Paisley Farm 2009 Herb Page
Paisley Farm & Greenhouse
Open 9 AM to 6 PM Every Day
189 Washington Street (Route 133)|
West Boxford, MA 01885
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We Sell All the Plants on This List
Arnica-Medicinal herb historically used topically to soothe muscle aches, reduce inflammation & heal wounds.
Basil-One of the most popular herbs with a wide variety of flavors. Use fresh or dried to flavor Italian foods, pesto, fish, poultry, rice, and vegetables.
African Blue-Wonderful landscape plant with long-lasting flowers and purple-veined, dark green leaves.
Blue Spice-Strong basil flavor with vanilla overtones.
Cinnamon-Small to medium-sized, dark green leaves with a cinnamon-like taste and scent.
Greek Columnar-Strong cinnamon and allspice scent.
Green Pepper-Lavender flowers all season. Undertone of sweet bell pepper.
Lemon-Small, light green leaves and a sweet lemony flavor and fragrance. Add to tea for a great taste.
Lime-Unique lime flavor and scent. A great addition to fish, salads, and desserts.
Purple Ruffles-Fragrant ruffled purple-black leaves add color and flavor to dishes.
Spicy Globe-(Greek) Tiny flavorful leaves.
Sweet-Prominently featured in Italian cuisine.
Thai-Small leaves with a subtle licorice or mint flavor.
Bay Laurel-Flavorful leaves often used as a versatile kitchen spice.
Bloody Dock-Long, narrow, green leaves with blood-red veins. Add leaves to salads or blanch and eat like spinach.
Borage-Leaves have a mild cucumber flavor. Use in salads, sandwiches, or as a garnish.
Calendula-Medicinal herb historically used to make healing skin ointment. Long lasting orange blooms.
Catnip-Used for seasoning, in teas, and in cat toys.
Chamomille-Makes a popular soothing tea.
German-Apple scented leaves.
Chervil-Mild, sweet, anise-flavored leaves used in salads and as a garnish.
Chives-Exceptionally flavored greens flavor a variety of dishes. Blooms are also edible.
Cilantro-Leaves are known as cilantro and the edible seeds as coriander. Popular in Mexican and Asian dishes.
Comfrey-Uses include culinary, fragrance, and cosmetics.
Culantro-A flavorful substitute for Cilantro, used in Caribbean cuisine, including stews, soups, and beans.
Curry Plant-Strong, curry scent used to repel moths or in potpourri. Not used for cooking.
Cutting Celery-Leaves taste remarkably like celery and make a wonderful garnish.
Dill-Edible seeds and greens used to flavor many foods and to make pickles.
Epazote-Strongly scented seasoning for bean dishes, chili, and Mexican cuisine.
Eucalyptus-Used in fresh or dried floral arrangements.
Fennel, Bronze-Add leaves to salads, coleslaw, and dressings for added flavor; seeds are used in baking.
Fever Few-A medicinal herb historically used to treat headaches, arthritis, and fevers.
Fo-Ti-A medicinal herb native to China.
Germander-Used mainly as an edging plant or low clipped hedge. Used in knot and herbal gardens.
Gotu Kola-An Indian/Chinese medicinal plant.
Horehound-Used for making tea and candy to soothe coughs and colds.
Hyssop-Very fragrant flowers and leaves. Uses include fragrances, seasoning, and ornamental.
Lavender-A fragrant member of the mint family, used for cooking and in perfumes, soaps, oils, and sachets.
Grosso-Cultivated for oil used in the cosmetic industry.
Munstead-The classic, used in sachets and perfumes.
Provence-Has a long flower wand good for drying.
Lemon Balm-Has a fresh lemon scent and flavor. Sprigs are used to top drinks and as garnishes. Fresh or dried leaves make a refreshing tea, dried leaves are used in potpourris, and the oil is used in perfume.
Lemon Grass-This native of India is widely used in Thai and Vietnamese cooking.
Lime Balm-Much like lemon balm, but with a burst of lime scent and flavor.
Lovage-With a scent and taste resembling celery, the leaves and seeds are often used as a seasoning.
Marjoram, Sweet-Adds zest to soups, stews, and salads.
Mint-Excellent in iced tea, cool summer drinks, and desserts, as a garnish for fruit salads, and much more.
Apple-Used to make apple mint jelly and to flavor dishes.
Banana-A distinct banana scent great in fruit salads.
Blue Balsam-One of the best mints for tea.
Chocolate-Use sprigs with ice cream and other desserts and in coffee for a great taste.
Corsican-A small mint long used as flavoring for crème de menthe liqueur.
Grapefruit-Citrusy sprigs make a flavorful addition to iced tea, sparkling water, and fruit salads.
Kentucky Colonel-Use this to make an authentically perfect Mint Julep.
Lavender-Has a subtle lavender minty aroma, used for herbal teas, cooking, and in potpourri.
Sweet-lime taste used in candies and desserts.
Mojito-Use this Cuban mint to make the authentic Mojito cocktail.
Orange-Adds a flavorful orange taste to iced tea and fruit desserts.
Pineapple-Smells like ripe pineapples. Its green and white variegated leaves make a showy garnish.
White Peppermint-Makes a delicious tea. The oil is used as flavoring in a variety of foods and products.
Oregano-Adds aromatic flavor to a variety of dishes.
Cuban-Used as a culinary seasoning in the Caribbean.
Greek-Creates the unique dishes in Greek cuisine.
Hot & Spicy-One of the hottest oreganos with an intense flavor that goes well in chili, salsa, and stews.
Italian-A strong flavor similar to sweet marjoram.
Variegated-A subtle, mild flavor.
Parsley-One of the most popular herbs.
Curled-Typically used as a garnish.
Italian (Flat Leaf)-Typically used as a seasoning.
Patchouli-Used as incense and as an insect repellent.
Pennyroyal-Useful as an insect repellent.
Rosemary-Foliage and flowers make an attractive ornamental plant as well as a flavorful culinary seasoning. Fresh and dried, it also has many cosmetic and medicinal uses.
Golden Rain-Small, with bright yellow foliage.
Pink-Upright, fine needle-like leaves, pink flowers.
Salem-Upright, narrow dark green leaves, pale blue flowers. Branches make unique barbecue skewers.
Tuscan Blue-Good vertical growth, dark green leaves, violet-blue flowers.
Rue-A medicinal or ornamental herb. Its foliage can cause skin irritation.
Sage-Many varieties provide flavoring to eggs, soups, meats, dressings, sauces, teas, and much more.
Berggarten-An excellent culinary sage that produces an abundance of large, grey-green leaves and few blooms.
Golden-Beautiful variegated leaves make a wonderful garnish in addition to culinary use.
Pineapple-Pineapple scented leaves are used in fruit salads and drinks.
Purple-Attractive purple-grey leaves.
Tri-Color-Beautiful green, cream, and purple leaves.
White-Native American incense herb.
Salad Burnet-Mild cucumber-flavored leaves used in salads. The unique leaf shape makes an interesting garnish.
Santolina-Used primarily as ornamental hedging in gardens, particularly in knot gardens.
Green-Dense, round mound of green aromatic foliage and stems of tiny yellow blooms.
Gray-Similar to Green, but with silvery-white foliage.
Savory-Peppery flavor adds spice to beans, cabbage, and sauerkraut.
Summer-More delicate flavor than Winter.
Winter-Green downy leaves and small purple flowers
Scented Geranium-Nostalgic scent plant. Useful as an insect repellent.
Shiso, Perilla-Distinct cinnamon, clove flavor used in oriental cooking, sushi, and salads.
Skull Cap-A medicinal herb.
Society Garlic-Garlic-tasting variegated leaves that won’t give you bad breath.
Sorrel-Leaves are a tangy addition to salads and main dishes.
Southernwood-Useful as a moth repellent.
Stevia-Incredibly sweet leaves are an alternative to sugar. Use fresh, dried, or as a liquid to sweeten foods and beverages.
Tarragon-Aromatic leaves enhance eggs, chicken, and fish dishes, and are used as a basis for salad dressings.
French-Sweet licorice flavor. The main flavoring in classic French sauces.
Mexican-Flavor is a bit spicier than that of French, having an accent of cinnamon.
Thyme-A classic culinary and ornamental herb.
Caraway-Tiny green leaves with caraway scent.
Doone Valley-Variegated green and gold foliage.
English-Mounding grey-green leaves and lilac flowers.
Lemon Variegated-Zesty lemon-citrus fragrance.
Pink Creeping-Tiny green leaves and small pink blooms.
Red Creeping-Many small blooms.
Silver-Green and silver leaves and small pinkish blooms.
Silver Edged-Mounding silver-edged, grey-green leaves.
Wooly-Low, mat forming wooly evergreen leaves.
Valerian-Medicinal herb with fragrant flowers.
Verbena, Lemon-Strong lemon flavor great for teas.
Vervain, Blue-Native North American medicinal herb.
Vietnamese Coriander(Rau Ram)-Aromatic, flavorful leaves are a staple in Asian cuisine.
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|Copyright © 2008-9 All rights reserved||Last updated on 03/04/2009 17:00 hrs.|