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Herb Plants


Herb Plants in 4″ Rootmaker pots.  Plants will be ready May 1st.  Protect from frost.

Chives: Perennial: will overwinter.  Clump will get larger each year.  Can be cut throughout the summer. Flowers are also edible.

Cilantro: Large leaves and sturdy stems.  Most bolt-resistant cilantro available but cilantro WILL bolt (go to seed). Annual.  Prefers cool weather.

Dill: Good seed and leaf yields.  Produces large blooms and seed umbels.  The preferred dill for cut flowers and pickling. Annual.

Lavender: Cherished for its delicate sweet aroma. Lavender-blue flowers. Dried flowers and leaves repel moths; can be used in sachets and cooking. Perennial to Zone 5.

Oregano: Essential herb for Italian and Greek cooking, with a bold, earthy flavor.  Pinch or harvest frequently to keep plants healthy and productive. Perennial; will overwinter.

Parsley:  A preferred culinary herb; upright dark green leaves. Please your palate; decorate your plate.

Rosemary: Native to the Mediterranean region, rosemary has silvery needle-like foliage and delicate flowers. Imparts a pungent aroma and taste.

Sage:  A staple of the herb garden; sage has a wide variety of culinary uses.  Pollinator-friendly purple booms. Perennial.

Tarragon: Valued for its distinct anise licorice flavor.  Use in sauces, salad dressings, egg dishes, and to flavor meat.  Perennial to Zone 5.

Thyme:  One of the most widely used culinary herbs.  Bees use its pollen to make delectable honey. Easy to grow and adaptable to most soils and climatic conditions. Perennial to Zone 4.  Grown as an annual, can also be overwintered in doors.


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Herb Varieties

Chives, Cilantro, Dill, Lavender, Oregano, Parsley, Rosemary, Sage, Tarragon, Thyme