Salvia officianalis, as the Latin name implies, is the original aromatic foliage used for centuries to flavour stuffing, meats and even make sage tea. Good with cheese and is often combined with thyme and used with beans and in soups, of course, nothing says stuffing like good old Garden Sage.

Dandelion is reviled by lawn manicurists yet, like Burdock, it is one of the most esteemed herbs in healing, the benefits are endless. 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.

Camomile is a most useful plant. It can be used to make beautiful lawns and raised beds, 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

Rhubarb Victoria was introduced by Joseph Myatt of Deptford in 1837. It is one of the easiest to raise from seed and can usually start to be harvested one year after sowing. It produces sweet, juicy, medium sized green stalks with green-red leaves. A popular forcing variety being extremely productive for years.

Thymus vulgaris “Winter Thyme” is one of the savory herbs, which are main course herbs used to flavour hardy meals, bone warming soups, and piquant sauces. They blend their essence with other savory herbs like Tarragon and Savory to create some memorable flavours.

Who can resist the smell of fresh mint in the garden? Mentha spicata is the best strain grown from seed. It is an exceptionally fragrant and ornamental plant in addition to having many culinary uses, it is also extremely attractive to butterflies and bees, making a wonderful addition to a wildlife garden.

Liquorice has been grown in England since the Dark Ages. The fresh root is bright yellowish brown, soft and pliable, it is harvested in the autumn and is dried for later use. The aroma is strongly reminiscent of anise or fennel. The taste is dominantly sweet, warm and medical.

Watercress has risen to a starring role in elaborate culinary preparations and is as beneficial for the health as much as the palate. This highly nutritious aquatic herb has a lovely mustardy bite most commonly served raw as a garnish or as part of a salad.