Herb Seed
Many herbs are the simplest start to a kitchen garden. Even the smallest garden can have herbs in a pot that are an easy dash from the kitchen. The right-hand column lists our selection using their common name. To search using their botanical name use the search button on the left hand side of the page. If you’re in the mood to browse, click on the ‘garden tour’ button on the right for a virtual wander through our herb garden.
A hardy perennial plant to 1 m high with sweetly scented pink to white flowers. A well known herb that has been used for centuries as it is reputed to help with numerous complaints including insomnia, stress, anxiety and irritable bowel syndrome. Prefers well drained soils in full sun to part shade, adapts to a wide range of situations. 200 seeds.
A sweet scented & tasting basil with larger leaves (3-4cm). The sweet flavour makes it ideal in salads, pasta, tomatoes on toast or lemon & basil ice-cream! When used in cooked dishes toss in at end to keep flavour. A slow bolting & later maturing variety. 300 seeds.
You like flat leaf, your partner prefers curly. Our mix pleases everyone? We plant a forest of parsley to use by the handful in soups, stews, salads and pasta. An easy herb to grow but expensive to buy, so grow your own and save money. Curly and flat (also known as Italian parsley) have a strong flavour and can be used fresh or dried. An ideal edible edging plant or pot herb. 500 seeds.
A popular variety of dill, with dark blue-green aromatic leaves. Grows to 60-80 cm tall and is earlier to harvest than the larger varieties. Use with new potatoes, fish, salads, tomatoes, cucumbers. Harvest seed to use in cooking or pickling. Flowers are a beautiful spray of yellow. 800 seeds.
A culinary herb that is versatile and elegant in flavour. The intensely flavoured leaves are sweeter than oregano and used fresh or dried in many Mediterranean dishes. A semi-woody herb, small, grey-green, oval leaves and small white or purple flower spikes. A hardy plant for a sunny position with well drained soil, such as rock gardens. 400 seeds.
Made famous by being one of the active ingredients in the spirit ‘Absinthe’. This herbaceous perennial has many uses – Koreans use it in cooking, Moroccans in mint tea, companion planting and medicinal uses include aiding digestion, flatulence and a nerve tonic. Grey-green leaves provide an ornamental value. Yellow flowers in summer. 500 seeds.
One of the treats from the mint family. The leaves have a peppermint flavour that can be used in herbal teas, salads, drinks or in cooking. Some of the reputed medicinal benefits include treating stomach/digestive disorders, fevers, headaches, used as anti-bacterial and a tonic. Use the leaves fresh or dried. Lilac-pink flowers. 500 seeds.
A bold and fun plant with brilliant spikes of red-purple whorled flowers. The leaves add a nice twist as they are lemon scented and can be brewed as a herbal tea (or to flavour your sangria!). The flowers can be used as long-lasting cut flowers, with the leaves providing a refreshing addition. Drought tolerant once established. Not to WA. 40 seeds.
EPAZOTE Chenopodium ambrosioides
A traditional herb used in chilli sauces and bean dishes in Mexico. A strong flavour with a mix of citrus, camphor and minty flavours. Said to aid digestion, prevent flatulence (hence its use with beans) and numerous other gastro-intestinal disorders. Annual. 600 seeds. Not to WA.
This perennial herb has a great peppery taste, adding spice to bean, pea, cabbage and heavy meat dishes. A low growing shrub to around 50 cm, the leaves are narrow, aromatic and peppery enough to use as a pepper substitute. It makes an attractive border plant with small white flowers that are attractive to bees. It is frost hardy, prefering full sun and a range of soils. Medicinally it has been used in the past for indigestion, diarrhea and as an aphrodisiac!! 400 seeds.
