Herb Seeds

Salad Burnet Seeds produce plants that are extremely versatile. The leaves can be used lavishly in salads especially in the winter. Salad Burnet is a most nutritious herb which prodives a useful addition to soups, sauces, cream cheese and herb butters.

Sow Outdoors

Sow outdoors in spring, in well spaced drills. Keep the soil moist and transplant to their permanent position when large enough to handle. Salad Burnet prefers sun or half shade.

Harvest

Harvest the young leaves at any time. To ensure an abundance of young leaves, do not let the plant flower.

Timings

Sow Outdoors: From April to May.

Harvest: All year around.

Plant Details

Type: Hardy Perennial.

Height: 60 cm (24").

Spread: 40cm (16").

Average Contents: 95 Seeds.
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Borage Seeds produce medium sized annual plants. The chopped young leaves can be added to salads to give a cucumber flavour. Borage leaves or the bright blue flowers can be added to a cool glass of water to make an especially refreshing summer drink. The leaves may also be used in Pimms.

Sow Outdoors

Sow Borage Seeds outside in open ground, anytime from March to August. They will grow in any soil but prefer full sun.

Harvest

Harvest Borage leaves at any time and the flowers when they are fully open.

Timings

Sow Outdoors: From March to August.

Harvest: April to September.

Plant Details

Type: Hardy Annual

Height: 80cm.

Spread: 60cm.

Average Contents: 75 Seeds.
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Greek Basil Seeds produce a miniture bush basil with a very neat and compact habit. It has tiny dark green leaves and the white flowers appear in July/August. Greek Basil is a strongly aromatic herb which is ideally suited to being grown in plant pots. This Basil is great with salads and with all tomato dishes.

Sow Indoors.

Sow indoors from April onwards, in seed trays or plant pots with seed compost. Cover lightly with compost or vermiculite and keep moist. A temperature of about 25C is needed for germination, and an electric heated propagator can be a useful tool in their propagation. Prick out when large enough to handle and grow on in small plant pots, reducing the temperature to 20C. Greek Basil prefers a sheltered site in full sun.

Sow Outdoors

Sow outdoors, not before the beginning of June in the south of the British Isles. Outdoor cultivation is not recommended in the north.

Harvesting

Pick leaves from July and August onwards..

Timings

Sow Indoors: From April onwards, or anytime with a propagator.

Harvest: All year around.

Plant Details

Type: Half Hardy Annual

Height: 15cm (6").

Average Contents: 200 Seeds.
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Sweet Genovese Basil seeds produce a herb that is especially good with tomato in salads but use sparingly in cooked dishes. It is also a good herb to use with chicken and makes an interesting variation if used in pesto sauce.

Sow Indoors.

Sow indoors from April onwards, in seed trays or plant pots with seed compost. A temperature of about 25C is needed for germination, and an electric heated propagator can be a useful tool in their propagation.

Sow Outdoors

Sow outdoors, not before the second week in June. Prick out when large enough to handle and grow on in containers in good soil. Purple Basil likes full sun and shelter from cold winds.

Harvesting

Pick leaves anytime whilst dry and the sun is not too strong.

Timings

Sow Indoors: From April onwards, or anytime with a propagator.

Sow Outdoors: June to July.

Plant Out: June to July.

Harvest: All year around.

Plant Details

Type: Half Hardy Annual

Height: 25cm (10").

Spread: 20cm (8").

Average Contents: 750 Seeds.
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Purple Basil is especially good with tomato in salads but use sparingly in cooked dishes. It is also a good herb to use with chicken and amkes an interesting variation if used in pesto sauce.

Sow Indoors.

Sow indoors from Aril onwards, in seed trays or plant pots with seed compost. A temperature of about 25C is needed for germination, and an electric heated propagator can be a useful tool in their propagation.

Sow Outdoors

Sow outdoors, not before the second week in June. Prick out when large enough to handle and grow on in containers in good soil. Purple Basil likes full sun and shelter from cold winds.

Harvesting

Pick leaves anytime whilst dry and the sun is not too strong.

Timings

Sow Indoors: From April onwards, or anytime with a propagator.

Sow Outdoors: June to July.

Plant Out: June to July.

Harvest: All year around.

Plant Details

Type: Hardy Annual

Height: 25cm (10").

Spread: 20cm (8").

Average Contents: 300 Seeds.
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These Alpine Strawberry Seeds produce a very hardy, strong flavoured variety, which is especially attractive as a garnish. It makes delicious jam and needs no pectin as a high level is naturally present in the fruit. The Alpine Strawberry fruit is is rich in vitamin C and iron and a tea from the leaves may be used for the treatment of the liver, fever, anaemia and as a general tonic.

Sow Indoors

Sow inside in a seed tray of compost. Barely cover the tiny seeds with finely sieved compost, or better still, use a small amount of vermiculite. Keep at 20C until germination. Prick out when large enough and grow in in small plant pots before planting out. Alpine Strawberry plants prefer rich moisture-retaining soil, ideally in some shade.

Timings

Sow Indoors: March to April.

Plant Out: May to July.

Harvest: June to November.

Plant Details

Type: Hardy Perennial

Height: 25cm (10").

Spread: 35cm (14").

Average Contents: 200 Seeds.
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Angelica Seeds produce a stately plant with large flower heads which are very decorative when dried. Dried leaves may be used for tea and the young stems may be candied. The main ribs of the leaves can be boiled like celery and the young stems cooked with rhubarb to remove acidity.

Sow Outdoors

Sow seeds otdoors in August or early spring in shallow drills. Angelica prefers rich soil in a sunny or partially shaded position. Transplant when large enough to handle.

Harvest

Harvest young stems as they are produced and the leaves in June or July.

Timings

Sow Outdoors: March to April, or in August.

Harvest: May to July.

Plant Details

Type: Hardy Biennial.

Height: 2.5m (8ft).

Spread: 1.5m (5ft).

Average Contents: 25 Seeds.
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Lemon Balm is a bushy plant with light green leaves. It can be used lavishly in soups, stews, vegetables, stuffings or in a sauce with fish or meat to impart a lemon flavour. Lemon Balm also makes a refreshing summer drink by adding some fresh leaves to lemonade or sparkling water.

Sow Outdoors

Sow outside, in spring, in drills keeping watered if dry. Germination may be erratic. Thin out or transplant when large enough to be handled. Grow in good soil, prefably in a sunny position.

Harvest

Harvest fresh leaves for drying at any time. Pick young leaves before the sun gets hot.

Timings

Sow Outdoors: March to May.

Harvest: June to October.

Plant Details

Type: Hardy Perennial

Height: 1m (3ft).

Spread: 70cm (28").

Average Contents: 600 Seeds.
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Basil Seeds - Red Leaved is a half hard annual, that can be easily grown in pots, and provides a great coloured Basil for use in salads and as a garnish. It is best used uncooked, as the colour is lost with cooking.

Sow Indoors.

Sow indoors all year round for indoor crops and March to May for outdoor crops. Sow 0.5cm (¼" ) deep, in small pots of compost. Water well and place in a warm position. A temperature of 15-20C (60-68F) is ideal. Seedlings usually appear in 7-14 days. Grow on in cooler, but not cold conditions. For outdoor crops, accustom plants to outside conditions (avoid frosts), before planting out 20cm (8") apart. Alternatively, plants can be grown on a light windowsill.

Sow Outdoors

Sow outdoors, for ease, where they are to crop, 0.5cm (¼") deep directly into finely prepared soil which has already been watered. Thin seedlings to 20cm (8") apart. For a continuous supply, make sowings at two to three week intervals.

Harvesting

Leaves are best picked immediately before use. Outdoor crops from June.

Basil Seeds - Thai, from Mr Fothergill's, is an easy to grown herb that produces a very decorative and spicy tasting plant. Basil is a very easy to grow half hard annual and is suitable for gowing in plant pots, as well as outdoors. Basil Thai is an attractive plant with a spicy, mildly aniseed flavour and is an essential ingredient in Thai and Asian dishes, as well as being great in salads.

Sow Indoors.

Sow indoors all year round for indoor crops and March to May for outdoor crops. Sow 0.5cm (¼" ) deep, in small pots of compost. Water well and place in a warm position. A temperature of 15-20C (60-68F) is ideal. Seedlings usually appear in 7-14 days. Grow on in cooler, but not cold conditions. For outdoor crops, accustom plants to outside conditions (avoid frosts), before planting out 20cm (8") apart. Alternatively, plants can be grown on a light windowsill.

Sow Outdoors

Sow outdoors, for ease, where they are to crop, 0.5cm (¼") deep directly into finely prepared soil which has already been watered. Thin seedlings to 20cm (8") apart. For a continuous supply, make sowings at two to three week intervals.

Harvesting

Leaves are best picked immediately before use. Outdoor crops from June.

Timings

Sow Indoors: All year around.

Sow Outdoors: May to June.

Plant Out: May to July.

Harvest: All year around.

Average Contents: 300 Seeds.
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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.

Timings

Sow Indoors: All year around.

Sow Outdoors: May to June.

Plant Out: May to July.

Harvest: All year around.

Average Contents: 650 seeds.

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Basil Seeds - Sweet Genovese, is an organically produced seed, that produces a great flavoured Basil. Sweet Genovese is a half hardy annual, that is very easy to grow, and can be raised in plant pots. It is widely used in Mediterranean dishes and salads.

Sow Indoors.

Sow indoors all year round for indoor crops and March to May for outdoor crops. Sow 0.5cm (¼" ) deep, in small pots of compost. Water well and place in a warm position. A temperature of 15-20C (60-68F) is ideal. Seedlings usually appear in 7-14 days. Grow on in cooler, but not cold conditions. For outdoor crops, accustom plants to outside conditions (avoid frosts), before planting out 20cm (8") apart. Alternatively, plants can be grown on a light windowsill.

Sow Outdoors

Sow outdoors, for ease, where they are to crop, 0.5cm (¼") deep directly into finely prepared soil which has already been watered. Thin seedlings to 20cm (8") apart. For a continuous supply, make sowings at two to three week intervals.

Harvesting

Leaves are best picked immediately before use. Outdoor crops from June.

Timings

Sow Indoors: All year around.

Sow Outdoors: May to June.

Plant Out: May to July.

Harvest: All year around.

Average Contents: 300 Seeds.

This seed has been grown by dedicated farmers using strict organic methods, the seeds have been approved by Organic Farmers and Growers Ltd.
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Basil Seeds - Thai, from Mr Fothergill's, is an easy to grown herb that produces a very decorative and spicy tasting plant. Basil is a very easy to grow half hard annual and is suitable for gowing in plant pots, as well as outdoors. Basil Thai is an attractive plant with a spicy, mildly aniseed flavour and is an essential ingredient in Thai and Asian dishes, as well as being great in salads.

Sow Indoors.

Sow indoors all year round for indoor crops and March to May for outdoor crops. Sow 0.5cm (¼" ) deep, in small pots of compost. Water well and place in a warm position. A temperature of 15-20C (60-68F) is ideal. Seedlings usually appear in 7-14 days. Grow on in cooler, but not cold conditions. For outdoor crops, accustom plants to outside conditions (avoid frosts), before planting out 20cm (8") apart. Alternatively, plants can be grown on a light windowsill.

Sow Outdoors

Sow outdoors, for ease, where they are to crop, 0.5cm (¼") deep directly into finely prepared soil which has already been watered. Thin seedlings to 20cm (8") apart. For a continuous supply, make sowings at two to three week intervals.

Harvesting

Leaves are best picked immediately before use. Outdoor crops from June.

Timings

Sow Indoors: All year around.

Sow Outdoors: May to June.

Plant Out: May to July.

Harvest: All year around.

Average Contents: 300 Seeds.
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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.

Timings

Sow Indoors: All year around.

Sow Outdoors: March to May.

Plant Out: May to June.

Harvest: All year around.

Average Contents: 750 seeds.

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Coriander Cilantro has been selected to provide lots of leaves and is slow to run to seed, giving a longer harvest. It is a hardy annual and can be grown in pots. Coriander is one of the most widely used culinary herbs and has many uses.

Sow Outdoors

Sow outdoors thinly where they are to crop, 0.5cm (¼") deep directly into finely prepared soil which has already been watered. Seedlings usually appear within 14-21 days. Thin seedlings to 20cm (8") apart. Water well until plants are established. For a continuoussupply, make sowings at two to three week intervals.

Sow Indoors

Sow indoors 0.5cm (¼") deep, thinly in small pots of compost. Water well and and place in a warm position. A temperature of 15-20C (60-68F) is ideal. Plants can be grown on a light windowsill.

Harvesting

Pick the leaves as required (outdoor crops from May). Pick a few Coriander leaves from each plant so that they regrow quickly. They may be dried or frozen but for best flavour use fresh.

Timings

Sow Indoors: All year around.

Sow Outdoors: March to June.

Harvest: All year around.

Average Contents: 150 seeds.
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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.

Timings

Sow Indoors: All year around.

Sow Outdoors: March to June.

Harvest: All year around.

Average Contents: 150 seeds.

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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 curry 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.

Timings

Sow Indoors: All year around.

Sow Outdoors: March to June.

Harvest: All year around.

Average contents: 150 seeds.

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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.

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Fennel is a hardy perennial and grows up to 4 ft.

S: March - May H: June - October

Leaves, seeds and stems can all be harvested. Leaves have mild flavour. Stems and seeds are stronger. Provides an aniseed flavour to dishes.

250 seeds.

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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.

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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.

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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.

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Parsley - Giant of Italy, Organic, is one of the best for flavour, with large flat leaves and is incredibly easy to grow. Parsley is a hardy perennial and can be grown in plant pots, and treated as an annual. Parsley is very versatile and nutritious and is great for all types of cuisine.

Sow Outdoors

Sow outdoors thinly where they are to crop, 1.5cm (½") deep directly into finely prepared soil which has been already watered. Seedlings usually appear in 14 to 21 days. Thin seedlings to 30cm (1') apart. Water well until plants are established. Cloche protection in autumn allows winter picking.

Sow Indoors

Sow 0.5cm (¼") deep, thinly in small plant pots of compost. Water well and place in a warm position. A temperature of 15-20C (680-68F) is ideal. Plants can be grown on to maturity on a light windowsill.

Harvesting

Pick the leaves as required. Pick a few leaves from each plant so that they regrow quickly.

Timings

Sow Indoors: All year around.

Sow Outdoors: March to July.

Harvest: All year around.

Average Contents: 750 Seeds.

This Parsley Seed has been grown by dedicated farmers using strict organic methods, the seeds have been approved by Organic Farmers and Growers Ltd.
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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.

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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.

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.

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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.

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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.

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