Culinary Herb Or Spice Perennial Plant For Sale In Missouri

White to lilac-blue flowers in early to mid-summer. Leaves are grey-green, rugose on the upper side, and nearly white underneath due to the many short soft hairs. All parts of the plant are strongly aromatic.

* The leaves are ready for harvesting in about 8 weeks from sowing, the plant responds well to cut and come again harvesting. * Sometimes called garden chervil , it is used to season mild-flavoured dishes and is a constituent of the French herb mixture...

* Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family. It is one of the most important spices in Kashmiri Pandit and Gujarati cooking. * Seed propagaqtion- best sown in early spring in situ.

Dried Chamomile flowers make a sedative and delicious tea that is calming to the stomach and improves digestion. The leaves have an aromatic apple scented adding to the tea flavor.

Hyssopus officinalis and Hyssopus decumbens are the same plant; however, France calls it Hyssopus decumbens due to its terrain creating a more potent hyssop. * A member of the mint family; many small flowers on short spikes, usually blue but rarely pink,...

The young shoots can also be cooked and used as a potherb. The aromatic leaves have a very nice flavour that is somewhat liquorice-like. The leaves are used as a flavouring in vinegar.

* A perennial herb with fragrant white, pink, or lavender flowers in loose, flat-topped clusters, smelling vaguely of heliotrope; leaves sometimes used to flavor tobacco; rhizome used as a sedative; sometimes rather weedy; native to Europe and Asia, naturalized...

It is used more often than winter savory, as winter savory is thought to have a slightly more bitter flavor. * Summer savory ( Satureja hortensis ) is the better known of the Savory species.

* Acacia confusa is a perennial tree native to South-East Asia. * The plant is used in traditional medicine and is available from herbal medicine shops in Taiwan. Acacia confusa is a perennial tree native to South-East Asia.

* The fresh leaves (Cilantro) are probably the most widely used flavouring herb in the world. * This is a dual purpose herb. The leaves provide Cilantro and the seeds are Coriander.

The fruit is a large and inflated capsule composed of three to seven united follicles, each containing numerous seeds. * Nigella sativa is an annual flowering plant, native to south and southwest Asia.

Per 40,000 sq feet for lawn. Serpyllum are used as border plants and ground cover around gardens and stone paths. * It is a low, usually prostrate subshrub growing to 2 cm (1 in) tall with creeping stems up to 10 cm (4 in) long.

* In 2007, Guinness World Records certified that the Ghost Pepper (Bhut Jolokia) was the world's hottest chili pepper, 400 times hotter than Tabasco sauce! * Bhut Jolokia pods are unique among peppers, with their characteristic shape, and very thin skin.

A lemon-flavoured tea can be made from the fresh or dried leaves. * A perennial mint with lemon-scented foliage and clusters of small white flowers in whorls in the leaf axils; the leaves are used in cooking--teas, soups--toilet water, soaps, and medicine;...

* Acacia confusa is a perennial tree native to South-East Asia. * The plant is used in traditional medicine and is available from herbal medicine shops in Taiwan. Acacia confusa is a perennial tree native to South-East Asia.

* In milder climates, borage will bloom continuously for most of the year. * An edible blue dye can be obtained from the flowers. * Borage , also known as starflower is an annual herb originating in Syria , but naturalized throughout the Mediterranean...

* Essential oil yielded by distillation is generally around 2-3% and anethole makes up 80-90% of this. * Anise , Pimpinella anisum, also called aniseed, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest...

Recently, star anise has come into use in the West as a less expensive substitute for anise in baking, as well as in liquor production, most distinctively in the production of the liqueur Galliano.

* This is a versatile garden perennial that should be considered for a wide variety of uses and not just relegated to a corner of the herb garden. * Lavandula angustifolia (also Lavandula spica or Lavandula vera ; common lavender , true lavender , or...

It acts principally on the digestive and nervous systems, easing flatulence, stomach cramps, colic and indigestion. Most culinary and ornamental basils are cultivars of the species Ocimum basilicum , but other species are also grown and there are many...

* High in vitamins A and C. * Calendula officinalis ( Pot Marigold ) is a plant in the genus Calendula (marigolds), in the family Asteraceae. A saffron substitute, it is used to colour and flavour rice, soups etc.

* Used in cooking, on baked potatoes, and in salads ; flowers rose to rosy purple. * This heirloom variety matures in about 80-90 days but some stems can be cut before maturity. It is perennial so will continue to supply fresh chives for years to come.

* The leaves are ready for harvesting in about 8 weeks from sowing, the plant responds well to cut and come again harvesting. * Sometimes called garden chervil , it is used to season mild-flavoured dishes and is a constituent of the French herb mixture...

Common names include Bog Myrtle and Sweet Gale . * Myrica gale is a species of flowering plant in the genus Myrica , native to northern and western Europe and parts of northern North America .

* Can reach 1.5 m (5 ft) tall, rarely 2 m (6 ft 7 in).The leaves are evergreen , 2–4 cm (0.8–1.6 in) long and 2–5 mm broad, green above, and white below with dense short woolly hair.Flowering, very common in a mature and healthy specimen, blooms...

In modern cooking, parsley is used for its leaf in much the same way as coriander (which is also known as Chinese parsley or cilantro ), although parsley is perceived to have a milder flavor.

* This is common dill that is used in pickles and for flavoring. * Depending on where it is grown, is either a perennial or annual herb. * The leaves are eaten raw or cooked, used as a flavouring in salads etc.