Pot Marigold petals have a very delicate taste, similar to that of a tangerine. When dried, they will add a beautiful orange colouring to cakes, rice and other dishes. A cheap substitute for saffron. The flowers can also be used in salads. ... Learn More

Rocket is an easy to grow salad crop. This variety has the vigour of salad rocket with the wild rocket flavour; it adds a delicious spicy, peppery punch to salads. The younger leaves are milder, more tender and delicately flavoured. Older leaves can also be lightly cooked as a spinach substitute; added to sauces, stir-fried or sautéed in olive oil. The flowers are edible too. It has excellent mildew resistance. Rocket likes a sunny site with rich, fertile, well-drained soil. It also grows well in containers. ... Learn More

Tall arching branches with sizeable masses of countless fragrant yellow flowers ripen to blue-black pendulous seed pods which make an unusual addition to dried flower arrangements. This is the famous blue dye plant used by the ancient Britons to decorate themselves before going into battle. You are welcome to try this if you have a troublesome neighbour..... ... 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