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23 products
23 products
Stinging Nettle – Seeds
(Urtica dioica)
Stinging Nettle (Urtica dioica) is a versatile perennial herb valued for its nutritional and medicinal properties. Its vibrant green leaves are rich in vitamins and minerals, making it perfect for teas, soups, and natural remedies. Hardy and easy to grow, it also provides shelter and food for wildlife, supporting pollinators and beneficial insects.
Why Grow Stinging Nettle?
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Nutrient-rich leaves for culinary and medicinal use
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Hardy perennial, easy to grow
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Supports pollinators and wildlife
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Traditional herbal remedy with multiple uses
Key Features
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Type: Perennial herb
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Height: 60–150 cm
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Leaves: Harvest from spring to autumn
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Position: Full sun to partial shade
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Soil: Moist, fertile, well-drained
Ideal For
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Herbal and edible gardens
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Pollinator-friendly plantings
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Natural remedies and teas
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Wildlife habitats
Sowing & Growing
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Sow indoors: February–April in seed trays
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Sow outdoors: April–May directly in prepared soil
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Germination: 14–28 days at 15–20°C
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Spacing: Thin seedlings to 30 cm apart
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Care: Prefers consistent moisture; perennial, low maintenance
🌿 Ocimum americanum Basil ‘Blue Spice’ – Aromatic Basil with Spicy, Vanilla-Clove Notes
‘Blue Spice’ is a distinctive Ocimum americanum basil variety prized for its intense, complex aroma combining notes of vanilla, clove, citrus, and spice. The narrow, grey-green leaves are highly fragrant, while the delicate lavender-blue flowers add ornamental value and strongly attract pollinators. Less sweet than classic Genovese basil, ‘Blue Spice’ is ideal for teas, desserts, fruit salads, infused oils, vinegars, and herbal blends. Compact, heat-tolerant plants perform well in pots, borders, and herb gardens.
Key Features
● Unique spicy aroma with vanilla and clove notes
● Highly aromatic leaves ideal for teas and flavouring
● Decorative lavender-blue flowers loved by pollinators
● Compact, heat-tolerant plants
● Excellent for pots, herb beds, and ornamental use
How to Sow & Grow Basil ‘Blue Spice’ (UK)
Sow indoors: III–VI (March–June) in trays or pots
Transplant outdoors: V–VI (May–June) once nights stay above 10 °C (50 °F)
Direct outdoors: VI (June) in warm soil
Harvest: VI–IX (June–September)
Life cycle: Annual
Germination temperature: 18–25 °C (64–77 °F)
Average germ time: 7–14 days
Depth: Surface sow — do not cover, but press gently into the soil (requires light to germinate)
Light required: Yes
Moisture: Keep evenly moist
Environment: Full sun
Soil type: Light, fertile, well-drained soil or potting mix
Plant spacing: 25–30 cm (10–12 in)
Height: 40–60 cm (16–24 in)
Sowing & Growing Tips (variety-specific)
● Harvest regularly to encourage bushy growth.
● Pinch out flower buds for continuous leaf production (unless growing for flowers).
● Excellent for herbal teas and aromatic infusions.
● Performs well in hot, sunny conditions.
● Can be grown purely as an ornamental, pollinator-friendly herb.
Special Features
● Unusual flavour profile unlike sweet basil
● Strong pollinator attraction due to scented flowers
● Heat-tolerant and less prone to bolting
Herb Corn Salad Seeds (Valerianella locusta)
Also known as Lamb’s Lettuce or Mâche, Corn Salad is a fast-growing leafy green with soft, nutty-flavored leaves. Popular in European cuisine, it’s perfect for salads, sandwiches, and as a tender garnish. Hardy and cold-tolerant, it thrives in cooler months, making it an excellent choice for autumn and winter harvests. Easy to grow and highly nutritious, it’s a must-have for year-round salads.
How to Grow
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Sow directly outdoors from March to May, and again from August to October.
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Prefers fertile, well-drained soil in full sun or partial shade.
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Sow thinly, 1 cm deep, in rows 20 cm apart.
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Thin seedlings to 10 cm spacing for healthy plants.
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Harvest young leaves as needed for cut-and-come-again cropping.
Key Features
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Tender, nutty-flavored leaves
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Hardy and cold-tolerant, ideal for winter salads
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Quick and easy to grow
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Perfect for cut-and-come-again harvesting
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Highly nutritious and versatile in the kitchen
Ideal For
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Autumn and winter vegetable gardens
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Fresh salads and sandwich fillings
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Containers, raised beds, and small gardens
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Gardeners seeking a reliable cool-season green
Sowing
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Best time: March–May, August–October
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Depth: 1 cm
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Spacing: 10 cm between plants, 20 cm between rows
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Position: Full sun or partial shade
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Harvest: October to March
Quick Tip
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Succession sow every few weeks for a continuous supply of fresh leaves throughout the cooler seasons.
Peppermint – Seeds (Mentha piperita)
Peppermint is a vigorous, aromatic perennial herb with refreshing, minty leaves. Known for its intense flavor and fragrance, it is perfect for teas, desserts, cocktails, sauces, and herbal remedies. Easy to grow and highly versatile, Peppermint thrives in containers, garden beds, and herb gardens, making it a must-have for any culinary or medicinal collection.
How to Grow
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Sow seeds indoors from February to April, lightly covering with soil.
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Maintain 18–22°C until germination.
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Transplant seedlings outdoors after the last frost in a sunny or partially shaded spot.
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Prefers moist, well-drained soil and regular watering.
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Trim regularly to encourage bushy growth and prevent flowering.
Key Features
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Aromatic, perennial herb with strong minty flavor
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Fast-growing and easy to cultivate
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Ideal for teas, desserts, sauces, and cocktails
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Thrives in containers and garden beds
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Suitable for culinary and medicinal use
Ideal For
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Fresh and dried herbal teas, desserts, and beverages
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Herb gardens, containers, and small spaces
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Gardeners seeking aromatic and multipurpose herbs
Sowing & Harvest
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Sow: February to April
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Depth: Lightly covered
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Harvest: May to October
Quick Tip
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Regular harvesting of leaves encourages vigorous growth and keeps the plant flavorful.
Mentha spicata, commonly known as Spearmint, is a vigorous hardy perennial herb prized for its fresh, sweet mint flavour and intensely aromatic green leaves. Softer and less sharply mentholated than peppermint, its refreshing flavour makes it one of the most versatile mints for everyday culinary use.
Fresh leaves are excellent in teas, cold drinks, salads, sauces, desserts and traditional mint sauce, and can also be dried for later use. Spearmint is extremely productive once established, producing repeated harvests of fresh foliage throughout the growing season. Its spreading habit makes it particularly well suited to containers, where growth can be easily controlled, while summer flower spikes are also attractive to bees and other pollinating insects.
● Fresh, sweet and highly aromatic classic mint flavour
● Suitable for growing indoors in pots for fresh mint close at hand
● Excellent for teas, cold drinks, sauces, salads and desserts
● Productive cut-and-come-again herb for repeated harvesting
● Hardy perennial that returns year after year
● Easy to grow in containers where its vigorous spread can be controlled
● Kitchen herb gardens
● Indoor windowsill growing
● Patio containers
● Fresh herbal teas and drinks
● Culinary harvesting
● Pollinator-friendly herb gardens
● Surface sow the very small seeds and gently press them onto moist compost without covering, as light aids germination.
● Spearmint can also be grown indoors in a pot on a bright windowsill. Provide plenty of natural light, keep the compost evenly moist and harvest stems regularly to encourage fresh leafy growth.
● For the most useful culinary growth, harvest or trim stems regularly to encourage fresh, tender shoots and prevent plants becoming coarse.
● Grow Spearmint in a large container if you want to restrict its vigorous underground spread; plants grown directly in open soil can spread rapidly through rhizomes.
● Keep plants consistently watered during dry periods, especially when growing in containers, as moisture encourages lush, tender leaf production.
● For the best flavour and aroma, harvest leafy stems before flowering; regular cutting can also delay flowering and extend the supply of fresh leaves.
Dill 'Bouquet' – Seeds (Anethum graveolens)
Dill 'Bouquet' is a fast-growing herb prized for its aromatic leaves, seeds, and delicate yellow flower heads. This popular variety is widely used in the kitchen – perfect for seasoning fish, pickles, sauces, salads, and soups. Its feathery foliage is also highly decorative, making it a dual-purpose plant for culinary and ornamental use.
How to Grow
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Sow outdoors: April – July directly where plants are to grow.
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Soil: Well-drained, fertile soil in full sun.
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Spacing: Thin seedlings to 20–30 cm apart.
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Water regularly to keep soil moist but not waterlogged.
Key Features
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Popular dill variety with strong flavor
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Aromatic leaves, seeds, and flower heads
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Fast-growing and easy to cultivate
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Great for fresh use or drying
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Decorative feathery foliage
Ideal For
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Herb gardens and borders
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Culinary use in pickling, sauces, and fish dishes
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Companion planting with cucumbers and cabbages
Sowing & Harvest
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Sow: April – July
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Harvest: Leaves from May onwards, seeds in late summer
Quick Tip
Harvest leaves early in the morning for maximum flavor. Sow little and often for a continuous supply throughout the season.
Dwarf Dill ‘Compatto’ – 1000 Seeds (Anethum graveolens)
Description:
Enhance your kitchen garden with Dwarf Dill ‘Compatto’ (Anethum graveolens), a compact, bushy herb perfect for small spaces. Producing feathery green foliage with a strong, aromatic flavor, it’s ideal for seasoning soups, salads, pickles, and fish dishes. This easy-to-grow, fast-maturing variety is suitable for containers, borders, and herb gardens, attracting beneficial insects while providing fresh, flavorful leaves throughout the growing season.
Key Features
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Compact, bushy growth habit ideal for small gardens
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Aromatic feathery foliage for culinary use
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Fast-growing and easy to cultivate
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Attracts beneficial insects
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Suitable for containers and herb beds
Ideal For
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Kitchen and container gardens
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Herb borders and mixed plantings
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Culinary use: salads, soups, pickles, and fish
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Pollinator-friendly herb gardens
Sowing & Growing
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Sow Indoors: February–April
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Sow Outdoors: March–May
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Germination: 7–14 days at 15–20°C
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Height: 25–30 cm
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Spacing: 20–25 cm apart
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Light: Full sun
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Soil: Well-drained, fertile
Care Tips
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Water moderately and keep soil evenly moist
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Harvest leaves regularly to encourage bushy growth
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Mulch lightly to retain moisture
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Can self-seed for future crops
Marsh Mallow – Seeds (Althaea officinalis)
Marsh Mallow is a hardy perennial herb known for its tall, elegant growth and soft, velvety leaves. Traditionally valued for its medicinal properties, its roots and leaves can be used in herbal remedies, teas, and natural skincare preparations. The plant also produces attractive pale pink flowers that add charm to herb and cottage gardens.
Ideal for garden beds, borders, and natural herbal plots, Marsh Mallow is easy to grow and low-maintenance once established.
How to Grow
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Sow indoors: February – April
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Sow outdoors: April – May
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Depth: 0.5–1 cm
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Spacing: 40–50 cm between plants
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Position: Full sun to partial shade
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Soil: Fertile, well-drained, moist
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Watering: Regular watering until established
Key Features
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Hardy perennial herb with medicinal and culinary uses
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Soft, velvety leaves and pale pink flowers
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Ideal for teas, herbal remedies, and natural skincare
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Low-maintenance once established
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Suitable for herb gardens, borders, and cottage gardens
Harvest
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Harvesting period: Summer – Autumn
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Pick leaves and flowers as needed; roots can be harvested in autumn for medicinal use.
Short Tip
For a continuous supply, harvest leaves selectively and leave some to flower for seeds.
Russian Tarragon – Seeds (Artemisia dracunculus)
Russian Tarragon is a hardy perennial herb valued for its anise-like flavor and aromatic leaves. While milder than French tarragon, it grows easily from seed, making it an excellent choice for gardeners who want a reliable and vigorous herb. Perfect for flavoring chicken, fish, salads, and sauces, it also makes a decorative addition to herb gardens with its fine, slender foliage.
How to Grow
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Sow indoors: March – May in seed trays or pots.
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Transplant outdoors: After last frost into a sunny, sheltered position.
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Soil: Well-drained, light soil.
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Spacing: 30–45 cm apart.
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Water moderately, avoid waterlogging.
Key Features
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Hardy perennial, easy to grow from seed
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Aromatic leaves with mild anise flavor
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Reliable alternative to French tarragon
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Drought-tolerant once established
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Attractive foliage for herb borders
Ideal For
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Herb gardens and kitchen gardens
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Flavoring chicken, fish, soups, and sauces
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Growing in pots, raised beds, or borders
Sowing & Harvest
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Sow: March – May
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Harvest: July – October
Quick Tip
Pinch back growing tips to encourage bushy growth. For best flavor, harvest young leaves before flowering.
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