Shiso (green)

Often used in Japanese cuisine. The taste is  vibrant, herbaceous, and citrusy with hints of mint, basil, cloves, and cinnamon.

Available in Summer 

Shiso (red)

Mostly used for coloring foods in Japanese cuisine such as pickled plums, pickled ginger, and Kyoto-style vegetable pickles. Great to make a refreshing summer drink as well.

Available in Summer 

Yomogi 

Also called "Japanese Mugwort". Great to make tea, boiled and seasoned dishes, tempura and sweet rice cakes. Enjoy its special grassy aroma and the bitter taste.

Available in early Spring 

Mitsuba 

A traditional herb commonly used in Japanese cuisine. It is valued for its unique flavor and various health benefits.

Coming Soon! 

Borage

Great addition to your salads or drinks. The leaves can be used to make tea.

Available in Summer 

Echinacea Purpurea

 Best known for improving immunity, blood sugar, anxiety, inflammation, and skin health. Great for making tea.

 Available in Summer

Thyme

Available all year

Oregano

Available all year

Sage

Available all year

Rosemary

Available all year

Basil

Available in Summer

Mint 

Available all year

Bay Leaves 

Coming Soon! 

Chives

Coming Soon! 

Cilantro

Coming Soon! 

Dill

Coming Soon! 

Lavender

Coming Soon! 

Lemon Balm

Coming Soon! 

Lemon Grass

Coming Soon! 

Parsley

Coming Soon!