Ancient Crops

Hyssopus officinalis 'Alba' is a much less well known variety of hyssop. Also known as 'White Hyssop' the plants sport bright white flowers from July to October. Widely used as a 'taste enhancing' herb or wildlife plant, the plants are a dark, vibrant green with a spiky, upright habit and narrow tongue-like leaves which have a peppery scent when stroked.

Regarded as one of the most important plants used in Ayurvedic medicine, 'Rama Tulsi' produces lots of flower spikes very early in the season, making it a nice ornamental plant as well as edible. The sweet aroma is very strong, even walking past it you can clearly smell its delicious scent.

Holy basil, also called Tulsi or Sacred Basil has highly aromatic, narrow oval leaves and pink flowers with a perfumed fragrance. This plant exudes a delicious, sweet, clove-like aroma. The hotter the summer, the deeper the purple. It is regarded as one of the most important plants used in Ayurvedic medicine.

Good King Henry has been used as a vegetable for centuries and was once a common sight in every garden. Good King Henry may have lost his court and become something of a rarity today, but this unique herb has much to offer to the home or cottage gardener.

Whether your interest lies in medicinal herbs or simply its decorative qualities, growing Feverfew can be a welcome addition to any garden or allotment. Feverfew is a good companion plant and a natural insect repellent. Ideal for planting around outdoor seating areas and pathways

Tanacetum parthenium 'Aureum', commonly called Golden Feverfew or Golden Feather, is a clump-forming, dwarf cultivar which typically grows only 20 to 30cm tall and features small daisy-like flowers and chartreuse aromatic foliage. It blooms profusely between July and October.

Eryngium maritimum is an evergreen perennial plant native to Europe. Often found on sea shores, it is a protected species in many parts of the world. Highly ornamental, it is grown in gardens for its metallic bluish flowers and intensely whitish-glaucous leaves, it is very attractive to bees and butterflies.

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.

Cuminum Cyminum has a richness of history that gives it a special place in the world of spices. Cumin is globally popular and an essential flavouring in many cuisines. Easy to grow, this versatile spice makes a wonderful addition to any herb garden and does wonders in the kitchen.

For centuries, Samphire was food for the poor, free to those who picked it, usually ordinary people living by the sea. It is ironic that today it is regarded as a specialty food and is often served with an accompanying price tag. Somewhere between asparagus and seaweed in flavour, Rock Samphire has the thrill of a mermaid’s kiss.

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.

Once very popular for winter salads, Land Cress has the same pungent nip that Watercress does but can be grown directly in the garden. Leaf production is at it's highest during the summer and autumn, but it will happily carry on growing right through the winter. It deserves to be far more widely grown.

Native to the eastern Mediterranean, Costmary leaves have an aroma which has been described as like garden mint with hints of balsam. Costmary is one of the most interesting and complex of all herbs, it can be used for many purposes, culinary, medicinal aromatherapy or ornamental.

To the organic gardener, Comfrey is invaluable. It’s easy to grow, easy to use and incredibly beneficial to the garden. Leaves can be used as a top dressing or chopped and mixed with leaf mould to make a base for potting compost. You can make your own organic liquid feed or use as a compost activator.

Cutting celery or Leaf celery is the type that is used in Europe. It looks similar to parsley but tastes like regular stalk celery, but with a slightly stronger, herbier taste. It is a darker green, with thin, rounded, flexible stalks and curly, aromatic leaves; it is much easier to grow than its big brother.