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3 products
3 products
Moldavian Dragonhead – Seeds (Dracocephalum moldavica)
The Moldavian Dragonhead (Dracocephalum moldavica) is a fragrant annual herb admired for its violet-blue flowers and aromatic lemon-scented foliage. Highly attractive to bees and butterflies, it makes a charming addition to herb gardens, borders, and pollinator-friendly spaces. Its leaves are sometimes used for teas with a refreshing citrus flavor.
Why Grow Moldavian Dragonhead?
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Violet-blue blooms with a pleasant lemon fragrance
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Excellent for pollinators, especially bees
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Easy to grow and low maintenance
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Useful as an ornamental and herbal plant
Ideal For
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Herb gardens
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Pollinator-friendly plantings
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Borders and cottage gardens
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Aromatic tea lovers
Key Features
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Type: Annual herb
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Height: 40–60 cm
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Spread: 20–30 cm
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Flowering: June–August
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Position: Full sun to partial shade
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Soil: Light, well-drained
Sowing & Growing
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Sow indoors: March–April, lightly cover seeds
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Germination: 7–14 days at 18–22°C
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Transplant outdoors: After frost risk has passed
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Direct sow outdoors: April–May
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Spacing: 25–30 cm apart
Tip: Regular deadheading encourages longer flowering and stronger aroma.
Chervil – Seeds
(Anthriscus cerefolium) – Classic Culinary Herb
Chervil is a delicate, aromatic herb with finely cut, fern-like leaves and a subtle aniseed flavor. Often called the “gourmet’s parsley”, it is an essential ingredient in French cuisine and one of the traditional fines herbes (with parsley, tarragon, and chives). Best used fresh, chervil enhances soups, salads, omelets, fish, and sauces, adding a refined, mild flavor.
Key Features
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Type: Annual culinary herb
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Height: 30–50 cm
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Leaves: Finely cut, light green, fern-like
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Flavor: Mild anise, delicate and fresh
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Harvest: 6–8 weeks after sowing
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Use: Fresh leaves for seasoning
Ideal For
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Culinary herb gardens & kitchen windowsills
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French and Mediterranean dishes
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Continuous harvest in small spaces
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Pairing with parsley, tarragon & chives
Sowing & Growing
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Sow outdoors: March–August, directly into the soil.
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Depth: 0.5 cm, thinly in rows 20 cm apart.
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Germination: 14–21 days at 12–18°C.
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Position: Partial shade, moist, humus-rich soil.
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Harvest: Young leaves as needed.
Care Tips
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Regular sowings every 3–4 weeks ensure a constant supply.
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Avoid hot, sunny locations (prefers cool shade).
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Use leaves fresh – drying reduces flavor.
Origanum hirtum, also known as Greek Oregano, is a hardy perennial herb prized for its exceptionally strong flavour and intense aroma. The small, dark green aromatic leaves are the traditional oregano used in Greek and Mediterranean cooking, adding a distinctive spicy character to pizzas, tomato sauces, grilled meats, vegetables and salads.
Easy to grow and highly reliable, Greek Oregano forms a compact, bushy plant with clusters of small white flowers that attract bees and other pollinating insects. It thrives in sunny, well-drained conditions and is ideal for herb gardens, containers, rockeries and dry Mediterranean-style planting where the leaves develop their strongest flavour.
● Authentic Greek oregano with intense spicy flavour
● Essential herb for Mediterranean cooking
● Aromatic leaves can be used fresh or dried
● Hardy perennial returning year after year
● Flowers attract bees and other pollinating insects
● Mediterranean herb gardens
● Kitchen gardens
● Patio containers
● Rockeries and gravel gardens
● Wildlife-friendly planting
● Do not cover seeds deeply, as Greek Oregano seeds need light to germinate successfully.
● Grow in poorer, well-drained soil rather than overly rich conditions, as lower fertility helps maintain a stronger flavour.
● Harvest stems just before flowering when essential oils and flavour are at their peak.
● Cut plants back after flowering to maintain a compact, bushy shape and encourage fresh growth.
● Allow some flowers to remain, as Greek Oregano is highly attractive to bees and other beneficial insects.
