Sow in October

Salad Burnet – Seeds (Sanguisorba minor)

Salad Burnet is a hardy perennial herb known for its fresh, cucumber-like flavor. Its delicate, serrated leaves are perfect for adding to salads, dips, sauces, and refreshing summer drinks. An attractive, low-maintenance plant, it also makes a lovely edging herb for the garden.

This herb is drought-tolerant once established and can be harvested repeatedly throughout the growing season. A traditional herb with both culinary and ornamental value.

How to Grow

• Sow indoors: March – April

• Sow outdoors: April – June

• Depth: 0.5 cm, lightly cover

• Spacing: 25–30 cm between plants

• Position: Full sun to partial shade

• Soil: Well-drained, light to medium soil

• Watering: Moderate; drought tolerant once mature

Key Features

• Perennial herb with cucumber-like flavor

• Ideal for salads, sauces, and refreshing drinks

• Hardy, drought-tolerant, and low maintenance

• Attractive edging plant for herb gardens

• Repeated harvests throughout summer

Harvest

• Harvesting period: May – October

• Pick young, fresh leaves regularly for the best flavor.

Short Tip

Snip leaves just before use, as their delicate flavor is best enjoyed fresh.

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

• Sow directly outdoors from March to May, and again from August to October.

• Prefers fertile, well-drained soil in full sun or partial shade.

• Sow thinly, 1 cm deep, in rows 20 cm apart.

• Thin seedlings to 10 cm spacing for healthy plants.

• Harvest young leaves as needed for cut-and-come-again cropping.

Key Features

• Tender, nutty-flavored leaves

• Hardy and cold-tolerant, ideal for winter salads

• Quick and easy to grow

• Perfect for cut-and-come-again harvesting

• Highly nutritious and versatile in the kitchen

Ideal For

• Autumn and winter vegetable gardens

• Fresh salads and sandwich fillings

• Containers, raised beds, and small gardens

• Gardeners seeking a reliable cool-season green

Sowing

• Best time: March–May, August–October

• Depth: 1 cm

• Spacing: 10 cm between plants, 20 cm between rows

• Position: Full sun or partial shade

• Harvest: October to March

Quick Tip

• Succession sow every few weeks for a continuous supply of fresh leaves throughout the cooler seasons.

Sweet Marjoram – Seeds (Tender Perennial Aromatic)

Sweet Marjoram is a fragrant, tender perennial herb prized for its delicate, sweet flavor. Perfect for seasoning soups, sauces, salads, and roasted dishes, it adds a subtle aromatic touch to your culinary creations. Compact and easy to grow, Sweet Marjoram is ideal for garden beds, containers, and herb gardens.

How to Grow

• Sow seeds indoors from February to April, lightly covering with soil.

• Maintain 18–22°C until germination.

• Transplant seedlings outdoors after the last frost in a sunny, sheltered spot.

• Prefers well-drained soil and regular watering.

• Trim regularly to encourage bushy growth and prevent flowering.

Key Features

• Tender perennial aromatic herb

• Sweet, delicate flavor for culinary use

• Compact, bushy growth habit

• Ideal for garden beds, containers, and herb gardens

• Perfect for fresh use or drying

Ideal For

• Flavoring soups, sauces, and roasted dishes

• Gardeners seeking aromatic, easy-to-grow herbs

• Kitchen herb collections and container gardening

Sowing & Harvest

• Sow: February to April

• Depth: Lightly covered

• Harvest: May to October

Quick Tip

• Regularly snip leaves to encourage fresh growth and prevent the plant from flowering too early.