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Herb Mix Tin

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Herb Mix Seedball Tin

A collection of scrumptious cooking herbs - the perfect addition to a kitchen garden.
Basil, Chives, Sweet Marjoram, Dill, Parsley
20 balls per tin, 100 seeds per ball.
Easy to use, simply scatter on top of soil in a garden bed or planter.
Scatter in spring or autum. Sprouts seen in 4-6 weeks.

Basil (Ocimum basilicum).
Aromatic annual or biennial with bright green, elliptic leaves and small, tubular white or pink-tinged flowers

Chives (Allium schoenoprasum).
Allium are bulbous herbaceous perennials with a strong onion or garlic scent, linear, strap-shaped or cylindrical basal leaves and star-shaped or bell-shaped flowers in an umbel on a leafless stem

Sweet Marjoram (Origanum marjorana).
Leaves and flowering sprigs are popular in Greek and Italian meat dishes, soups, stuffings, tomato sauces and pasta, where they are best used towards the end of the cooking process.

Dill (Anethum graveolens).
Its leaves are invaluable for cooking, its flowers for decorating salads and arranging, and its seeds for salads, baking and tagines

Parsley (Petroselinum crispum).
Aromatic biennials with broad, pinnate to 3-pinnate leaves and compound umbels of small white or pale green flowers
P9230-ga1
£6.00

Details

A collection of scrumptious cooking herbs - the perfect addition to a kitchen garden. Basil, Chives, Sweet Marjoram, Dill, Parsley 20 balls per tin, 100 seeds per ball. Easy to use, simply scatter on top of soil in a garden bed or planter. Scatter in spring or autum. Sprouts seen in 4-6 weeks. Basil (Ocimum basilicum). Aromatic annual or biennial with bright green, elliptic leaves and small, tubular white or pink-tinged flowers Chives (Allium schoenoprasum). Allium are bulbous herbaceous perennials with a strong onion or garlic scent, linear, strap-shaped or cylindrical basal leaves and star-shaped or bell-shaped flowers in an umbel on a leafless stem Sweet Marjoram (Origanum marjorana). Leaves and flowering sprigs are popular in Greek and Italian meat dishes, soups, stuffings, tomato sauces and pasta, where they are best used towards the end of the cooking process. Dill (Anethum graveolens). Its leaves are invaluable for cooking, its flowers for decorating salads and arranging, and its seeds for salads, baking and tagines Parsley (Petroselinum crispum). Aromatic biennials with broad, pinnate to 3-pinnate leaves and compound umbels of small white or pale green flowers

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