This medium-sized short-lived perennial has small white, yellow-centred flowers which open from April to June, and are followed by long green seed pods. One of the easiest ways to identify this plant is by crushing its fresh green, heart-shaped leaves that smell of garlic. As the flowering stems bloom they elongate into a spike-like shape. Plants are often found growing along the margins of hedges, hence one of its common names. It has deeply-growing, thin, white tap roots that are scented like horseradish. The chopped leaves are used for flavouring salads and sauces such as pesto, and sometimes the flowers and fruit are included as well. These are best when young, and provide a mild flavour of both garlic and mustard, and indeed are sometimes used to season food directly in France. ... 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

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, casseroles and curries. It is commonly used in British caraway seed cake and is also added to sauerkraut and Akvavit and several liqueurs are also made with it. The roots may be cooked like parsnips or carrots and the leaves are sometimes eaten raw or cooked. Caraway also has a long tradition of medical uses, primarily for stomach complaints, as most babies who have been given 'gripe water' will know. ... 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. ... 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 superior to old dried seed. ... 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

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

The succulent leaves have a more subtle golden hue compared to Garden Purslane and are more tender with a superior flavour and very popular in French cuisine. Raw the leaves have a a peppery tang which gives them a nice contrast to other salad leaves. Golden Purslane is high in natural antioxidants and apparently contains more omega-3 fatty acids than any other leafy vegetable plant. In antiquity, it was well-known for its healing properties and it was also considered to have powers of happiness, luck, love and sleep. ... Learn More

This hardy flat-leaved parsley with high pest and disease resistance is extremely easy to grow producing large, dark green and smooth leaves with an intense flavour that makes it perfect for cooking. The versatile leaves can be used fresh, dried or frozen. ... Learn More

Vera is a tall, robust lavender suitable for hedging or individual plants. With silvery foliage and highly scented blue-lilac flowers which appear in July - September, it makes a wonderful addition to the garden. The scent of lavender is said to have a calming effect on the nerves and tea made from the leaves and flowers may be used to treat headaches and insomnia. The dried flowers can be used for pot-pourri and lavender bags. This is the most cold hardy variety of English Lavender. ... Learn More

This pretty mint relative is also called "Lemon Balm". Aromatic spikes of small white flowers, loved by bees, arise above lemon scented foliage. Plant it where you can brush against it and enjoy the perfume, or pick it to make lemon tea or add to soups, sauces or salad-dressings. The large, lemon scented green leaves are also excellent for flavouring salads, summer drinks, stuffings, poultry and fish. Well known for its medicinal value, the leaves can be infused with honey and water to energise, revive and calm the nerves. It really is quite a useful plant overall! ... Learn More