Herbs are easy to grow, they also look and smell fantastic. They are mainly grown for their culinary purposes, or to add fragrance to your borders.

By growing your own herbs in a window box, or pot by the back door, you've got instant access to a fresh cutting for your salads or roast dinners.

Grown on our nurseries we can offer over 50 varieties of herbs for your garden.

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Chives Fine Leaf

A herb with many uses. Add finely chopped chives to potato salad, stuffed eggs, soups, omelettes, cream cheese and sauces. A herb which everyone should grow.

Coriander

An annual grown for both its distinctively flavoured bright green young leaves and spicy aromatic seeds. Use in salads, curries, sauces or as a garnish. The seeds are used in curries to flavour meat. Flowers in summer. Height 60cm.

Curry Plant

Worthy of a place in the herb garden this decorative perennial bears silvery-grey leaves which give off a curry like scent when touched. Dried bunches of the leaves hung amongst clothes are said to deter moths. H&S 2 ft - 3 ft.

Dill

A hardy annual with thin blue-green leaves and rich yellow flowers. Can be used in sauces to flavour fish. Plant in full sun, ideal for pots and tubs.

English Mace

A hardy perennial with finely divided aromatic bright green leaves and many small cream daisy-like flowers. The aromatic leaves can be used to flavour soups and stews, and chopped onto potato salads. Ideal for tubs and pots.

Fennel Bronze

Bronze feathery leaves with yellow flowers. Very striking in the herbaceous border. Slight aniseed smell.

Fennel Green

A tall and graceful perennial herb sometimes mistaken for Dill, but with a completely different taste and fragrance. Used primarily with fish sauces, also cooked with vegetables.

Feverfew Golden

Perennial with daisy-like flowers. Keeps its golden yellow foliage through Winter. Likes a sunny site, ideal in tubs and pots.

Heartsease

A perennial wild Pansy with purple, white and yellow flowers. Flowers are edible, use in salads.

Hyssop

This bushy herb is a hardy evergreen perennial. Small pointed leaves and attractive blue flowers. Adds flavour to soups, salads, lamb and pies.

Lemon Grass

An aromatic tropical grass with a fresh lemon scent. The leaf bases and central core have the best flavour and can be broken off an established clump for cooking.

Marjoram

Culinary uses include - The leaves may be used fresh or dried in stuffings, omelettes, sausages and cheese dishes. Plant on a warm, sunny, well-drained site outdoors or in containers. Height up to 60cm.

Marjoram Golden

The prime use of chopped marjoram is for sprinkling over meat or poultry before roasting. It can also be sprinkled on soups before serving.

Mizuna

Cut and come again.This is an Oriental or Japanese brassica. Mizuna has a mild tangy, peppery, mustard flavour. Excellent eaten raw in salads or used cooked in stir-fries. Young flowering stems can be cooked like broccoli.