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Herb Starter Growing Kit – Fresh Herbs – All Year !

£13.95

The Herb Starter Kit includes:

  • High Quality Seeds: Coriander, Chives, Dill, French Parsley, Greek Basil & Mint
  • Beautiful 5-step illustrated how-to instruction booklet
  • Growing on, outdoor sowing, harvesting and uses instructions
  • Mini-greenhouse.
  • Mini Compost Discs
  • Gnome Plant Markers
  • Pencil
  • Specially designed and written recipe card

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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.


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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.

Spring Vegetable & Fresh Herb Salad

Ingredients

  • 3 tablespoons finely chopped shallots or red onions
  • alb small new potatoes
  • 1 tablespoon each of fresh parsley, greek basil, chives and mint
  • 1lb Asparagus
  • Handful of Baby Spinach Leaves
  • 2 teaspoons Dijon Mustard
  • 2 tablespoons white wine vinegar
  • 1 tablespoon olive oil
  • Method

    Wash & prepare baby new potatoes. Place in a steamer for 15 mins until tender or alternatively place in pot, cover with water (2 inches). Bring to boil then reduce the heat to a simmer for c10mins. For the remaining 3 mins of steaming or cooking time add the asparagus and cook until tender. In a separate bowl whisky together the mustard and vinegar then very slowly start to add the olive oil. Whisky until thickened. Add the finely chopped shallot, salt & pepper (optional). To serve, add the vegetables and 3/4 of the fresh herbs to the dressing and gently mix until coated. Serve immediately garnishing with the remaining herbs.

    Delivery details

    We use Royal Mail in the UK to deliver our products to you. We aim to deliver the goods by the date quoted for delivery but delivery times are not guaranteed. You are required to pay extra for delivery and it might not be possible for us to deliver to some world-wide locations. If delivery is delayed due to any cause beyond our reasonable control, the delivery date will be extended by a reasonable period. For example;

    • stock availability
    • your delivery address details
    • when you make your selection, and
    • circumstances impacting upon delivery by Royal Mail

    We reserve the right to use alternative delivery methods without prior notification.

    Goods will be delivered to the address you specify for delivery in your order, please ensure this address is accurate.

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