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$4.90 inc GST

Botanical Name: Ocimum basilicum

This is an aromatic herb which has many culinary uses, particularly popular in Mediterranean dishes.

How To Grow: For direct sowing into the garden bed, sow in drills and thin to 30cm apart. Basil thrives in a rich, well drained soil and a warm, sheltered position. For potted or indoor growing, sow 0.5cm deep, preferably in separate peat pots to avoid root disturbance. Plant out from late October, spacing 30cm apart. Sow all year round to grow in pots on the windowsill.

When To Plant: All year round as required. Harvest: All year round as required. Sow: Spring, Summer, Autumn, Winter Number of Seeds: 750

HERBS

CHIVES

$4.90 inc GST

Botanical Name: Allium schoenoprasum

This useful and decorative perennial herb will grow with little trouble in any garden or in a window-box or pot. The attractive pink flowers and rush like leaves make it an ideal edging plant.

How To Grow: Sow from Spring to Autumn, 15mm deep in groups of 3-4 seeds. Remove the weaker seedlings to leave one plant per position. Allow 15cm between the plants and keep watered during the growing season. Chives will grow in any good garden soil in sun or partial shade. You can also sow indoors all year round, 3-4 seeds per pot and grow on the kitchen windowsill. Use good quality potting mix.

When To Plant: All year round as required. Harvest: All year round as required. Sow: Spring, Summer, Autumn, Winter Number of Seeds: 750

HERBS

CORIANDER

$4.90 inc GST

Grow the spicy leaves as cilantro and the seeds it produces for coriander, which are widely used in curries. Also the roots can be harvested for cooking. The orange colouring, slightly fragrant and spicy flavour of the seeds can add an interesting twist to deserts. An annual, growing up to 60cm (2ft) tall.

How To Grow: Sow 5mm deep in the growing position. Thin seedlings out to 20cm apart. Coriander requires a sunny position and a well drained soil. Sow indoors all year round as a windowsill herb. Use a good quality potting mix if growing indoors and keep moist.

When To Plant: Spring and Autumn. Harvest: Pick leaves as required, but allow to flower to harvest seeds. Sow: Spring, Autumn Number of Seeds: 250

HERBS

MINT

$4.90 inc GST

Botanical Name: Mentha spicata

This is the common culinary mint which when crushed produces a long-lasting and pleasant aroma. Tiny purple flowers are borne on long spikes during late summer. Culinary: Serve with soups, sauces, in stuffings, as a traditional accompaniment to lamb and new potatoes, also good with shellfish. Crystallized leaves are an alternative decoration for cakes, cold desserts and can be used in summer drinks.

How To Grow: Sow outdoors in a well prepared seed bed in August and September. Freeze rather than dry to store. For potted plants, sow in trays of compost. Just cover the seed and keep moist. Germination may be a little erratic. Thin as necessary and transplant to their final positions in September, spacing 30cm) apart. The roots are invasive and should be contained by growing in an old bottomless bucket or between buried bricks or slate or in tubs.

When To Plant: All year round as required. Harvest: As required Sow: Spring, Summer, Autumn, Winter Number of Seeds: 500

HERBS

OREGANO

$4.90 inc GST

These pungent herbs produces fresh green leaves and in late summer clusters of small rose-purple flowers. Its strong flavour is perfect for richer dishes and for flavouring oils. Culinary: A traditional flavouring of Mediterranean food especially popular in Greek dishes. Excellent added to lamb, cheese and grilled fish.

How To Grow: Sow seeds directly into finely prepared soil. When they emerge and have reached a good size, thin seedlings to final spacing. Oregano thrives in a warm, sunny position in a well-drained soil. Harvest in Spring and Summer before flowers form. Remove flowers to prolong picking period. Sow 0.5cm deep in pots or trays of seed compost. Keep moist and thin as necessary. Harden off before planting out, 20cm apart. Sow all year round in pots on the windowsill.

When To Plant: All year round as required. Harvest: All year round as required. Sow: Spring, Summer, Autumn, Winter Number of Seeds: 1250

$3.90 inc GST

Botanical Name: Petroselinum crispum

Also called French parsley this is widely regarded as being the very best for flavour and the one to use in salads. Parsley is rich in iron and vitamin C. Culinary: Use for salads and as a garnish. Complements garlic and Mediterranean dishes as well as the sauces of northern Europe.

How To Grow: Sow seeds thinly 1cm deep in trays or cells of compost. Germination is often slow and can be enhanced by pouring hot water over the newly sown seeds, being careful not to dislodge the seeds. Once they emerge thin to 15cm apart and later plant 30cm apart in the vegetable garden or into pots. To dry parsley, wash the leaves well and either dry quickly in the oven at 95C or plunge into boiling water and dry in a hot oven for no longer than 1 minute. Store in an air- and lightproof container.

When To Plant: Throughout the year as required. Harvest: Throughout the year as required. Sow: Spring, Summer, Autumn, Winter Number of Seeds: 1000

$3.30 inc GST

Botanical Name: Petroselinum crispum

Highly reliable and hardy variety with a tightly curled leaf and excellent flavour on compact plants. Cropping through the year, it is ideal for pots or use to decorate garden edges. Prefers a rich, well cultivated soil.

How To Grow: Sow seeds thinly 1cm deep in trays or cells of compost. Germination is often slow and can be enhanced by pouring hot water over the newly sown seeds, being careful not to dislodge the seeds. Thin out to 15cm apart, and later to 30cm apart. For a continuous crop cover plants with a cloche during December-August. Alternatively, grow in Parsley Pots. Sow seed direct, and thin out to 2-3 plants per pot. Bring indoors in the autumn.

When To Plant: All year as required. Harvest: All year as required. Sow: Spring, Summer, Autumn, Winter Number of Seeds: 1000

HERBS

THYME

$4.90 inc GST

Botanical Name: Thymus vulgaris

Versatile and easy to grow herbs, their strong flavour is best when combined with all sorts of robust meat and vegetable dishes. It can also be grown in the flower garden or in pots on the patio. Culinary: Thyme enhances soups, vegetables and poultry, also red meat and dishes cooked with wine. A main ingredient in Bouquet Garni.

How To Grow: Sow directly and thin out. Pick the leaves as required throughout the year. If they are to be dried, gather them just before the flowers begin to open. In cooler climates, start plants in pots. Sow very thinly 0.5cm deep in a tray of seed compost. Harden off and plant out from October to December. Thyme likes a warm, sunny position and a well-drained soil.

When To Plant: All year round as required. Harvest: All year round as required. Sow: Spring, Summer, Autumn, Winter Number of Seeds: 1000