyond rye bread, try caraway seeds in roasted cabbage, potato soup, and pork dishes. The taproot is also edible, similar to parsnip.
$4.00
Herbs
Catnip
An herb in the mint family that drives cats wild — also called catmint. But catnip has serious medicinal properties too. Drunk as herbal tea, it helps with colds, flu, coughs, chest congestion, upset stomachs, excessive gas, diarrhea, nausea, and can relieve stomach pains and menstrual cramps. Growing tips: Like its mint relatives, catnip is a vigorous grower that can spread aggressively. Contain it in a pot or dedicated area. If you have cats, be warned — they may roll in it, eat it, and destroy the plant with love. Plant extras. For tea, harvest stems before flowering, dry them, and steep in hot water. Catnip also repels mosquitoes, aphids, and flea beetles, making it a useful companion plant.
$6.00
Herbs
Chamomile
Gentle chamomile with delicate daisy-like flowers and a sweet apple fragrance. The classic herbal tea for relaxation, sleep, and digestive comfort. Beautiful and functional in any garden. Growing tips: Chamomile is easy to grow from seed and self-sows once established. German chamomile is an annual with more abundant flowers; Roman chamomile is a perennial ground cover. Both thrive in our Owens Valley climate. Harvest flowers when petals begin to fold back. Dry on screens in a warm, airy spot and store in airtight containers. One planting often provides chamomile for years via self-seeding. Makes a lovely, fragrant ground cover between stepping stones.
$4.00
Herbs
Chervil
Delicate French herb with lacy leaves and a subtle anise-parsley flavor. One of the classic fines herbes of French cuisine, alongside parsley, chives, and tarragon. Growing tips: Chervil prefers cool weather and partial shade — it bolts quickly in heat. In the Owens Valley, grow it as an early spring and fall crop, or in the shade of taller plants during summer. It is wonderful in omelets, cream sauces, salad dressings, and as a fresh garnish on soups. Use fresh — chervil loses its delicate flavor when dried or cooked too long. Add it at the very end of cooking or use raw for best results.
$4.00
Herbs
Chives
Mild onion-flavored chives with slender hollow leaves and beautiful purple pom-pom flowers in spring. One of the easiest and most rewarding perennial herbs for any garden. Growing tips: Plant once, harvest forever. Chives are an incredibly low-maintenance perennial that returns reliably year after year, expanding their clump over time. Snip leaves with scissors as needed — they regrow quickly. The purple flowers are edible and gorgeous in salads and as garnish. Chives attract pollinators and repel aphids, making them an excellent companion plant. Divide clumps every 3-4 years to share with friends and reinvigorate growth.
$4.00
Herbs
Dill
Feathery, aromatic dill that is essential for pickles, gravlax, potato salad, fish dishes, tzatziki, and so much more. Both the fronds (leaves) and seeds are culinary treasures. Easy to grow with quick growth and abundant foliage. All parts of the plant are usable. Varieties include: Dill Dukat (prized for abundant sweet foliage with rich aroma — excellent for pickling), Dill Bouquet (bold flavor and distinctive aroma — great for sauces and pickles), and Dill Mammoth Long Island (classic variety with large dark-green leaves and hints of citrus and anise — great for pickling and seasoning fish). Growing tips: Direct sow dill where you want it — it does not transplant well due to its taproot. Succession plant every 3-4 weeks for continuous harvest, as dill goes to flower quickly. In our climate, let some plants go to seed — dill self-sows generously and you will have free dill forever. Dill fronds lose flavor when dried; freeze them in ice cube trays for better preservation. Dill flowers attract beneficial predatory wasps and swallowtail butterflies.
$4.00
Herbs
Fennel
Florence fennel (Foeniculum vulgare var. azoricum), also known as finocchio — a bulbous variety grown for its swollen, anise-flavored, crunchy bulb that can be sautéed, grilled, roasted, or eaten raw in salads. Unlike common fennel grown for fronds and seeds, Florence fennel is prized as a vegetable. Growing tips: Florence fennel is a cool-season crop — plant in late summer for fall harvest. The bulb is incredible raw in salads, roasted with Parmesan, or braised. Fennel seeds are wonderful in Italian sausage, bread, and tea. Fennel also attracts swallowtail butterflies to your garden. Leave some plants for the caterpillars — they are beautiful and the plant can handle it. Every part of the plant is edible and delicious.
$4.00
Herbs
Garden Sage
Classic culinary sage with velvety, gray-green aromatic leaves. An essential herb for Thanksgiving stuffing, brown butter sauce, saltimbocca, sausage seasoning, and fall/winter cooking. Growing tips: Sage is a tough perennial that thrives in our dry, alkaline soil — conditions that many herbs love. Full sun and minimal water once established. Harvest regularly by snipping stems to encourage bushy growth. Sage is semi-evergreen in our climate and can often be harvested year-round with winter protection. The purple flowers in spring attract pollinators. Pair with butternut squash, pork, poultry, and white beans.
$6.00
Herbs
Mint
Refreshing, vigorous mint for mojitos, juleps, teas, tabbouleh, Vietnamese cooking, desserts, and just about everything else. One of the most useful and easiest herbs to grow — almost too easy. Varieties may include: Spearmint, Peppermint, Chocolate Mint, and other mint types. Growing tips: WARNING: Mint is an aggressive spreader. Grow it in containers or a dedicated bed where it cannot escape — we are not kidding about this. That said, it is nearly indestructible and provides unlimited harvests. Full sun to part shade, regular water. Harvest frequently by cutting stems — this keeps plants bushy and prevents flowering. Mint tea is as simple as steeping fresh leaves in hot water. Freeze extra leaves in ice cube trays for winter cocktails.
$6.00
Herbs
Oregano
Oregano (Origanum vulgare) — a robust culinary herb in the mint family, native to the Mediterranean. With hints of earthiness, bitterness, and a slightly peppery taste, it pairs perfectly with tomatoes, garlic, olive oil, basil, and thyme. Essential for Italian and Mediterranean cuisines. Also valued for its antioxidant, anti-inflammatory, and antimicrobial properties. Growing tips: Greek oregano is the variety with the best culinary flavor — taste a leaf; it should be warm and aromatic, not bland. A tough perennial that thrives in our dry, well-drained Owens Valley soil. Full sun, low water once established. Harvest just before flowering for peak flavor. Oregano dries beautifully — hang bundles in a warm spot and crumble dried leaves into jars for winter cooking.
$6.00
Herbs
Parsley
Flat-leaf and curly parsley varieties — far more than a garnish. Parsley is a nutritional powerhouse (vitamins A, C, K, iron) and a versatile herb that brightens nearly every savory dish. Growing tips: Parsley is slow to germinate (2-3 weeks) — be patient. Soak seeds overnight to speed things up. Once established, it is hardy and productive. In our Owens Valley climate, parsley often overwinters with mulch protection, producing a second year of growth before going to seed. Flat-leaf (Italian) parsley has stronger flavor; curly parsley has a milder taste and beautiful texture. Use generously — tabbouleh, chimichurri, green sauce, and salsa verde all celebrate parsley as a main ingredient, not a garnish.
$4.00
Herbs
Peppermint
Peppermint (Mentha x piperita) — a perennial herb known for its aromatic leaves and strong, refreshing flavor. A hybrid of watermint and spearmint, widely cultivated for its culinary, medicinal, and aromatic properties. Used to flavor teas, desserts, and savory dishes. Its essential oil is valued for its cooling sensation and therapeutic benefits. Growing tips: Like all mints, contain peppermint in a pot or dedicated bed — it spreads aggressively. It prefers slightly more moisture than other mints and appreciates afternoon shade in our hot Owens Valley summers. Harvest stems frequently. Dry extra leaves for winter tea — hang bundles upside down in a cool, dark place. Peppermint also repels many pests, making it a good companion plant around the garden perimeter.
$6.00
Herbs
Summer Savory
Peppery, aromatic herb that is traditional with beans and lentils — known as the "bean herb" across European kitchens. A warm-weather annual with fine, delicate leaves and intense flavor. Growing tips: Direct sow after last frost — summer savory grows quickly and easily. It is a natural pairing with all types of beans (reduces gas, too!) and also excellent with eggs, grilled meats, and roasted vegetables. The flavor is peppery and thyme-like. Harvest before flowering for best flavor. Dries well for winter use. Less well-known than many herbs but once you try it with a pot of white beans, you will never cook beans without it again.
$4.00
Herbs
Unknown Basil Variety
A diverse collection of basil varieties offering unique flavors and aromas for every culinary tradition. From classic Italian to Southeast Asian cuisine, there is a basil for every dish. Varieties include: Lemon Basil (citrusy aroma, great for teas and seafood), Sweet Basil (classic bold peppery flavor for pasta and pesto), Siam Queen (strong licorice flavor with cinnamon and clove — perfect for Thai curries), Red Rubin (dark purple foliage with slightly spicy flavor), Genovese (large tender leaves, intense aroma — the classic pesto basil), Cinnamon Basil (warm spicy aroma for sweet and savory dishes), Large Leaf Italian/Napoletano (broad tender leaves, robust sweet flavor — perfect for large batches of pesto), Thai Basil (anise-like with mint and pepper notes — essential for Southeast Asian cooking), and Chinese Sweet Basil (slightly spicy licorice-like — popular in stir-fries and braised meats). Growing tips: Basil is a warm-weather annual that hates cold — do not plant until nighttime temperatures are reliably above 50°F (late May/early June in Big Pine). Full sun, consistent moisture, and rich soil. Pinch off flower buds to prolong leaf production. Harvest from the top down, cutting just above a leaf pair to encourage branching. Product images are for illustrative purposes only — actual sizes and varieties may vary.
$4.00