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HERBS

Basil - Amethyst Improved

The darkest purple basil we've seen. Nice, thick, turned-down leaves like the classic Genovese. This almost-black basil is a real stunner.


Basil - Aroma 2

This Genovese-type is our choice for the tunnel growing.


Basil - Genovese

Traditional Italian basil. Authentic flavor and appearance. Tall and relatively slow to bolt with large, dark green leaves about 3" long.


Basil - Sweet

Sweet basil, with its wonderful aroma and flavor, is one of the most popular and widely grown herbs in the world. This basil has a warm, resinous, clove-like flavor and fragrance. The flowers and leaves are best used fresh and added only during the last few minutes of cooking.


Basil - Sweet Thai

This is the authentic Thai basil flavor - a great garnish with sweet dishes. Its green with a spicy, anis-clove flavor, attractive purple stems and blooms. Called "horapha" in its mother country., "Hun Que" in Vietnam.


Chives (Purly)

We like this variety because it has a nice upright habit with straighter medium-sized leaves.


Cilantro

Has glossy parsley-like foliage that at times makes it hard to tell the difference between parsley and cilantro at the produce market. All you need to do is smell the light pungent aroma, and you’ll know the difference. Cilantro leaves are used in Mexican, Middle Eastern and Asian cuisine.


Cilantro (Calypso)

Slower to bolt and this is important for us. Great flavor.


Culantro (Ngo Gai)

Also known as Mexican Cilantro, thorny coriander, and Tabasco parsley, this herb has a similar flavor to cilantro, although much stronger. We grow this for our customers Carla & Adrienne Ramos, owners of Sofregit.com who make delicious Sofrito seasoned perfectly with fresh ingredients.


Cutting Celery

This leafy herb with bold celery flavor - use fresh in salads or cooked in soups, stews and with mixed vegetables. Gail found this in the Montego Bay farmers market and has been hooked ever since.


Dill (Bouquet)

Bouquet has all the flavor we look for and good seed germination and leaf yields.


Edible Flower (Borage)

Edible flower with mild cucumber flavor. Large plants bear hundreds of small edible flowers, mostly blue and some pink. Mild cucumber flavor for salads and garnishes.


Edible Flower (Mexican Mint Marigold)

Aromatic leaves are a substitue for Grench Tarragon. Swee licorice flavor brightens salads and main dishes. Pretty golden yellow flowers bloom all summer. Medicinal: stimulant and diuretic. Improves digestion.


Fennel (Grosfruchtiger)

Sweet flavor - we love the feathery floiage with sweet flaover that this non bulbing type of fennel has.


Lemon Grass (East Indian)

Aromatic grass from India that contains large amounts of citral and geraniol, used for flavorings and perfumes. As a medicinal herb it's used in tea to treat digestive problems and fever. But hey, you don't need a tummy ache to drink this delicious tea!


Lemon Grass (West Indian)

This is the preferred variety for culinary use. The stalks are larger and more bulbous than the east indian type.


Marjoram (Zaatar)

Marjoram is a relative of oregano with zesty flavor, but sweeter and mor balsam-like. Native to the Medirerranean, where it has flavored meals for thousands of years.


Mint (Mountain Mint)

Mint flavor and aroma galore!! Whie flowers attract bees, butterflies, and other beneficial insects. Used in potpouri, incense, and as an ingredient in natural insect repellent formula. Our personal favorite is this is a rodent repellent -proven to keep mice away. Medicinal: in teas for indigestion, fevers.


Mint (Peppermint)

True Peppermint - this will step up your mojito to the maximo! This is the culinary variety that is only available through vegetative propagation.


Oregano

Heavy oregano aroma; great for pizza and Italian cooking. Characteristic dark green leaves with white flowers. Medicinal: In tea for indigestion.


Oregano (Greek)

Essential herb for Italian and Greek cooking. Characteristic dark green leaves with white flowers. Medicinal: In tea for indigestion.


Parsley (Moss Curled)

This is the culinary standard for curley parsley. Uniform, dark green, medium-fine curled leaves can be used as a garnish or a salad or entrée ingredient.


Parsley (Giant of Italy / Flat)

The preferred culinary variety for Italian "flat" parsley.


Rosemary (Primed)

Native to the Mediterranean region, Protufal and Spain. Rosemary is described as pine-scented, has silvery, eedle-like foliage and delicate flowers. Known as the herb of remembrance. Medicinal: Intea to treat headaches. Stimulates circulation.


Sage (Extrakta)

High essential oil content of 1.5-2%. Hadsome, dusty green leaves, used in dressings, sausage, salted herbs, sauces and tea. Great for dried floral arrangements and potpouri's. Medicinal: Leaves are used as digestive and nerve tonics.


Shiso (Britton)

Eye catching green leaves with red undersides. Good salad mix item - large leaves used in sushi wraps. Mild mint/basil aroma.


Shiso (Green)

Distinct cinnamon/clove flavor and aroma, with the spiciness of cumin. Used in Asian cooking, sushi, and salad mix. Red shio colors radish pickles.


Tarragon (French)

Preferred culiary varity. Anise-like aroma and flavor. May be used fresh or dried. This is the culinary variety that is only available through vegetative propagation.


Thyme (Summer)

Superb culinary thyme. Spicier, more pungent flavor than others we've grown. This is a staple season in Jamaican cuisine and our kitchen would not be without it!

Hepworth Farms 506 South Road Milton, NY 12547 / telephone: (845) 795-2007