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. 20 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. Bulk seed available at about 80 seeds/gram. 500 seeds/pkt.
An unusual coriander that has unique, fine, feathery leaves. The foliage looks like carrot tops but retains the distinct coriander flavour we love but with a tad more sweetness. Grow and harvest in the same way as normal coriander. Early to mature and a little slower to bolt than traditional varieties. 150 seeds.
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.
This annual has long, fragrant foliage that grows to 30cm. Young leaves make a nice addition to salad dishes. The summer flowers are small and white and are followed by fruit which produce cumin seeds. A key spice in Indian and Mexican cooking. Cumin seed is reputed to aid digestion. Needs 3 months of warm weather for good seed production. Cumin seed is reputed to aid digestion. 120 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. 500 seeds.
An annual herb grown for its delicately flavoured leaves and its seed heads which are used in pickling vegetables. The variety of dill is large!! It produces a high yield, so dig out all your favourite recipes that include dill. It prefers light soil and needs regular watering and a sunny spot. Start picking leaves when 20 cm tall, they will resprout at least once. This is a good companion plant for cabbages. 500 seeds
This perennial produces stunning purple-pink flowers with wide, horizontal petals and large cone-shaped, copper-coloured centres flower for many weeks in summer and autumn. A perennial with a long blooming period and good drought and heat tolerance. One of the Echinacea’s to be used medicinally to helps boost the immune system. 50 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. 250 seeds. Not to WA.