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Angelica

Leaves – raw or cooked. A liquorice-like flavour, they can be used as a flavouring in mixed salads. They are also used to sweeten tart fruits. Stalks and young shoots – cooked or raw. The stalks should be peeled, they … Continued

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Apple Mint

Leaves – raw or cooked. A strong spearmint flavour, they are used as a flavouring in salads or cooked foods, this is also the main species that is used to make mint sauce. A herb tea is made from the … Continued

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Banana Mint

The flowers are astringent, cardiac and stimulant. The seeds are used as a stimulant in the treatment of coughs. The expressed oil from the seeds is used in the treatment of pulmonary affections. The fruit of many members of this … Continued

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Bronze-leaved Fennel

Leaves – raw or cooked. A delicious aniseed flavour, the young leaves are best since older ones soon become tough. They are often used as a garnish on raw or cooked dishes and make a very pleasant addition to salads. … Continued

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Chives

Leaves – raw, cooked or dried for later use. The leaves have a mild onion flavour and are an excellent addition to mixed salads, they can also be used as a flavouring in soups etc. The leaves are often available … Continued

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Costmary

Leaves – raw or used as a flavouring in soups, beer etc. They can be chopped and added sparingly to salads. They have a very pleasant aroma, but can be overpowering in the food if you are not careful. The … Continued

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Cunningham Mint

A_low growing mint which makes a wonderfully scented ground cover._Cunningham mint is a sort of pennyroyal and has_the same very clean, minty aroma. It makes a bright green carpet but tends to die back in the winter and is a … Continued

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English Thyme

Leaves and flowering tops – raw in salads, used as a garnish or added as a flavouring to cooked foods, going especially well with mushrooms and courgettes. It is an essential ingredient of the herb mix ‘bouquet garni’. It retains … Continued

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Garden Sage

Leaves and flowers – raw or cooked. A very common herb, the strongly aromatic leaves are used as a flavouring in cooked foods. They are an aid to digestion and so are often used with heavy, oily foods. They impart … Continued

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Garlic

$6.00 per bulb or (3 for $15) or (5 for $20) Wholesale Prices also available Bulb – raw or cooked. Widely used, especially in southern Europe, as a flavouring in a wide range of foods, both raw and cooked. Garlic … Continued

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Garlic Chives

Leaves – raw or cooked. A mild flavour, somewhat like a cross between garlic and chives, they are delicious in salads. The flavour is destroyed by lengthy cooking. The leaves are available from early spring until late in the autumn. … Continued

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Ginger Mint

Leaves – raw or cooked. They are used as a flavouring in salads or cooked foods. A refreshing odour and taste, they are said to go particularly well with melon, tomatoes and fruit salads. The slight ginger scent make them … Continued

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Golden Oregano

Leaves – raw or cooked as a potherb. Oregano is an important flavouring herb in Mediterranean cookery, and is often used dried rather than fresh. The leaves are used as a flavouring for salad dressings, vegetables and legumes, and are … Continued

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Hardy Perennial Leek

Bulb – raw or cooked. The small bulbs can vary considerably in size from 2 – 6cm, they have a fairly strong leek to garlic flavour and are nice as a flavouring in cooked foods. Leaves – raw or cooked. … Continued

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Horseradish

Young root – raw or cooked. The grated root is used to make the condiment ‘Horseradish sauce’, this has a hot mustard-like flavour. The sauce is best used uncooked or gently warmed, heating it will destroy the volatile oils that … Continued

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Lovage

Leaves and stems – raw or cooked. Used as a savoury flavouring in salads, soups, stews etc, imparting a yeasty/celery flavour. The leaves can be used fresh or dried and are available from late winter until late autumn. To ensure … Continued

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Mountain Mint

Flower buds and leaves – raw or cooked. A mint-like flavour, they make a nice addition to salads or can be used as a condiment. The fresh or dried leaves are brewed into a refreshing mint-like tea. A tea made … Continued

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Orange Mint

Leaves – raw or cooked. Used as a flavouring in salads or cooked foods. A herb tea is made from the fresh or dried leaves.

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Oregano

Leaves – raw or cooked as a potherb. Oregano is an important flavouring herb in Mediterranean cookery, and is often used dried rather than fresh. The leaves are used as a flavouring for salad dressings, vegetables and legumes, and are … Continued

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Peppermint

Leaves – raw or cooked. A mild peppermint flavour, they are used as a flavouring in salads or cooked foods. An essential oil from the leaves and flowers is used as a flavouring in sweets, chewing gum, ice cream etc. … Continued

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Spearmint

Leaves – raw or cooked. A strong spearmint flavour, they are used as a flavouring in salads or cooked foods. The leaves are often used in ‘mint sauce’, which is used as a flavouring in meals. A herb tea is … Continued

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Sweet Cicely

Leaves – raw or cooked. Excellent raw, the leaves have a delicious sweet aniseed flavour and are liked by the majority of people who try them. They are also used as a flavouring for vegetables, and are an important ingredient … Continued

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Wild Leeks

Bulb – raw or cooked. Used mainly as a flavouring in salads and savoury dishes. This is one of the best N. American wild species for sweetness and flavour. A mild sweet flavour, resembling leeks. The bulb is rather small, … Continued

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Wild Thyme

The leaves of some cultivars can be used as a condiment. They can be used as an ingredient of the herb mix ‘bouquet garni’, or added to soups, vegetables etc, going particularly well with mushrooms or courgettes. If the leaves … Continued

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