|HERBS O - P
|2018 Quail Hollow Farm
5285 Highland Ridge Rd.
Berkeley Springs, WV 25411
HARDY PERENNIAL - ZONES 5+
Usually grows to a height and width of 12 to 18 inches
Indispensible in Italian, Spanish and Mexican cookery. Hot,
spicy flavor complements almost all tomato dishes. Desirable
in beef or lamb stew, gravies, soups, salads or casseroles.
The variety with the truest flavor is GREEK OREGANO, and
it is also the hardiest and easiest to grow.
|HOT N’ SPICY OREGANO
HARDY PERENNIAL-ZONES 5+
Can reach a height of 2 feet and a width up to 18 inches
Same characteristics as Greek Oregano, except hotter and spicier.
|BRISTOL CROSS OREGANO
Origanum 'Bristol Cross'
HARDY PERENNIAL- ZONES 6-10
HEIGHT 8 in.
Striking ornamental variety with a mild oregano
flavour and aroma. Forms almost perfect globe-like
balls when grown in baskets. Showy hop-like pink
Origanum laevigatum 'Herrenhausen'
HARDY PERENNIAL – ZONES 5-9
Sweet, fruity scented oregano with dark green leaves and
purple flowers. Forms beautiful dense carpets covered with
masses of purple flowers in arrangements.
|Hopley’s Purple Oregano
Origanum laevigatum 'Hopley’s Purple'
HARDY PERENNIAL (hardy in zones 6--11)
HEIGHT 18-23 INCHES
A very attractive oregano from England with dark purple-
green leaves and purple flowers in summer and fall. It has
a low semi-creeping habit but the flower stalks can rise up
to 60cm/2ft high. The mildly spicy scent is almost
costmary-like, and the leaves can be used in potpourris
and in cooking. Does well in dry sunny places, and bees
and butterflies are drawn to it.
SUN - SOME SHADE
(hardy in zones 11+)
Not a true oregano, with fleshy small almost round
leaves with small shallow rounded teeth on edges. Scent
reminiscent of oregano, but it is not often used in
cooking. An attractive houseplant that releases a pleasant
odor when brushed against.
SUN – PART SHADE
Height: 4 to 7 feet. Width: 4 to 5 feet.
Writing material of ancient times and the plant from which it
comes, (sedge family), also called paper plant. This
grasslike aquatic plant has woody, bluntly triangular stems
and grows to about 15 ft high in quietly flowing water up to
3 ft deep. The ancient Egyptians used the stem of
the plant to make sails, cloth, mats, cords, and principally
BIENNIAL ZONES 6-9
Parsley cannot be surpassed for its versatility in the kitchen. It underlines the flavor of foods without being
dominant, and compliments almost every dish. Fresh green appearance and fragrant aroma delight the eye
and stimulate the appetite
BIENNIAL- ZONES 6-9
The most popular type for
garnishing, with finely cut,
tightly curled leaves.
BIENNIAL- ZONES 6-9
Favorite type because flavor
is extra rich. Adds true
European character to soups
TENDER PERENNIAL-ZONES 11+
Height: 6-24 inches, Width: 3-18 inches
One of the definitive perfumes of the Orient and
of India in particular. Widely used in perfumes
and soaps, and even to perfume India ink. Leaves
are excellent in potpourris and sachets. Easy to
Strong minty odor. Used in earlier times to flavor puddings and
sauces. Tea is still used today to ease headache. Has insect
WARNING: In large enough doses, the essential oil of
pennyroyal may act as an emmenagogue (menstrual flow
stimulant) and induce abortion.
Chili peppers not only make delicious food, they also make super health food.
They are naturally low in fat, calories and sodium; and have zero cholesterol
|ANCHO ST. MARTIN PEPPER
Once restricted by climate to Mexico, this hugely popular, mild
poblano chile rellano type can now be grown almost anywhere thanks
to earlier maturity and improved setting capabilities. Called "Ancho"
when dried, the dark green, 5 1/2" fruits are a favorite for roasting.
One of the mildest chiles, typically just 500 to 1000 Scovilles,
although they sometimes register slightly hotter. A better yielder than
most others of its type.
|BIG BOMB PEPPER
Move over Cherry Bomb - an even earlier cherry
pepper is taking the market by storm! Big Bomb has
it all - vigorous habit, fast cropping and extra-prolific
yields of uniform, 2" fruits that explode with rapid
maturity to a brilliant red. Fruits are moderately
pickled. Resilient under a wide range of growing
From Treehugger.com :Bhut Jolokia when eaten, is described as
the equivalent to dying. It causes an indescribable pain within the
mouth that can last up to an
hour, and if you get a dash of this stuff in your eyes, well, I won't
even go there! Bhut Jolokia has so far had very limited
applications as a XXX spice for daredevils and repellent for
rogue elephants. By smothering the contents of the
peppers onto the fences and trees where elephants are confined, it
creates an almost impenetrable barrier. It seems that elephants are
just as repelled by this super hot pepper as most people are.
Among the very hottest ever measured! Reportedly
1,000 times hotter than Jalapeno! Lantern-shaped, 1"
by 1-1/2" pods, with thin, wrinkled light green flesh,
ripen to a lovely golden orange. Slow to germinate,
and must be grown in warm, moist conditions. A
favorite for sauces. High-yielding plants grow 36" tall
Very hot, ideal for Mexican dishes.
Deep green fruits are
also perfect for pickling. Just like
Jalapeno, but earlier
and better adapted to cool coastal
New Mexico. Medium hot, 4 to 6
inch long by 1-1/2 inch wide fruits
on 28 inch tall plants. Medium
green, thickwalled fruits turn bright
yellow at maturity
Whether used green or red, this is one very
hot pepper! Flavorful peppers are
perfect for chili sauce, salsa, hot pepper
vinegar and pickles. Vigorous 30" plants
are covered with 2 inch thin-walled fruits
Thai Hot is a Thailand original that's ornamental as well
as edible - if you can stand the heat! Its stocky, 8" plants
are covered with peppers that start out a deep green in
color, then mature to bright red as they grow 2 to 3"
long. Fleshy pods are particularly good in Oriental
dishes and chili. You'll appreciate their beauty in
borders and containers, and savor their flavor in the
Punica granatum 'Nana'
Perennial (hardy in zones 7-10)
Moderate grower to 3 ft. tall
Showy orange-red fuchsia-like flowers;
Considered an excellent remedy for
tapeworms since the time of
the Greeks. A red dye is produced from fruit
skins and flowers.
Needs occasional pruning.