Renowned for its beauty this can be grown as an ornamental shrub or tree. The trunk has shedding bark and it produces fragrant flowers. The small fig-like fruit are considered to be the sweetest of all the guava varieties with a musky fragrance and tropical notes of papaya, passion fruit, melon and ripe pear. Considered to be a 'super fruit', the skin is high in Vitamin C and the pink flesh contains more beta carotene than the white variety. ... Learn More

A dwarf, compact variety of basil which is perfect for a kitchen herb garden or container box as it is one of the easier varieties to grow but also produces attractive, delicate white flowers. With a slightly sweet milder flavour, it is great to use with vegetables, cheese and in salads. ... Learn More

This popular herb has attractive white edged hairy leaves which are tender and juicy and can be used in salads and drinks. Delicate star-shaped blue flowers (perfect in cold drinks!) appear all summer long. An intriguing talking point whether in the herb or flower garden. Also known as "The Starflower", it is an annual herb originating in Syria, but naturalized throughout the Mediterranean region, as well as Asia Minor, Europe, North Africa, and South America. ... Learn More

Broad-leaved Sorrel is a perennial herbaceous staple of the kitchen garden. The leaves can be eaten either raw or cooked with their acidic taste being likened to limes, lemons, rhubarb and wild strawberries. When cooked it often accompanies egg, fish and makes a delicious ingredient to soups. Once established the plant can be harvested over several years as a cut-and-come again crop. ... Learn More

Also known as meridian fennel, or Persian cumin, this ancient plant is native to western Asia, Europe and Northern Africa. Very similar in appearance to other members of the carrot family, it has finely divided, feathery leaves with thread-like divisions, whilst the main flower stem bears umbels of white or pink flowers. The seeds (or more correctly, fruits), usually used whole, have a pungent, aniseed-like flavour and aroma that comes from essential oils, mostly carvone and limonene and they are often used as a spice in breads, especially rye bread. It is also used in desserts, liquors, casse ... Learn More

This attractive herb produces pretty white flowers with yellow cone-shaped centres and light green feathery foliage. The flowers give off an apple-like fragrance when crushed and this gives the herb its name - chamomile comes from the Greek for "earth-apple". It is widely used in herbal medicine, often as an aid to sleep and a remedy for digestive problems. Rarely seen in the wild nowadays, it has been widely used since historic times for treating a wide spectrum of disorders. One of the oldest aromatic herbal plants, the flower and essential oils have long been shown to exhibit anti-inflamma ... Learn More

Chervil is a hardy annual herb which can be used almost all year round. Its rich savoury flavour makes it a good accompaniment to fish and meat dishes and it is also part of the classic French herb mixture "fines herbes" (along with tarragon, chives and parsley). The leaves can be used as parsley substitute when adding a garnish to dishes. It is also used in folk medicine as an aid to digestion. ... Learn More

An indispensable grass-like herb with a hollow centre that produces beautiful purple flowers, chives have a tasty, gentle onion flavour that complements a huge range of foods whilst the attractive flowers can also be used in salads. It is also said to keep black spot away from roses. ... Learn More

This highly fragrant herb also known as Chinese parsley, originates from Asia and the Mediterranean, where the leaves (Cilantro) are used raw in salads and dressings, whilst the seeds (Coriander) are used to add flavour and dimension to curry dishes. ... Learn More

This is a quick-growing, rather attractive annual Mediterranean herb in the parsley family, having finely divided leaves and clusters of small white or pink flowers. Cumin leaf has a new and unusual flavour but is rarely used in day-to-day cooking. Cumin seeds have a warm flavour, rather similar to caraway, and a strong, pungent aroma which added to dishes whole lends them a smoky note. They add a nutty and peppery flavour to chilli and other Mexican dishes as well playing an important role in Indian and Middle Eastern cuisine. To harvest your own, it is easy to grow fresh seed, which is far s ... Learn More

Giving a tangy addition to pickles, salad dressing and fish dishes, fresh dill is easy-to-grow during the summer and early autumn, and it is easy to dry to make it available throughout the year. Its green leaves are wispy and fern-like with a soft, sweet taste. The seeds are stronger and more flavourful than the leaves, and are commonly associated with the cuisines of Scandinavia and Germany. It is native to southern Russia, western Africa and the Mediterranean region. ... Learn More

This culinary herb, well known for its fluffy, feathery plumes of soft green leaves, and flat heads of yellow, star like flowers followed by edible seeds, is a highly aromatic and flavourful herb with culinary and medicinal uses. Fennel features prominently in Mediterranean cuisine, where bulbs and fronds are used, both raw and cooked, in side dishes, salads, pastas and vegetable dishes. It is an extremely attractive plant that also performs well in the garden borders being a wonderful attractor of bees and butterflies. ... Learn More

A summer sowing variety with tall stems and feathery green foliage. Forming large, succulent bulbs which can be used chopped raw in salads, braised as a vegetable or added to delicious winter casseroles. It has a mild aniseed taste and a texture similar to that of celery. The leaves may also be used for flavouring, (especially fish dishes). Has high bolting resistance and best grown for late cropping. Harvest leaves in June, bulbs from September. ... Learn More

A summer sowing variety with tall stems and feathery green foliage. Forming large, succulent bulbs which can be used chopped raw in salads, braised as a vegetable or added to delicious winter casseroles. It has a mild aniseed taste and a texture similar to that of celery. The leaves may also be used for flavouring, (especially fish dishes). Has high bolting resistance and best grown for late cropping. Harvest leaves in June, bulbs from September ... Learn More

The broad, flat leaves of this versatile herb are perfect to use as ordinary chives, whilst its bulbs can be fried like an onion. The fragrant white flowers are capable of perfuming a whole room and can also be added into salads. ... Learn More