Open 7 Days a Week, All Year Round!
Chain o' Lakes Home and Garden
N2270 State Road 22 Waupaca, WI 54981

Phone Number: (715) 258-5400

Monday - Saturday: 8am - 5pm | Sunday: 9am - 4pm

Contact Chain o' Lakes
Silver Mist Garden Center LLC Logo
N2270 State Road 22 Waupaca, WI 54981

Landscape & Design: (715) 281-8485

Office & Billing: (715) 281-5466

Monday - Saturday: 8am - 5pm | Sunday: 9am - 4pm

Contact Silver Mist Garden Center

We proudly offer products from Jaymar

Jay Mar Inc

 Each herb in the Savor line originates from superior genetic material and rigorous cultivation and testing. This assures that the rich, aromatic flavors that define these herbs will thrive in your garden and on your plate. Take a look through the selection We have to offer. 

 Each herb is in a Jiffy Biodegradable pot with Snap Off tags. Half the tag remains with your plant as a marker and the other half the tag includes a cooking recipe using the herb of your choice. 


 Basil - Fiesta Lime™ 

 Basil - Fiesta Lime™ 

With its citrus scent and flavor, this basil plant makes for a wonderful accent to poultry and fish. Tasty in pesto, refreshing in potato salad, and a superb parsley substitute in garlic bread, on scallops, and pasta garnish. A sweet herb, use to make a jam or jelly.

Growing Specs
 Full Sun     10 - 14"     12 - 14"     10 – 11

 Lime Basil Chicken

3 limes (juice and zest), divided 
3 tbsp. olive oil 
1/4 c. extra-virgin olive oil 
3 tbsp. Dijon mustard 
3 tbsp. Worcestershire sauce 
3 tbsp. soy sauce 
6 green onions, chopped and divided 
2 tbsp. lime basil, chopped 
salt and pepper to taste 
3 lb. boneless chicken breasts
Combine the zest and juice of 2 limes, olive oil, mustard, Worcestershire sauce, soy sauce, half of the onions and garlic, salt and pepper and mix well. Cut chicken into even cutlets and place in a gallon-sized baggie. Pour marinade over the chicken and marinate for 1 hr. Preheat grill. Grill for 7 minutes. Flip and cook until the internal temp reaches 170 degrees F. Combine juice and zest of one lime with extra-virgin olive oil, remaining onions, garlic and basil. Pour over chicken.
Basil - Stir-Fry Thai™

Basil - Stir-Fry Thai™

Aromatic basil leaves have an intense peppery zing coupled with a sweet licorice-clove flavor. Perfect in stir-fry, soups and for Indian and Southeast Asian cooking as it retains its flavor even when cooked.

Growing Specs
 Full Sun     10 - 14"     18 - 24"     9 - 11

Thai Basil Stir-Fry

 2 Tbsp. vegetable oil 
2 cloves garlic, minced 
1/2 c. Thai basil leaves, sliced 
5-6 c. assorted vegetables 
2 Tbsp. red chili paste 
1 tsp. brown sugar 
1 Tbsp. fish sauce

 Combine the two ingredients in a large, sterilized re-sealable, glass container. Store in a cool, dry place. (Great for vinaigrettes.) Yield: 3 cups infused vinegar.
Basil - That’s Italian™

Basil - That’s Italian™

Large basil leaves with a spicy clove fragrance and flavor. Great in sauces, salads, and meat dishes.

Growing Specs
 Full Sun     12 - 15"    18 - 24"    9 – 11


 2 large tomatoes, chopped 
2 tbsp. fresh basil leaves, sliced 
1 clove garlic, minced 
1/2 c. extra-virgin olive oil 
salt and pepper to taste 
1 loaf French bread, sliced

 Mix salt, pepper, basil, garlic, and extra-virgin olive oil. Pour the mixture over the tomatoes. Toss tomatoes to make sure they are coated and let stand in the refrigerator for at least one hour to let the flavors blend. When ready, toast bread and spread a tablespoon or two of tomato mixture on top. Serve immediately.


Chives - Baked Potato™

Chives - Baked Potato™

Because the flavor of chive plants is so mild and the color so vivid, chives are an ideal addition to spreads, herb butters, dips, salads and even as a flavoring for vinegars.

 Growing Specs
 Full Sun    10 - 14"     12 - 18"     3 - 11

 Baked Potato with Chives

 Pre-heat oven to 450°F. Wash and dry potatoes. With a fork or sharp knife, pierce each potato 2 or 3 times. Place on cookie sheet or baking pan. Bake 50 to 60 minutes or until tender when pierced with a fork. Let potatoes stand for 5 to 10 minutes before serving. Split and top with butter, sour cream, chives, cheese and crumbled bacon.


Cilantro, also known as Coriander or Chinese parsley, is an annual herb. While all parts of the cilantro plant are edible, the fresh leaves and dried seeds are the parts most traditionally used in cooking.

Cilantro - Simply Salsa™

Cilantro - Simply Salsa™

In the Southwest and Mexico, cilantro plant leaves are used in everything from salsa and salads, to burritos or meat dishes. Cilantro plant leaves have the best flavor just before flowering.
Growing Specs
Full Sun     10 - 14"    12 - 24"     3 - 9

Tomato Cilantro Salsa

1 small red onion, chopped 
3 large ripe tomatoes, seeded, chopped 
2 jalapenos
Combine all ingredients and season with salt and pepper to taste. Refrigerate for 2 to 4 hours to blend flavors. Makes about 2 cups of salsa.


Dill is an annual herb from the celery family. The fern-like leaves of dill plants are aromatic and used to flavor many foods, most often fish, borscht, and soups. Additionally, dill is the key ingredient in dill pickles, where cucumbers are preserved in salty brine and/or vinegar.

Dill - Pickle Me™

Dill - Pickle Me™

The dill plant is used in Spring for its leaves and later in the fall for its seeds. Use fresh dill for pickling cucumbers or flavoring fish, eggs, potatoes, dips and spreads.
Growing Specs
Full Sun     18 - 24"     24 - 36"     8 – 11

Dill-icious Dill Pickles

4 lb. pickling cucumbers 
2 quarts of water 
2 quarts of white vinegar 
Scant 1/2 c. canning salt 
For each jar: 
2 peeled cloves of garlic 
2 fresh sprigs of dill 
5 black peppercorns

Soak cucumbers in a tub of ice water overnight. Pack sterilized jars with several sprigs of dill, garlic and cucumbers. Boil the water, vinegar and salt for 5 minutes. Pour the brine into jars and cover with canning lids. Process in boiling water for 10 minutes.


Lavender is a wonderfully fragrant flowering herb from the mint family. Used as ornamental plants for garden and landscapes, lavender is often used for the extraction of essential oils and also as a culinary additive

Lavender - Bee-My-Honey ™

Lavender - Bee-My-Honey ™

Known as sweet lavender, BEE-MY-HONEY™ has the finest true lavender fragrance, making it one of the best plants for culinary purposes. Fresh lavender plant flowers can be crystallized and used in candies and cakes; dried flowers are used in potpourris and sachets.

Growing Specs
Full Sun     16 - 20"     12 - 18"     5 – 9

Lavender-Infused Honey

Heat the honey in a small saucepan. Add crushed, dried lavender blossoms (1 tsp. dried flowers to 1/4 c. honey is a good rule of thumb). Infuse for one half hour or until desired lavender flavor is reached. Strain through a fine mesh sieve and store in glass jars.


Lemon balm is a perennial herb in the mint family. Leaves are used in teas, as well as flavoring. It’s also used to attract bees for honey production and for its oil in perfumery. Lemon balm tea, the essential oil, and the extract are used in traditional and alternative medicine, including aromatherapy.

Lemon Balm - Lemon-Ade 

Lemon Balm - Lemon-Ade 

Lemon balm plant leaves make a delicious tea. Lemon balm plant uses include adding to fruit salads, green salads, herb butters, fruit drinks, sorbets, egg dishes, custards, soups, casseroles, stuffing for poultry, lamb or pork.

Growing Specs
Part To Full Sun     20 - 24"     24 - 36"     5 – 9

Lemon Balm Lemonade

7 c. water 
1 c. fresh lemon juice 
1 c. sugar 
3/4 c. lemon balm, minced

Combine water, lemon juice, sugar, and minced lemon balm. Allow to chill and steep for at least 2 hours or overnight. Just before serving, strain the lemon balm leaves. Serve over ice and garnish with lemon balm sprigs.


Lemon grass is a culinary and medicinal herb based on its fresh lemony scent. Most commonly used in teas, soup, and curries, it’s also used with poultry, fish, beef, and seafood.

Lemongrass - West Indian™

Lemongrass - West Indian™

Lemongrass is a tropical grass with a lemony scent and taste that’s used in cooking. It is typically sold fresh, but is also available dried and powdered. The common use of lemongrass is in Thai, Vietnamese and Sri Lankan dishes.
Growing Specs
Full Sun     24"     24 - 36"     9 – 11     75-85 days

Special Tips

Water frequently.
Pair Lemongrass with other spices and ingredients to add exotic flavor to recipes. It is often coupled with coconut milk, chills, cilantro, and garlic.


Mint - Mojito Cocktail™

Mint - Mojito Cocktail™

Use these mint plant leaves in drinks such as Mojitos and sweet tea, fruit salads or grilled seafood, scatter over grilled vegetables, shred in green salads and garnish desserts.
Growing Specs
Part To Full Sun     18"     18 - 24"     18 - 24"     4 - 10

Mojito Cocktail

6 oz. light rum 
12 Mojito Cocktail Mint sprigs, torn 
6 tbsp. fresh lime juice 
4 tbsp. sugar 
club soda 
4 lime slices 

Place ice in beverage shaker. Add rum, 8 torn mint sprigs, lime juice and sugar. Shake well and serve over ice in a highball glass. Top off each glass with a splash of club soda, and garnish each with a slice of lime and a sprig of mint.
Mint - Twist Of Peppermint

Mint - Twist Of Peppermint

Use these mint plant leaves in drinks such as Mojitos and sweet tea, fruit salads or grilled seafood, scatter over grilled vegetables, shred in green salads and garnish desserts.
Growing Specs
Part To Full Sun     18 - 24"     15 - 18"     5 - 11

Peppermint Hot Fudge Sundae

1 c. heavy cream 
1/3 c. light corn syrup 
1 12-oz. bag semi-sweet chocolate chips 
1 tsp. peppermint extract 
vanilla ice cream 
peppermint candy, chopped 
peppermint leaves, chiffonade

Combine heavy cream and corn syrup in a saucepan. Stir and bring just to a boil over medium-high heat. Remove from heat, add chocolate and peppermint extract. Whisk until the chocolate is melted. Serve over ice cream. Garnish with chopped peppermint candy and peppermint leaves.


Oregano is an herb from the mint family with purple flowers and spade-shaped, olive-green leaves. Used as the staple herb of Italian-American cuisine, Savor oregano plants include the robust and flavorful pizza style. 
Oregano - Mediterranean Greek™

Oregano - Mediterranean Greek™

Hot, spicy aroma and flavor make this classic pizza herb the best oregano for cooking. This oregano plant adds zest to Italian, Greek, and Mexican cuisine. Complements all tomato dishes. Use fresh, dried or frozen.
Growing Specs
Full Sun     15"     24"     5 - 11

Greek Salad

6 tbsp. olive oil 
3 tbsp. red wine vinegar 
1 tbsp. oregano, chopped 
2 cucumbers, seeded 
4 ripe tomatoes, seeded 
1 green bell pepper 
1 small red onion 
4 – 6 oz. feta cheese 
1/2 c. kalamata olives, pitted

Cut all the vegetables and feta into bite-sized chunks. In a large bowl, whisk together oil, vinegar and oregano to make a dressing. Add remaining ingredients and toss gently to combine.


Parsley is an herb widely used as a garnish, but also chopped and sprinkled on top of many dishes for a touch of flavor and color. 

Parsley - Pasta Perfect™

Parsley - Pasta Perfect™

Just about everything benefits from the addition of parsley; try it in stews, sauces, rice dishes, vegetables, omelets, and in fish dishes. Substitute parsley plant leaves for basil and make the best parsley pesto ever!

Growing Specs
Part To Full Sun     12 - 15"     18 - 24"     6 - 9

Pasta Perfect Pesto

2 c. packed parsley 
2 tbsp. toasted pine nuts 
3 tbsp. Parmesan cheese 
2 tbsp. olive oil 
1/4 tsp. salt

Combine all ingredients in a food processor; process until smooth. Yield: 1/2 c. We like it as much as basil pesto!


Rosemary is a woody, perennial herb that’s a member of the mint family with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers.

Rosemary - Shish Kabob™

Rosemary - Shish Kabob™

Make skewers for kabobs with rosemary plant stems. Use branches to skewer meats, veggies, and fruits. Fragrant, flavorful leaves are excellent for seasoning meat and vegetables.
Growing Specs  
Full Sun     24 - 36"     48"     8 - 10

Rosemary Lemon BBQ Marinade

2 garlic cloves, minced 
1/4 c. fresh lemon juice 
2 tsp. lemon peel, grated 
1/4 c. olive oil 
2 tbsp. rosemary, minced 
salt and pepper to taste

In a small bowl, whisk garlic, lemon juice, lemon peel, oil, rosemary, salt and pepper. Add meat or vegetable of choice and refrigerate for at least one hour before grilling.
Rosemary - Roasting™

Rosemary - Roasting™

A Mediterranean herb often used in Italian, Greek, and southern French dishes. Use the leaves from this rosemary plant in breads, stews, pizza, roasted potatoes, and with strong meats such as beef, lamb, and venison.

Growing Specs
Full Sun     12 - 36"     12 - 36"     7 – 10

Rosemary-Roasted Sweet Potatoes

3 large sweet potatoes 
2-3 tbsp. butter 
2 tbsp. rosemary, chopped 
salt and pepper

Preheat oven to 400^F. Cut potatoes lengthwise into wedges. In a shallow baking pan, melt butter in the oven. Add sliced potatoes, tossing to coat well. Sprinkle with rosemary, salt and pepper to taste. Bake potatoes for 20 minutes, or until tender.


Sage is a perennial, evergreen herb plant with woody stems, grayish leaves, and blue to purplish flowers. It has a long history of medicinal and culinary uses, and is also used as an ornamental garden plant.

Sage- Wise Old Sage™

Sage- Wise Old Sage™

This sage plant adds spicy flavor to poultry, pork, lamb, and stuffing. Toss sage stems and leaves onto hot charcoal to add wonderful flavor and aroma to grilled dishes.

Growing Specs
Full Sun     18"     16 - 24"     5 – 11

Sage Stuffing

1 medium onion, chopped 
2 celery stalks, chopped 
7 tbsp. unsalted butter 
8 c. baguette, cubed 
1/3 c. chopped celery leaves 
1 1/2 tbsp. sage, chopped 
1 c. chicken broth 
1 large egg

Preheat oven to 400°F. Cook onion and celery in butter with salt and pepper to taste in a skillet until softened. Transfer to a bowl and toss with bread, celery, and sage. Whisk together stock and egg, and add to bread mixture. Transfer to baking dish and bake, covered for 30 minutes. Uncover and bake until top is golden.


French tarragon plant leaves pair well with fish, eggs, cheese, and chicken dishes, and also for flavoring vinegars. The flavor of this tarragon plant stays strong when dried. Use a small amount and adjust taste for preference.

French Tarragon - Licorice Vine™

French Tarragon - Licorice Vine™

Tarragon is an herb in the sunflower family, cultivated for culinary and medicinal purposes. Savor Licorice Vine™ Tarragon plants have a licorice flavor. 
Growing Specs
Full Sun     16 - 20"      18 - 24"     3 - 11

Tarragon Cream Sauce

2 tbsp. butter 
3 oz. mushrooms, sliced 
1 shallot, finely chopped 
1 tsp. fresh lemon juice 
2 tbsp. all purpose flour 
2/3 c. vegetable stock 
1/3 c. heavy cream 
1 tbsp. fresh tarragon, chopped 
1/8 tsp. nutmeg

Sauté the mushrooms in butter for 5 minutes. Add the shallot and lemon juice, and cook for 3 minutes. Stir the flour into the mushrooms until incorporated. Add the stock, stir until it becomes smooth and thick. Stir in cream, tarragon, and nutmeg. Do not allow sauce to simmer.


Thyme is an evergreen herb with culinary, medicinal, and ornamental uses.

Thyme - Thyme For Everything™

Thyme - Thyme For Everything™

Thyme plant leaves are used to flavor fish, poultry, soups, vegetables, beans, lentils, tomatoes, and eggs. While flavorful, thyme does not overpower and blends well with other herbs and spices.

Growing Specs
Full Sun     12"    6 - 8"     5 - 10

Honey Thyme Baby Carrots

2 lb. baby carrots, scrubbed 
1/4 c. water 
1/4 c. butter 
2 tbsp. thyme leaves, chopped 
2 tbsp. white wine vinegar 
2 tbsp. liquid honey 
salt and pepper

Combine baby carrots, water, butter, half of the thyme, white wine vinegar and honey into a large skillet. Bring to a boil. Lower to a simmer, covered, until carrots are almost tender. Remove cover and cook until carrots are tender and liquid has evaporated. Stir in remaining thyme. Add salt and pepper to taste.