The Chefs Culinary Collection is a collection of five of the more unusual herbs
Designed to inspire both connoisseurs and amateur cooks alike, these more unusual but incredibly useful varieties are generally not available in shops so well worth growing yourself.
Each of the seeds come complete with an information sheet containing colour pictures, information about the plant, sowing guidelines and cultivation advice.
'Garlic Chives' - Allium tuberosum
A relatively new vegetable in the English-speaking world but well-known in Asian cuisine, the flavour of garlic chives is more like garlic than chives, though much milder. Both leaves and the stalks of the flowers are used as flavouring similarly to chives, green onions or garlic and are used as a stir fry ingredient. The flowers may also be used as a spice. The rest of the plant is edible too the bulbs used like shallots and the flowers as garnish or mild flavouring.
Chervil 'Massa' - Anthriscus cerefolium
Chervil Massa has a sophisticated yet gentle, aniseedy warmth. It is a dark green selection with smooth leaves and good plant vigour, it has better cold tolerance than standard Chervil and is used for autumn sowings, it also bolts much later.
Thai Basil 'Siam Queen'- Ocimum basilicum
Thai basil has a stronger taste than many other sweet basils. The herb has small leaves, purple stems and a subtle anise-clove scent and flavour taste. As the name might suggest, this variety has a spicy flavour with a slight hint of licorice, but with a nice mild aftertaste. This is the herb for all your authentic Thai curries.
Dill 'Bouquet'- Anethum graveolens
Sweet and aromatic, the flavour is intermediate between anise and caraway. The fruits (“dill seeds”) which impart a sharper flavour, are used as a spice, while the fernlike herb leaves (“dill weed or baby dill”), especially when fresh, have a sweeter fragrance.
Dill enhances the flavours of a dish as well as compliments other herbs when combined. It is exceptional with vegetables, fish and mustard based dressings or sauces, lamb, potato and peas. The seeds and herb are also a flavourful addition to breads and other baked goods and for those on a salt free diet, the seed makes an excellent stand-in for salt – it is a complete culinary treasure!
East-Indian Lemon Grass - Cymbopogon flexusus
Lemon grass is widely used as a herb in Asian and Caribbean cooking. It has a citrus flavour and can be dried and powdered, or used fresh. The stalk itself is too hard to be eaten except for the soft inner part. However, it can be finely sliced and added to recipes. It may also be bruised and added whole as this releases the aromatic oils from the juice sacs in the stalk.
Lemon grass is commonly used in teas, soups, and curries and is also suitable for poultry, fish, and seafood. It is also as a tea in African and Latino-American countries.
- Additional Information
Common Name Five Specialist Herbs