The daisy like flowers are used for teas. It is reported to be a good companion plant to onions and is said to improve the crop yield. Annual. Price for 100 seeds

Roman, or Lawn, Chamomile (Chamaemelum nobile) is the variety to choose for an aromatic green seat, a lawn or a herby path through your garden.  Naturally low growing, creeping, dense foliage that bounces back after being walked or sat on!  Pretty nectar/pollen rich flowers through June to early September are magnets for bees, beneficial insects and other pollinators. 150 Seeds.

 

Sow onto moist well-drained seed compost March to May. Do not cover seed just gently press seeds into the soil. Place somewhere warm, ideal temp. 15°C. Germination takes 7-14 days.

When large enough to handle, before roots are established, pot on to individual small pots, take care not to overwater.  Plant out in June

 

If you are planning on creating a chamomile lawn or seat, space plants 10cm (4in) apart, making sure the site is well prepared and weed free. You can also sow in situ during May. Keep weed free until established by hand weeding.  Clip regularly to maintain a low height – you will need to sacrifice the flowers to gain the densest foliage.

 

For herb beds give each plant 30cm of room, cut back regularly to maintain a bushy habit, and deadhead spent blooms

 

Use for planting pockets in patios and pathways, these plants can be allowed to flower but trimming will keep them tidy.  If you trim at different times there will always be some flowering for attracting pollinators to your garden. 

It is possible to use this herb almost all the year round. The flavour blends well with fish and white meat. Leaves can be used in salads, stews, dressings or even just a garnish. It only takes 6-8 weeks to reach harvesting size or you can cut younger and use as a baby green. Biennial. Price for Price for 50 seeds.

These have a mild onion flavour with the leaves cut for use in salads, soups and sandwiches. It is easy to grow and will also provide your garden with lovely little ball headed flowers. Perennial. Price for 50 seeds

GARLIC CHIVES ~ also known as Chinese chives these have a mild garlic flavour, use in salads or in cooked dishes. The flowers are also edible 50 seeds SOW: in early spring in plug trays for transplanting into pots or into the garden when soil is warmer. In late spring you can sow in situ when the soil is a little warmer. GROW: Spring: clear around the clumps and perhaps feed them. Summer: remove the flower stems to encourage more leaves. Autumn: pot up a clump for the window sill to give you fresh chives all through the winter. Once established you will need to dig the chive clumps up every three years or so, divide them into smaller clumps and replant adding some compost to give them a boost.

This has a nice compact habit with lovely large leaves: the flavour is really good. These attributes combined with a useful degree of bolt resistance make this a good choice for growing in pots on the window sill – handy to go straight in your cooking! Annual. Price for 50 seeds

This is a British bred variety, one of the most bolt resistant, that can be used for cut-and-come-again. Excellent flavour and colour, certainly one that you should try. Annual. Price for 50 seeds.

A very leafy form of Coriander, which is also much slower to bolt. Use for salads and general cooking. It is an annual. Price for 50 seeds

Unique feathery fern-like leaves with the distinctive coriander taste combined with a touch of sweetness: glorious and indispensable. You can grow this as a cut-&-come-again salad leaf or grow on for use in curries and stews. Late summer & autumn sowings can crop into the winter under protection Price for 50 seeds.

CORIANDER, FILTRO Annual ~ for a lovely leafy variety you would have to go a long way to improve on this variety 50 seeds SOW: In spring and early summer directly into the soil in a shallow drill, covering with fine soil or compost. Don’t plant in trays as coriander doesn’t like being transplanted. It likes a sunny spot with good drainage. GROW: Spring – sow seed, Summer – late sowing, harvest leaves. Autumn/Winter – dig up the old plants ready for next year’s sowing. Sow some in pots indoors for winter supplies. If your plants do succeed in producing seeds just harvest them green and add them to spicy salads or stir fries