KCCG Herb Seeds

Available March 1st.

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basil

Warm Season
Planting Dates: May 1- May 31

An Italian large leaf sweet basil perfect for pesto. High yielding plant with up to 4” long dark green leaves.

basil-lemon

Warm Season
Planting Dates: May 1- May 31

60 days - Very bright green 2.5” long leaves with white blooms. Both attractive and intensely flavorful. 20 to 24” height. (annual)

borage

Cool Season
Spring Planting: March 15- April 15
Fall Planting: July 20- August 10

44-55 Days - Large plant bears hundreds of small edible flowers in blue with some pink. Mild cucumber flavor for salads and garnishes. 18” height. (annual)

cilantro

Cool Season
Spring Planting - March 15- April 15
Fall Planting - July 20- August 10

Aromatic, distinctively flavored annual herb. Prefers direct-seeding in a sunny location. Requires 7-10 days to germinate in cool soil. Slow to bolt, produces abundant cilantro foliage in a 14” plant. Allow seed pods to dry for use as coriander.

flat-leaf-parsley

Cool Season
Spring Planting - March 15- April 15

‘Giant of Italy’ - Preferred culinary variety. Huge dark-green leaves with great flavor and strong upright stems.

dill

Warm Season
Planting Dates: May 1- May 31

Direct-seed in sunny location and expect about 60% germination. Plant reaches about 3’.

dill-bouqet

Warm Season
Planting Dates: May 1- May 31

40-55 days to leaf, 80-100 days to seed Good seed and leaf yields. 38” to 42” height. More compact than regular dill.

french-sorrel

Warm Season
Planting Dates: May 1- May 31

60 days This perennial salad herb is a favorite of children. They have a sharp, sour lemony flavor making them delicious to eat right out of the garden. Young leaves are best. Can be eaten in salads or cooked gently for soups.

purslane

Warm Season
Planting Dates: May 1- May 31

50 days - A cultivated variety of purslane that grows wild in gardens. It has crisp and mild succulent leaves that grow larger than its wild relative. Purslane has the highest levels of Omega 3 fatty acids of any other plant. Use it as a salad green or sauté lightly. Heat tolerant.

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