This useful, evergreen, edging plant has aromatic spikes of small lavender coloured flower. The leaves are loved by cats. A hardy perennial groundcover that has a long flowering period over summer, extended by deadheading old flowers. It has cool grey-blue foliage and likes well-drained soil. Young leaves have a mint flavour and can be used in salads or for herbal tea. Divide in spring or autumn. 100 seeds.
An easy to grow evergreen perennial herb with aromatic, greyish-green leaves. Great for garden and path edges as it adds a soft touch to hard borders. The whitish or light lavender flowers bloom in summer. Cats love this hardy plant. The leaves are used in herbal tea and are said to be good for treating cold/flu symptoms. Dried leaves keep their scent & can be used in pot-pourri or as an insect repellent. Grows to 50cm. 100 seeds.
A leaf celery that looks like Italian parsley but retains that distinctive celery flavour. Much easier to grow than traditional bunching celery as it is much more forgiving. Use as a cut and come again herb. We use it in soups, stock, stir fries, juices and fresh in salads. A versatile ‘herb’ with a long harvest period. 300 seeds.
This herb is mainly grown for its medicinal purposes. The dried flowers are made into a tea, which has a calming effect and aids digestion. In the garden chamomile tea is a mild fungicide when sprayed on affected plants. Pick the flowers in summer on a sunny day and dry them upsidedown in a shady warm area. 300 seeds. Not to WA.
Perfect for making chamomile lawns, this wonderfully aromatic, ‘apple-scented’ groundcover is also great for filling gaps between pavers and stonewalls. Its pretty, daisy-like flowers have white petals and yellow centres and bloom in summer. They can be dried to make a soothing tea or used fresh as a garnish. Also called English Chamomile. A hardy perennial. 300 seeds.
With a delicate aniseed flavour, this herb is delicious in salad mixes or with chicken, eggs and fish and an essential ingredient in the classic French seasoning fines herbes. A hardy annual, it grows about 60cm in height and spread. Can be grown in pots. Grows rapidly in spring and autumn, but does not like extreme heat or cold. It prefers a cool, moist, shaded spot in well-drained soil. 250 seeds.
Belonging to the onion family these perennial chives can be cut regularly from early spring until mid-summer when the mauve flowers will appear. It dies down completely in winter and should be planted in a sunny position with friable, limed soil and extra watering over summer. 500 seeds
A culinary and ornamental perennial herb of the onion family. The thin, flat leaves have a characteristic garlic taste and are great in Asian dishes (where it is known as Gow Choy), omelettes, dips or salads. In summer beautiful white, edible flower umbels are produced. The flower buds and stalks are used in many Asian dishes. Known as either Garlic Chives or Chinese Chives. 200 seeds
A perennial valued for its herbal properties and as an activator in compost, helping other plant material decompose more quickly. The leaves and roots contain allantoin (a hormone-like substance that stimulates cell division) and have been used as an external poultice for bruises sprains and broken bones over centuries, hence the other common names of bruisewort, knitbone and boneset. 15 seeds.
An annual herb also known as Chinese Parsley, it is essential for any Thai dish and frequently used in curries. Coriander grows well in light soils with plenty of moisture. Best sowing times are during the cooler months of spring and autumn, running to seed in hot summers. Cut young leaves regularly to promote regrowth. For constant supply, sow in 3 to 4 week intervals. 400 seeds/pkt.
A newer variety of coriander that has a slower bolting rate than normal varieties. ‘Fiesta’ also grows well through winter and has reduced levels of red stems and foliage in cool weather. An annual herb, also known as Chinese Parsley, essential for any Thai dish and is frequently used in curries and stir fries. Seed and leaf can be used in cooking. 200 seeds.
A short lived perennial herb with a flavour similar to coriander. Also known as Ngò Gai or Sawleaf herb in Vietnam. In cooler areas it is grown as an annual or moved inside in once autumn arrives. Grows best in part shade as will not run to flower as quickly and has a better flavour. Used for flavouring vegetable & meat dishes or sauces/chutneys. Also used as a medicinal herb. Frost tender. 100 seeds.