Anyone have seeds for savory, marjoram and/or Thyme? It will complete t herbs de provence blend. I have many many seeds to tradeor postage plus some herb seasoning blend in the fall.

Are you interested in Asian herbs?

Shungiku = Large Leaf Tong Ho = Garland Chrysanthemum = Edible Chrysanthemum = Chrysanthemum coronarium
OP. Baker Creek OR131
large, smooth leaves stir-fry, soup, salad
spicy, sweet, aromatic
Also yellow flowers


Kinh Gioi - Vietnamese Mint or Balm - - Elsholtzia ciliata
full sun, warm fast-growing
young leaves & tips add lemon-like taste to fish, chicken, salads, soups, tea & medicinal uses
20" tall. open field or containers
barely cover. sow indoors 3 wks before last frost or outdoors after danger of frost
Baker Creek #HB172 http://rareseeds.com/vietnames...


Culantro Ngo Gai - - - Eryngium foetidum - - - Vietnamese herb similar to cilantro but with a stronger flavor
short--lived P in mild climates. Sow Spring to early summer.
Leaves retain color and flavor when dried. Leaves & roots in stews, soups & sauces - - Kitazawa #374

Korean Perilla = Korean Shiso = Perilla frutescens var crispa
herb: minty basil flavor. - - warm season annual

Perilla Red, Aka Shiso = Perilla frutescens var crispa - - Japanese herb a little like anise.
warm season annual. Refreshing, aromatic, red frilled leaves
Use by pinching leaves off bush, sprouts, seeds or microgreens

RickCorey said:Are you interested in Asian herbs?

Shungiku = Large Leaf Tong Ho = Garland Chrysanthemum = Edible Chrysanthemum = Chrysanthemum coronarium
OP. Baker Creek OR131
large, smooth leaves stir-fry, soup, salad
spicy, sweet, aromatic
Also yellow flowers


Kinh Gioi - Vietnamese Mint or Balm - - Elsholtzia ciliata
full sun, warm fast-growing
young leaves & tips add lemon-like taste to fish, chicken, salads, soups, tea & medicinal uses
20" tall. open field or containers
barely cover. sow indoors 3 wks before last frost or outdoors after danger of frost
Baker Creek #HB172 http://rareseeds.com/vietnames...


Culantro Ngo Gai - - - Eryngium foetidum - - - Vietnamese herb similar to cilantro but with a stronger flavor
short--lived P in mild climates. Sow Spring to early summer.
Leaves retain color and flavor when dried. Leaves & roots in stews, soups & sauces - - Kitazawa #374

Korean Perilla = Korean Shiso = Perilla frutescens var crispa
herb: minty basil flavor. - - warm season annual

Perilla Red, Aka Shiso = Perilla frutescens var crispa - - Japanese herb a little like anise.
warm season annual. Refreshing, aromatic, red frilled leaves
Use by pinching leaves off bush, sprouts, seeds or microgreens

Hi Corey, I am P.Rican moved here about a year.Do you know where I can find culantro(NGOGAI)in Everett, WA?

Culantro can be found here:
http://www.rareseeds.com/culan...

And, if you happen to need any Papalo seeds I have plenty.

Hi Cali, welcome to ATP!

>> Do you know where I can find culantro(NGOGAI)in Everett, WA?

I might be the only place with seeds, and I don;t have any dried leaves.
I bought my seed most recently from Kitazawa Seeds, if Baker Creek is still out of stock.
http://www.kitazawaseed.com/se...

I should check my stash before promising, but if I have some seeds left, I can send some to you. It's best not to post your street address publicly, but if you double-click on my name, you can send me an ATP-email ("Tree Mail"). I probably do have some seeds left.

If you live in Everett, they would probably prefer more heat than we usually get.


Culantro = Ngo Gai = Eryngium foetidum

Vietnamese herb similar to cilantro but with a stronger flavor
[A] 80-90 days, slow growth

Short--lived Perennial in mild climates

Other names:
mui tau, ngo tau, Mexican coriander, thorny coriander, spiny coriander, fitweed, saw-leaf or saw-tooth herb, recao and Tabasco parsley

Cut entire rosette at base before plant flowers.
Sow Spring to early summer.
Leaves retain color and flavor when dried.
Use leaves & roots in stews, soups & sauces

Kitazawa #374