Chrysocephalum apiculatum ‘Desert Flame’ This low growing perennial is native to Australia and is listed as one of Australia’s “Aussie Winners” for its excellent performance in Mediterranean climate gardens. Chrysocephalum apiculatum ‘Desert Flame’ has a decumbent growth pattern which means that the stems lie flat along the ground with a spread of 20-30 inches, and the tips, which bear flowers, turning upwards to a height of 6 inches. This plant is an excellent choice for man

Erigeron karvinskianus ‘Spindrift’ A compact form of Santa Barbara Daisy, ‘Spindrift’ grows 8-12” tall and wide, and is covered with dainty white daisy-like flowers that fade to deep rose as they age. This perennial is at home when planted along the edge of a garden path, or tucked in between stones in a rock garden. It’s graceful trailing habit makes it the perfect plant for window boxes and mixed containers. ‘Spindrift’ prefers full sun but will tolerate light shade as well

Kapoor Tulsi (Holy Basil) Native to India and South East Asia, Kapoor Tulsi has a complex scent – spicy and sweet, with hints of cloves, fruit and chocolate. The plant itself has a similar look to the perennial Basil ‘African Blue’, however the leaves have a different taste and scent. Small pinkish-purple flowers grow in whorls along spikes that stand out above the foliage. The sweetly fragrance flowers attract beneficial pollinators to the garden, however the scented foliag

Basil Everleaf ‘Emerald Towers’ (Ocimum basilicum) ‘Emerald Towers’ is the perfect description for this variety of Basil. It has an upright, columnar growth habit and is adorned with glossy, emerald green leaves. Boasting the traditional Genovese flavor, ‘Emerald Towers’ is perfect for eating fresh in Caprese salads and chopped into pesto, soups, and sauces. It is an excellent source of vitamin K, manganese, iron, vitamin A, and vitamin C. It is also a good source of calcium,

Hyssop officinalis (Hyssopus officinalis) A perennial herb in the Lamiaceae family, that is originally from areas of Southern Europe near the Caspian Sea. Hyssop has been used for generations as both a culinary herb and as a medicinal herb. The flavor is slightly minty, slightly lemony, with floral overtones. When used sparingly, it adds a bright flavor to roasted meats, soups and sauces. Hyssop is also used in teas and cocktails and is one of the ingredients in the alcoholic