Grow flavourful herbs for every meal.
Bring delicious flavour and fragrance to your garden with our Herb Variety Pack! Whether you're planning a kitchen windowsill garden or a lush herb patch outdoors, these five essential herb varieties are perfectly suited to South Africa's conditions.
Open-pollinated and non-GMO, they're ideal for adding fresh, homegrown flavour to your meals. Compact, fragrant, and easy to grow, this pack is for gardeners who want to bring a touch of freshness to their homes and meals.
Basil Sweet
Sweet basil (Ocimum basilicum) is the most familiar basil, and the most widely grown. Considered the basic basil. Medium-green, smooth, shiny leaves have a soft appearance. Characterised as Mediterranean or European-type basil, the taste is sweet, floral and delicate, with slightly minty notes, an anise-like aroma and clove-like undertones. Use leaves fresh or dried.
BOTANICAL NAME: Ocimum Basilicum
COMMON NAME: Common Basil
AFRIKAANS NAME: Basilie
Coriander
Clusters of soft mauve flowers, delicious leaves and edible seeds make this a garden must-have. Best in early spring and early summer, and again in autumn. Very fast growing.
Coriander adds fres,h healthy flavour to many dishes. COMPANION: can hinder seed formation in Fennel. Popular in Asian curries and dishes, leaves and seeds can be used fresh in salads, soups, and as a garnish to all other dishes.
BOTANICAL NAME: Coriandrum Sativum
COMMON NAME: Coriander, Cilantro, Dhania
AFRIKAANS NAME: Koljander
Origanum
A flavourful herb most often used dried. Very common in Italian cookery, hence the common name of pizza herb, it is most frequently used with roasted, fried, or grilled vegetables, meat, and fish. Oregano combines well with spicy foods.
BOTANICAL NAME: Oregano Vulgare
COMMON NAME: Origanum; Pizza Herb
AFRIKAANS NAME: Origanum
Rocket
Originating in Mediterranean regions, Rocket is used widely in cooking and salads. Makes a great companion for Beans, Dill, Lettuce, Mint, Nasturtium and Thyme. A very easy crop to grow. As the weather gets hotter, flavour strengthens. Sow directly into the garden or container.
Young leaves are very tender and are best eaten fresh, in salads or on sandwiches. Older leaves are spicier and can be added to stirfries, egg dishes or soups. They should be added toward the end of cooking. If allowed to go to maturity, flowers can be tossed on top of salads or soups, sprinkled on sandwiches, or even added to drinks.
BOTANICAL NAME: Eruca Vesicaria
COMMON NAME: Arugula, Aricola, Rucola
AFRIKAANS NAME: Damasblom
Bronze Fennel
Bronze Fennel tastes like Florence Fennel, however, it not only adds flavours to your dishes but it can also colour, texture and movement to the garden
Fennel has a mild anise-like flavour and all parts of the plant can be used. Bronze fennel adds colour to gardens and dishes. The bulbs are eaten as a vegetable, both raw and cooked. Fennel seed is used as an aromatic spice, while leaves are used in Salads and sauces. Fennel can be used for both savoury and sweet dishes
BOTANICAL NAME: FOENICULUM vulgare
COMMON NAME: Fennel
AFRIKAANS NAME: Vinkel
What's in the box
1 x Basil
1 x Coriander
1 x Origanum
1 x Rocket
1 x Fennel Bronze
