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	Grow A Herb Garden Ref: 21990000 The Grow A Herb Garden, from Stewart's, contains everything you need to grow tasty herbs on a sunny windowsill. The kit contains: Windowsill Trough (approx. 32cm long). 3 growing plant pots (4" - 10cm). 3 packs of seeds (chives, mint and parsley). 2 compost blocks. Growing instructions and fun fact sheet. Although aimed at the younger gardeners, the Grow A Herb Garden is a set that would look good on any windowsill, particularly the kitchen's! RRP: £4.99 Larger Image Price: £4.49


	Basil - Minette Ref: 1737 This dwarf, aromatic basil is the traditional ingredient in pizzas, imparting a delicious sweet flavour. Great for edging and containers, it is perfect for the windowsill, as the plants don't flop! A half hardy annual growing up to 6in (15cm) tall. Sowing: Indoors, March-April, a quarter inch (0.5cm) deep preferably in seperate pots to minimise root disturbance. Plant out from late May, spacing 6in (15cm) apart. Or sow all year round to grow in pots on the windowsill. Outdoors, in drills in May, thin to 6in (15cm) apart. Basil thrives in a rich, well drained soil and warm sheltered position. Harvesting: Pick the leaves as required, basil is best used fresh. Pinching out the tip of the main stem will encourage bushy growth, preventing plants from flowering will prolong picking time. Culinary: Use for pasta dishes, fish, salads and the traditional basil to use for pizzas. Average Contents: 300 seeds. RRP: £1.55 Larger Image Price: £1.47


	Basil - Sweet Genovese Ref: 0400 This is an aromatic herb which has many culinary uses, particularly popular in Mediterranean dishes. It is a half hardy annual, growing up to 15in (38cm) tall. It may also be grown in pots indoors. Sowing: Indoors, March-April, a quarter inch (0.5cm) deep preferably in seperate pots to minimise root disturbance. Plant out from late May, spacing 6in (15cm) apart. Or sow all year round to grow in pots on the windowsill. Outdoors, in drills in May, thin to 6in (15cm) apart. Basil thrives in a rich, well drained soil and warm sheltered position. Harvesting: Pick the leaves as required, basil is best used fresh. Pinching out the tip of the main stem will encourage bushy growth, preventing plants from flowering will prolong picking time. Culinary: The leaves impart a mild aniseed-clove flavour to salds, soups and omelettes and are delicious with tomatoes. Only add basil at the last minute when cooking or the flavour will be lost. Average Contents: 650 seeds. RRP: £1.55 Larger Image Price: £1.47


	Chives Ref: 0403 This useful and decorative perennial herb will grow with little trouble in any garden or in a window-box or pot. The attractive pink flowers and rush like leaves make it an ideal edging plant. A hardy perennial, growing up to 12in (30cm) tall. Sowing: Outdoors, March to April, a half-inch (1.5cm) deep. Thin to approx. 6in (15cm) between the plants and keep well watered during the growing season. Indoors, Sow all year round, 3-4 seeds per pot and grow on the kitchen windowsill. Chives will grow in any good garden soil in sun or partial shade. Harvesting: Cut the leaves close to the ground as required. They are best cut before the flowers start to form. For winter use they may be frozen. Alternatively put a clump in a pot, cut the foliage down and bring the pot indoors, this will produce shoots quite quickly. Culinary: The mild onion flavour makes chives ideal in salads, or finely chopped in egg dishes and dairy sauces, particularly delicious mixed with soured cream over baked potatoes. Average Contents: 750 seeds. RRP: £1.55 Larger Image Price: £1.47


	Coriander - for Seed Ref: 0407 Grown for the spicy seeds it produces, which are widely used in curries. The orange colouring, slightly fragrant and spicy flavour can add an interesting twist to desserts. A hardy annual, growing up to 2ft (60cm) tall. Sowing: Outdoors, April to May, a quarter-inch (0.5cm) deep in the growing position. Thin seedlings out to 9in (23cm) apart. Coriander requires a sunny position and a well-drained soil. Indoors, Sow all year round as a windowsill herb. Harvesting: Pick the seed heads when they turn light brown - they will emit a pleasant spicy ordour when they are ready for harvesting. After drying, shake out the seed storing in an airtight container. Culinary: The crushed dried seeds are an essentail ingredient in curries. They add a delicious spiciness to red meat dishes. Average Contents: 150 seeds. RRP:£1.55 Larger Image Price: £1.47


	Coriander Cilantro - for Leaf Ref: 1740 Slow to run to seed and producing abundant leaves. Coriander is widely used in Mediterranean, Mexican, Thai and Indian dishes! A hardy annual, growing up to 2ft (60cm) tall. Sowing: Outdoors, April to May, a half-inch (1.5cm) deep in the growing position. Thin out to 9in (23cm) apart. Coriander requires a sunny position and well-drained soil, it does well in pots. Indoors, Sow all year round as a windowsill herb. Harvesting: Pick leaves as required. Eventually it will run to seed, these can be used in crry powder. Culinary: The chopped leaves can be used in curries or chutneys or whole as an attractive garnish. Also delicious with lamb and pork, add bruised leaves at last minute to retain flavour. Average contents: 150 seeds. RRP: £1.55 Larger Image Price: £1.47


	Dill Ref: 412 S: March - April (I) May (O) F: All year round (I) Sweet aniseed flavour. Use leaves and seeds with chicken and fish. Average contents: 750 seeds RRP: £1.55 Larger Image Price: £1.47


	Garlic Chives Ref: 0740 A useful and decoractive herb with a faint garlic taste. It will grow with little trouble in any garden or in a window-box or pot. The attractive white flowers and grass like leaves make it an ideal edging plant. A hardy perennial, growing up to 10in (25cm) tall. Sowing: Outdoors, March to May, a half-inch (1.5cm) deep in groups of 3-4 seeds. Remove the weaker seedlings to leave on plant per position. Allow 6in (15cm) between the plants and keep watered during the growing season. Garlice chives will grow in any good garden soil in sun or partial shade. Indoors, Can be grown all year round as a windowsill herb. Harvesting: Cut the leaves close to the ground as required. They are best cut before the flowers start to form. For winter use they may be frozen. Alternatively, put a clump in a pot cut the foliage down and bring indoors. This will produce fresh shoots quite quickly. Culinary: The mild garlic flavour makes chives ideal in salads, or finely chopped in cream cheese. They can also be picked in full flower and scattered lightly over salad leaves to add colour and flavour. Average contents: 300 seeds. RRP: £1.55 Larger Image Price: £1.47


	Mint Ref: 1210 This is the culinary mint which when crushed produces a long-lasting and pleasant aroma. Tiny purple flowers are borne on long spikes during the late summer. A hardy perrennial, growing to 2ft (60cm). Sowing: Outdoors, Sow in a well prepared seed bed in May. Indoors, from late March to June in trays of compost. Just cover the seed and keep moist. Germination may be a little erractic. Thin as necessary and transplant to their final positions in September, spacing 12in (30cm) apart. The roots are invasive and may be contained by growing in an old bottomless bucket or between buried bricks or slate or in tubs. Harvesting: As required. Freeze rather than dry to store. Culinary: Serve with soups, sauces, in stuffings, as an accompaniment to lamb and new potatoes, also good with shellfish. Crystallized leaves are an alternative decoration for cakes, cold desserts and can be used in summer drinks. Average contents: 1250 seeds. RRP: £1.55 Larger Image Price: £1.47


	Oregano - 'Greek' Ref: 1209 This pungent herb produces fresh green leaves and in late summer clusters of small rose-purple flowers. Its strong flavour is perfect for richer dishes and flavouring oils. A hardy perennial, growing to 15in (30cm) tall. Sowing: Indoors, February to April, a quarter-inch (0.5cm) deep in pots or trays of seed compost. Keep moist and thin as necessary. Harden off before planting out in May, 8in (20cm) apart. Sow all year round in pots on the windowsill. Outdoors, sow in April or May, thin seedlings to final spacing. Oregano thrives in a warm sunny position in a well drained soil. Harvesting: In spring and summer before flowers form, remove flowers to prolong picking. Culinary: A traditional flavouring of Mediterranean food especially popular in Greek dishes. Excellent added to lamb, tomatoes, cheese and grilled fish. Average contents: 1500 seeds. RRP: £1.55 Larger Image Price: £1.47


	Parsley - Moss Curled 2 Ref: 244 An excellent variety with tasty dark green leaves. Parsley is very rich in vitamin C and iron. A hardy perennial, often grown as an annual, growing to 18in (42cm) high. Sowing: Indoors, sow seed direct and thin out to 2-3 plants per pot. Bring summer plants indoors in the autumn for use in the winter or sow more seed from July onwards and grow on the windowsill. Outdoors, March to July, a half-inch (1.5cm) deep. Germination can be slow, over 3 weeks and may be hastened by pouring hot water over the newly sow seed. Thin out to 6in (15cm) apart and later to 12in (30cm) apart. Prefers a partially shaded position. For continuous crop cover plants with a cloche during November to March. Harvesting: Best picked as required. Can be dried or frozen. Culinary: Use for salads, sauces, fish and egg dishes. A constituent of 'Fines Herbes'. Average Contents: 1000 seeds. RRP: £1.55 Larger Image Price: £1.47


	Parsley - Plain Leaved 2 Ref: 1730 Also called French or Italian parsley this widely regarded as being the very best for flavour and the one to use in salads. Parsley is rich in iron and vitamin C. A hardy perennial, often treated as an annual, growing up to 12in (30cm) tall. Sowing: Indoors, sow seed direct and thin out to 2-3 plants per pot. Bring summer plants indoors in the autumn for use in the winter or sow more seed from July onwards and grow on the windowsill. Outdoors, March to July, a half-inch (1.5cm) deep. Germination can be slow, over 3 weeks and may be hastened by pouring hot water over the newly sow seed. Thin out to 6in (15cm) apart and later to 12in (30cm) apart. Prefers a partially shaded position. For continuous crop cover plants with a cloche during November to March. Harvesting: Best picked as required. Culinary: Use for salads and as a garnish. Compliments garlic and Mediterranean dishes as well as the sauces of northern Europe. Average contents: 1000 seeds. RRP: £1.55 Price: £1.47


	Rosemary - Officinalis Ref: 1205 A very versatile herb for rich meat dishes, especially lamb. Excellent in stuffings, it is an important flavouring in many Mediterranean dishes. A hardy perennial, growing up to 3ft (90cm) tall. Sowing: Indoors from February to May, very thinly, a quarter-inch (0.5cm) deep in a tray of seed compost. Harden off and plant out in May to June, spacing at least 2ft (60cm) apart. Rosemary likes a warm, sunny position and free draining soil. Harvesting: Pick the leaves and tender shoots as required throughout the year. Rosemary can also be dried. Culinary: Add fresh leaves and shoots to rich meat dishes, particularly good with lamb. Rosemary is widely used in many Mediterranean dishes. Average contents: 75 seeds. RRP: £1.55 Larger Image Price: £1.47


	Sage Ref: 0408 The leaves of this very fragrant herb are traditionally used in stuffings especially for pork and fowl. A hardy perennial, growing up to 2ft (60cm) tall. Sowing: Indoors, February to March just covering the seeds with compost. Thin seedlings to 6in (15cm) apart. Harden off and plant out in May or June. Sage prefers a light well-drained soil and sunny position. Outdoors, April to May, a half-inch (1.5cm) deep. Thin seedlings to 15in (38cm) apart. Harvesting: The leaves can be picked throughout the year or can be dried - in this case pick them before the plant flowers. Culinary: Sage is the traditional ingredient in stuffing and complements rich meat very well as it counteracts any fattiness. Average Contents: 75 seeds. RRP: £1.55 Larger Image Price: £1.47


	Thyme Ref: 0411 A versatile herb, its strong flavour is best when combined with all sorts of robust meat and vegetable dishes. It can also be grown in the flower garden or in pots on the patio. A hardy perennial growing up to 8in (20cm) tall. Sowing: Indoors from February to May, very thinly, a quarter-inch (0.5cm) deep in a tray of seed compost. Harden off and plant out from May to June. Thyme likes a warm, sunny position in a well-drained soil. Harvesting: Pick the leaves as required throughout the year. If they are to be dried, gather them just before the flowers begin to open. Culinary: Thyme enhances soups, vegetables and poultry, also red meat and dishes cooked with wine. A main ingredient in Bouquet Garni. Average contents: 1000 seeds. RRP: £1.55 Larger Image Price: £1.47

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