Perennial clumps of onion flavoured, tender, spear like green leaves. Delicious in all egg, potato and cheese dishes, in salads, and sprinkled over soups and potatoes.

Collection contains the following varieties dill for fish and salad dishes sow march may sage for duck, veal or pork dishes sow mid february may sweet basil for tomato and cheese dishes mid february mid june marjoram, sweet for soups, meat and fish dishes...

A feathery annual, with clusters of spicy seeds and used in curries and casseroles, and may be ground over lamb and pork.

Annual with feathery blue green foliage. Leaves and seeds may be used to flavour stews, casseroles, soups and fish dishes, and certain pickles. Lacewing larvae are sometimes called aphid lions for their love of an aphid lunch, and the adults can be attracted...

A perennial herb which produces broader leaves than normal chives, and has a delicate garlic taste. A tasty addition to salads and cooked dishes. Aphids are repelled by aphid plants but ladybirds love them, so they're a great choice for keeping aphids...

An attractive flowering herb. Use the aniseed flavoured young leaves in teas and salads. One of the top 50 chinese medicinal herbs.

Unusual lemon fragrance and flavour, delicious as a garnish in salads, or used in stir fries. Easy to grow over a long season, it can even be grown in a pot on the windowsill. Harvest june october. Height 50 60cm 20 24.

An essential ingredient for stir fries and other oriental cooking, this unique lemon scented herb is quick growing and will make an interesting addition to the herb garden or greenhouse.