These native wildflowers have clustered flower heads of tiny white flowers that from a distance look like little patches of snow resting on the grass. The handsome leaves are aromatic, especially in the early morning dew.

Angelica archangelica is a majestic plant that deserves a prominent position at the back of a border or in a wild part of the garden. All parts of the aromatic plant have culinary or medicinal uses, but it is best known for its candied stems, used as a cake decoration.

Anise is a dainty, herbaceous plant most famous for the liquorice flavour of its leaves and seeds. Use the leaves fresh in salads and soups, and the seeds for flavouring cookies, pastries, and confections.

This wonderfully intriguing annual makes a great companion plant for showier flowers in the garden or the vase, the blooms of chartreuse green bring out the colours of other flowers, especially bright ones. Easily grown from seed, it is a particularly unique dried or cut flower.

Regarded as both a nutritious vegetable and curative medicinal, the Burdock root is widely used in all sorts of cuisines from the classic English summer drink to the classic Japanese 'Kinpira'. Seeds can be also sprouted like bean sprouts; nothing goes to waste with this plant.

Cheerful and bright, use Calendula in beds, borders or containers. Calendula is prolific and durable, and like most hardy annuals it is easy to grow, simply sow where it is to flower. It is currently one of the top herbs used for medicinal use. Sprinkle salads and decorate cakes with the edible tangy petals.

Camomile is a most useful plant. It can be used to make beautiful lawns, an infusion of the plant is an ideal family remedy, calming and sedative, perfect for restlessness or travel sickness, while cold camomile tea is effective as a spray to prevent “damping-off” of seedlings
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Dandelion is reviled by lawn manicurists yet, (like Burdock) it is one of the most esteemed herbs in healing. The young raw leaves can be used in salads or cooked as a vegetable, the leaves contain more iron than spinach and are a excellent source of vitamins.

Dill Bouquet is a popular variety in America. It is an early bloomer that sports large seedheads and dark blue-green foliage. With good flavour it is the best cultivar for seed production. Sweet and aromatic, the flavour is intermediate between anise and caraway.

Dill Dukat is grown primarily for its abundant foliage, producing much more foliage before forming seed than most varieties. It is one of the best for fresh leaf production and stands up well to the strain of intense cultivation.

Echinacea is a perennial herb that grows up to a metre in height, the purple flower is in the form of a high cone. Until the late 1930s, Echinacea angustifolia was the only species used in medical practice, Echinacea is valued as a short-term stimulant to the immune system.

Purple coneflower is named because of its flower colour. The rest of the plant has green foliage and the seed heads are black. It is a wonderful plant for attracting butterflies and, if allowed, will naturally spreads through seed at the end of the growing season.

This classic plant, with its beautiful yellow flowers is a feast for the eyes as well as the belly. The whole plant is edible: the leaves can be cooked as greens, and the nutty-flavoured roots can be boiled and eaten like potatoes, parsnips, or salsify. The flowers make a lovely salad garnish.

The fine clouds of feathery, bronze-purple leaves are wonderful as a centre piece for a sunny herb garden, or among tall perennials and grasses. The foliage acts as a delicate veil through which the flower heads of herbaceous plants and bulbs can be seen.