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. 75 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.
A classic, easy-to-grow perennial herb for rockeries or containers, this winter-hardy variety has good yield and flavour. It does not need much watering or feeding once established. Harvest leaves before fragrant blossoms open mid-summer to flavour just about anything, especially meat, fish and poultry, vinegar and beans. 300 seeds.
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. 100 seeds.