(Ocimum basilicum) Annual. Bush to 70cm with dark purple leaves. Excellent for adding colour to salads, vinegars etc. Introduced in 1950 by Univer
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(Ocimum basilicum) Large, green, aromatic leaf, popular culinary herb. Annual, 50-90cm high. Repels flies and mosquitoes. 1200 seeds
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(Ocimum basilicum) Annual originating in Italy. Medium green, strongly aromatic leaves with size as big as a hand and flavour a combination of mint,
$6.00
(Allium schoenoprasum) Perennial. Culinary herb with thin, dark-green tubular leaves & pale purple flowers, growing in small, low clumps to 60cm hig
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$32.00
(Coriandrum sativum) Also known as 'Chinese Parsley'; seed and leaf used fresh in salads, cooking or medicinally. Bush 60-80cm high. Leaves rich in
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(Anethum graveolens) Best variety for harvesting seeds. Large umbels of flowers producing masses of seeds. Seed used in cooking, salads, dressings,
(Anethum graveolens) Heirloom. Annual. Attractive, feathery, blue/green leaves, with umbrella shaped yellow flowers. Bush 90-150cm high. Easy to
(Echinacea purpurea) Perennial, medicinal herb, with purple coneflowers. 250 seeds
$36.00
(Trigonella foenumgraecum) Annual. Attractive plant to 60cm tall with small round leaves and yellow / white flowers producing long, yellow seed pods
(Brassica alba) Heirloom grown for its seeds in making the condiment 'mustard'. Use seeds whole in pickles or toasted for use in cooked dishes. Due
***NOT TO WA*** (Brassica alba) Heirloom grown for its seeds in making the condiment 'mustard'. Use seeds whole in pickles or toasted for use in coo
(Origanum vulgare) Perennial. Culinary herb, with aromatic, green leaves. Use cooked in stews, pasta etc. More pungent than marjoram. Tolerates w
(Petroselinum sativum) Annual. Large, flat leaf variety with stronger flavour than curled types; high in nutrients. Well suited to drying. 78 days
$52.00