Variety Guide

Swiss chard is a heat-tolerant, cold-tolerant leafy green that produces for months. It doesn't bolt in summer like spinach or lettuce.

Spinach is a cool-season leafy green that matures in 40-50 days. It bolts (goes to seed) above 75°F, so plant it in spring or fall.

Black Beauty zucchini is a classic dark green summer squash. It produces heavily in 50-55 days. One plant feeds a family — plant two and you'll be giving them away.

Chives are a perennial herb that produces for years. Cut them to 2 inches and they regrow. The easiest herb for beginners.

Cilantro is a cool-season herb that bolts (goes to seed) above 75°F. Plant in spring or fall, and succession-plant every 2-3 weeks.

Genovese basil is the classic Italian basil for pesto. It's easy to grow but easy to kill — usually from cold, overwatering, or not pruning.

Holy basil, or tulsi, is a clove-peppery herb used in tea and Ayurvedic medicine. It's more cold-sensitive than other basils but drought-tolerant.

Dill is an annual herb used for pickling, fish, and salads. It self-seeds aggressively, so plant it where you want it to spread.

Mint is a vigorous perennial that spreads by runners. Always plant in containers — in the ground, it takes over. Once contained, it's the easiest herb.

Oregano is a perennial herb that thrives in dry, sunny conditions. Flavor intensifies with age. The essential herb for Italian and Greek cooking.

Parsley takes 14-21 days to germinate — the slowest common herb. Once established, it produces for 2 years. Soak seeds before planting.

Sage is a woody perennial herb with gray-green leaves and an earthy, slightly peppery flavor. It pairs with poultry, pork, and brown butter. Drought-tolerant and long-lived.

Rosemary is a woody perennial herb that thrives in hot, dry conditions. It's slow to grow from seed but lives for years. Excellent for containers.

Thyme is a low-growing perennial herb that thrives in dry, poor soil. It's one of the easiest herbs to grow and comes back every year.

Thai basil has a licorice-anise flavor and purple stems. It's essential for Thai, Vietnamese, and Indian cooking. Grows like Genovese but tolerates heat better.