Description
Box includes: 6 x compost discs, 1 x pack each of the following seeds, plant markers, pencil, 5-step illustrated instruction leaflet and recipe card.
The Herb Starter Kit includes:
CORIANDER
Also known as cilantro. Exotic herb with a citrus note and can be used both raw and added at the end of cooking. One of our favourites as it’s so versatile.
CHIVES
Very decorative with a pom pom flower head. Mild onion flavour. Great for salads, soups, with potatoes or tomatoes.
DILL
Very fine leaves, just like parsley with a sweet taste. Great flavour and can be used across so many dishes including fish, salads, vegetables & potatoes. Seeds can also be used to flavour dishes and have a stronger flavour than the leaves.
FRENCH PARSLEY
Is a flat leaf parsley and has best flavour for cooking and salads. Both leaves and stems are edible.
GREEK BASIL
This is a strong aromatic plant which is perfect for growing in pots. You will know when it needs watered as it will start to wilt.
CORIANDER
Sowing outside: Sow seed from end April in shallow drills or scatter seeds to make clumps. Cover with soil and water. Don’t transplant young seedlings. Harvest when young and fresh.
Uses: Leaves and stalks are edible. Combine with green chilli, garlic and thyme for a great dressing.
TIP: Add to recipes either fresh or at end of cooking as prolonged heat reduces the flavour.
CHIVES
Harvest: Cut any time once plant established to about 20cm. Don’t cut lower than 5cm to ensure a continuous crop.
Uses: Great with eggs, potatoes, soft cheese, omelettes, salads and sauces.
TIP: Chives should be added either fresh or towards end of cooking as they quickly lose their flavour.
DILL
Sowing outside: From April when soil has warmed, sow thinly in drills and cover with fine soil or scatter seeds and slightly rake in. Prefers full sun.
Harvest: Pick when young and fresh.
Uses: Great companion to fish and as an ingredient for soups and sauces. It can also be added to salads, salad dressings and used when pickling.
TIP: Add fresh Dill towards end of cooking.
FRENCH PARSLEY
Sowing outside: Either April when the soil has warmed or August through winter (under protection of a cloche). Sow in drill or scatter in a clump, cover with soil and water well with near-boiling water. Germination can be slower than others, but keep watered.
Harvest: Any time.
Uses: An almost endless list so here’s a few… soups, salads, sauces, pies and stews.
TIP: Chewing parsley can mask unpleasant smells in the mouth and sweeten your breath.
GREEK BASIL
Harvest: July and August (if grown outside).
Uses: Salads, tomato based dishes, fish, sauces, chicken, mixed with butter, cheese, stuffing, fresh fruit desserts and cocktails.
TIP: When using Basil, rip or tear leaves rather than cutting as the edges will become damaged and turn black.
Delivery details
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