56 product(s) found for "HERBS"
ALTHEA - MARSHMALLOW
Origin - This is a perennial plant belonging to the Malcavee family with intense green leaves, and long stem which can reach 1m in height. The pale pink flowers are spread along the stem mainly on the upper parts. Use: in the kitchen the fresh flowers can be used for decoration. The dried roots, leaves...
ORIGIN: Angelica is a plant belonging to the Apiaceae family. The fluted stems are composed of jagged leaves made up of numerous small leaflets on short stems, each group forming a ball. The subsequent white flowers form umbrella’s. The roots are deep and the plant can easily reach over 1m...
Annual requiring a sunny position. At the start of august, when the plant is flowering, remove the flowers which are drying out to facilitate later harvest of the fruits which are used to flavour dishes, sweets and liqueurs and have a strong aniseed flavour. Sow Spring and early summer.
Basil ‘Classico Tigullio’ - Ocimum basilicum
This is true Ligurian basil from near Portofino, Italy. It is highly perfumed, and traditionally used to make pesto Genovese which is served with trofie pasta, or eaten simply on warm, artisan bread. All the ingredients for making pesto Genovese are found in the Liguria area: pine nuts from the...
BASIL BOLLOSO NAPOLETANO
Featured on BBC GQT 2/3/12. Large basil with blistered leaves. This variety is only found in Naples and is highly prized for it's flavour. We keep the buffalo in this region and so traditionally it is used to wrap the large leaves around mozzarella balls and drizzle with olive oil. @4000.
BASIL CLASSICO BULK 50g pack
Classic Italian Basil from our award winning range in a 50g pack for restaurant growers........and people who grow larger quantities. Sow all year protected or outside when warm. £9.99
BASIL CLASSICO ITALIANO
Basil Classico Italiano - Classic style basil which is also used for making 'pesto' but has a million other uses in the kitchen. The ideal windowsill herb too. @4,000 seeds.
BASIL FOGLIA DI LATTUGA
Wonderful Southern Italian Lettuce leaf basil 'Foglia di Lattuga' with leaves bigger than your hand. In southern Italy (where it is currently snowing heavily from Sicily to Calabria to Sardinia) that is where the hardy buffalo are kept and so this leaf is traditionally used to wrap mozzarella, a drizzle...
BASIL GREEK A PALLA
This is a bush variety with smallish leaves and quite a strong flavour. Super for making good basilly sauces and with Red Pear Franchi tomatoes . @4000. Sow Feb-mid Jul.
BASIL PICCOLO FOGLIE save 40p
Small leafed basil which has an intense flavour. Basil can be grown all year protected if cold and outside if warm. The Romans never ate basil - they thought it would make you go mad!! But we love it !!@4000. Sow Mar-mid Jul.
BASIL VIOLETTO AROMATICO
Red Basil. Sweeter tasting than regular basil with a slight clove undertone. @3200. Sow Mar-mid Jul.
Annual with fast growing leaves which are to be used fresh. The edible flowers can be used frozen in ice-cubes, for decorating food, in punches and port. Sow Mar-end Jul.
Indoor only. Ideal for pickling in vinegar for later use on pizza and in antipasti. Must be grown in a hot climate, or in a greenhouse/conservatory. Sow from Mar-Jun and add sand and gravel to the soil. Please note that germination can take from 3-12 months.
CATNIP / CAT GRASS
'Cat Grass' but also referred to as Catnip . Annual which is easy to cultivate. Cats eat the leaves to aid digestion. Contains Lolium and Hordeum grasses. Sow Mar-end Jul.
Dried Chamomile flowers are used to make tea. Dry the plant upside down however. Chamomile tea has calming properties. Sow Mar-end Jun. Approx 19200 seeds per packet.
CHAMOMILE GOLD MEDICINAL PACK
ORIGIN: Chamomile is an annual plant, its branched stem is upright and smooth with long, fine leaves. The plant produces numerous flowers which are yellow with white petals. Chamomile prefers half shade and a fairly damp conditions. USES: Tradition states that the plant should be pulled...
Annual plant. Adds an excellent flavour to salads and is much used in France in a variety of dishes. 6g. Sow May-end Oct.
Ideal for chopping and adding to potato salad. Mild onion flavour. 3g. Sow Feb-end Jun. approx 2400 seeds per packet.
Many culinary uses for this popular herb. Use the seeds in curries and soups or the leaf which has a strong flavour. 3g. Sow from Mar - Jun.
Cress can be grown the whole year and is ready a month after sowing. It compliments eggs exceptionally well. 6g. approx 4200 seeds per packet.
ORIGIN - Cumin is an annual herb from the Apiaceae family It grows to about 30cm tall in sunny positions and has thin ‘branches’ of fine leaves. The small white or pink flowers umbrella out and the seeds can be harvested when they start to change colour. Cumin should be dried before use...
Dill was so important in Roman times, it was issued as standard to every garrison. Great with fish and to make Gravadlax. 4g. Sow Mar-Jun.
ERBA STELLA - BUCKSHORN
Called Bucks Horn in English. Added to salads to give a pleasant bitter taste. Herba Stella (Buck Horn, Minutina). Spring, summer, fall, winter. Small plant with rosette of slender green leaves. Extremely cold hardy. Great for the winter salad. Crunchy texture.
FIENO GRECO - FENUGREEK
ORIGIN - Fenugreek is and annual herb from the fabaceae family. Each leaf is made up of a cluster of 3 grooved leaves on an upright stem and the white/lemon coloured flowers grow at the base of the leaf axilla. The oblong seeds are harvested at full maturity by cutting the whole plant, drying and...
GARDEN BURNETT SAVE 40P
Garden Burnett is a perennial and has cucumber tasting leaves. Sow mid Mar-end Jun
GL DENTE DI LEONE - DANDELION MEDICINAL RANGE
ORIGIN: Taraxacum officinale, commonly called Dandelion, is a herbaceous perennial plant that grows from long, thick taproots. The intense green leaves are serrated and the plant produces yellow flowers on long stems. USES: The fresh leaves can be picked before spring flowering, cooked...
ISOPPO - HISSOP
ORIGIN: Herb Hyssop (Hyssopus officinalis) is a perennial herbaceous plant belonging to the Lamiaceae family.Hyssop is a brightly colored shrub or subshrub. Its stem is woody at the base, from which grow a number of straight branches. Its leaves are lance shaped and dark green in colour.The...
LAVENDER SPIGA VERA
Use the dried flowers to flavour homemade biscuits, with pork and for perfume pouches. Lavender oil can relieve headaches. 1g. Sow mid Feb-mid Sep.
LEMON BALM ON SALE - SAVE 40p
Lemon Balm has a wonderful lemon fragrance. The leaves can be used as a garnish to sorbetto ice-cream, cocktails and dried to make herbal tea. Sow Mar-end Jul.
LIMONCELLA - LEMON BALM MEDICINAL
ORIGIN: Lemon Balm is a perennial herb belonging to the Lamiaceae family. It grows to about 80cm tall and the hairy oval leaves are highly perfumed with a scent similar to lemon. Easy to grow, it can be cultivated outside in the garden or in containers on the balcony. The small flowers begin light...
Known as mountain celery in Italy due to it's flavour. Leaves like parsley. It can spread (like mint) so plant into pots and plant the whole pot into the soil. Sow from Feb-Jun.
MALVA - COMMON MALLOW
ORIGIN : Known as common mallow, Malva Sylvestris is a bushy plant which produces bright mauve-purple flowers with dark veins from April to October; a handsome plant, often standing 3 or 4 feet (1 m) high and growing freely in fields. USES: The young leaves can be used in the kitchen, chopped...
MENTA PEPERITA - PEPPERMINT OFFICINALIS MEDICINAL
ORIGIN: Mint is an herbaceous perennial plant growing to 50 70 cm tall, with smooth stems, which spreads by producing underground runners or rhizomes. The leaves are dark green with reddish veins, pointed with rough, toothed edges.
Young nettles are used in the same way as spinach, boiled and served or used with ricotta to make nettle and ricotta ravioli or an excellent risotto. Nettles are seriously good eating. Used since ancient times in the UK to make nettle soup. Pick with gloves.
The dried leaves are indispensable on Pizza's and Breads. Harvest all year round. 1g. Sow Mar-end Aug.
Parsley ‘Gigante Di Napoli’ - Petroselium crisp..
This is simply the best of all the parsleys, really tasty, with huge leaves, a gastronomic delight, typical of the Naples region. Parsley is one of the staples of Italian cuisine, and has many uses in the kitchen. Use it to make salsa verde, the other ingredients being garlic, capers, anchovies,...
Flat leafed parsley 'Comune'. National variety used all over Italy. Sow Mar-Sep. @6000
PARSLEY GIGANTE DI NAPOLI 40g RESTAURATEURS PACK
Giant of Naples. Large 50g pack. Big leaves which grow back again stronger after cutting. An absolute must in the restaurant kitchen and a 'superior' gastronomic variety which is typical of the Naples region. Sow Mar-Sep. Will withstand some cold, unlike basil which is tender.
PARSLEY GIGANTE NAPOLETANO
A large flat leaf variety from Naples. Really tasty. Will grow again after cutting. 6600 seeds. Sow Mar-end Sep.
PARSLEY RICCIO 2
Classic moss curled parsley for eating or garnishing. Sow from March to September.