A delicious and aromatic herb for the kitchen garden. This variety is not winter hardy and should be harvested before the first frost here in Minnesota. Once harvested, you can air dry or dehydrate for winter storage. Although great for infusing oils or making herb butters to store in the freezer.



Herbs are an important part of the garden and kitchen. Nothing beats fresh herbs when cooking in the summer and fall. Every winter while adding dried herbs to our meals, I long for the days where I can run out and pick some fresh, thyme, basil, oregano, mint and rosemary.

Growing herbs is so easy to do. Just plant them, and let them grow. I like to keep them close to the house so I can run quickly and grab them even in a summer storm. I also spread them around the garden to help deter unwanted pests and let some go to flower to attract beneficial insects.

Most herbs can be harvested multiple times in a season and develop into better plants if you do so. They also make great under-plantings that act as a mulch below taller crops. For instance, I under planted my peas with thyme last year. I simply scattered thyme seed on the soil after I planted my pea seed. Water everything in. When the peas were done, I cut out the pea plants, and let the thyme grow in strong the rest of the summer. It’s a wonderful system. Oregano is great in and around things like peppers, flowers, okra, etc.

Cilantro is one herb that I allow to readily reseed itself in the garden each year. If I have cilantro flowering in the garden, I rarely have a large population of those pesty cabbage worms that eat all my kale and broccoli.

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Single Plant