Culinary Herbs

Agastache foeniculum is a perennial herb that tastes as good as it looks and are as popular in the border as they are in the herb garden. They are excellent design plants, exhibiting a strong vertical accent for the perennial border. Bees hold an undisputed attraction for the flowers, the colour, shape and copious amounts of nectar are among their favourites. This is perhaps one of the most gratifying plants you can grow.

Alexanders are an ancient food source, cultivated for many centuries. This biennial wild flower, with dark green, shiny leaves and umbels of yellow-green flowers can be grown as an ornamental or can be put to use as a culinary herb or spice, the flavour is said to be similar to myrrh.

Until a few years ago you would never have seen wild garlic on a menu, but these days is definitely a chefs' favourite. The whole plant is edible, the flavour is softer, more pleasant than cloves from garlic bulbs. The leaves have a vibrant colour that brings food to life, use sparingly in salads, or add to sauces and dressings. It also makes splendid pesto.

Angelica archangelica is a majestic plant that deserves a prominent position at the back of a border or in a wild part of the garden. All parts of the aromatic plant have culinary or medicinal uses, but it is best known for its candied stems, used as a cake decoration.

Anise, Pimpinella anisum is one of the oldest known herbs, famous for its liquorice flavour it has assumed a popular stature for both its culinary uses and in herbal medicine. Use seeds for flavouring cookies, pastries, and confections and the leaves fresh in salads and soups.

Lettuce leaf basil is a popular old Italian variety, a large leafed variety of Sweet Basil and one of the most productive of all basils. With very large, crinkled and highly aromatic leaves, it adds the texture of leaf lettuce while packing a tasty basil flavour to brighten up your summer sandwiches.

Basil ‘Red Rubin’ is a purple version of Italian large leaf basil, a multi-purpose variety that is one of the mainstays of many herb gardens. Distinguished from other purple basils by its sweeter aroma and flavour, the rich, dark purple leaves are more consistent in colour than some of the other purple basils.

Blooming earlier than most varieties, Basil ‘Blue Spice’ is a heavily fragrant variety with flavours of vanilla, spice and lemon. The dark purple flower stems produce dense spikes of dark purple bracts with light purple flowers. Add the floral sweetness of their perfume, and you have a plant well worth including in any ornamental planting.

Greek Basil is an improved variety of 'Bush'. It has a tight compact growing habit and forms a perfectly spherical bush appearing as though having been pruned. The size and scent make it suitable for growing in virtually any horticultural department:- beds, borders, path edging or even window boxes.

Sweet Genovese is often associated with Italian cuisine. Basil is native to the region surrounding the Mediterranean Sea. This delicate herb has with an intense, spicy-sweet, aroma and a slight anise-like undertone. It is THE Basil for pesto and a wonderful companion plant.

The herb borage is a well known annual. Not so well known is the equally beautiful form 'alba' which boast pure white, perfectly star-shaped flowers. Each flower is centred by five black stamens which heighten the drama. The flowers are edible, garden visitors can be converted to herbal advocates simply by offering a taste of its white flower.

The herb borage is a well known annual with beautiful blue flowers. Not so well known and not often written about is the equally beautiful form 'alba' which boast pure white, perfectly star-shaped flowers. This mixed pack of seeds gives both blue and white forms.

Borage is one of the most reliable sources of blue flowers, often flowering lavishly for weeks after sowing. The beautiful blue star-shaped flowers are edible and very important for bees, providing pollen and nectar in prodigious amounts.

Caraway is an incredibly useful plant. The seeds are used as a culinary spice and for medicinal purposes, the leaves can be eaten in salads and the roots cooked as a root vegetable. With feathery, delicate foliage the plant is lovely in the garden border and is a very useful companion plant in the vegetable garden.

Amomum subulatum the cardamon or cardamom plant is native to damp, forested valleys from the eastern Himalayas to central China. It won't yield enough pods for a bountiful crop of the spice, but makes an interesting conversation piece and a satisfying challenge for the adventurous gardener.

Cutting celery or Leaf celery is the type that is used in Europe. It looks similar to parsley but tastes like regular stalk celery, but with a slightly stronger, herbier taste. It is a darker green, with thin, rounded, flexible stalks and curly, aromatic leaves; it is much easier to grow than its big brother.