FRESH FROM OUR ORGANIC GARDENS
Our gardens are located in Boulder City, Nevada where there is plentiful sunshine and clean air. We grow many varieties of herbs and vegetables year round.
ABOUT OUR ORGANIC GARDENS
Pesticides are not used on our herbs and vegetables and we do not use chemical fertilizers. Instead, we make our own compost to feed the gardens. We have been practicing organic gardening methods for more than thirty years.
We feel that our organic herbs and vegetables are more flavorful and more healthful than those sold in stores. Our products are perfect for both home cooking and restaurant use.
We grow micro sunflower greens year round. They are a good source of protein and are popular with juicers.
We offer Italian blend, spicy Italian blend, Greek blend, no salt seasoning, poultry seasoning, and soup starter.
In the cooler months, we grow a variety of greens, including lettuce, Swiss chard, Asian greens and kale.
We grow a variety of microgreens. Radish and sunflower greens are grown year round.
We grow sweet basil, lemon basil, Thai basil, opal basil and several other varieties.
Our herbal vinegars include - Basil/garlic, dill, lemon basil, opal basil, salad burnet (cucumber scent), rosemary, tarragon, Italian blend, and tropical mint .
Our salad mixes change with the seasons.
During the summer, our specialty is squash blossoms.
Diane E. Greene began growing organic produce in 1974 for family use in Boulder City, Nevada. In 2007 she formed the business 'Herbs by Diane' to sell produce at local farmers’ markets. The business produces more than 40 different culinary herbs, edible flowers and microgreens, as well as seasonal vegetables. Herbs by Diane produces a line of dried herbs, herbal blends and dip-mixes. In 2008 the company began providing produce to restaurants and currently delivers regularly to twelve Las Vegas restaurants twice each week.
Herbs by Diane's gardens are located just outside of the Las Vegas Valley in Boulder City, Nevada. With plentiful sunshine and clean air many varieties of herbs and vegetables are grown year round.
Rather than using pesticides or chemical fertilizers, compost is made on-site to feed the gardens. Weeds are hand-pulled and insects are physically removed. Maintaining a natural balance in the gardens produces healthier plants and reduces pest populations.
Diane feels that the organic herbs and vegetables she grows are more flavorful and more healthful than those sold in stores. Her products are perfect for both home cooking and restaurant use.