Herbs

We carry a large variety of quality herbs for your enjoyment.

Herbs are typically easy to grow and very hardy. They can be used in a large variety of ways

such as cooking, herbal teas, decoration, and fragrance. Herbs are packed with flavor--

therefore are a healthy way to cut down on the use of oils, salt, and sugar. In the grocery store

herbs are very expensive and tend to be short lived. When you grow your own,

they are fresh and you can pick as you go.

Basil:

Basil Boxwood

  • Annual

  • Full Sun

Tight mound of small leaves resembling boxwood plants.  Provides an attractive edging along patios ad is a fine companion to large leaved varieties.  Remains bushy and productive in the heat of summer.  Great for pesto!

Basil Lemon

  • Annual

  • Full Sun

Attractive, spreading silver-green plant with a lemon aroma and flavor.  Great for potpourris, tea, chicken, fish, vegetables and herb vinegars.  

Basil Dolce Fresca

  • Annual

  • Full Sun

Tidy plant with an abundance of savory leaves that can be used in any dish calling for basil. Grows very well in a container or in the ground.

Basil Large Leaf Italian

  • Annual

  • Full Sun

Space 20” apart. Large, scented leaves for pasta sauces, meats, and salads. Produces lavender flowers.     

Basil Nufar

  • Annual

  • Full Sun

Mounds of large, green, aromatic leaves with a sweet, spicy flavor and aroma.  Fusarium wilt resistant.  Nice in salads and sauces.  

Basil Pesto Perpetuo

  • Annual

  • Full Sun

Light green leaves edged with a wide creamy margin.  Great for pesto.  Does not flower which makes it a great producer.  Hint of lemon aroma.

Basil African Blue

  • Annual

  • Full Sun

Upright mound of attractive blue green leaves.  Add to champagne or ginger ale for a refreshing twist.  Best to cook slowly to release flavor and let the leaves soften.   

Basil Greek

  • Annual

  • Full Sun

Upright sweet basil with an unusual floral-spicy-citrus scent.  Great for heartier dishes.  Used the same as you would with a sweet basil like pesto.  Leaves are great for drying to use out of seaon.

Basil Sweet Mammoth

  • Annual

  • Full Sun

Large, slightly puckered leaves.  Largest leaved variety.  Good for wrapping foods and cooking foods in.  Strong and sweet flavor.  Great for stuffing and for long cooking.  

Basil Wild Magic

  • Annual

  • Full Sun

Robust, decorative, and flavorful.  More hardy then other varieties.  Fruity scent.  

Basil Sweet Genovese

  • Annual

  • Full Sun

Space 10-12’ apart. For fuller more productive plants, pinch the leaves. Foliage has a spicy flavor and aroma. Use leaves fresh or dried. Use for seasoning sauces, soups, stews, or any tomato dish. A MUST IN ITALIAN CUISINE. Preserve fresh by putting chopped leaves in olive oil to use for salads or other dishes.  

Catnip

  • Perennial

  • Full Sun

Space 6-9” apart. Thrives in hot conditions. Silvery gray foliage with attractive purple flowers. Aromatic and pleasing to cats.

Chives

  • Perennial

  • Full Sun

Space 6-9” apart. This plant has an onion-like leave that will get pink flowers. Begin harvesting in Spring when first flower buds appear. Divide clumps every 2 to 3 years. Leaves may be used fresh or dried. Use them in salads, soups, stews, sour cream, potatoes and cottage cheese.

Chives Garlic

  • Perennial

  • Full Sun

Space 12” apart. Flat leaves and white flowers. Has a mild garlic flavor in the leaves. Excellent for borders. Flowers and leaves are popular in Chinese cuisine.

Cilantro Patio Fiesta

  • Annual

  • Full Sun

Space 12-18” apart. Pungent, flavorful leaves are a staple in Mexican foods, such as bean dishes.

Dill Compact Patio

  • Annual

  • Full Sun

Space 8” apart. Fragrant ferny foliage and flowers attract butterflies to the garden. Leaves and seeds provide a distinctive flavor and aroma to a wide range of culinary favorites, including pickles, potatoes, fish and dips. Neat, compact growth.  

Eucalyptis Silver Dollar

  • Annual

  • Full Sun 

NON EDIBLE! Bright, silvery white disk like foliage and stems.Typically used in floral arrangements. Medicinal uses (poisonous if ingested) for aromatherapy.    

Fennal

  • Annual

  • Sun to Part Shade

Space 6” apart. Harvest when the seeds are dry. Use the leaves when cooking fish, sauces, pork or veal. Also, as herb tea. Use the seeds for breads, cakes, soups, and sweet pickles. Young shoots are excellent tender vegetables, called Finocchio. DO NOT PLANT NEAR DILL!  

Lavender:

Lavandula French

  • Annual

  • Full Sun

Larger fuzzy gray green foliage.  Yields upright flower spikes with purple blooms.  Commonly used for essential oils.  Easily pruned.  

Lavandula Deep Purple

  • Annual

  • Full Sun

Deep purple blue flowers. Strong branching.  Highly scented and attracts bees and butterflies.  

Lavandula Elegance Purple

  • Annual

  • Full Sun

Large flower spikes of intense purple blue.  Well branched and bushy habit.  Use for cooking, cut flowers, potpourri and more.  Great in baking, cooking but use sparingly.

Lavendula Hidcote

  • Annual

  • Full Sun

A mainstay of herb gardens for many years.This “true lavender” is commercially planted for harvesting its oils for use in perfumes. English lavender varieties are more often used for culinary purposes than other types of lavender. Lavender flowers and foliage are also popular additions to sachets and potpourris.

Lavandula Munstead

  • Annual

  • Full Sun

Fragrant silver gray foliage.  Flowers earlier in the season then others.  Hardier variety.  Great use in oils, sachets, and potpourris.  Both leaves and flowers can be eaten.  Most commonly used dried.  

Lavandula Blue Spear

  • Annual

  • Full Sun

Shows off bigger, taller spikes then others.  More upright flower stems that stand closer together for more impact.  Early bloomer.   

Lavandula Super Blue

  • Annual

  • Full Sun

Wonderfully aromatic.  Great in rock, herb, or butterfly gardens.  Dried flowers and leaves are great in potpourris, sachets or everlasting arrangements.  Can be used fresh or dried.

Lemon Balm

  • Perennial

  • Full Sun

Space 9-12” apart. Member of the mint family. EASY TO GROW. Delightful lemon fragrance. Honey bees love it and are supposed to be “calmed” by it. Use leaves in herb tea, jellies, sachet or potpourri. Also, flavor you vinegar, put entire stem orleaves in the container and let set. Then use on salads or dishes for a new added flavor.

Lemon Grass

  • Annual

  • Full Sun

Lemongrass is native to Asian countries and is widely used as an herb and vegetable (especially in Thai cuisine). Lemongrass is primarily known for its lemon scent and flavor.

Lemon Verbena

  • Annual

  • Full Sun

Lemon verbena is generally acknowledged to be the most strongly scented and intense of the lemon scented plants. Because of its scent, lemon verbena is used in making perfumes as well as a flavoring in baking, jelly and preserving. The flavor of lemon verbena has been likened to a cross between licorice and camphor, and it is widely used as an herbal flavoring to replace oregano, particularly in fish and poultry dishes

Marjoram Sweet

  • Annual

  • Full Sun

Dense mound of small dark green leaves with mild fragrance.  Use fresh or dried.  Goes well with beef and poultry and in soups.  Keeps best when dried.

Mint:

Berries and Cream Mint

  • Annual

  • Full Sun

Dark green aromatic leaves.  Unique flavor and scent of fruit and peppermint.  Great in summer drinks.  Use in sauces, drizzles for desserts,  and tea.

Chocolate Mint

  • Perennial

  • Full Sun

Space 18” apart. Perennial herb with a chocolate mint fragrance and flavor. Excellent for borders. Use to flavor teas, custards, jellies and candies.

Jessica's Sweet Pear Mint

  • Annual

  • Full Sun

Vigorous upright mint with large, rounded green foliage.  Known for its sweet flavor and pear-like scent.  Great for teas and other drinks. Also great for adding sweet flavor to any dish.  

Mojito Mint

  • Perennial

  • Full Sun

Mounding habit.  Choice mint for Mojitos.  Can be dried and used for tea.  Great paired with heartier herbs like rosemary and sage.  

Peppermint

  • Annual

  • Full Sun

Dense mound of light green leaves having distinct  peppermint fragrance and flavor.  Used in many desserts, savory dishes and beverages.

Spearmint

  • Perennial

  • Part Sun

Space 18” apart. Perennial herb with crinkly, dark green leaves. Grown for its aromatic and flavorful leaves. Leaves may be used in jellies, juleps, desserts, salads and as garnish.

Strawberry Mint

  • Annual

  • Full Sun

Sweet strawberry like fragrance.  Leaves may be used fresh or dried.  Great in fruit salads, tea, and the flowers themselves are edible.

Variegated Pineapple Mint

  • Annual

  • Full Sun

Variegated light green leaves with white margins and a pineapple aroma.  Used fresh in desserts, infuse oils, syrups or teas.

Mushroom Plant

  • Annual

  • Full Sun

Thick clumping bush with with glossy, dark green leaf canopy.  The leaves taste like wild mushrooms.  Can be used as a substitute for mushrooms.

Oregano

  • Perennial

  • Full Sun

Space 9-12” apart. THE GREAT ITALIAN HERB. Use leaves in tomato sauces, salad dressings and on pizza and fish. 

Oregano Golden

  • Perennial

  • Full Sun

Golden yellow foliage.  Less intense flavor than other varieties.  Still good in Italian, Greek, and Mexican cuisine.

Oregano Hot and Spicy

  • Annual

  • Full Sun

Intense, strong spicy flavor.  Great in hot salsas or chili dishes.  Can be used fresh or dried.  

Patchouli

  • Annual

  • Full Sun

Great for essential oils, perfumes, incense.

  NON EDIBLE! 

Parsley Italian

  • Annual

  • Full Sun

Space 6-8” apart. This strain of parsley has a very strong flavor and is a favorite for fresh use and drying.

Parsley Triple Curled

  • Annual

  • Full Sun

Space 10-12” apart. Though the leaves of all are used for flavoring meat dishes, soups, salads, etc., the curled varieties are most popular in America for this purpose and for garnishing. Leaves may be cut all season for use as needed. 

Rosemary

  • Perennial

  • Full Sun

Space 24-36” apart. One of the most delightful herbs. Has a distinctive and delicious flavor when used on pork, chicken, fish and lamb. Also, use in sachet and potpourri. Has a pine aroma, which helps in relief for headaches. Use leaves fresh, dried or frozen.

Rosemary Spice Island

  • Annual

  • Full Sun

Commonly dried and ground.  Nice with lamb and chicken.  Frequently used culinary rosemary.  

Sage Pineapple

  • Annual

  • Sun 

Pineapple scented leaves on stems topped with red blooms.  Truly smells and taste like pineapple!  Good for cold teas and fruit salads.  

Sage Purple

  • Perennial

  • Full Sun

Space 18” apart. Compact, aromatic purple foliage. Use in stuffing, sausage and soups. Prefers moist, well-drained soil.

Stevia Rebaudiana

  • Annual

  • Full Sun

Space 12” apart. Leaves dried, powdered are 300 times sweeter than sugar, without the calories.

Tarragon

  • Perennial

  • Full Sun

Space 18” apart. Grown for its licorice flavored leaves. Use fresh or dried.

Thyme English

  • Annual

  • Full Sun

Most popular culinary thyme.  English leaves are about twice the width as French thyme.  Great compliment to lamb, beef, eggs, infused in honey and baked goods.  

Thyme French

  • Perennial

  • Full Sun

Space 12” apart. Fragrant foliage with a classic thyme flavor and aroma. Outstanding for seasoning poultry, fish and pork, in sauces and soups, and in herbal vinegar. Thyme tea is good for headaches and melancholy. Divide every 3 to 4 years. Prefers well-drained soil.  

Thyme Lemon

  • Annual

  • Sun to Part Shade

Space 12” apart. Delicious, true lemon taste and very versatile. Try in any fish or chicken recipes and sprinkled fresh on salads. Allow soil to dry between thorough watering.

Thyme Lemon Variegated

  • Annual

  • Sun to Part Shade

Wonderful lemon-citrus fragrance.  Leaves are variegated green with yellow edging.  Can be used as any other thyme.  

Thyme Mother Of

  • Annual

  • Sun to Part Shade

Easy to grow, mat forming ground cover.  Great for planting between stones, or edging the flower or vegetable garden.  

Thyme Orange Spicy

  • Annual

  • Full Sun

Narrow green leaves with a strong spicy orange fragrance.  Great for seasoning poultry, fish and pork. Also great in sauces, soups, and herbal vinegar.  Great companion plant with tomatoes.

Thyme Pink Chintz

  • Annual

  • Full Sun

Low growing creeping thyme.  Tiny green leaves covered with lots of tiny flowers.  Loved by bees and butterflies.

Winter Savory

  • Perennial

  • Full Sun

Space 12” apart. Fragrant ornamental and culinary herb. Use in fish, game and meat dished an soups.

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Beier's Greenhouse and Nursery
2707 Midway Lane
Grand Rapids MN 55744
218-326-5357

email: beiersgreenhouse@hotmail.com