Herbs

Borago officinalis

Also known as the “Herb of Gladness” Borage is widely used for fish and cheese dishes. Young leaves make excellent additions to salads. Borage tea can be made from the fresh Azure Blue flowers - boil the flowers in water for 10 minutes. However, Borage flowers lose their flavour if dried or frozen. Great for attracting bees to the garden if you have plants that require pollination.

Cosmos bipinnatus tetraploid

Extra large flowers on extra strong stems. White with rose blush.

Matricaria recutita

German chamomile is a sweet variety that has been used for centuries in teas as a mild, relaxing sleep aid.

Anthriscus cerefolium

Finely cut Chervil leaves add a sensational subtle seasoning in fish, vegetable and cheese dishes. Very good for soups and herb butter. Add Chervil to dishes at the last moment of preparation to maximize anise taste - cooking / boiling the leaves will result in a very bland flavour.

Allium schoenoprasum

Mild onion flavoured leaves. Cut regularly to ensure a supply of new young leaves. Lightly spread the seed directly in the area required. Plants will then grow together forming a tight "clump".

Allium tuberosum

A strong scent of garlic can be found in these popular herbs that are used for flavouring.

Lightly spread the seed directly in the area required - plants will then grow together forming a tight "clump".

Symphytum officinale

A perennial herb with lower leaves that are bristly, up to 30cm long and attached to winged leaf stalks that emerge from the base of the plant.

Coriandrum sativum

Coriander has become increasingly popular in the past couple of years. A fine and feathery herb of graceful pink flower umbels which in turn produce the valuable seed clusters.

Harvest of individual leaves can begin as soon as the first mature leaves have developed. Very versatile, being used in cakes and breads through to curries and other meats.

Anethum graveolens

Finely cut lacy foliage makes a nice garnish. Bouquet is an early flowering selection with large seed umbels and foliage.

Foeniculum vulgare

Usually grown as an annual. Native to Southern Europe, common Fennel has sweetly aromatic foliage and a flavour similar to anise.