Other Culinary HerbsHERB SEEDS
C M T. An attractive bold biennial to 2 metres. Grown for both its ornamental value and for its liquorice flavoured stems and leaves. Store seed in refrigerator after receipt until sowing. Sow in spring. Packets only.
C M T. A bold plant, ideal for garden use or as a culinary herb. The dried leaves are used as a seasoning and for tea making. 2700s/g.
C M T. Perennial. Sow in spring or autumn. Fresh young tender leaves give subtle taste of cucumber to salads, cheeses, vinegars etc. 140 s/g.
2069: Caper Bush (new!)
C. Slow growing perennial shrub that produces “Capers”. These are made pickling the unopened flower buds. Requires a warm dry climate for best results. Slow and difficult to germinate (Instructions on packet). Packets only.
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C M T. Biennial. Sow in autumn or spring. Seeds, leaves and roots are all used. Harvest heads when seeds ripen and dry in warm spot. Use young leaves and shoots to season salads. 360 s/g.
C. Annual. Similar to curly Parsley with a hint of liquorice. Germinates and grows quickly. Ready 6 to 8 weeks. Make regular sowings. Does not transplant well. Suits shady spot. 400 s/g.
C M. Perennial. Flat leaves to 30 cm with a mild garlic flavour. Use for all salads and cooking. Attractive white flowers. Best sown in spring. Treated seed to Tasmania. Packets only.
C M. Annual to 60 cm. Improved cultivar resisting going to seed quickly better than older types. Better leaf production (Cilantro), but still producing heavy seed crops (Coriander). Roots can also be used.
Subtle lemon flavour and fragrance. Superb in Asian cooking and as a salad garnish. Sow regularly spring and autumn for continued supply. Suits pot or garden.
Sorry, this product is sold out for 2020.
C. Also called Mexican, Asian or Long Coriander, Spiritweed. Annual. Suited to hot humid areas where normal Coriander fails. Likes shade and moist soils. Leaves need to be finely chopped. Dries well. 3000 s/g.
C. Annual to75 cm. Best cultivar for seed production. Sow in spring in warm sunny spot in well-manured soil. Leaves used in soups etc., seeds in pickles and vinegar. 880 s/g.
C T. Perennial. 50-60 cm. Sow outdoors in spring in a warm dry position, thinning or transplanting in summer. Leaves used in soups and stews, or can be made into a medicinal tea. Also distilled for its oil for perfumes and flavouring. 1000 s/g.
C M. Leaves used for flavouring salads and soups, roots for making infusions for rheumatism. Perennial. Sown spring and autumn. 350 s/g.
C. Perennial, usually grown as an annual. 40 to 60 cm. The leaves are used in many dishes. Great for pizzas, pies, stews, etc. Gather and dried just before plant flowers. 9500 s/g.
Very popular with its aromatic leaves used to flavour drinks etc. Said to aid digestion.
C M. Similar to regular Oregano but with a sharper flavour. Favoured in Greek cuisine.13000 s/g.
C M. Hardy perennial. The leaves are widely used in Italian style cooking. 9500 s/g.
C M. Selected for its suitability for pot culture. Ideal in greenhouses. 65 s/g.
C. Annual. Young leaves used in salads or cooked. Plants are attractively scented, especially in the evenings. Make small regular sowings spring to autumn.
A large leaf form of Rocket/Arugula item 2025. More productive. 580 s/g
An extremely fast growing upright cultivar with deeply cut leaves. European “Wild” type. 550 s/g
C M. Small highly aromatic evergreen perennial shrub. Sow in spring in a sunny position, transplanting 25 cm apart. Young leaves used in salads and Asian cooking. Prune hard each spring. Likes alkaline soils. 800 s/g
C M T. Perennial. Sow spring in a sunny position spacing 30 cm apart. Nip tips in first year to encourage branching. Use leaves for flavouring and teas. Renew after 4 years.
Annual to 30cm. Sow in sunny spot spacing plants 15 to 25 cm apart. Use to flavour meats, stuffing, salads and egg dishes.
C. Perennial around 45 cm tall. Fresh or dried leaves used to flavour meat, poultry, salads etc. Space 30 cm apart. Plants will last several years.
C M. Not to Western Australia. Perennial. Thrives in acid soils. Young leaves used in salads, soups and sauces. Long regarded as having medicinal value.
Stunning dark green leaves with prominent red veins. Has a tangy, almost citrus taste. Great chopped in leafy mixes, or in cooking. Perennial, sown in spring.
C M. Perennial. Sow spring into warm soil. Suits dry rather poor soils. Leaves used to flavour vinegar, fish and poultry dishes. Space 60 cm apart. 6100s/g.
C M. Perennial. 15 - 30 cm. Sow in spring and transplant 15 cm apart, in warm sunny spot. Leaves used fresh or dried, particularly for French cuisine. Gather and dry shoots when flowers appear. 6000s/g.
This shrubby plant to 35cm tall has a strong scent and flavour with a hint of citrus. The leaves are not bitter, blue-grey in colour, with pale lilac flowers. Best in warm areas and well drained soils. Grow in full sun and replace every 2 years.
Sorry, this product is sold out for 2020.