(Rumex acetosa) A perennial with succulent leaves which can be treated as an herb; but we mostly like to add it to salads in more substantial quantities for its acidic, lemony bite. Produces leaves early in the spring, then bolts for seed, and then has a second flush of leaves in the fall, helping to extend the fresh greens season on both ends. Readily self-seeds, so if you don’t want…
(Monarda fistulosa) A native perennial wildflower. Flowers are pretty little pink blooms; this is the less showy cousin of the popular ornamental bee balm (Monarda didyma). We grow it for tea: the leaves, especially harvested in early summer, make an excellent tea which tastes like a mixture of peppermint and Earl Grey (which is flavoured with the similarly named but completely unrelated citrus fruit, bergamot orange - Citrus bergamia). 3000…
(Coriandrum sativum) The leaves of this plant are the herb we call cilantro, while the seeds are the spice we call coriander. A wonderful addition to our cuisine either way, this plant is easy to grow and quite cold-hardy. It self-seeds readily, so if you are not very thorough when harvesting seeds you will always have it. 100 seeds/packet.
