Herb seeds

The most popular herb seeds are:

Slow Bolt (Santo). While warming up it gets bolt. It is ancestral plant for long-lasting supply. In mild with moderate humidity climate continuous blossom seasons are possible such as fall seeding for spring harvest. Make sure to sow the right seed, can be also seeded for coriander.

Herb seeds of Sweet Marjoram are wide spread in south of France, there its leaves and shoots are used for cooking. Sweet Marjoram has wonderful flavor similar to Oregano, but slightly sweeter and milder. It blossoms from late June till late August.

Greek Oregano. This is one of the species of Oregano which is very spicy and appears early. It is also known as Winter Marjoram, mostly England in 18th century. It comes out small, but grows till becomes big bush. It is a tender all-year-round plant with small-sized flowers and a lot of fragrant leaves which are good for cooking. Herb seeds of Forest Green. Finely-curled, compact, garnishing and bunching variety. It is very high in amino acids, aspartic, and glutamine. Long stems bear dark-green, double-curved leaves.

Genovese Sweet. Classical pesto basil keeps flavor with fragrance and graces sunny windowsills across America. Genovese Sweet has big leaves in comparison to its stems. This plant is slow to bolt, making blooms period longer.

Herb seeds of Dukat. Aromatic, but not bitter or sharp, it is one for the sweetest fennels. Dukat has a delicate fragrance. It’s leaf period continues longer for more blossom than other species.

Aconite, Monkshood (Aconitum napellus) herb seeds. Herbaceous is perennial native to central Europe. This plant is one of the major “drugs of antiquity,” bright purple, with hood-shaped flowers protecting profusely productive nectaries. The entire plant is toxic if taken in sufficient dosage.