- A collection of scrumptious cooking herbs - the perfect addition to a kitchen garden.
- Basil, Chives, Sweet Marjoram, Dill, Parsley
- 20 balls per tin, 100 seeds per ball.
- Easy to use, simply scatter on top of soil in a garden bed or planter.
- Scatter in spring or autum. Sprouts seen in 4-6 weeks.
Basil (Ocimum basilicum).
Aromatic annual or biennial with bright green, elliptic leaves and small, tubular white or pink-tinged flowers
Geeklet: The Latin word basileus means king: in ancient times these leaves were used to create perfumes for monarchs.
Chives (Allium schoenoprasum).
Allium are bulbous herbaceous perennials with a strong onion or garlic scent, linear, strap-shaped or cylindrical basal leaves and star-shaped or bell-shaped flowers in an umbel on a leafless stem
Geeklet: Chives have a long history of use in the kitchen, with some recipes from China going back at least 5,000 years
Sweet Marjoram (Origanum marjorana).
Leaves and flowering sprigs are popular in Greek and Italian meat dishes, soups, stuffings, tomato sauces and pasta, where they are best used towards the end of the cooking process.
Geeklet: It was once believed that marjoram helped to nurture love.
Dill (Anethum graveolens).
Its leaves are invaluable for cooking, its flowers for decorating salads and arranging, and its seeds for salads, baking and tagines
Geeklet: Dill has been used for thousands of years, and in England in the 5th to 11th centuries it was used to treat headaches, stomach illness, boils and nausea, and other sickness.
Parsley (Petroselinum crispum).
Aromatic biennials with broad, pinnate to 3-pinnate leaves and compound umbels of small white or pale green flowers
Geeklet: There was an ancient belief that plucking a sprig of parsley while saying one’s enemy’s name would bring about the death of said enemy.