A medicinal herb used by the American Indians and is now a compound in many modern ointment for healing wounds and boosting the immune system. A beautiful plant in its own right with unusual narrow pale-pink petals. A good cut flower. It grows well in organically rich, friable soil in full sun and dislikes to be moved. 25 seeds/No.1/
This evergreen, aromatic shrub from the Mediterranean belongs in every herb garden and is a hardy plant with blue spring flowers. It will grow well in light, sandy soil with plenty of sun and should be pruned after flowering. Salt tolerant. 30 seeds
An aromatic, culinary herb (Sage butter), native to the Mediterranean area. It has long, grey green, rough, evergreen leaves with white or pale purple flower spikes over summer. It grows well in full sun and well drained soil, is bee attracting and used in teas to treat coughs. 50 seeds
A biennial or perennial sage with long loose terminal spikes of tubular white-pink flowers and thick square stems with large heart shaped, hairy leaves. This one metre tall, bushy, medicinal herb is strongly scented and needs plenty of sun and will bloom all summer even in poorer soils. 25 seeds
A perennial herb used as an ingredient in salads, dressings, soups, tea or cooling drinks. The leaves have a mild cucumber flavour. Young leaves are the tastiest as they can become bitter with age. Grows to 60 cm it has a long tap root so it can handle dry periods and grows year round (so the leaves can be used in winter). Flowers in November with greenish heads. 150 seeds.
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. Use as a peppery tea. Medicinally it has been used in the past for indigestion, diarrhea and as an aphrodisiac!! 400 seeds.
A popular annual herb used for seasoning or as a fresh herb. It has an aromatic, peppery flavour used in meat, cabbage and bean dishes (where it is reputed to reduce flatulence). A sweeter, less bitter flavour than the perennial winter savory. Cut stems & dry for winter use. Leaves are used as a medicinal tea to aid digestion and reduce fevers. 150 seeds.
Amazing Asian Potherb.
A great Asian herb with an interesting cinnamon, clove and cumin flavour and aroma. The large leaves can be used as wraps for fingerfood and in sushi and salads. Remove flower buds to extend plant life. Harvest by cutting sprigs above a leaf joint. 100 seeds.
An amazing Asian Potherb. An eye-catching salad green with red undersides & a mild mint/basil aroma. The large leaves can be used as wraps for fingerfood or sushi. They turn pickling vinegar a vivid magenta colour (used for pickled ginger). Remove flower buds to extend plant life. Harvest by cutting sprigs above a leaf joint, not cutting more than one-third of plant at a time. 70 seeds.
Amazing Asian Potherb.
A great Asian herb with an interesting cinnamon, clove and cumin flavour and aroma. The large leaves can be used as wraps for fingerfood and in sushi and salads. They turn pickling vinegar a vivid magenta colour (used for pickled ginger). Remove flower buds to extend plant life. Harvest by cutting sprigs above a leaf joint. 100 seeds.
A perennial from Central & South America where it’s used as a medicinal & culinary herb. Flowers summer to early autumn with bright yellow/golden blooms (the petals are edible). The leaves have an anise like flavour & are used fresh or dried as a tarragon substitute in soups, sauces, eggs etc. Steep the leaves to make a tea that is popular in the region. An aromatic, ornamental plant that is fairly drought resistant when established. Also known as Yauhtli. 50 seeds.
A perennial herb whose leaves are used for seasoning in soups, stews, salads, sauces and meat dishes. Harvest the leaves as needed. Not to be confused with French tarragon that has a stronger flavour; Russian tarragon is more vigorous, hardier (handling poor soils and drought) and can be grown from seed. Cut back in winter. 300 seeds.