Herbs

Summer savory seeds are easy to grow. The herb plant has a delicious flavour. Slender, bronze-green leaves are suitable for fresh or dried use in dressings, salads, gravy and stews.

The leaves of this parsley are flat, deeply cut and a vibrant glossy dark green. The rich flavour contained within the leaves makes them as excellent choice for seasoning. This variety is widely used in European cuisine.

Long, stiff, upright growing stems hold the dark green, finely cut and beautifully curled leaves well above the soil. This variety has broader leaves and is more flavourful than plain leaved parsley.

Florence Fennel seeds produce a plant with a swollen, bulbous base that has a pleasing anise-like flavour. It is absolutely superb when used raw in salads or cooked in chicken dishes.

Cilantro Coriander seeds produce a leafy plant often referred to as cilantro but is also known as Arab Parsley, Yuen Sai or Chinese Parsley.

Chervil seeds produce a plant with aromatic, finely cut, bright green leaves are used in salads and seasoning. In the garden, chervil is sometimes used as a decoy plant for slugs and other garden pests.

Chamomile seeds produce plants that can self-sow and may establish adventive stands. Aromatic daisy-like flowers are used for teas, perfumes and potpourris.

Caraway seeds are used to flavour bread, pastry, cakes, confections, cheeses, sauces and soups.  Fresh leaves can be used as a garnish in vegetable dishes. Do not eat the seeds that come in the packet; these are for planting only.

This is no doubt the most important herb in flavouring tomato sauces and pesto. We recommend continually harvesting leaves to delay flower production, as flowers normally signal an end to vegetative growth.

Seeds are used in cakes, bread, soup and stews as well as teas. Freshly chopped leaves are also appealing in salads, sauces, soups and stews.