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Summer Savory
Summer Savory
Our Price: €2.50

Satureja hortensis An easy to grow summer annual, savory is associated  with bean and poultry dishes and deserves wider use here. Dried and powered, it is used as a condiment on every table in Bulgaria. It has a flavour somewhere between thyme and sage with a twang of sweetness.
Moss Curled Parsley
Moss Curled Parsley
Our Price: €2.50

Petroselinum crispum  Deep green curled leaves with strong parsley flavour.

Sown the seeds thinly in rows 20cm apart, in spring, and barely cover with soil. The seed can be slow to emerge and may be better sown on a warm windowsill and planted out later. Harvest the leaves when big enough to use. Dry the leaves in thin layers in a warm dry place. When dry enough to crumble they can be stored in an airtight container. Parsley also freezes well. Parsley is biennial and will go to seed in the second year. A second sowing in August will provide a winter supply.
Salad Burnet
Salad Burnet
Our Price: €2.50

Perennial cucumber flavoured leaves.
Sacred Basil/Tulsi
Sacred Basil/Tulsi
Our Price: €2.50

Sacred Basil,  Ocimum sanctum Much better adapted to cool weather than other basils. It has small leaves with a clove scent excellent for salads pesto and herbal tea mixes.

Basil needs a bit of heat and is happiest in the green house but can do well out of doors in a sunny spot in mid-summer. Sow in April in a green house or a sunny windowsill and plant out when the seedlings are about 5cm tall. Protect from cold and slugs using a cloche or cut-off plastic bottle. Harvest by cutting off the top shoot before it flowers. Dry when in full flower, for tea.
Chervil
Chervil
Our Price: €2.50

Anthriscus cerefolium Fern-like aniseed flavoured leaves good in salads and cooking.  Average 200 seeds per packet
Coriander
Coriander
Our Price: €2.50

Also called cilantro, a distictively flavoured leaf herb used in many dishes.

Sow Coriander in in early spring and in mid-summer, for a continuous supply of leaves.  It enjoys warm conditions and so should be started under cover in spring and planted out as the garden warms up. Sow seeds 1cm apart in rows 20cm apart and protect from slugs. Or else start in modules.
Harvest the leaves when big enough to use. Dry the leaves in thin layers in a warm dry place. Early sown plants can be left to flower and produce seeds. The seeds can be harvested when the plants begin to go brown and die off. Harvest the plants whole and bring them indoors to a warm place. When dry the seeds can be rubbed off the flower heads. They can be ground in a coffee grinder, or with a pestle and mortar.
A late summer planting should provide leaves through the winter in the greenhouse or in a sheltered spot outside,  before flowering in the spring. Average 55 seeds
Dill
Dill
Our Price: €2.50

Anethum graveolens Feathery foliage flowers and seeds used in fish and potato dishes as well as pickles. Sow from April to June .
Giant Flat Leaved Parsley
Giant Flat Leaved Parsley
Our Price: €2.50

Petroselinum crispum Very high yielding variety with great taste. Average seeds per packet 300 Salad Burnet, Sanguisorba minor A perennial herb whose young leaves are used in salads and have a cool cucumber flavour, it can also be used in cooked dishes substituting for mint.
Fenugreek
Fenugreek
Our Price: €2.50

Trigonella foenum-graecum The seeds, sprouts and leaves can be used in cooking for flavour. Medicinally it is said to lower cholesterol and prevent cancer. Easy to grow.
Lovage
Lovage
Our Price: €2.50

Levisticum officinale A herb with a celery like flavour. Lovage is very vigorous perennial herb with edible roots and leaves. The leaves can be used as a herb in cooking or as a saald leaf and the roots can be cooked or grated into salads.
   
 
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