Description

Select from over 60 options.

1. **Artichoke** – A unique, slightly nutty-flavored vegetable often steamed or boiled; pairs well with a dipping sauce like hollandaise.
2. **Asparagus** – A delicate vegetable that works beautifully when grilled or roasted; excellent in stir-fries or as a side with hollandaise sauce.
3. **Basil Annual** – Sweet and aromatic, essential in Italian cuisine; perfect for pesto or as a fresh addition to pizzas and pastas.
4. **Basil Columnar** – A variety with a compact growth habit; its flavor is ideal for sauces and fresh salads.
5. **Basil Lemon** – Lemon-scented basil that enhances fish dishes, salads, and makes a refreshing addition to lemonade.
6. **Basil Perennial** – Hardy with a slightly less intense flavor; great in soups and stews that cook for longer periods.
7. **Basil Thai Siam Queen** – Has a spicy, anise-like flavor; key in Thai and Vietnamese dishes, especially curries.
8. **Basil Red** – Offers a vibrant color and a taste similar to sweet basil; stunning in salads and garnishes.
9. **Basil Ruffles** – Decorative leaves with a classic basil flavor; excellent in dressings and infused oils.
10. **Bok Choi** – A type of Chinese cabbage with a mild flavor, perfect for stir-fries or steamed as a side dish.
11. **Borage** – Cucumber-flavored leaves ideal for salads, and its blue flowers are beautiful garnishes for cocktails.
12. **Cat Nip** – Not typically used in cooking; known more for its effect on cats and as a tea for relaxation.
13. **Celeriac/Celery** – A root vegetable with a taste similar to celery, excellent in soups or mashed like potatoes.
14. **Chamomile** – Commonly used in teas; its gentle, apple-like flavor helps soothe and relax.
15. **Chilli Birds Eye** – Very spicy, used in small amounts to heat up dishes; essential in Thai and Vietnamese cuisine.
16. **Chilli Red Cherry** – Round, spicy chilies perfect for pickling or adding heat to sauces.
17. **Chilli Medusa** – Ornamental and mildly spicy; suitable for adding a decorative touch to dishes without overwhelming heat.
18. **Chives** – Mild onion flavor, perfect for garnishing soups, salads, and egg dishes.
19. **Chives Garlic** – Garlic-flavored green herbs, great in dips, spreads, and for seasoning chicken dishes.
20. **Chirvil** – Delicate anise flavor, excellent in light sauces and with seafood or poultry.
21. **Coriander** – Leaves provide a lemony, refreshing taste used in Mexican and Indian dishes, like salsas and curries.
22. **Curry Bush** – Its leaves carry a subtle curry flavor, used in slow-cooked stews and sauces.
23. **Dill** – Feathery herb with a fresh, slightly sour flavor; pairs well with salmon and in dips like tzatziki.
24. **Fennel** – Anise-flavored bulb, fronds, and seeds; the bulb is delicious raw in salads or roasted.
25. **Fennel Bronze** – Similar to regular fennel with ornamental foliage; uses include salads and decorative garnishes.
26. **Gooseberry** – Tart fruit often used in preserves, pies, and desserts.
27. **Lavender English** – Floral and slightly sweet, used sparingly in desserts like ice cream and to flavor sugar.
28. **Lavender Mar. Rob.** – A variety of lavender known for its robust scent, often used in aromatherapy and decorative.
29. **Lavender Dutch** – Used in cosmetics and occasionally in baking for its intense floral notes.
30. **Lavender Stoechas** – Strongly perfumed, primarily used in ornamental gardens and potpourris.
31. **Lavender French Green** – Mildly scented, used in crafting and occasionally in floral flavor infusions.
32. **Lavender French Grey** – Known for its silver foliage, primarily used in decorative arrangements and occasionally in sachets.
33. **Lemon Balm** – Citrus-scented leaves that can be used in teas, desserts, or to freshen up a summer drink.
34. **Lemon Grass** – Citrus flavor essential in Southeast Asian cooking, particularly Thai curries and soups.
35. **Marjoram** – Sweet pine and citrus flavors, excellent in Italian dishes, sausages, and seasoning for meats.
36. **Mint Apple** – Apple-scented mint, delightful in teas and cocktails or as a garnish on desserts.
37. **Mint Black Peppermint** – Intensely minty, perfect for mint tea, mojitos, and adding a fresh flavor to desserts.
38. **Mint Common Garden** – Versatile for culinary use in both savory and sweet dishes; refreshing in drinks.
39. **Mint Ginger** – A hint of ginger flavor, ideal for flavoring beverages and Asian-inspired salads.
40. **Mint Pineapple** – Pineapple-flavored mint, great in fruit salads and tropical beverages.
41. **Mint Spearmint** – Classic mint flavor, used in everything from mint juleps to Mediterranean dishes.
42. **Nasturtium** – Peppery leaves and flowers, both edible and excellent in salads.
43. **Oreganum Creeping** – Milder than regular oregano, suitable for ground cover in gardens and mild seasoning.
44. **Oreganum Creeping Verigated** – Variegated form of creeping oregano, more ornamental with similar uses.
45. **Pak Choi** – Mild and slightly sweet, perfect for quick cooking in stir-fries or steamed.
46. **Parsley Flat Italian** – More robust than curly parsley, perfect for garnishing and in sauces like chimichurri.
47. **Parsley Moss Curled** – Used mostly as a garnish due to its decorative appearance; slightly milder than Italian parsley.
48. **Pennyroyal** – Strongly mint-flavored, historically used as a culinary herb but now mostly for aromatic and medicinal purposes.
49. **Rhubarb** – Sour stalks commonly used in desserts like pies and compotes; never eat the toxic leaves.
50. **Rocket** – Peppery leaves, perfect in salads or as a pizza topping just before serving.
51. **Rosemary** – Strong, pine-like aroma, excellent with roasted meats and vegetables, especially lamb.
52. **Rue** – Bitter herb traditionally used in small amounts to flavor grappa and other spirits.
53. **Sage** – Earthy and slightly peppery, classic in stuffing and pairs well with poultry.
54. **Shallots Golden** – Milder than onions, excellent for sautéing and in dressings.
55. **Sorrel** – Lemon-tart flavor, wonderful in salads, soups, and sauces.
56. **Stevia** – Natural sweetener, leaves used to sweeten teas and desserts without the calories.
57. **Tarragon** – Anise-like flavor, essential in French cuisine, especially Béarnaise sauce.
58. **Thyme** – Earthy, slightly minty, versatile in almost any dish, from roasts to soups.
59. **Thyme Bressingham** – A variety known for its ornamental and culinary uses, similar in use to common thyme.
60. **Thyme Lemon** – Citrus-scented thyme, great in chicken dishes and with roasted vegetables.
61. **Thyme Verigated** – Ornamental as well as flavorful, used similar to regular thyme in culinary preparations.
62. **White Cat Mint** – More ornamental, known for its white flowers and minty aroma, less commonly used in cooking.