Herbs are an essential part of making meals taste truly wonderful.
Ten packs of organic herbs have been selected to enliven your vegetable dishes, whether you're roasting sweet potatoes, sautéing green beans, or adding a garnish to fresh salad greens. Discover how herbs can bring superstar quality to your favorite produce.
They can often be grown on the kitchen window sill, or in pots just outside the kitchen door. The important thing is to grow them as close to the kitchen as possible!
The Organic Herb Collection contains ten packets of certified organic seeds. Please click on the plant name for the full details of each variety.
Basil "Sweet Genovese” – 400mg, 300 seeds.
Sweet Genovese is often associated with Italian cuisine. Basil is native to the region surrounding the Mediterranean Sea. This delicate herb has with an intense, spicy-sweet, aroma and a slight anise-like undertone.
Sage, Salvia officinalis. – 210mg, 30 Seeds
Salvia officianalis, as the Latin name implies, is the original aromatic foliage used for centuries to flavour stuffing, meats and even make sage tea. of course, nothing says stuffing like good old Garden Sage
Parsley, Flat Leaf "Italian Giant" - 500mg, 325 seeds.
'Italian Giant' is a selective plant with deeply cut, bright green leaves. Known to have better flavour than other varieties, it is indispensable for a huge range of dishes and is the choice parsley for drying. It can also be grown a pot to keep indoors year round or over the winter for a supply of fresh leaves.
Coriander, Cilantro "Slobolt" - 2 grams, 200 seeds.
Most gardeners appreciate that home grown herbs are infinitely superior, but try growing Coriander - the difference can be quite startling. “Slobolt” is a variety for leaf production that performs well under organic production techniques and is resistant to running to seed.
Thyme. English Winter – 230mg, 700 seeds.
Thyme leaves may be small, but they pack a powerful punch. It retains its flavour well in long slow cooking. It is one of the savory herbs, which are main course herbs used to flavour hardy meals, bone warming soups, and piquant sauces.
Basil, Lemon. – 150mg, 100 Seeds
One sniff and one would swear one was in a lemon orchard. Mildly flavoured, it initially tastes almost the same as most basils, but with a lovely clean aftertaste resembling that of lemon balm.
Chives 'Medium Leaved' – 285mg, 200 Seeds
The organic version of the easy to grow chives. These are one of the famous fines herbes (fine herbs) of French cuisine. They are a good source of vitamins A and C, and are also said to stimulate the appetite and strengthen the stomach.
Rosemary – 85mg, 50 seeds.
Rosemary leaves are like soft pine needles, finely chopped they can be used to flavour a variety of dishes, especially stuffing. Many cooks simply cut sprigs of rosemary and place with roasted meats, especially lamb and pork with great results.
Dill – 1 gram, 600 seeds.
Dill is a fabulous triple-duty herb. In the kitchen, a sprig of dill will perk up almost any soup, salad, or main dish. Its fern-like foliage is beautiful in the flower garden and it is a wonderful companion plant. Its pest-fighting punch is an asset to any vegetable garden.
Borage, Blue, Borago officinalis -1 gram, 50 seeds.
The beautiful blue star-shaped flowers of Borage are edible with a cool cucumber flavour. Use them as garnish in fruit cups, summer drinks, wines and Pimms. Garden visitors can be converted to herbal advocates simply by offering a taste of its flower!
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