• Britton Shiso

    Britton

    FromJohnny’s Seeds.  Eye-catching green leaves with red undersides.  Good salad mix item, or use larger leaves as sushi wraps or garnishes.  Grows well in moderate sun/heat for best colors.  Like cilantro, does not appreciate too much heat and will bolt (go to seed).  Pinch back to get additional growth.  Store seeds in freezer for best results.

  • Papalo

    Papalo

    FromJohnny’s Seeds.  Large, bluish green leaves with a flavor reminiscent of cilantro and arugula. Popular in Hispanic communities where it is used like cilantro.  Heat and drought-tolerant, prefers to dry out before being re-watered.  Also known as summer cilantro because it thrives in exceptional heat.

  • Garlic, Society Garlic (like chives)

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    This plant is often confused with chives because it looks similar and can be used in the place of it. Originating from South Africa, the plant is often used in Chinese or Malay cooking.  The flavor and scent is reminiscent of garlic and the flavor is more potent than chive.  The lily relative is often used as an ornamental for its flowers and propagates in clumps. Thrives with moist soil.

  • Lemongrass

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    Lemongrass is a tropical herb used in Asian cooking, as well as in teas, sauces, and soups. In the garden, lemongrass forms a tall, grassy clump 3 to 6 feet tall. Lemongrass can be grown in containers but must occasionally be split into new ones as the clump expands. The plant likes moist soil and thrives in Hawaii’s tropical climate.

  • Oregano (Cuban)

    Cuban oregano, a succulent herb, is native to India and not a “true oregano.”  However, it can be used in place of oregano in cooking and is a hardy plant requiring not much more than sunlight, scant water and an occasional treat of fertilizer.  The plant grows upward and can reach several feet tall.  The exchange has received two different types of Cuban oregano, one with solid green leaves and other with white-trimmed green leaves.

  • Oregano (traditional)

    Traditional oregano, a perennial herb, is native to temperate western and southwestern Eurasia and the Mediterranean region.  It likes moist well-drained soil and thrives in partial shade.  Oregano makes a great ground cover, putting out roots where the stalk touches the soil.  As an herb it is used in Mediterranean cooking, on pizzas, as well as in sauces.