Dill is a tall herb with fine, feathery foliage. Foliage color can range from dark green to blue-green. In mid-summer, dill will produce large, flat-topped yellow flower clusters with seeds that can be harvested for culinary use. Used to flavor fish, lamb, egg dishes, soups, and potato salad. Seeds are used in pickling recipes and vinegar.
Varieties: Bouquet, Ella (dwarf), Long Island Mammoth
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Oregano
Oregano is a culinary and medicinal herb from the mint family. It has been used in medicine and cooking for thousands of years. It adds flavor, and it may have a number of health benefits. Oregano is used either fresh or dried to flavor dishes. It is a typical herb in Italian cooking and goes wonderfully with tomatoes, salads, cheeses, vegetables (carrots), eggs, meat, and fish.
Varieties: Compact, Golden Crinkle Leaf, Golden, Greek, Hot & Spicy, Italian, Kent Beauty, Kirigami, Purple Maiden, Supreme, Variegated
Sage
Sage is also one of the few herbs that, even as its leaves grow larger, the flavor intensifies. Unlike many herbs, sage leaves are still delicious after the plant flowers. Leaves are used in fish, pork, and poultry dishes. Also with vegetables and in sausages.
Varieties: Bergarrten, Bergarrten Variegated Leaf, Garden, Golden Edge, Maxima, Pineapple, Pineapple Golden Delicious, Purple, Tricolor
Thyme
Thyme is highly aromatic with a hint of clove and mint fragrance. Thyme can be used either fresh or dry. It is widely used in soups, stews, casseroles, stuffing and poultry dishes. Its flavor and fragrance is not adversely affected by long, slow cooking.
Varieties: Caraway, Creeping Lemon, Doone Valley (Lemon), English, Foxley, French, Golden Lemon, Highland Cream, Lemon, Red creeping, Silver Edge, Spicy Orange, Woolly
