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Ferry-Morse Seeds
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Oregano 150MG
Perennial herb. This bushy plant produces leaves that are an essential ingredient in Italian and Spanish dishes. Also used in salads, stews, stuffings, egg and cheese dishes, and with fish. Similar to Marjoram but with sharper fragrance and flavor. Start seed indoors in a sunny location 6 weeks before transplanting outside. Or, sow in ordinary, well-drained soil in full sun after danger of frost is past. Performs best in rows 18 inches apart.

Thin or transplant plants to 12 inches apart when they are 2 inches tall. Pick leaves as needed. Encourage foliage by removing flowers as they appear. For drying, cut just before flowers open. Oregano will thrive as a potted plant.

The Italian Choice^TM Seeds
Parsley, Aromatico A Cosa Rossa
500MG
A wonderful garnishing herb. Aromatico A Costa Rossa has a gentle flavor that works with most foods except sweets. Essential in many curries. This aromatic herb is ideal to add to soups and salads. 21 to 28 days to germination.

For later use, freeze leaves or dry them in the shade. Interplant parsley with roses and tomatoes to enhance vigor of both.

Parsley
Extra Triple Curled 1.00G
Biennial herb. Highly decorative, both in the garden and for garnishing. Use leaves in salads, casseroles and omelets. Sweetens breath after eating onions or garlic. Parsley's flavor improves with successive cuttings.

Parsley
Italian Dark Green 1.00G
Biennial herb. A very nice flavor that is a favorite for fresh use or drying. The dark green leaves are very attractive as a garnish. Easy to grow. For earlier harvest, start indoors. Or after all danger of frost, sow outdoors.

Thin or transplant when a few inches tall. For later use, freeze leaves or dry them in the shade. Interplant parsley with roses and tomatoes to enhance vigor of both. Soak seeds overnight in warm water to speed germination.

Parsley
Plain or Single 1.00G
Biennial herb. An outstanding variety of parsley for flavoring soups and stews. Its flavor improves with successive cuttings. Can be used as a garnish, but is not as decorative as curled parsleys. Very easy to grow and high in vitamins A and C. Soak seeds overnight in warm water. Start indoors in a sunny location 6 weeks before planting outdoors. Or, sow in the garden in rich, moist, deep soil in sun or partial shade as early as ground can be worked.

Thin plants to 10 inches apart when they are 2 inches tall. Cut only 2 or 3 stems from a plant as required for use. For later use, freeze leaves or dry them in the shade. Interplant parsley with roses and tomatoes to enhance vigor of both.

Rosemary 100MG
Perennial herb. Because of the fragrant aroma and warm, tangy flavor of the leaves, Rosemary is popular for flavoring meats and soups. To add zest to grilled beef, chicken or ribs, toss leaves over hot charcoal. Start indoors by sowing seeds thickly in light, well-drained soil 8 weeks before transplanting outdoors. Needs some shade.

Transplant outdoors when 6 inches tall. Grows into large perennial shrubs in warm climates, but is killed by frost everywhere. Cut sprigs as needed.

To store, dry leaves in shade or freeze them when they are cut. Rosemary is a good companion to members of the cabbage family, protecting them from pests.

Sage
Broad Leaf 500MG
Perennial herb. The most popular of all herbs for seasoning because of its mildly pungent flavor and pleasant aroma. May be used fresh or dried in stuffing and in pork or cheese dishes. The attractive plant can be used for gray accents in the flower garden.

Tarragon 100MG
Perennial herb. The leaves are thin, bladelike and highly aromatic. They are spicy sweet and used in cold meat sauces, eggs, cheese and fish. Tarragon makes good flavoring for vinegar when leaves are steeped for 2 weeks, then strained. Start seed indoors in a sunny location 6 weeks before transplanting outdoors. Or, sow directly in the garden in well-drained soil in full sun after danger of frost is past.

Thin or transplant plants to 18 inches apart when they are 3 inches tall and keep well weeded and watered. Pick leaves as needed. To store leaves, dry or freeze them. As plants mature, allow them to dry out thoroughly between waterings. Harvest the entire plant when the lower leaves turn yellow.

Thyme
Common 250MG
Perennial herb. The leaves have a marked, but agreeable, aroma and pungent flavor. They are used fresh or dried for seasoning clam chowder and other fish soups, as well as soups, stews, sauces and meat dishes. Thyme is noted for attracting bees.

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For information on how to grow herbs, please visit
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