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Perilla frutescens The leaves of this Asian herb are dark purplish-red and quite curly. Grows to 4 feet high and is very striking as an ornamental. Flavor is hard to describe, some say it is like coriander, others notice a basil-like or cinnamon flavor. Leaves are used fresh to season fish, and wrapped around almost anything. Flowering shoots are fried in tempura, or used in soups. The seeds are ground and are one of the "seven spices". 300 seeds ? Learn More$1.25
An uncommon aromatic herb cultivated for Japanese cuisine that has a parsley and celery essence. Use the leaves or slender white stalks, even the roots for salads, flavoring soups, rice dishes or use your culinary imagination and expiriment with its flavor. Use it as a young seedling or up to 6-8 inches when its stalks can be harvested. Mitsuba grows best in a moist shady area during the summer heat or full sun in the cooler early and late part of the season. 300 seeds. Learn More$1.25
Known as Oseille in France, Sorrel is a popular vegetable there. In the US it is sometimes known as dock. The flavor is somewhat acidic, reminiscent of citrus fruit. In France, it is often pureed and served with a cream sauce or fresh in salads with a vinaigrette. Also makes a splendid soup. It is easy to grow and nutritious, providing ample harvests throughout the seasons. 150 seeds Learn More$1.25