Fragrant Lavender Seed

Beautiful, fragrant, perennial and steeped in history - what more could you want. Used in mummification by the ancient Egyptians, in Medieval times to scent stored clean laundry and since Roman times as a strewing herb and bathwater additive. Plus the flowers can be used in cakes!

Herb Seeds - Thyme Common

Thyme is a perennial herb with small scented leaves. Excellent used sparingly with poultry, meat and game, and in soups.

Herbs - Chives Organic Seeds

Perennial clumps of onion-flavoured, tender, spear-like green leaves. Delicious in all egg, potato and cheese dishes, in salads and sprinkled over soups and potatoes.

Herb Seeds - Sorrel

Perennial, with a sharp refreshing taste. Can be cooked in the same way as spinach, or used in soups and salads.

Herb Seeds - Common Fennel

Perennial usually grown as an annual. Fine feathery leaves and the stems have an aniseed flavour to enhance all fish and vegetable dishes.

Herb Seeds - Garlic Chives

A perennial herb which produces broader leaves than normal chives, and has a delicate garlic taste. A tasty addition to salads and cooked dishes.

Herb Seeds - Thyme Orange-Scented

A versatile perennial herb with aromatic, orange-scented foliage, attractive pale pink flowers and a strong thyme flavour.

Herb Seeds - Chives

Perennial clumps of onion-flavoured, tender, spear-like green leaves. Delicious in all egg, potato and cheese dishes, in salads, and sprinkled over soups and potatoes.

Herb Seeds - Mint

Perennial, and can be grown successfully from seed. Useful in sauces and jellies, and with peas, beans, carrots, beetroot, potatoes and spinach.

Herb Seeds - Oregano

A bushy perennial plant up to 50cm (20") tall with oval, pointed leaves attractive to butterflies and bees. Use for flavouring meat, pizzas and omelettes.

Herb Seeds - Rosemary

A perennial evergreen shrub with fragrant leaves which can be picked at any time and used in flavouring meat or fish dishes, also for bouquet garni.

Herb Seeds - Sage

Perennial shrub with grey-green leaves. Best with pork, duck and goose, and excellent with onions, fish, cheese and liver.