KCCG Herb Plants

Spring Plants Available Starting March 24th (Green Card) - March 25th (All Cards)

Summer Plants Available Starting April 28th (Green Card) - April 29th (All Cards)

Fall Plants Available July 21st (All Cards)

PLEASE NOTE
Herb plants are sold individually and the limit is 2 per variety.

Membership Pricing

Green Card

Herbs = $0.50/each

Yellow Card

Herbs = $1.00/each

Blue Card

Herbs = $1.50/each

basil

Warm Season
Planting Dates: May 1- May 31

This is a classic Genovese (Italian) basil variety with impressive resistance to downy mildew. Fast growing, dark green glossy leaves and traditional aroma. Basil is an extremely important culinary herb and fresh basil is an essential ingredient for pesto. If you let it flower, it slows the leaf growth but provides forage for bees. 24 -28” tall (hybrid) (annual)

Chives

Cool Season

Spring Planting Dates:
March 15- April 15

Fall Planting Dates:
July 20- August 10

This is the standard garden chives. Long green stems with onion flavor. Purple blossoms in spring. Chives are a member of the onion family. It grows in clumps that get thicker but can be cut repeatedly and will regrow. Very tolerant of cold weather. Use fresh or sauteed to add “green onion” flavoring. High in vitamins C and K. (perennial

 

french-sorrel

Cool Season

Spring Planting Dates:
March 15- April 15

Fall Planting Dates:
July 20- August 10

This leafy salad herb has a pleasingly sour or acidic taste. Typically used fresh in salad, soups and stews. Younger, smaller leaves are best as they are less acidic. Remove the flowers as they form to keep up leaf production. (perennial)

garlic-chives

Cool Season

Spring Planting Dates:
March 15- April 15

Fall Planting Dates:
July 20- August 10

Similar in growth habit to onion chives but with a mild garlic flavor and fragrance. Garlic chives also have flat leaf stalks instead of the round leaf stalks of onion chives. Beautiful white star shaped flowers in summer that attract beneficial insects including soldier beetles. Garlic chives spread by freely reseeding. (perennial)

oregano

Warm Season
Planting Dates: May 1- May 31

This popular herb is considered essential for Italian and Greek cooking. The low growing stems have small rounded leaves. If you let it flower, it will produce taller flower stalks with attractive clusters of small light purple flowers that attract many beneficial pollinators. Can be used fresh or dried. (perennial)

 

flat-leaf-parsley

Warm Season
Planting Dates: May 1- May 31

This preferred culinary variety has huge dark green flat leaves with great flavor. Strong upright stems. Parsley is an important culinary herb that is very nutritious – high in vitamins K, A and C. Parsley plants are very cold tolerant and will live over the winter and flower in the second year and then die. Parsley is a host for black swallowtail butterfly caterpillars. (biennial)

 

 

rosemary

Warm Season
Planting Dates: May 1- May 31

This popular herb is actually a woody shrub from the Mediterranean region. It is very cold weather tolerant but usually does not survive our winters here. The leaves are silvery green and needle-like with distinctive fragrance. Used fresh or dry in many savory dishes and occasionally in desserts.
(tender perennial)

sage

Cool Season

Spring Planting Dates:
March 15- April 15

Fall Planting Dates:
July 20- August 10

Beautiful gray green leaves with distinctive scent accompanied by gorgeous spikes of small blue lavender flowers in early summer. The leaves are usually dried for use in savory dishes. Dried sage is the herb used to give breakfast sausage its distinctive flavor. Does best in well drained soil. (perennial)

 

Summer Savory

Cool Season

Spring Planting Dates:
March 15- April 15

Fall Planting Dates:
July 20- August 10

This little known herb is used fresh and dried to flavor savory dishes with beans, sausage, cabbage and many other ingredients. Will sometimes reseed. (annual)

 

thyme

Warm Season
Planting Dates: May 1- May 31

This is the standard culinary thyme which is very versatile for use in many dishes. Thyme has complex fragrance and flavor and it goes well with other spices. Tiny leaves on wiry stems. Low growing and very winter hardy. (perennial)

 

 

Cool Season Plants

Warm Season Plants