For the latest results of our germination tests, please see the germination page.
See Herb Chart in the sidebar for uses and cultural information.
Culture: Some herbs are customarily grown from divisions because they cannot come true from seed, such as scented thymes and flavored mints. Some require fall sowing of fresh seed, such as sweet cicely and angelica, and these become available in August or September.
Takinagawa Burdock and Resina Calendula, as well as oats, mammoth red clover and alfalfa in the Farm Seed section, also have medicinal uses. Medicinal herbs such as black cohosh, goldenseal, and many more are available as plants, and shipped in the spring with orders from our Trees division.
Using herbs: Drying herbs at home is not difficult. Whole leaves retain their flavor at least a year. To substitute fresh herbs for dried in cooking, use triple the dried quantity called for in a recipe.
Statements about medicinal use of plants have not been evaluated by the FDA, and should not be used for the diagnosis, treatment, cure or prevention of any ailment. Before using or ingesting any medicinal plant, consult a healthcare practitioner familiar with botanical medicine.
About medicinal herbs: Archeological evidence dates the medicinal use of herbs back 60,000 years to the Neanderthals. 85% of the world’s population employ herbs as medicines, and 40% of pharmaceuticals in the U.S. contain plant-derived materials. Fewer than 10% of higher plant species have been investigated for their medicinal components. Interest in traditional herbal remedies continues to grow.
Fedco Seeds: pickup of online orders only
Organic Growers: curbside shopping and pickup of online orders
Directions to our Warehouses
All of our warehouses are closed to the public.
Mustard cress is a quite spicy sprout that tastes like mustard.
Mustard cress tastes lovely in sandwiches or with mashed potatoes or mustard soup. True to its name, this vitamin-rich sprout has a mustard flavor. Easy to grow using a special seed sprouter.
The best way to grow these sprouts is to use a glass bowl (see here on our Dutch website). The seeds should be spread in a thin layer over the grid. Then you can fill the bowl with water until the water touches the grid. If needed, refill the bowl with water daily. The seeds should be placed on a light place at room temperature. The sprouts will be ready to consume after one week.