E-mail: info@glacialtillgardens.com | Mobile: 440-382-1988.

Our Products

Glacial Till Gardens has a wide variety of herbs that we grow and sell at farmers markets, and we hope to expand the use of our products even more with the addition of dried herbs and custom herb blends.

We have also begun to grow a nice selection of cut flowers with something for everyone in mind!

If you are planning a special event during the season but cannot make it out to the farmers markets, or, if there is something you need that you do not see on the website, please contact us! We would be happy to accommodate you, and our list of products is constantly expanding. And, as always, we welcome you to come visit Glacial Till Gardens and take a tour of our farm.

Here’s a list of the herbs Glacial Till Gardens is currently growing, with a bit of info about each. Annual/perennial designations are for Zone 5:

Basil

 annual, full sun. Probably the most popular herb. Known for its flavorful foliage. Never store basil in the refrigerator, as it will turn brown. Best to keep between 45-60˚. We just put it in a glass or bowl of water and leave it on the counter until ready to use. 

Chives

 perennial, full sun. Use chives to add a mild onion flavor to dishes, except desserts. Young blossoms may be used on salads or as a garnish. 

Cilantro

 annual, full sun. Cilantro consists of the leaves of the plant; coriander is the seed. Use in curries, pickling spices, sauces, cakes, salsas, Mexican dishes, soups and salads. Plants will bolt to seed when temperatures are above 75˚.  

Dill

 annual, full sun. Use the leaves, or dill weed, in baked goods, dips, fish and soups. Use the seeds and leaves in making pickles and vinegars. All parts of the plant, except the roots, are used. 

Fennel

 best treated as an annual. Has a sweet anise/licorice flavor and aroma. The flavorful foliage especially enhances fish, salads and soups. The seeds are commonly used in breads and meats. 

Lavender

 perennial, full sun. One of the herbs used in herbes de Provence, a blend of seasonings used in French cooking. Can be used in savory dishes such as pork tenderloin, goat cheese, salmon and roasted potatoes as well as in desserts. The dried flowers are used in aromatherapies. A fun herb to experiment with! 

Lemon Balm

 perennial, full sun. Lemon flavor of this herb is great with teas, salads, desserts, fish or poultry. 

Marjoram

 tender perennial, full sun. Popular in Mediterranean dishes and in Italian cooking. This herb is often used along with oregano. 

Mint

 perennial, full sun to partial shade. Use in teas, salads, desserts, and meats. Although this herb is very invasive, it is one you won’t want to be without.  It is very versatile. You can keep the plant contained by planting it in a large container so that it doesn’t spread. 

Oregano

 perennial, full sun. Very popular in Italian, Greek and Mexican cooking. 

Parsley

 biennial, that is, a plant that completes its life cycle in two years. Full sun. A widely used herb for garnish, salads, meats, vegetables, soups and a variety of entrees. Usually used with other herbs. 

Rosemary

 annual, full sun. Rosemary harmonizes well with poultry, fish, lamb, beef, veal, pork and game. It also enhances vegetables, cheeses and eggs. Use the stems of rosemary as skewers for shrimp and scallop dishes.   

Sage

 perennial, full sun. Widely used for flavoring meats and stuffings, and for garnishes. This herb is so beautiful when planted with other herbs or flowers in a garden setting or in a large planter in the summer.  

Tarragon

 perennial, full sun. An essential in French cooking with a wonderful flavor. If you have never used this herb, give it a try. You will love its flavor and aroma, especially in fish and other seafood dishes. An important thing to note about this herb is that most people don’t understand the difference between fresh and dried tarragon. When tarragon is dried, the oils dissipate. Thus, fresh tarragon has a much more intense flavor and should be used sparingly.

Thyme

 perennial, full sun. A very versatile herb, adding a delightful flavor to practically any dish. French and lemon thyme are the most popular.  

NOTE: generally, most fresh herbs should be added at the end of your food preparation, to retain the flavor and aroma. Heartier herbs such as rosemary and thyme can be added in the last 20 minutes of cooking. Fresh herbs are not as strong as dried herbs, so triple the amount of fresh herbs in recipes calling for dried herbs. Mincing herbs exposes more of the herb’s flavor. All culinary herb flowers are edible. Experiment with some to find those you like to add to your recipes or use as a garnish.