Herb Seeds

MARJORAM ‘Sweet Garden’  - Oraganum majorana
Oraganum majorana

A culinary herb that is versatile and elegant in flavour. The intensely flavoured leaves are sweeter than oregano and used fresh or dried in many Mediterranean dishes. A semi-woody herb, small, grey-green, oval leaves and small white or purple flower spikes. A hardy plant for a sunny position with well drained soil, such as rock gardens. 400 seeds.

Mexican Hyssop - Agastache mexicana 'Sangria'
Agastache mexicana 'Sangria'

A bold and fun plant with brilliant spikes of red-purple whorled flowers. The leaves add a nice twist as they are lemon scented and can be brewed as a herbal tea (or to flavour your sangria!). The flowers can be used as long-lasting cut flowers, with the leaves providing a refreshing addition. Drought tolerant once established. Not to WA. 40 seeds.


Mitsuba / Japanese Parsley - Chryptotaenia japonica
Chryptotaenia japonica

A native Japanese hardy, perennial herb in which the leaf, stem, seed and root can be used raw or cooked. Leaves are used raw or put in cooked dishes at the end as cooking for longer than a couple of dishes diminishes the flavour. Young leaves are added to salads. The flavour is clean and crisp with a parsley/celery tone. 100 seeds.

MOUNTAIN MINT  - Calamintha nepeta
Calamintha nepeta

Mountain mint is a clumping/bushy plant to 50 cm that has very aromatic, spicy leaves and flowers. Originally used as a medicinal, tea and culinary herb it is now also valued for its ornamental attributes as it is attractive and long flowering. It produces many small lilac to white airy flowers all summer until late autumn. A hardy perennial that flowers in its first year. The flowers attract bees, butterflies and other beneficial insects. A tough plant that prefers well drained soil. 200 seeds.

Mountain Pepper - Tasmannia lanceolata
Tasmannia lanceolata

The hot, aromatic “Pepperberries” are a Tasmanian delicacy and are ready to pick in late summer/autumn. An evergreen, compact shrub, up to 5m tall with male and female flowers on different plants. For cool, semi shady areas with no midday sun. Leaves and berries can be used in cooking to spice up a meal. A tricky one to get going (can take up to 12 months to germinate). 400 seeds. Not to WA.

OREGANO, Greek - Origanum vulgare subsp. hirtum
Origanum vulgare subsp. hirtum

Not your average oregano, this Greek variety gives the fullest flavour and aroma to pizzas, pastas and other Mediterranean dishes. The flavour is so intense fresh leaves will numb the mouth. Characteristic dark green leaves and pretty white flowers make this perennial herb great for pots. Drought and frost hardy once established. 300 seeds.

OREGANO, Green - Origanum vulgare
Origanum vulgare

Spicier than sweet marjoram, this lime loving plant likes dry, well drained soil in full sun. This is a culinary herb with 80cm long erect stems, and dark green aromatic leaves and pale pink flowers over summer.It is traditionally used in pizza and pastas. A hardy plant for a sunny position eg. in rock gardens. 300 seeds

PARSLEY  ITALIAN - Petroselinum crispum
Petroselinum crispum

A biennial, frost hardy herb which needs good, fertile soil and plenty of water. The flat leafed Italian parsley is easily grown and has stronger flowers than its curly cousins. For continuous supply, sow in early spring and late summer. It is also good as an attractive edging plant or an ideal herb for pot culture. 500 seeds

PARSLEY CURLY - Petroselinum crispum 'Smaragd'
Petroselinum crispum 'Smaragd'

A biennial, frost hardy herb which needs good, fertile soil and plenty of water. The curly leafed parsley is easily grown . For continuous supply, sow in early spring and late summer. It is also good as an attractive edging plant or an ideal herb for pot culture. 500 seeds

Parsley ‘Swiss Winter’ - Petroselinum crispum
Petroselinum crispum

A highly productive curly leafed parsley that can handle very cold winters and stay healthy. Outstanding flavour and yield that is relatively immune to leaf diseases that can occur through winter. Grows well year round. Space plants well so that they receive good airflow in moist climates. It is also good as an attractive edging plant and an ideal herb for pots. Seed grown by Steve Solomon. 300 seeds.

PARSLEY, Flat & Curly Mix  - Petroselinum crispum
Petroselinum crispum

You like flat leaf, your partner prefers curly. Our mix pleases everyone? We plant a forest of parsley to use by the handful in soups, stews, salads and pasta. An easy herb to grow but expensive to buy, so grow your own and save money. Curly and flat (also known as Italian parsley) have a strong flavour and can be used fresh or dried. An ideal edible edging plant or pot herb. 500 seeds.

PINK CONE FLOWER - Echinacea pallida
Echinacea pallida

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/

ROSEMARY - Rosmarinus officinalis
Rosmarinus officinalis

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


SAGE - Salvia officinalis
Salvia officinalis

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

SAGE CLARY - Salvia sclarea
Salvia sclarea

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

Salad Burnet  - Sanguisorba minor
Sanguisorba minor

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.