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 healthy and versatile food (yes, the latin name means edible lens!!) is a great staple for anyone interested in healthy, frugal living and is very easy to grow at home. Probably the fastest cooking of all the legume family, they don’t require soaking making their preparation faster still. Rich in antioxidants, selenium, and B vitamins, all of which boost the immune system. They are also packed with protein, and are high in iron and folate and very high in cholesterol-lowering fibre. However the green and brown varieties are more nutritious than than red variety. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fibre content prevents blood sugar levels from rising rapidly after a meal. ... 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

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

An under-appreciated and yet very versatile herb Lovage deserves to be reappraised. Its taste is a mix between celery and parsley with a spicy warmth hinting at curry or aniseed. Lovage can be used in soups, stews and even scrambled eggs. It was widely used in the classical world for its medicinal and antiseptic properties. The herb can spread rapidly so it's best grown in a pot. ... Learn More

Easy-to-grow in warm soil this ancient herb has strongly aromatic and flavourful seeds and leaves which are universally popular for their well-recognized culinary as well as medicinal properties. The seeds and leaves are widely used in Indian food as they have a strong aroma and a bitter but pleasant taste and when used in small quantities impart a delicious flavour to food. It is commonly used in curries, vegetable dishes and dals. Traditionally, it has been used to cure digestive problems and to improve breast milk secretion in the nursing mothers. ... Learn More

This sweetly-smelling, aromatic foliage is commonly used in Mediterranean cuisine and is perfect sprinkled on lamb or pork before cooking. Also known as Pot Marjoram, it makes a useful, addition to the herb garden, the flowers produced in summer and autumn being used for flavouring after they have been dried. The strong aromatic flavour is perfect for rich meat dishes, grilled fish and for flavouring oils. ... Learn More

Pennyroyal is a small creeping plant with clusters of lilac flowers. Its strong minty flavour made it a popular culinary herb from Classical times up to the Middle Ages although it later fell out of favour. The fresh or dried leaves of the plant were used to flavour pudding. Pennyroyal also has many uses in herbal medicine. ... Learn More

This fragrant basil with vibrant purple leaves and a strong taste blended with a hint of the sharpness of cloves also produces pink flowers making it a superb ornamental plant. It is perfect when used fresh for making vinegar and oils as well as adding colour to salads. ... Learn More

This hardy herb withstands droughts and can survive for many years with only the most basic of tending making it an excellent addition to any herb garden. The fragrant leaves, ideal for drying, are perfect for meat, fish, soups and stews. ... Learn More

A vigorous variety of tarragon, this plant produces branching stems of narrow pointed, aromatic emerald green leaves which have a milder flavour than other varieties making them perfect for fish, poultry, sauces and tarragon vinegar. It is hardier and easier to grow than other varieties. ... Learn More

The leathery leaves of this hardy, long-lived, easy-to-grow shrub, once used by the Romans to help digestion and ease sore throats, are an attractive silver green, and are fragrant, aromatic and flavourful, complementing pork, poultry and fish perfectly. ... Learn More

This common, attractive variety of mint has aromatic forest green, serrated leaves and violet-blue flowers. Easy to grow and surviving well in nearly all climates, spearmint can be used dried or fresh to complement potatoes and peas and plus flavour to sauces. ... Learn More

Often known as the best variety of basil for home-made pesto, this variety produces oval aromatic leaves which are curved inwards and are perfect in salads or tomato dishes. Easy to grow, this basil is the perfect companion to home grown tomatoes. ... Learn More

The attractive leaves of this tender perennial, which survives well in both an indoor and outdoor environment, have a fabulous sweet, yet slightly spicy taste which is perfect for all meats, fish and poultry whilst the pale pink flowers can also be used in salads. ... Learn More