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
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