Herbs play a large part in the Italian diet, with Basil Genovese for example, being crushed in a mortar and pestle with pine nuts, peccorino and Parmesan cheese, a pinch of salt and then mixed with good olive oil to make pesto a Genoese would dream about. But the Romans wouldn't eat basil. They thought it would make you mad and fed it to their horses, but they did use it to treat ear infections.
Herbs were so important to the Roman Legionaires, that varieties such as dill and chives were issued to every garrisson. Wild chives can still be found growing along Britain's Hadrians wall to this day.
On this page you'll find the 'classics', the really indispensable stuff.
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| ALTHEA - MARSHMALLOW |
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Origin - This is a perennial plant belonging to the Malcavee family with intense green leaves, and long stem which can reach 1m in height. The pale pink flowers are spread along the stem mainly on the upper parts. Use; in the kitchen the fresh flowers |
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| ANGELICA |
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ORIGIN - Angelica is a plant belonging to the Apiaceae family. The fluted stems are composed of jagged leaves made up of numerous small leaflets on short stems, each group forming a ball. The subsequent white flowers form umbrella’s. The roots are deep an |
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| ANICE |
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Annual requiring a sunny position. At the start of august, when the plant is flowering, remove the flowers which are drying out to facilitate later harvest of the fruits which are used to flavour dishes, sweets and liquers and have a strong aniseed flavou |
£1.85
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| BASIL BOLLOSO NAPOLETANO |
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Large basil with blistered leaves. This variety is only found in Naples and is highly prized for it's flavour. Wrap the large leaves around mozzarella balls and drizzle with olive oil or around slices of Prosciutto di Parma and shave with parmesan Reggian |
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| BASIL CLASSICO ITALIANO |
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Basil Classico Italiano - Classic Genova basil which is also used for making pesto Genovese but has a million other uses in the kitchen. The ideal windowsill herb too. @4,000 seeds. Please note that due to new regulations, Basil from Genova now has an IG |
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| BASIL CLASSICO ITALIANO 100g bulk pack |
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Classic Italian Basil from our award winning range in a 100g pack for restaurant growers........and people who grow larger quantities. Sow Feb (protected) until Jul. £9.99 |
£9.99
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| BASIL FOGLIA DI LATTUGA |
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Lettuce Leaf Basil. Very big leaves but not as strong as normal basil. Ideal for stuffing and wrapping around ricotta cheese. Good source of Vitamins A & C. Herborists claim that it can aid digestion and is a sedative for the nervous system. @4800. So |
£1.49
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| BASIL GREEK A PALLA |
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This is a bush variety with smallish leaves and quite a strong flavour. Super for making good basilly sauces and with Red Pear Franchi tomatoes. @4000. Sow Feb-mid Jul. |
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| BASIL PICCOLO FOGLIE (SAVE 36p) |
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Small leafed basil which has an intense flavour. Basil can be grown all year protected if cold and outside if warm. The Romans never ate basil - they thought it would make you go mad!! But we love it !!@4000. Sow Mar-mid Jul. |
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| BASIL VIOLETTO AROMATICO |
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Red Basil. Sweeter tasting than regular basil with a slight clove undertone. @3200. Sow Mar-mid Jul. |
£1.85
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| BORRAGE |
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Annual with fast growing leaves which are to be used fresh. The edible flowers can be used frozen in ice-cubes, for decorating food, in punches and port. Sow Mar-end Jul. |
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| CAPERS |
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Indoor only. Ideal for pickling in vinegar for later use on pizza and in antipasti. Must be grown in a hot climate, or in a greenhouse/conservatory. Sow from Mar-Jun and add sand and gravel to the soil. Please note that germination can take from 3-12 mont |
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| CATNIP |
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'Cat Grass' Annual which is easy to cultivate. Cats eat the leaves as a depurant. Sow Mar-end Jul. |
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| CHAMOMILE |
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Dried Chammomile flowers are used to make tea. Dry the plant upside down however. Chammomile tea has calming properties. Sow Mar-end Jun. |
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| CHAMOMILE GOLD MEDICINAL PACK |
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ORIGIN Chamomile is an annual plant, its branched stem is upright and smooth with long, fine leaves. The plant produces numerous flowers which are yellow with white petals. Chamomile prefers half shade and a fairly damp conditions. |
£2.49
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| CHERVIL |
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Annual plant. Adds an excellent flavour to salads and is much used in France in a variety of dishes. 6g. Sow May-end Oct. |
£1.85
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| CHIVES |
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Ideal for chopping and adding to potato salad. Mild onion flavour. 3g. Sow Feb-end Jun. |
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| CORIANDER |
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Many cullinary uses for this popular herb. Use the seeds in curries and soups or the leaf which has a strong flavour. 3g. Sow from Mar - Jun. |
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| CRESS |
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Cress can be grown the whole year and is ready a month after sowing. It compliments eggs exceptionally well. 6g. |
£1.85
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| CUMIN |
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ORIGIN - Cumin is an annual herb from the Apiaceae family It grows to about 30cm tall in sunny positions and has thin ‘branches’ of fine leaves. The small white or pink flowers umbrella out and the seeds can be harvested when they start to change colour. |
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| DILL |
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Dill was so important in Roman times, it was issued as standard to every garrisson. Great with fish and to make Gravadlax. 4g. Sow Mar-Jun. |
£1.85
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| ERBA STELLA MINUTINA |
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Called Bucks Horn in English. Added to salads to give a pleasant bitter taste. Herba Stella (Buck Horn, Minutina). Spring, summer, fall, winter. Small plant with rosette of slender green leaves. Extremely cold hardy. Great for the winter salad. Crunchy te |
£1.85
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| FIENO GRECO - FENUGREEK |
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Origin - Fenugreek is and annual herb from the fabaceae family. Each leaf is made up of a cluster of 3 grooved leaves on an upright stem and the white/lemon coloured flowers grow at the base of the leaf axilla. The oblong seeds are harvested at full matur |
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| GL DENTE DI LEONE - DANDELION MEDICINAL RANGE |
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ORIGIN Taraxacum officinale, commonly called Dandelion, is a herbaceous perennial plant that grows from long, thick taproots. The intense green leaves are serrated and the plant produces yellow flowers on long stems. USES |
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