– Agastache foeniculum
Both the flowers and the leaves of this herb have
a delicate anise or liquorice flavour. The blossoms
make attractive plate garnishes and are often used
in Chinese-style dishes. It also makes a delightful
– Ocimum basilicum – varieties available:
- Cinnamon – Distinctive cinnamon
taste and odour; use as regular basil;
- Dark Opal – Purplish-bronze
foliage; Seasoning & Vinegar;
- Genovese – Dark green large
savoyed leaves; Heavy spicy taste & smell –
- Green Globe – Dense green
ball or globe with fine small fine leaves; Good
- Magical Michael – Aromatic;
Compact, lush green foliage, purple flowers; Great
in salads, pestos, garnish
- Mammoth – Monstrous leaves;
Good flavour & fragrance;
- Red Rubin – Large deep purple-black
leaves, gentle flavour; Garnish, general purpose.
- Spicy Bush - Uniform, dense, globular-bush
shape; Leaves are very flavourful and fragrant.
- Spicy Globe -Small perfect leaves
on a miniature globe-shaped basil ‘tree’.
Strong spicy scent. Perfect for dishes that need
that need that extra burst of flavour.
- Sweet -The most widely known and
often used basil. Great in tomato, egg and cheese
dishes. Also used in sauces, soups and stews.
- Sweet Salad – Medium leaf;
Excellent for fresh use in salads, pestos, on tomatoes,
or added to soups or rice;
- Thai – Similar to anise
basil, but less licorice-like; used in Thai &
LEMON BALM –
Fresh leaves burst of lemon when squeezed. A truly
delightful tea made from the dried leaves is our favourite
"anytime" tea as it both stimulates the
heart and calms the nerves. Fresh chopped leaves are
interesting in salads, soups and stews. Essential
in Thai and Vietnamese dishes and an excellent addition
to soups, curries, sauces and fish dishes. The uses
of lemon balm range from cooking with fish to use
as a furniture polish. Use for an insect repellent.
- Lemon Balm – Quedlingburger
- Taller variety, up to 50-60cm high. Good oil content.
– Borago officialis
Known as the 'Herb of Gladness' for its exhilarating
effect. A hardy annual with a crisp cucumber flavour;
Great in salads. BLUE & WHITE (rare) AVAILABLE.
CARAWAY – Carum carvi
Spicy caraway seeds add European character to all
cabbage dishes, including coleslaw and especially
sauerkraut. Traditionally used in ryebread, buns and
cakes, as well as in soups and stews. Fresh leaves,
used as a garnish, add flavour to vegetables. Anti-flatulent.
Although catnip is most widely known for its attraction
to cats, it can also be used in salads as a green
or for a marvellous relaxing tea. Also: Lemon Catnip.
– Matricaria recutita (M.chamomilla)
The most prolific producer of flowers; Chamomile tea
is popular in Europe as an aid to digestion, especially
after heavy meals;
One of the most deliciously flavoured of culinary
herbs, widely used on the Continent. It has a rich
savoury taste of its own often said to resemble that
of caraway, which blends well with fish and meat.
The leaves can be chopped and used in salads, stews,
herb butter, dressings, etc., or used as a garnish
in the same way as parsley.
Allium schoenoprasum, Certified Organic Seed
This mild onion flavored herb is also very attractive.
- Chives - Garlic Allium tuberosum
- Features the same uses as regular chives but the
leaves offer a mild garlic flavour and aroma.
– Coriandrum sativum
A dual purpose annual herb grown for its seeds or
fresh young leaves. Leaves (cilantro) have sharp citrus,
nutty flavour, used in salads and salsa; finely chop
and add to chicken soup to give it a Latin touch
The seeds (coriander) have a citrus flavour and are
used as an ingredient in curry powder. The seeds are
delicious in cakes and when crushed, add an orangey
flavour to meat dishes; or soak the crushed seeds
in hot water and add the liquid only to cubes of pork
simmering in tomatoes for a real Mexican flavour.
Delicious in sandwiches, salads or as a garnish.
- Cilantro – Vietnamese –
Excellent (stronger) flavour and scent; Trailing
habit, yellow-green leaves.
DILL – anethum
Dill boasts a variety of culinary uses from sauces
to pickles; super in salads; Varieties available:
- Bouquet Certified Organic Seed
– Compact version. Great in fish dishes.
- Fernleaf - Beautiful compact growth
measuring 12-18 inches in height. Great in Fish
dishes and a variety of uses from sauces to pickles.
FENNEL F. – vulgare azoricum
Grown for its stalks and bulbous base which has a
crisp licorice flavor. Excellent sliced or chopped
and used raw in green salads. Also used in soups and
casseroles. Young leaves are excellent in salads.
Also – Bronze fennel – Absolutely beautiful
bronze – copper – gold & green feather-like
leaves; fabulous in salads or with roasted vegetables
on the grill/BBQ.
FENUGREEK - Trigonella
Common ingredient of curry powder. Used in oriental
sauces, soups, stews, and for seasoning and preserving
butter. Enjoys much commercial use for making imitation
maple, vanilla, caramel and butterscotch flavours.
- Hyssopus officinalis
Beautiful blue flowers, very attractive to bees, butterflies
and hummingbirds. Young leaves are used in stews,
teas and in salads. Helps digestion.
- Lavendula angustifolia
Long a favourite in soaps, perfumes & potpourris,
lavender is also wonderful for cooking. Use in salads,
dressings, fruit desserts, jellies, and wines. The
oil is also used medicinally.
- Lady - Features gray-green foliage
and fragrant flower spikes that can reach 8"
in height. Flowers consistently the first year
- Munstead - A dwarf and hardy strain.
Compact, green foliage is topped with fragrant spikes
of blue flowers.
- Cymbopogon citratus
This wonderful lemon-scented grass is a real delicacy.
Delightful lemon-scented grass. The tangy enlarged
leaf bases are essential in Thai and Vietnamese dishes.
Leaves are used to flavour fish, soups, curries and
sauces. Also makes a wonderful pleasant tea, consumed
hot or cold.
VERBENA - Aloysia
This plant’s sweet, strongly lemon-flavoured
leaves blend well with most other tea herbs. Strongest
lemon-scented herb. Leaves enhance all drinks, salads,
jellies, sauces, soups, fish or meat dishes and desserts
which call for lemon as an ingredient or a garnish.
LOVAGE - Levisticum
Leaves possess excellent flavouring qualities for
soups, stews and casseroles. Flavour is reminiscent
of celery, and of the famous yeast extract, Maggi.
Can replace meat and bone stock in soups. Also gives
the character to vegetable, meat and fish dishes.
Vigorous tall growing herb.
- Origanum majorana
Sweet, mild oregano-like flavour. Use fresh or dried
in meats, salads, casseroles and in teas and jellies.
Also - Golden Marjoram – Small golden leaves,
milder flavour than ordinary Marjoram.
– Mentha piperita
Leaves used in a variety of recipes, the most popular
being jelly. Makes a nice tea, interesting in salads,
adds lovely flavour to drinks and desserts. Adds a
great fragrance to potpourri.
- Apple – Soft grey-green round
leaves have an apple-menthol fragrance. Delightful
- Chocolate – Peppermint is
overlaid by chocolate that adds up to a ‘peppermint
- Ginger – Gold-flecked leaves
with a fruity fragrance & light ginger flavour.
- Spearmint – Best cooking
mint. Excellent with carrots, peas, and potatoes.
Make a sauce for lamb.
– Origanum vulgare
Indispensable in Italian, Spanish and Mexican cooking.
Used in a variety of tomato dishes. Good in vinegars.
- Standard – As above;
- Golden – Beautiful small
golden leaves, mild flavour;
- Kent Beauty – Gorgeous trailing
habit; small leaves but strong aroma and sharp flavour
(not as strong as Greek)
- Greek - Also known as Winter Marjoram.
A compact evergreen oregano with the sweet spiciness
of sweet marjoram. Bright green leaves; Preferred
– Petroselinum crispum
Amazingly versatile in the kitchen, it complements
almost every dish;
- Plain - Lovely flavour & leafy
- Italian - This flat leaved parsley
is a must for Mediterranean cooking. It is more
flavourful than curled leaf varieties.
- Forest Green – Standard curled
parsley; Good flavour. Used in a wide variety of
- Fine Moss Curled - Bright green,
deeply cut and finely divided leaves.
– Pogostemom patchouli
NOT FOR CULINARY PURPOSES; Leaves are excellent in
sachets & potpourris; Adds scent to table arrangements.
– Menthe pulegium
Strong minty aroma. Previously used to flavour puddings
and sauces. Makes a grand tea which is used to ease
headache. Has insect repelling properties.
One of the most fragrant of herbs. A little fresh
rosemary is interesting in dumplings, biscuits, preserves,
and poultry. Notable with lamb and pork. Excellent
for shampoos, hair & skin rinses; Attractive needle-like
- ARP (Upright) - Goes great with
poultry, lamb, pork, and is terrific in vinegars.
Foliage is grey-green with good aroma.
- Prostratus - Fine trailing variety;
same wonderful flavour.
– Salvia officinalis
Used in sausages, pork and veal dishes, as well as
in poultry stuffings.
- Garden – Main culinary varieties
especially for flavouring rich meats like pork or
duck; also in sausages, omelettes, cheese and bean
dishes. Makes a great tea which is also valuable
for sore throats.
- Purple - Aromatic purple foliage.
Used in stuffings, sausages, omelettes, soups, stews.
- Tri-Colour – Aromatic foliage
with white and pink streaks. Mild flavour.
- Golden - Leaves are a chartreuse-yellow
enhanced by dark green splashes. Delicate flavour.
SAVORY – Satureja hortensis
Wonderful all-round savoury herb. Used in teas, herb
butter, flavoured vinegars, soups, and poultry stuffings.
– Rumex acetosa
Preferred by gourmets for its extra zest in mixed
salads and sauces or use as a seasoning for seafood,
rice and potatoes. Rich in vitamin C and folic acid.
- Garden - Used in the much esteemed
cream of sorrel soup. Large, succulent, slightly
acid-tasting leaves give zest to salads.
- Sheep - Traditionally used for
fevers, inflammation, and cancer. Although leaves
are small and slow to gather, they are delicious
– Stevia rebaudiana
Remarkable sugar substitute! Contains stevioside –
when dried the leaves of this 'Sweet Herb' are 20-30
times sweeter than cane sugar, yet considered safe
for sugar restricted diets. Stevia is used extensively
in Japan to sweeten sugar-free products, as a safe
alternative to artificial sweeteners. Leaf powder
can be used in baked goods, preserves, drinks, desserts,
etc. Whole leaves can be used in salads and in cooking.
Has a pleasant flavour of its own that never dominates
or overwhelms that to which it is added.
– French - Artemisia dracunculus sativa
The true tarragon, which does not propagate by seeds.
Dark green, shiny leaves posses distinctive flavour
esp. for fish, soups, poultry or eggs. Makes an excellent
– Thymus vulgaris
Leaves are used fresh or dried to season meats, vegetables,
soups & sauces. An old favourite for stews stuffings
etc., mixed herbs and bouquet garni. Stimulates the
appetite and helps the digestion of fatty foods.
- German/English/Winter – Most
popular variety; Broad dark leaves, robust growth
- French/Summer - Narrow leaves,
distinctly greyer and sweeter than English. Preferred
by the French.
- Lemon – Lovely delicate
- Silver – Stunning
silver/grey bushy foliage; less woody than standard
thyme; delicate flavour.