Shamrock Nursery Inc.

Anise

Plant Parts Used:flowers, leaves

Appearance:dense spikes of 3" long, rose-violet blooms, top the stiff, upright stems of this neat, sweetly scented plant.  Stems have 4 sides.  Soft pointed leaves are flushed with purple in early spring and turn bright green in summer.  Tender perennial.

Use of Herb:Flowers make lovely cut flowers.  Dried flowers and leaves for potpouri or refreshing tea.  Fresh leaves are a spicy addition to salads and teas.  Flowers add color and texture to fruit pies or garnishes.

Comments:pest free; thrives in full sun or light shade; produces floppy plant that require staking; 4' tall by 2' wide

Basil

Plant Parts Used:flowers, leaves

Appearance:Erect, busy habit with braching stems that produce richly aromatic, dark green leaves and small spikes of white or pale purple flowers from summer to fall.  Annual.

Use of Herb:Fresh leaves can be used in pestos and tomato sauces or in green summer salads.  Add leaves to hot water to make tea that relieves nausea, fever, and gas pain.  Dried leaves add sweet perfume to potpourri.  Flowers can be used in bouquets.

Comments:prefers hot weather, full sun, and regular waterings; pinch off growing tips and flower spikes to make the plant bushier for more tasty leaves; plant with peppers and tomatoes to repel asparagus beetles and other pests

Caraway

Plant Parts Used:seeds, leaves, roots, oils

Appearance:A busy clump of femy foliage its first summer.  In its second summer, its flower stems grow to two feet tall and are topped with umbels of tiny white flowers.  Blossoms develop in rigid capsules that ripen in late summer.  Biennial.

Use of Herb:Fresh, young leaves and roots are used as vegetables in salads, soups, and stews.  The long tap root can be eaten fresh like parsnips, added to sauces or stews.  Seeds add pungency to breads, goulash, pork, beef, cheese, cream sauces, and desserts.

Comments:to avoid bitter taste, add seeds to cooked food shortly before removing from heat

Chamomile

Plant Parts Used:oils, flowers

Appearance:Its apple-like fragrance, feathery foliage, and 1" white and yellow flowers contrast nicely with coarser plants such as mint, sage, and parsley.  Annual.

Use of Herb:Dried chamomile adds a light apple aroma to herbal wreaths and potpourri.  Tea made from the flowers may calm the nerves, soothe insomnia, and relieve indigestion and teething pain.

Chervil

Plant Parts Used:leaves

Appearance:Resembles parsley with its finely curled, bright green, pungent leaves.

Use of Herb:Used in cooking, salads and white wines, or as a garnish.

Chives

Plant Parts Used:flowes, bulbs, foliage

Appearance:This tough, clump-forming perennial has 10" long dark-green, onion-scented leaves that are hollow and zest to many dishes.  The 1", globe-shaped lavender flowers are tasty and decorative.  Has little bulbils from which emerge the characteristic foliage and erect flower stems.  Perennial.

Use of Herb:Flowers, bulbs, and foliage of chives lend a light onion flavor to salads and many other dishes.  Chopped leaves added to cream cheese or sour cream make a tasty spread.  Use leaves and flowers as a garnish.  Freeze chopped leaves for winter use.

Comments:easy to grow; multiplies quickly

Coriander/Cilantro

Plant Parts Used:flowes, leaves, roots, seeds

Appearance:Small white to lavender flowers are attractive.  The leaves at the base of the plant are lobed and soft-textured, while those on the flower stems are feathery.

Use of Herb:Flowers, leaves, and roots are all used to flavor soups, salads, and other spicy dishes.  Coriander seeds are tasty in sweets and liquors and can be ground into a curry powder.  Fresh leaves are best.

Comments:Leaves of the plant are known as cilantro; seeds are known as coriander

Hyssop

Plant Parts Used:flowers, leaves, stems

Appearance:Hyssop is a semi-evergreen plant that can be planted in a low, boxy, formal hedge when sheared.  The woody stems at the base are covered with shiny, narrow, dark-green leaves that release a powerful mint aroma when touched.

Use of Herb:Flowers are used for fresh arrangements. Cut, ground stems and dried leaves are used for teas.  Flowers, stems, and leaves and zest to soups, meats, vegetables, salads, and fruit pies when used sparingly.

Comments:pest free

Lavender

Plant Parts Used:flowers, oils

Appearance:Consists of clumps of perfumed, silvery-green foliage and bright blue-purple flowering spikes.   Tender perennial.

Use of Herb:Flowers are used as dried, long-lasting cut flowers or potpourri.  Adds unique flavor to desserts, baked goods, vinegars, and jellies.  Oils are used in soaps and perfumes.

Lemon Balm

Plant Parts Used:leaves

Appearance:Spreading clumps of loosely-branched, crinkled, green foliage.  Small white to pale yellow flowes grow clustered on leaf axils.  Grown more for its scent than for its looks.  Little hairs emit a lemon fragrance when brushed.  Tender Perennial.

Use of Herb:Fragrant, dried leaves are used for potpourris and teas.  Rub the fresh leaves on wood as a natural scented furniture polish.  Add a cup of fresh leaves to your bathwater for a soothing experience.  Lemon balm is a natural insect repellent if you rub the leaves on your skin.  Dried leaves compliment salads, stuffings, seafodd, and vegetables.

Marjoram

Plant Parts Used:flowers, leaves, stems, seeds

Appearance:A low, bushy moundof 1/4 to 1" long, gray-green, oval leaves that produce small, white flowers at the stem tips from summer to fall.  Annual.

Use of Herb:Flowers, leaves, stems, and seeds add a delicate spiciness to meats, soups, stews, pastas, and sauces.  Also used for its sedative and antiseptic properties, as well as for an aid to digestion and menstrual irregularities.  Also used in perfumes, herbal baths, and sachets.

Comments:most fragrant and delicious

Oregano

Plant Parts Used:leaves

Appearance:Plant has a slight sprawling habit with dark-green, peppery-flavored leaves.

Use of Herb:Leaves are used fresh, dried, or frozen in tomato and other pizza or Italian dishes.

Comments:strong flavor and aroma

Parsley

Plant Parts Used:leaves

Appearance:Rosettes of curly, dark-green leaves with flat umbels of yellowish-green flowers in the second year.  Crisp foliage.

Use of Herb:Eaten fresh, dried, or frozen.  Use as a garnish or chop and mix with food.  Foliage tastes bitter the second year.

Comments:Flat-leaved varieties have a stronger flavor and are better cooking with the curly-leaved varieties.

Peppermint

Plant Parts Used:leaves

Appearance:Dense, aromatic, dark-green leaves produce purplish-pink flower spikes in late summer.  Hardy and vigorous .  Perennial.

Use of Herb:Its powerfully flavored dried leaves make excellent mint jellies and garnishes.

Comments:best of all mints

Rosemary

Plant Parts Used:leaves, flowers

Appearance:Fragrant, needle-like, evergreen foliage on plants that grow from 1' to 4' in height producing blue to white flowers in spring.  Annual.

Use of Herb:The intense, resinous flavor of rosemary tastes delicious with meat, vegetables, soups, breads, and sauces.  Leaves are also used in teas to help relieve gas pains and headaches.  Aids eyesight and memory, and helps keep hair and complexion healthy.

Sage

Plant Parts Used:leaves

Appearance:Beautiful plant with downy, wrinkeld, gray-green leaves that are graced with blue-purple summertime flowers.  Leaves have a spicy aroma.

Use of Herb:Adds flavorful depth to meat, poultry, fish, soups, and many vegetables.  Makes fatty meals more digestible.  The crushed, dried leaves make a refreshing tea.

Comments:for strongest flavor: cook with dried leaves

Thyme

Plant Parts Used:leaves

Appearance:Upright, aromatic, gray-green leaves produce pink to lilac flowers in the axils of the stem tips.  Perennial.

Use of Herb:Use it with meats, fish, eggs, and vegetables in sauces, stews, soups, gumbos, and breads.  Thyme tea may prevent nightmares and soothe headaches and hangovers.  Syrups made of thyme and honey are good for sore throats and colds.

Comments:leaves are strongest when dried