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.
An annual self-seeding culinary herb with a liquorice flavour that is easily grown from seed. Its lacy foliage and pretty white flowers make it an attractive addition. Young leaves and seed can be used in salads, use in seafood dishes and as a condiment for baking. It is said to help with digestion and to sweeten the breath, so it is chewed after meals in parts of Europe, the Middle East & India. 200 seeds
A long flowering hardy perennial that bares dense spikes of blue flowers with violet bracts. The leaves and seeds have an aniseed flavour and can be used raw in salads, cooked (in cakes or muffins) or steeped for a tea. The seed heads can be dried and used in flower arrangements. A native of North America. 100 seeds.
A hardy perennial herb with a long history of use in herbal medicine, where it is used externally to treat bruises, strains and sprains. It acts as an anti-inflammatory and increases local blood flow to accelerate healing. An erect, clumping herb that grows to 50cm with an abundance of 5cm yellow ray flowers from December to March. Grows in a range of soils, including rock gardens. 50 seeds.
This Italian ‘pesto’ basil is a powerfully flavoured and authentic basil with large leaves. Best grown in a warm, sheltered position with plenty of moisture. Use in pesto, raw in salads or to flavour oil. Frost tender but this variety holds well once the weather cools in autumn. 500 seeds
A lemon scented annual with smaller, frost tender leaves, delicious with fish dishes. Best grown in a warm, sheltered position with plenty of moisture. Sow indoors in late spring and plant out after frost has finished. Make second sowing in pots in mid summer, cut back hard in late summer to make them resprout and bring indoors for winter. 500 seeds
A spicy yet sweet tasting basil that is also used for its flowers. Not only do the leaves and flowers have a culinary use this variety has been bred with long sturdy purple stems for use as a cut flower. The dark purple flower bracts, bi-colour purple & green foliage and cinnamon scent provide an interesting contribution to a bouquet. 200 seeds.
A dwarf, compact basil variety. It makes an ideal pot basil to sit in a sunny position on the kitchen bench for a quick and easy harvest. Growing to 20 cm it makes a great annual option as a border plant along paths in the kitchen garden; or in a windy spot where the larger basils can cop a hard time. It has a classic basil flavour. 300 seeds.
A tall basil variety (growing to 60-70 cm) with stunning dark leaves and excellent traditional flavour. The large leaves are a dark purple and shiny, making them a great contrast in pasta, salads and flavouring and colouring pickles etc. Flowers are a pretty pink lavender. Used as a culinary and ornamental plant. 300 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.
Considered a holy or sacred plant in India, where it graces homes and shrines, and has been used over the centuries as a medicinal, culinary and tea herb. The leaves are very aromatic, a complex spicy scent. This variety has green leaves. A perennial in the tropics, grown as an annual in cooler areas. 300 seeds.