Aromatic and beautiful in the garden, African Blue Basil also adds a more restrained basil flavoring to many dishes. Pinch off flower buds to promote leaf growth. We like using the flowers in our bouquets. If you do too, then forget the pinching!
Angelica needs at least four hours of sun. Prune the plant after it reaches six inches in height to encourage it to bush out.
Anise Hyssop is a honey bee fave as well as one of ours.
We conducted a trial of organic Aromatto Basil last year and used it in our bouquets. Our customers agreed with us that it is not only beautiful, but has a good vase life of seven days. Everyone enjoys the fragrance, but describes it differently. Our seed producer likens it to Cinnamon Basil and that is an apt description. We have not cooked with it, but one of our customers did and described it as sweeter than Genovese Basil.
Borage with its enchanting five-petaled flowers that turn from pink to blue is a good companion plant to our Mara des Bois strawberries and all of our tomatoes. To top it off, the Borage’s star flowers and young leaves are all edible. The leaves taste like cucumbers and the flowers are sweet.
This aromatic herb attracts beneficial insects in the garden, and is beautiful swaying in the wind. It is great for pickling, of course, and we often serve it with salmon.
Space each plant four inches apart in a bed with four hours of sun. Water well when young; once established the dill’s deep taproot makes it very drought tolerant. Dill reseeds each year.
Chervil has tastes of cucumber and parsley with a hint of anise, and is a key ingredient in Bernaise sauce. We sprinkle chervil over sauteed (Stephen – use french accent) carrots just before we take the pan off the stove.
Give Chive seedlings four – six inches of space, and six inches between rows. Grow them in bunches in beds with four hours of sun. The mildest of all the onions grow as mounding perennial plants with purple edible blossoms.