Shiny, smooth leaf, great for Mexican dishes, grown spring, summer, fall.
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Purple Genovese-type basil.
Unique, spicy aroma with hints of coffee and chocolate.
Large, dark green leaves, great for pesto, grown spring through fall.
Petite stalks, use leaves and stalks in salads. Grown year-round in the Tower Garden.
Thin, flat leaves with delicate garlic flavor. Attractive white flowers in midsummer. Flowers make a great addition to bouquets and are edible. Pull the florets apart and sprinkle on salads, dips, sauces, soups, stir-fries, and pizza. Great as an addition to potato salad. Flavor is of mild garlic.
Sweet-smelling, daisy-like flowers. Tea made from flowers aids digestion and acts as a gentle sleep inducer.
Thicker leaf for freezing, drying, and fresh use. Grown year-round in the Tower Garden.
Leaves and seeds are used as a seasoning. Wispy green leaves have a soft, sweet taste. Seeds are similar in taste to caraway. Great accompaniment to fish. Also used in pickling. Grown year-round in the Tower Garden.
An herb in the mint family. Distinct lemon flavor. Use leaves for tea and salads.
Heavy aroma, great for pizza and Italian cooking, grown, spring, summer, fall.
Aromatic, dark green, large-leafed variety. High yield and dependable grower. Grown year-round in the Tower Garden.
This culinary standard is easy to grow and tolerates light frost. The uniform, dark green, medium-fine curled leaves can be used as a garnish or a salad or entree ingredient. Multiple cuttings per season are possible from one planting.
Pine-scented, savory, culinary favorite.
Edible Flowers: Although the flowers are small, they have a bold rosemary flavor. They should be used fresh as a garnish for savory dishes and salads, and pairs well with roasted vegetables, fruits, or whipped cream.
Great herb for cooking, grown spring, summer, fall.