Herbs

About

Herb Plants – Grown for the Cook, Not the Shelf Our herb plants are grown from seed and cutting by our team, without neonicotinoids, and arrive in recycled P9 pots ready to plant. The range covers eleven varieties: from the fully hardy perennials that return each spring for years, to the tender annuals that give their best from May to September and need replacing each season. All grown by us. Nothing bought in. Two varieties hold RHS Awards of Garden Merit: Bravour curly parsley (AGM 1997) for its dense, reliable foliage, and Calypso coriander (AGM 2014) for its bolt resistance — the characteristic that defeats most coriander in the average British kitchen garden. Perennial Herbs – Plant Once, Harvest for Years Rosemary, chives, and French tarragon are the permanent fixtures. Plant them in a sunny, well-drained spot and they come back year after year. Common rosemary and Miss Jessopp's Upright are fully hardy evergreen shrubs that provide fresh leaves year-round. French tarragon dies back in winter and re-emerges reliably each spring; because it can't be grown from seed, every plant we sell has been propagated by cuttings from stock plants we know are the genuine French species, not the blander Russian form. Chives are the most rewarding perennial in the range: fully hardy to H7, edible purple flowers in May and June, and divisible every three years to make more plants from one. Our Treneague chamomile is a non-flowering lawn form rather than a culinary herb, grown for its fragrant, mat-forming habit. Annual and Biennial Herbs – The Seasonal Kitchen Basil (Gustosa) is the warmth-lover: plant it outside after mid-May or grow it on a south-facing windowsill, pinching the tips regularly to keep it bushy and productive. Coriander (Calypso) and dill (Diana) are selected cultivars chosen for leaf production over bolt-proneness — both give considerably longer harvests than generic varieties. Wild rocket (Diplotaxis tenuifolia) is the exception among the annuals: a true per