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CILANTRO    Coriandrum sativum
CORIANDER image CORIANDER (h) 18-24 inches. An annual herb with flat, parsley-like leaves and white flower heads in summer. The fresh leaves can be used to flavor South East Asian, Mexican and Middle Eastern cuisines. The seeds and roots are also good for pickling.
DILL    Anethum graveolens
FERNLEAF image FERNLEAF (h) 24-36 inches. Aromatic herb with finely cut foliage and sprigs of greenish-yellow flowers in summer. The seeds and leaves can be used with potatoes, eggs, fish and seafood dishes and for pickling. Grow in full sun in well-drained soil.
FENNEL    Foeniculum officinale
Fennel image Fennel (h) 24-36 inches. Florence fennel is a cool-weather perennial grown as an annual. Fennel can be sown in the garden as early as 2 to 3 weeks before the average last frost date in spring. Florence fennel, which is grown for its bulbous stalk, requires 90 to 115 frost-free days to reach harvest. For an autumn crops sow fennel in mid- to late-summer. This culinary herb has anise-flavored foliage and yellow flowers in summer. The aromatic leaves and seeds are used in teas, fish dishes, salads or cooked as a vegetable. Grow in full sun in well-drained soil.
LAVENDER    Angustifolia
LADY image LADY (h) 10 inches. Lavender-blue flowers with fragrant, silvery foliage. The foliage forms compact mounded plants. A great herb or perennial garden plant.
LEMON BALM    Melissa officinalis
LEMON BALM image LEMON BALM (h) 18-24 inches. A deliciously scented perennial herb with lemon flavored leaves. The fresh leaves are used in soups, salads, sauces, game and fish. The dried leaves are used for potpourri. Plant in a sunny to partly shaded position in well-drained soil.
LEMON GRASS    Cymbopogon citratus
Lemon Grass image Lemon Grass A tropical herb with strong citrus flavor. The lemon taste is used often in Asian cooking, as well as in teas, sauces, and soups. Lemon Grass thrives in full sun. Start harvesting as soon as plants are 12 inches tall and stem bases are at least 1/2 inch thick. Cut stalks at ground level, or hand-pull entire stalks. You want to get the entire swollen base, which resembles a scallion or green onion.
LEMON VERBENA    Aloysia triphylla
LEMON VERBENA image LEMON VERBENA As a culinary, lemon verbena makes one of the best teas, especially when blended with mint. It can also be used to brighten the taste of fish, poultry, veggie marinades, stuffing, salad dressing, jellies, and vinegar. Chop up leaves and put them in drinks. As the leaves are tough, remove them before serving. Finely crumbled dried leaves can be added to the batters of carrot, banana, or zucchini bread. Try adding some to cooked rice just before serving. Height can reach 3-7 feet.
MARJORAM    Marjorum onites
SWEET image SWEET (h) 24-36 inches. An annual herb with aromatic leaves, which can be used to flavor Mediterranean cooking. Use fresh or dry in meat and tomato based dishes, pasta and cheese dishes, or to flavor oil and vinegar. Can be used as a groundcover or grow in pots.
MINT    Mentha
PEPPERMINT image PEPPERMINT piperita (h) 18-24 inches. Aromatic, dark green leaves with a strong peppermint flavor and mauve flowers in summer. Use fresh leaves in desserts, iced drinks, salads and as a garnish. Use fresh or dried to make herbal teas.
SPEARMINT image SPEARMINT spicata (h) 18-24 inches. A popular mint with bright green, toothed leaves and edible purple flowers in summer. Used in jellies, sauces for lamb dishes, herbal teas and iced drinks. Grow in a sunny position in moist, well-drained soil. Best grown in pots to contain growth.
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