Sun Harvest Greenhouse and Garden Centre – Fresh Herbs

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Arugula, Astro
Strap like leaves, a bit milder in taste than surrey type.

Arugula, Surrey
Looks like wild arugula but faster to grow, heavily serrated leaves.

Basil, Sweet
The most popular basil for pesto, fresh and of course goes great with our tomatoes.

Basil, Thai
Has a particular sweet flavor reminiscent of anise, licorice and clove, use in Thai dishes, or lovely as an ornamental in the garden as well with its purples stems and flowers.

Basil, Cinnamon
With the scent of cinnamon and basil ,you can dry the leaves to add to teas, lovely in baking, or add to fruit or drinks.

Basil, Red Rosie
Ruby red leaves are beautiful contrast on a plate, or in a salad.

Excellent annual, use as an edible flower for garnishing.

Is a freely seeding, easy growing annual plant with vivid blue flowers and leaves with the flavor of cucumbers. It is consider an herb, but is often grown as a flower in veggie gardens where it attracts pollinating bees and is considered a good companion plant for tomatoes, squash and strawberries. It’s even supposed to deter tomato hornworms and improve the flavor of tomatoes growing nearby.

Chamomile, German
Highly esteemed medicinal herb, brew in some hot water for a tea that helps to calm and promote overall good health.

Chives Regular
A wider leaf and use in soups, spring rolls.

Cilantro, Santo
Coriander is not one of the world’s favourite flavourings, it’s two of them. This dual purpose annual herb is grown both for its seeds or fresh young leaves. It is often referred to as Cilantro although Cilantro is actually the leaves of the plant. All parts of the plant are edible, the leaves taste very different than the seeds, similar to parsley but juicier & with a hint of citrus. To have success with cilantro all through the summer, you must replant every 4 weeks to ensure a good harvest of leaves.

Is an herb for the connoisseur of fine flavors and fragrances. In appearance, it resembles flat-leaved parsley, but its leaves are more finely dissected and paler green. Its aroma and taste suggest the flavors of tarragon and fennel, and is more commonly known as French parsley.

Fennel is crunchy and slightly sweet, adding a refreshing contribution to the ever popular Mediterranean cuisine. Bulb, stalks, feathery leaves all are edible.

Fernleaf dill
Dwarf selection of dill , essential fresh herb when cooking.

Taller , traditional version of dill, seeds used for pickling.

Lemon Balm
Member of the mint family, considered a calming herb, brew in teas.

Ultimate herb for Thai cooking.

A perennial hardy to zone 5, one of the best soup herbs, and reminds one of celery, whole plant is edible.

Sweet marjoram
Marjoram has a mild oregano flavor with a hint of balsam. It is wonderfully aromatic. It is good with veal, beef, lamb, roast poultry, fish, green veggies, carrots, cauliflower, eggplant, eggs, mushrooms, parsnips, potatoes, squash, and tomatoes. It compliments bay, garlic, onion, thyme, and basil. It can be used as a substitute for oregano in tomato sauces for pizza, lasagna, and eggplant Parmesan.

Greek oregano
Strong oregano aroma and flavor; great for pizza and Italian cooking. Characteristic dark green leaves with white flowers. The flowers have an oregano flavor and can be used in the same manner as the herb. They are especially good in pasta salads, green salads, and as a fresh pizza topping.

Curly parsley
Parsley is the world’s most popular herb. It derives its name from the Greek word meaning “rock celery” (parsley is a relative to celery). It is a biennial plant that will return to the garden year after year once it is established.

Italian Parsley
The flat leaf cousin, touted to be more flavourful than that of curly parsley.

There are many health claims associated with the consumption of the herb. Some people consume spearmint to help alleviate symptoms of nausea, indigestion , gas, headache, toothache, cramps, and sore throat . Spearmint is also applied topically (to the skin) to help reduce swelling due to nerve or muscle pain.

The ideal mint to flavour the popular summer sipper, need we say more…

French Tarragon
The sweet, anise-flavored leaf of French tarragon (Artemisia dracunculus) is a key ingredient in béarnaise sauce and fines herbs. It also makes a delicious addition to egg dishes, seafood, salad dressing, vegetables, and poultry.

Summer Thyme/French
Thyme leaves may be small, but they pack a powerful punch. It retains its flavour well in long slow cooking. It is one of the savory herbs, which are main course herbs used to flavour hardy meals, bone warming soups, and piquant sauces. They blend their essence with other savory herbs like Tarragon and Savory to create some memorable flavours.

Lemon thyme
A popular herb grown not only for its culinary uses but for its attractive foliage, lemon thyme plants can be planted to form a ground cover or among pavers along a path or patio. The tiny flowers are a bee attractor, aiding in the pollination of surrounding plants. Red Shiso, Britton-A mixture between basil and mint with a cinnamon like aromatic quality. A perfect pairing for any type of Japanese cuisine.  A great substitute for mint in mojitos!

Common sage
A classic herb for stuffing, sage is also used in salads as well as meat and poultry dishes. Common sage is a handsome perennial shrub with downy, gray-green foliage.

Summer savory
Is the better known of the savory species. It is an annual, but otherwise is similar in use and flavor to the perennial winter savory. It is used more often than winter savory, which has a slightly more bitter flavor.

Leaves are used to make no calorie sugar substitutes.

Charming rosemary herb is the perfect potherb to have in your kitchen garden. The plant is one of the recognized herbs for its note-worthy health benefiting phyto-nutrients, anti-oxidants, and essential acids.