Culinary Herbs

Monarda citriodora - (aka; Lemon Mint) Annual. The young leaves make a lovely tea. Tall tiered spikes of lavender-pink are incredibly aromatic and ...

Satureja hortensis - From the village of Bhamdoun in the mountains of Lebanon. These seeds were gifted to me in 2017 by Niki Jabbour, whose mother ...

The flavourful Italian flat leaf type ideal for seasoning. Abundant long stems and dark green leaves that are easy to harvest. Hardy biennial, the ...

Dysphania ambrosioides - This distinctive herb is popular in Mexican and Central American cuisine. Fresh or dried leaves can be added to flavour so...

Allium schoenoprasum - A must have for any herb garden. Chives are carefree perennials, once established they need very little attention. Cut the l...

A great old variety, considered the precursor to modern celery and easy to grow in the home garden. Mild celery flavoured leaves and crisp stalks c...

Thymus vulgaris - Short spreading plants, with upright stems reaching about 12" high. Use either fresh or dried to flavour cooking. Not only a culi...

Lavandula angustifolia - Hardy strain of this most aromatic herb. Low growing perennial, with abundant blue flowers. Bee favourite! Native to the M...

Ligusticum scoticum - aka: Scotch Lovage. Wild perennial found growing along the coasts of Eastern North America and Europe. Can be used similarly ...

Nigella sativa - Not a true cumin, but a close relative to Love in the Mist. Beautiful flowers are followed by pods of aromatic black seeds, which ...