Potted Herbs

If you’re a lover of cilantro, this aromatic herb is for you. The seeds of this lesser-known variety of papalo, a pungent herb native to Central and South America, prized for its strong flavor profile, were passed to us by Botanical Explorer Joseph Simcox. The slender, delicate leaves of this variety boast a robust scent and savory flavor akin to cilantro, ideal for home cooks and chefs looking to use its distinctive essence. Also known as Quilquina, this type is believed to have originated in the sprawling fertile plains of Bolivia. The leaves can be used both raw for their freshness in salads and salsas or cooked into soups and sauces to add depth and flavorful twists to meals. If you’re looking to experiment with an exciting new herb, then we highly recommend growing this sweet-smelling rare South American plant. Ideal for warm climates with well-drained soil, it grows equally as well in pots and containers. These plants are robust and resistant to extremely high temperatures and are relatively pest resistant. Harvest leaves as required once plants reach about 8 to 10 inches in height. Harvesting leaves close to the central stem will encourage continuous growth.

Bold mix of edible flowers, such as dahlias, snapdragons, nasturtiums, calendula, marigolds, petunias, and much more!

Flowering thyme features a delicate, sweeter, and more floral taste than the green leaves. It delivers a pungent herbaceous punch mixed with light citrus, herbal, and piney notes. The tiny, edible blossoms are excellent for adding subtle flavor and visual appeal to salads, dressings, and baked goods.