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Mountain Savory, Garden Savory
Satureia montana ssp. citriodora is a lemon-scented variety of Winter Savory. Semi-evergreen, they retain their aromatic, lemon scented leaves in all but the coldest gardens and remain useful all year round.
Summer Savory, Garden Savory
‘Midget’ is an excellent compact variety of Summer savory. This fast-growing annual provides an abundant supply of leaves that are so tender they can be added fresh to salads. It shines as a seasoning for roasting meats, fowl and fish.
Summer Savory, Garden Savory
The leaves of Summer savory are so tender that they can be added fresh to salads or used as a garnish. Used in herb combinations it brings out the best in stews and vegetable dishes, and shines as a seasoning for roasting meats, fowl, and fish. Organic Seed.
Mountain Savory, Garden Savory
Winter savory, the perennial savory has the same properties as its summer relative Summer savory, although it has a heavier aroma and a sharper pine type flavour. The small perennial shrubs are semi-evergreen, retaining their leaves in all but the coldest gardens and remain useful all year round.
French Sorrel
Heritage (French 1730's)
Sorrel De Belleville is a small French cultivar. It is hardy and well-proven to be productive under almost any conditions with an excellent lemon flavour. One of the earliest green crops and embarrassingly easy to grow, it needs no attention other than when you want to eat it.
French Sorrel
Heritage (French 1730's)
Sorrel De Belleville is a small French cultivar. It is hardy and well-proven to be productive under almost any conditions with an excellent lemon flavour. One of the earliest green crops and embarrassingly easy to grow, it needs no attention other than when you want to eat it. Organic Seed.
True French Sorrel
Ancient Crop
Buckler leaf sorrel is a superb salad crop, with all the best qualities of common sorrel it has the same vibrant, lemony taste but is less sour with a softer texture. Its distinct leaves are shaped like a shield.
Strawberry Sticks, Beetberry, Strawbini
‘Strawberry Sticks’ is a curious plant that is enjoying something of a resurgence. The berries make a colourful and edible accent in the garden and salads and the greens are deliciously edible.
Strawberry Sticks, Beetberry, Strawbini
‘Strawberry Sticks’ is a curious plant that is enjoying something of a resurgence. The berries make a colourful and edible accent in the garden and salads and the greens are deliciously edible. Organic Seeds.
Garden Myrh, Anise
Sweet Cicely is an attractive plant that is a striking component of herb gardens and hedgerows. Growing to around 90cm, umbels of tiny white flowers appear from spring to early summer. Formerly a widely cultivated culinary herb, the fern-like leaves are deeply divided and smell of aniseed when crushed.
Russian Tarragon, False tarragon
The flavour of Russian Tarragon may not be so pronounced as its French counterpart but is it is a much more hardy plant that prefers poor soils and can cope with a bit of neglect. It produces lots of leaves, which can be used for a milder flavour.
English Winter Thyme, Garden Thyme
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.
Thyme de Provence
Aromatic French Summer Thyme has more narrow, pointed leaves with a bit of a grey tint. The famed culinary thyme from France, it is higher in essential oil content than other varieties and reputedly the most flavoursome Thyme you can grow with a stronger and sweeter taste.
English Winter Thyme, Garden Thyme
Thyme leaves may be small, but they pack a powerful punch. Thymus vulgaris ‘Winter Thyme’ 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. Organic Seed.
Mastic Thyme, White Thyme
Thymus mastichina is a very special thyme with an intense flavour. Used in Andalucía to season and preserve olives, the leaves have eucalyptus like overtones and are prized for their essential oils. Distinct and intoxicating, the flowers are like fluffy snowballs and are attractive both fresh and dry.
Mother of thyme, Large thyme
Regarded by many as the ultimate culinary thyme. The aromatic leaves of Broad Leaf Thyme have a stronger flavour and are much easier to use than narrow leaved varieties. Very ornamental, it can be also be useful as a groundcover.
Ramsons Garlic, Wild Garlic, Broad Leaved Garlic
Wildflower of Britain and Ireland
Until a few years ago you would never have seen wild garlic on a menu, but these days is definitely a chefs’ favourite. The whole plant is edible, the flavour is softer, more pleasant than cloves from garlic bulbs. The leaves have a vibrant colour that brings food to life, use sparingly in salads, or add to sauces and dressings. It also makes splendid pesto.
Holy Ghost, Archangelica officinalis
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.
Basil
Transform the way you think about basil with a whole new palette of flavours and aromas. Basil ‘Spice Boys Ararat’ produces metallic grey-purple leaves that turn a darker shade of purple when the plant is in flower. Aromatic and striking, the leaves and flowers and are often incorporated into bouquets.
Mrs. Burn's Lemon Basil
Mrs Burns’ Lemon Basil is a legendary heirloom, nothing short of an idol among fine chefs and gardeners alike. With the strongest aroma and flavour of all the lemon basils, the scent is powerful, resinous, and oily, followed by spicy cinnamon, with a strong floral note. It has a concentrated lemon oil taste, with mild spice and mint. 
Basil
Part of the ornamental Spice Boys range, Basil ‘Queen of Sheba’ is one of the most ornamental varieties available. Intense purple flowers on tall flowering spikes rise above bright green, highly aromatic foliage. In the kitchen it is particularly well suited to Thai and Asian cooking, though it works just as well stirred through a simple pasta or tomato sauce.
Starflower, Bee Bread, White Borage
The herb borage is a well known annual with beautiful sky blue flowers and succulent foliage. Not so well known and not often written about is the equally beautiful form ‘alba’ which boast pure white, perfectly star-shaped flowers. This mixed pack of seeds gives both blue and white forms.
Cutting or Soup Celery. Chinese Kintsai
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.
Chinese, Mexican or Indian Parsley
Coriander ‘Slobolt’ is a variety for leaf production that is resistant to bolting and running to seed. It isn’t a hard plant to grow and of course, fresh herbs and spices have far better flavours than dried ones. Home grown herbs are infinitely superior, the difference can be quite startling.
Dwarf Lemon or Zesty Lemon Parsley
‘Dwarf Lemon’ Coriander is a delightful and refreshing combination that brings together the sharp zest of lemon and the aromatic, citrusy undertone of coriander. This pairing is cherished in a variety of global cuisines for its ability to lift and brighten dishes.
Compact, Slow bolting variety.
A modern coriander variety, fresh ‘Hacor’ leaves are bright, citrusy and slightly peppery, with a hint of spice and a touch of sweetness. The flavour is clean and full rather than harsh, holding up well in both raw and cooked dishes. The seeds are warm, nutty and aromatic, with a lemony undertone once toasted.
This fabulous range of Edible Flowers and Herbs give decorative petals and leaves for use as garnishes and flavourings. Some are spicy, and some herbaceous, while others are floral and fragrant, the range is surprising. They will bring a stunning finish to the food and drinks you that you love.
Chinese leek, Oriental garlic chives, Ku chai, Koo chye or Gau choy
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 a stir fry ingredient. The flowers may also be used as a spice.
Sacred Basil, Purple or Red Holy Basil
Holy basil, also called Tulsi or Sacred Basil has highly aromatic, narrow oval leaves and pink flowers with a perfumed fragrance. This reddish-purple tinted plant exudes a delicious, sweet, clove-like aroma. The hotter the summer, the deeper the purple.
Sacred Basil, White or Green Holy Basil
Regarded as one of the most important plants used in Ayurvedic medicine, the ‘Light’ or ‘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.
True English Lavender, Old English Lavender
Lavandula angustifolia, also called Lavender vera is the best Lavender for medicinal and aromatherapy purposes. It is a staple plant for the herb garden, the fragrant flowers have been used in perfumes, poultices and potpourris for centuries. Organic Seed.
Summer Marjoram
Members of the oregano family are an essential plant for a well-stocked, sunny herb garden. Fragrant and very decorative, Sweet Marjoram is an essential culinary herb, good with veal, beef, lamb, roast poultry and fish. The leaves are best used fresh, as their flavour is sweeter and milder.
Pudding Grass, Pulegium
Wildflower of Britain and Ireland, Ancient Crop
Pennyroyal is a cottage garden plant of old. This highly aromatic herb has a strong peppermint scent to its dark green leaves, even more so than other mints.With attractive whorls of lilac-blue flowers, it can be used to carpet a shady corner or make a ‘lawn’ smelling deliciously of peppermint.
Summer Purslane, Garden purslane.
Ancient Crop. In use since the 1600's
This highly esteemed ancient crop can be used raw in salads, sautéed as a side dish or cooked like spinach. Summer Purslane has a crispy texture you would expect from a succulent and an interesting nutty, peppery flavour. It is salty on the tongue.
Herb Rosemary
A fresh twist on a classic, Rosemary ‘Rosy’ keeps all the familiar virtues of this herb garden favourite but dresses them in soft pink. Neatly branching plants carry slender, aromatic leaves and, from early spring, are studded with clouds of small rose-pink flowers that hum with bees and other pollinators.
Bloody Sorrel
Red Veined Sorrel is valued for its bright lime-green leaves with dark red veins. One of the earliest green crops and embarrassingly easy to grow, it needs no attention other than when you want to eat it. Organic Seed.
Thyme de Provence
Aromatic French Summer Thyme has more narrow, pointed leaves with a bit of a grey tint. The famed culinary thyme from France, it is higher in essential oil content than other varieties and reputedly the most flavoursome Thyme you can grow with a stronger and sweeter taste.
Orange Thyme, Fragrant Thyme
Orange Scented Thyme is a useful and versatile plant, the leaves are extremely fragrant with a delicious scent of balsam and oranges. An excellent herb, they blend their essence with both savory and sweet dishes to create some memorable flavours.
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