Herb Seeds

SAVORY Winter - Satureja montana
Satureja montana

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. Medicinally it has been used in the past for indigestion, diarrhea and as an aphrodisiac!! 400 seeds.
 

$3.50
Savory, Summer - Satureja hortensis
Satureja hortensis

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.

$3.50
SHISO  ‘Green’ - Perilla frutescens
Perilla frutescens

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.

$3.50
SHISO -  ‘Britton’ - Perilla frutescens
Perilla frutescens

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.

$3.50
Shiso/Perilla ‘Red’ - Perilla frutescens
Perilla frutescens

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.

$3.50
Tarragon, Mexican  - Tagetes lucida
Tagetes lucida

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.

$3.50
Tarragon, Russian  - Artemisia drucunculoides
Artemisia drucunculoides

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.

$3.50
THYME – ‘German Winter’ - Thymus vulgaris
Thymus vulgaris

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. 400 seeds.

$3.50
Valerian - Valeriana officinalis
Valeriana officinalis

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.

$3.50