Inspired by the herbs grown in the famous Biltmore® gardens. Used by Biltmore® chefs in recipes served in the estate restaurants.
Certifi ed Organic Herb Plants
Each herb plant includes an exclusive Biltmore® label giving cultural information and also a recipe courtesy of the Biltmore® chefs.
Shipped in 3½ inch pots. Priced as follows: Each $6.95; 2 to 9 for $5.95 each; 10 or more $4.95 each
IMPORTANT HOST PLANT FOR ANISE SWALLOWTAIL & EASTERN BLACK SWALLOWTAIL BUTTERFLIES
Christmas Basil (Ocimum basilicum)
17005–This compact basil bears dark purple fl ower spikes all summer, making it ornamental as well as a culinary favorite. Its spicy fl avor is great with to- matoes, soups, salads, eggs and meat dishes. Lovely for contain- ers and edgings. Ht: 10". Annual
White Basil (Ocimum basilicum)
17007–Bred for ornamental as well as culinary use. Beautiful white sage-like fl owers top the plants all summer. Has a dis- tinct cinnamon Thai basil fl avor. Great for Asian cuisine. Ht: 8"-10". Annual
Floral Spires
Pesto Perpetuo Basil (Ocimum basilicum)
17011–Its name reminds you that its useful as a seasoning, but you’ll want this plant for its stunning foliage, too. The light green leaves are frosted with cream edges. Adds light to the garden and container combos. Ht: 30"-36". Annual
Roman Chamomile (Chamaemelum nobile)
17023–Shorter than the more common German Chamomile, it’s often used as an edging or fi ller between patio stones, giv- ing a scent reminiscent of apples when stepped on. Excellent for tea, providing a calming effect. Ht: 6"-12". Perennial, Zones 6-9
Bronze Fennel (Foeniculum vulgare)
17031–Airy, decorative plants have wispy foliage with fl avor resembling anise or licorice. Use with meats, eggs, vegetables and sauces or as garnish. Seeds from yellow fl owers are used in baked goods, teas and Italian sausage. Ht: 24"-28". Perennial, Zones 7-9
Provence Lavender (Lavandula x intermedia)
17040–Traditional French lav- ender, intensely fragrant, with large, light purple fl owers. One of the best for use in baths and sachets, bouquets, wands, pot- pourri and for culinary use. Tol- erates wet soils better than most. Ht: 36". Perennial, Zones 5-9
Mojito Mint (Mentha x villosa)
17048–A mint that traces its origins back to Cuba, used to fl avor the cocktail for which it’s named. The aromatic leaves may be used fresh or dried in all kinds of dishes and drinks. Not as overpowering as other mints. Ht: 18"-24". Perennial, Zones 6-9
Spearmint (Mentha spicata)
17080–Spearmint has a cooling taste and sweet smell. Use leaves in teas, salads and lemonade. A key ingredient for tabbouleh. Bears dense spikes of lilac fl ow- ers. Can be invasive, so plant in containers to discourage runners. Ht: 24"-36". Perennial, Zones 4-9
Kent’s Beauty Oregano
(Origanum rotundifolium)
17053–An ornamental trailing oregano with dusty-rose, euca- lyptus-like fl owers and silver- veined foliage. Ideal for spilling out of containers. Has oregano aroma and distinctive fl avor. Ht: 6"-12". Perennial, Zones 5-9
Barbecue Rosemary (Rosmarinus offi cinalis)
17060–Strong, erect stems make excellent barbecue skew- ers, adding savory fl avor to your shish kobobs. Bears light blue fl owers. Light green foliage has a piney scent. Indispensible as a kitchen herb and for crafts. Ht: 36"-48". Perennial, Zones 7-9
Foxtail Rosemary (Rosmarinus offi cinalis)
17063–Dense, nicely arranged stems make this a lovely orna- mental foliage addition to the border or as specimen plants in containers. The aroma and fl a- vor offer sensory delight to the nose and palate. Ht: 36". Perennial, Zones 7-9
Berggarten Sage (Salvia offi cinalis)
17071–This stout German sage has won awards for its supe- rior fl avor, fragrance and garden performance. Its intense fl avor enhances meats, poultry and vegetable dishes. Bears edible blue fl owers. Ht: 18". Perennial, Zones 4-9
Garden Grey Sage (Salvia offi cinalis)
17075–Also called “Growers Friend”, this is the most fl avor- ful culinary sage. The leaves hold their fl avor and, when dried and ground, are a key ingredient for turkey and sausages. Silvery leaves fi ll the robust plants. Ht: 12"-36". Perennial, Zones 4-9
English Thyme (Thymus vulgaris)
17086–By far the best culinary thyme, belonging in every herb garden. The gray-green leaves have true, robust thyme fl avor that can be used fresh and dried in all cuisines. Especially good in herbal vinegars and butters. Ht: 8"-12". Perennial Zones 3-7
Golden Lemon Thyme (Thymus citriodorus ‘Aureus’)
17088–A great herb for the kitchen or the garden with beautiful, yellow-edged, small- leaved green foliage and amaz- ing lemony fragrance and fl avor. Use it in chicken and fi sh dishes, soups, herbal vinegars and more. Ht: 10"-12". Perennial, Zones 3-7
J. W. JUNG SEED CO. – A –
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114