An interesting twist on the classic basil, the leaves have a definite lemony tang. Adds zest to summer salads, fish, seafood and sauces. Highly recommended.
Approx. 300 seeds.
Sow Indoors: All yearSow/Plant Outdoors: May - JunFlowers/Harvest: All year
Basil Red Leaved
Aromatic, deep red-purple leaves, wonderful to add colour to salads, pasta and pizza. A colourful addition to the herb garden or mixed patio containers.
A delicious addition to potatoes, eggs and fish and an essential ingredient of the classic 'fines herbs'. Easy to grow and perfect for mixed containers.
Approx. 1000 seeds.
Sow Indoors: All year roundSow/Plant Outdoors: Mar - JulFlowers/Harvest: All year round
Can be grown in pots or even in the flower border. The mild onion flavour is ideal in salads or added to dairy sauces and in all types of egg dishes. Also makes a great garnish.
Approx. 750 seeds.
Sow Indoors: All yearSow/Plant Outdoors: Mar - MayFlowers/Harvest: All year
Use the leaves to flavour fish, potatoes, sauces and mustards, also great as a decorative garnish. The seeds can be used for pickling and in stews.
Sow Indoors: All year roundSow/Plant Outdoors: May - JunFlowers/Harvest: All year round
A decorative herb with attractive white flowers and fleshy, mild garlic flavoured leaves which are great in salads, stir-fries or finely chopped in cream cheese or omelettes.
Approx. 250 seeds.
A classic British, long lasting and easy to grow herb. Traditionally served with lamb and new potatoes. Add to cooling summer drinks or serve with soups, sauces, in stuffing or with shellfish.
Approx. 1250 seeds.
Sow Indoors: Mar - JunSow/Plant Outdoors: May - JunFlowers/Harvest: Apr - Nov
Strong aromatic flavour. A traditional ingredient of robust Greek food, popular in dishes such as moussaka, with cheese, fish and for flavouring oils.
Approx. 1500 seeds.
Sow Indoors: Mar - May, or all year round for pots indoorsSow/Plant Outdoors: May - JunFlowers/Harvest: All year round
An attractive flat leaved parsley with a strong fresh flavour particularly loved by chefs. Shows tolerance against downy mildew. Sow outside or all year round indoors.
Approx. 500 seeds
Sow Indoors: All yearSow/Plant Outdoors: Mar - JulFlowers/Harvest: All year
A hardy evergreen shrub, the leaves are traditionally used to complement rich meat dishes, particularly lamb, in stuffings and with many Mediterranean dishes. Provides fresh leaves all year round!
Approx. 75 seeds.
Sow Indoors: Feb - MayFlowers/Harvest: All year
A hardy evergreen shrub, the leaves are a traditional ingredient in stuffing and complement all rich meats as it is said they counteract any fattiness. Provides fresh leaves all year round!
Sow Indoors: Feb - MarSow/Plant Outdoors: Apr - MayFlowers/Harvest: All year
A strong growing type, hardier and easier to grow than French Tarragon but with a less distinct aniseed taste - use in dressings and in poultry or fish dishes.
Approx. 350 seeds.
Sow Indoors: Feb - AprFlowers/Harvest: May - Oct
A hardy, compact shrub, often evergreen, the strong flavour is delicious when combined with all types of robust meat and vegetable dishes.
Sow Indoors: Feb - MayFlowers/Harvest: Mar - Nov
A great selection of seeds for delicious fruits, vegetables and herbs
An exclusive selection of quality jugs, bowls and glasses
A selection of fresh spring scents