All Herbs

Rosemary

A native of the Mediterranean region and member of the mint family, rosemary is a lovely, easy-to-grow plant with great culinary and ornamental value. A striking, upright evergreen shrub that is winter-hardy in zones 8 to 10, it fills the air with its fragrance as soon as you brush your hand across the leaves. The key to growing rosemary is a well-drained soil that stays evenly moist at first; as the plant takes root it becomes increasingly drought tolerant. It is also excellent for containers, which lets gardeners in colder climates to bring it indoors in the winter. Unlike most herbs, rosemary has a stronger flavor when fresh than when dried. Cut sprigs anytime for fresh use. Trim it regularly to encourage tender new stems or the plant will get woody. It's hard to have too much rosemary. The plant has so many uses that it will be enjoyed all the time. Just a few cut stems will fill a room with fragrance.

German Thyme

Thyme is an easy and practical herb to grow. Highly aromatic, it enhances meat dishes, eggs, cheeses, soups, and sauces, and it is a primary component of both Bouquet Garni and Herbes de Provence. Use it to elevate the flavor of good ole' beef stew, too. This tiny-leaved thyme is among the most aromatic, more so than larger-leafed varieties. You may also hear it called winter thyme, because it is one of the most cold hardy of all the different thymes. The leaves are evergreen to semi-evergreen, depending on the how far North it is growing. In the warm, humid climates of zones 9 and 10 it may suffer in the summer; in zone 10 it is best to lower your expectations and just consider it a cool season annual. Thyme is well suited for containers because of its size and the fact that it demands perfect drainage. Give it excellent drainage in a pot and good air circulation. Because it is low-growing and has thin stems and a wiry habit, don't crowd it because vigorous neighboring plants might choke it out. Upright-growing rosemary is a good companion.

Greek Oregano

Enjoy oregano aroma and flavor on pizza, in egg dishes, and in tomato sauces. Native to the Mediterranean region, this plant prefers climates with lower humidity, so keep the foliage and roots away from too much moisture. Give it good air circulation. For that reason, it is perfectly suited for a container. In the ground it makes a ground-cover-like mat. Harvest anytime, but especially as the stems begin to get tall and are getting ready to flower -- that is when the leaves are the most flavorful. Cut it back several times during the growing season to harvest the leaves from the stems.

Sweet Mint

Mint is one of the easiest herbs to grow. This one has extra large leaves that most cooks really like for chopping into sauces and drinks. Our sweet mint is grown from cuttings of a variety that comes to us from Israel, where mint is used in many dishes, from lamb to yogurt sauce. We think you'll like the rich spearmint flavor of this variety. This plant can go a little crazy, though, so be careful or it can spread farther than you might like. For this reason many people grow it in a pot. The long stems can even be trained on a little wire trellis, especially in spots where a a bit of shade causes it to stretch. Keep pinched to encourage tender new leaves.Organic varieties are only available at retailers.

Garden Sage

Gardeners add the uniquely flavored leaves of common garden sage, an herbaceous perennial, to sauces, stuffings, poultry, pork, and sausage. It provides a lovely fragrance and flavor to a dish, especially when leaves are sautéed before adding. It is a good fall and winter plant in hot climates. Great for containers. Needs good drainage. Organic varieties are only available at retailers.

Lemon Thyme

A favorite of all thymes, lemon thyme is great in the garden and the kitchen. Easy to grow. Although it looks like German thyme (or English thyme), it definitely tastes and smells like lemon. Use lemon thyme in any recipe that calls for lemon, including marinades. Lemon thyme grows vigorously, so you can trim back to keep neat and compact and enjoy the trimmings! The glossy green foliage is easily sheared into a tiny hedge if you are looking to create a traditional knot garden. Evergreen in zones 8 and 9. This is a really pretty thyme that our customers brag about for its vigor and size. Lemon thyme looks great in a pot.

Italian Flat Parsley

This Italian flat-leafed parsley has, of course, flat leaves, which distinguish it from the better-known curly-leafed parsley. At first the foliage might be easily confused with cilantro. However, its flavor is distinctly parsley, and it is favored for its deep flavor, which some say holds up better in cooking than curly parsley. It is popular in Mediterranean and Middle Eastern cuisine. Easy to chop, the nutritious flat leaves are high in iron and in vitamins A, C, and E. A high chlorophyll content makes it a natural breath sweetener, too. This is a great plant for containers, especially for fall and winter in zone 7 and south. Of course, you can also use it in vegetable and herb beds. In a flower bed it makes a nice, green leafy companion to small flowers such as pansies. It is also more tolerant of hot weather than curly parsley (which can struggle during the peak of summer) and is frost tolerant. Organic varieties are only available at retailers.

Spearmint Mint

Spearmint has strong flavor and fragrance that is released with simple bruising. It's the best mint variety for hot and cold drinks. Toss bruised leaves into ice water for a refreshing summer drink or add to iced tea. Spearmint is favored for flavoring beverages such as mojito. Also know as Yerba Buena. Spreading plant is great for containers. Tolerates light frost.

Peppermint Mint

Many herbs are easy to grow, and this is definitely true for peppermint. Square stems tend to run rampantly over — and under — soil. In small garden spaces, it's best to tuck peppermint into a pot to curtail its wandering ways. Peppermint thrives alongside water gardens or in damp spots in the yard, but will also survive in drier soil. Lushest growth occurs in moist soil in partial shade. Crush fresh leaves into water for a refreshing beverage, or add to iced tea. You can also dry leaves for flavoring dishes or beverages and making desserts like meringues, cookies, or cakes. Pick leaves frequently. Plants open lavender blooms in late summer. Tolerates light frost.

Lemon Balm

Lemon balm, a member of the mint family, is a lovely mild herb named for the lemony scent of its leaves. Originally grown in South Europe, lemon balm is often used in combination with other herbs and is frequently found in poultry and fish dishes, desserts, and teas. It also makes a nicely scented sachet. Plant one at the edge of a gate so that when the gate opens and closes the lemony scent fill the air. Like other types of mint, it likes to spread, so a container is a great choice.

Curled Parsley

Curled parsley has beautiful, dark green leaves well known as the classic garnish for deviled eggs and an ingredient in tabbouleh (parsley salad) or white clam sauce for pasta. However, it has many more uses. Hardy through zones 7 and warmer, it is a great winter garden plant and looks beautiful in containers with pansies or other winter color. The nutritious leaves are high in iron and in vitamins A, C, and E. The high chlorophyll content makes it a natural breath sweetener, too. Frost tolerant. Great in containers.

Italian Oregano

Savor classic Italian cuisine with the flavorful leaves of this oregano. An easy-growing plant for the garden or container, Italian oregano hails from the Mediterranean region. That means it thrives with lower humidity and well-drained soil. In the garden, use this oregano as an edging plant. Plants spread when happy, rooting along the stems. Harvest leaves or stems anytime during the growing season. Flavor is most intense just before plants flower. Trim plants often to keep flower formation at bay.

Sweet Basil

This herb is known around the world for its wonderful fragrance and flavor. The key ingredient in classic Italian pesto, Sweet Basil has big leaves that are fast and easy to grow so that you can make your own pesto to freeze for year-round use. It loves hot weather, so always wait until all danger of frost is past before planting in the garden in the spring, then harvest before the weather starts to cool down in fall. Great for containers, but be sure to keep watered. If you were to grow only one herb, this should probably be it. Dried basil just doesn’t have the aromatic quality of the fresh leaves, which are often added at the last minute to many Asian dishes. Organic varieties are only available at retailers.

Purple Basil

These purple basil leaves have a beautiful, coppery glow and clove-like, slightly spicy flavor. Use them in salads or preserved in oils and vinegars. A pot of purple basil provides surprisingly, striking color in the garden.

Lemongrass

Lemongrass resembles an ornamental grass, forming tall clumps that add movement and texture to container and in-ground plantings. Plants thrive in moist soil and full sun. The base of each leaf stalk—roughly the bottom 5 inches—is where the flavor hides in this citrusy herb. To use, remove the leafy top and woody bottom, strip the tough outer layers, and mince or chop the white inner stalk for Asian-style curries, stir fries, and marinades. Use discarded parts to infuse a tea, broth or soup. Flavor intensifies the longer you cook it. Use lemongrass fresh, dry it, or freeze it.

Lavender

Fragrant purple flowers on tall spikes bloom right from the first year, creating a striking complement to the silvery gray foliage. You will love this plant, as the aroma is wonderfully calming. Ideal for drying and crafts, as well as fresh-cut bouquets. Use edible flowers, which have a sweet floral flavor, for baked goods and lavender lemonade, or serve with berries and citrus. Deer-resistant.

English Thyme

English thyme is a low-growing plant with fragrant leaves. This herb goes well with just about everything. Add it (fresh or dried) to blended herb mixtures, or use in soups, sauces, beans, meat dishes, and more. It’s also a great addition to potpourri or homemade soap. But thyme isn’t just useful inside the house, as it also makes a wonderfully aromatic ground cover or border.

Dill

Sometimes known as the "fish herb" because it's such a delicious complement to fish, dill is used in many dishes, especially dips, soups, vinegars, and salads. Fernleaf is an improved, more compact variety of ordinary dill. A 1992 All-America Selections winner, this variety of dill continues to be a favorite for its garden performance and the fact that it offers a lot of foliage. It is also slower to set seed than ordinary dill varieties, which means that you can harvest foliage longer. As the flowers do appear, you can harvest the dill seed for making dill pickles or other dishes calling for dill seed. Dill leaves or seeds are used in the cooking of many cultures around the world.

2-pack starter plants

19.3 fl oz pot volume

AAS winner

Pineapple Sage

This sage is equally appreciated for its red flowers and the sweet pineapple scent of the foliage — this herb both looks and smells wonderful when cut for a flower arrangement. The pretty red flowers also look great in salads (True, you can eat them!). Pineapple sage leaves are often used dried or fresh in teas. Plants will grow up through the summer, when you can enjoy their leafy fragrance. Then, just as some other garden plants start to fade in late summer and early fall, pineapple sage will burst into bloom. This is a great plant for the fall garden because it attracts migrating hummingbirds and butterflies.

Catnip

Your favorite feline will purr-fectly adore fresh catnip. Add it to your garden bed or plant it in a container for inside kitties, and watch them go wild! A member of the mint family, catnip creates a comical response in most cats, with lots of purring, rubbing, and rolling on the plant. This easy-to-grow, hardy herb produces pretty clusters of white flowers with purple dots in the summer, adding beauty to your garden. And, if your feline friend will share, catnip leaves make a lovely tea for humans. Dry the leaves to create homemade cat toys stuffed with catnip for more cat antics! Plant in full sun to part shade. Perennial (zones 4 to 10).

Chamomile

Need a little help relaxing? Add chamomile to the garden, and brew a cup of homegrown, soothing chamomile tea to unwind before bed. While best known for use in tea, the pretty, edible flowers also add a slightly sweet flavor to dishes, desserts, and drinks. Chamomile looks lovely and makes a great companion plant in vegetable gardens, attracting beneficial insects, like pollinators and predatory insects that feed on pests, to boost harvests and keep veggies healthy. Enjoy the large shows of pretty, petite, daisy-like flowers—they look great in bouquets, too. Plant in full sun to partial shade. Annual. Matures in 60 to 65 days.

Chives

Easy to grow, chives pack a lot of flavor for their compact size. The plants form neat grass-like clumps of tubular leaves that contribute an onion flavor to salads, creamy soups, potatoes, egg dishes, and others. A wonderful addition to an herb garden. Great for containers, and also makes a neat border. Enjoy the light purple blooms in the spring--they are edible, too. Frost tolerant. Organic varieties are only available at retailers.

Cilantro

If you like the aromatic flavor of salsa served in Mexican restaurants, you'll like cilantro. The leaves have an instantly recognizable fragrance that fills a room when you cut them. Sometimes called Chinese parsley, its distinctive aroma and flavor is also part of Caribbean and Asian foods, lending flavor to recaito, salsas, curries, salads, chutneys, herbed butters, and meat marinades.Cilantro looks like flat leaf Italian parsley, but the leaves are thinner. It grows in a rosette of stemmy leaves that are ready to harvest shortly after planting. Young leaves have the best flavor, so be sure to harvest often. It is a fast-growing annual except in milder climates where it will overwinter. Cilantro grows tall and blooms at the end of its life, usually after the weather gets hot. After it blooms, harvest the seeds--they are what you buy in spice jars as coriander, another common ingredient in Asian cooking. You can grind the seeds or use them whole. Some gardeners also let the seeds drop to make new plants.Fall is a great time to grow cilantro in mild climates, as the plants are frost tolerant and love the cool weather in fall, winter, and early spring.Organic varieties are only available at retailers.

Thai Basil

A stronger-flavored basil than sweet basil, Thai Basil also has a hint of licorice flavor. The leaves, which are about half the size of sweet basil, have purple stems and make pretty garnishes. They are added by the handful to Thai cusine and also dishes of Southeast Asia. Its popularity has grown with the discovery of these delicious dishes from those countries. A slightly smaller plant than Sweet Basil, it is perfectly suited for containers. Some Bonnie Plants varieties may not be available at your local stores, as we select and sell varieties best suited to the growing conditions in each region.

Pet Grass

This grass is attractive to dogs and cats. They need a little grass in their diets, especially if they do not spend a lot of time outdoors, where they will often chew on whatever grass is available. This easy-to-grow grass is also called intermediate wheatgrass, but it is not the wheat from which bread flour is made. This is originally an Asian pasture grass that was introduced to the US many years ago for pasture and fodder. You can grow it in pots for your indoor pets, or plant it in beds outdoors for animals that spend time outside.

Mexican Tarragon

Also called Mexican mint marigold, Texas tarragon, and occasionally yerba anise, this plant is a great substitute for true French tarragon in warm humid climates where French tarragon wanes in the summer. The leaves have a similar anise-like flavor and can be used in soups, or for fish, chicken salad, and other dishes calling for tarragon. Although it is technically an annual, Mexican tarragon is an evergreen perennial in zone 9. The pretty plants bloom in late summer and fall. They make great additions to an herb garden or flower bed, and also do well in containers.

Culantro

Culantro is an herb native to Mexico, Central, and South America which has a strong, aromatic scent that fills the air if you brush up against it. This easy-to-grow herb has many culinary uses in Caribbean, Latin American, and Asian cuisine. It is a very popular herb in Panama, Puerto Rico, and other Latin countries. Although used in small amounts, its very strong flavor is used as a seasoning in a wide range of foods including meats, vegetables, and chutneys. It goes by many names: long coriander, false coriander, culantro or recao (Spanish), langer koriander (German), ngo gai (Vietnamese), pak chi farang (Thai), and bhandhanya (Hindi). Like its close relative, cilantro, the plant tends to stretch tall and go to seed in the lengthening days of spring. While culantro and cilantro look different, the leaf aromas are similar, although culantro is stronger. Although it is grown as an annual, it is actually biennial in areas warm enough to let it overwinter. Some Bonnie Plants varieties may not be available at your local stores, as we select and sell varieties best suited to the growing conditions in each region. Only available in the following state, in limited quantity: southern FL