Basil - Greek

Uniform attractive, small rounded leaves.

Strong basil flavour and fragrance.

Garnish. Great with tomatoes, soups, salads, eggs, seafood, meat and game.

Basil - Green

Uniform attractive green leaves and stem.

Exceptional flavour, uniform, attractive, pungent leaves. Extremely aromatic.

Great in pesto and with tomatoes, pasta, peas, zucchini.

Basil - Purple

Uniform attractive purple leaves and stem.

A little sweet, slightly less pungent than green Basil.

Beautiful aroma and flavour, adding colour to salad. Garnish.

Basil - Thai

Attractive uniform slightly pointed green leaves and light purple stem.

Aromatic anise / liquorish. With a hint of peppermint. Stronger taste than other green basils.

Noodle dishes, soups, stir fries, Thai curries.

Cabbage - Red

Deep red/purple leaves and stem.

Strong brassica/cabbage taste.

Garnish, colour. Salad mix.

Celery

Bright green leaves & stems.

Strong celery flavour.

Garnish, flavour. Fantastic addition to any salad.

Chard

Bright red/green contrasted leaves with red stems.

Sweet wholesome beetroot like flavour.

Garnish, salads.

Chives

Thin green stalks, seeds attached for added punch.

Mild onion like with hint of garlic, strong yet fragrant flavour.

Great with dips, potatoes, tomatoes. Garnish on omelettes.

Chervil

Green fernlike leaves with white stems.

Aromatic anise flavour. Slightly sweet.

Eggs and in dressing for potatoes and pasta. Garnish. Also known as French Parsley.

Coriander

Green leaves, with light green stems.

Intense & aromatic coriander.

Stews, marinades, Asian and Indian dishes. Many uses.

Dill

Delicate Grey/Green fern like leaves, fine dark stems.

Strong parsley-caraway like flavour.

Works with carrots, fish, cottage cheese, green beans, tomatoes and potatoes.

Greek Cress

Green attractive curly and dissected leaves.

Typical Cress peppery flavour with a hint of spice. Clean and fresh tasting.

Ideal for spicing up sandwiches and salads or to garnish soups.

Lemon Balm

Lime green scented leaves with green stems.

Strong fresh lemon flavour.

Great substitute for mint. Goes well with fruit. Adds zest to sweet or tangy dishes. Garnish.

Mache
(Lambs Lettuce)

Green velvety spoon shaped leaves.

Sweet, slightly nutty leaves. Also known as Corn Salad.

Garnish, salads.

Mint

Attractive light green, fine serrated leaves.

Fantastic natural mint flavour. A tingling aftertaste with a hint of chocolate!

Great with lamb. Garnish, salads. Desserts. Great in marinades.

Mizuna

Bright green fern like leaves.

Peppery/ mild mustard tangy flavour.

Salads, stir fry and clear soups.

Mustard Cress

Green small leaves.

Hot and spicy cress, similar to a wasabi taste.

Spicy soups. Garnish.

Orach

Attractive, two tone scarlet coloured, ‘spade shaped’ leaves.

Amazing under leaf ‘glow’. Mild, slightly salty spinach flavour. Succulent and tender as a young leaf.

Great for use in salads and soups, or as an alternative to spinach. Use to balance out the acidic flavor of Sorrel.

Parsley – Curly

Bright green leaves with green stems.

Milder parsley flavour.

Salad dressings, garlic butter. Garnish.

Parsley – Flat (Continental)

Flat dark green foliage with green stems.

Stronger parsley flavour.

Potatoes, Tabouli. Garnish.

Pea Sprouts

Attractive green leaves and tendrils.

Typical pea flavour.

Salads, sandwiches and soups. Great with fish or stirfry.

Radish – Red
(sango)

Green & purple leaves with white stems.

Spicy radish flavour.

Broths and soups. Garnish, colour.

Red Garnet

Brilliant red/pink stems and leaves.

Mild beetroot like flavour.

Garnish, salads. Also known as Amaranth.

Red Kale

Fantastic light purple stem with green, purple edged leaves.

Mild cabbage like flavour.

Broths and soups. Garnish, colour. Salads. Great with olives.

Red Mustard

Crimson with a tinge of green.

Peppery flavour.

Garnish, salads, sandwiches, soups.

Rocket

Dark green leaves with white stems. 

Pungent, strong peppery flavour.

Salads.

Salad Burnett

Light green, flat serrated leaves.

Aromatic melon or cucumber like flavour.

Colour, garnish. Add to salads, vinegars, herb butter, sauces.

Shiso - Green

Nice green, slightly mottled arrow shaped leaves and stems.

Slightly cinnamon / clove like taste, with hints of citrus and cumin.

Asian dishes, sushi. Garnish, colour. Salads, pizza, meat and seafood.

Shiso – Red

Stunning mottled purple/red/green pointy leaves and stems.

Unique clove like flavour.

Asian dishes, sushi. Garnish, colour. Salads, sea food.

Sorrel

Light green. Slightly pointy leaves.

Slightly mild sour kiwi fruit taste.

Great with fish. Use in salads, vegetable dishes, cream soups or stews.

Tatsoi

Deep glossy green, spoon shaped leaves on short green stems.

A pleasant and sweet aroma flavour like a mild mustard flavour, similar to bok choi.

Generally eaten raw, but may be added to soups after cooking. Mix with other greens for flavour & nutrition.

Upland Cress

Shiny, lobed clover like dark green leaves and stems.

Pleasant spicy, slightly pungent peppery flavour.

Also called Winter Cress. Adds zest to any salad or sandwich. Garnish on grilled vegetables or fish.

Water Cress

Dark green clover shaped leaves.

Typical peppery, spicy cress taste, pungent.

Salads, garnish.