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Perennials

Grasses

Herbs - Edible & Aromatic

Allium fistulosum (Welsh onion)   1 litre - £2.50

The Welsh onion is very ornamental with large heads of white flowers in May and June and thick leaves that look more like an onion.  Its taste is much milder than chives, but the leaves can be chopped and added to stir-fries or other dishes for a delicate taste.  45 x 30 cm.  Sun or partial shade, best in a rich, slightly alkaline soil but will be happy on most soils.

Allium schoenoprasum (chives) *    1 litre - £2.50

With their mild onion flavoured leaves, chives are essential in potato salad and can be used in salads, dips and soups.  The flowers also make a decorative addition to salads.  In the garden they make excellent edging plants with attractive pink blooms in June to August.  15 x 15 cm.  Sun or partial shade, best in a rich, slightly alkaline soil but happy on most soils.  The flavour is quickly lost during cooking so add the chives right at the end or use them fresh to best appreciate their delicate flavour.  The leaves are best cut with scissors as required.  They do not dry well but can be frozen in ice cubes.

Allium tuberosum (garlic chives)   1 litre - £2.50

With a hint of garlic and to their mild onion flavoured leaves, garlic chives can be added to potato salad, dips, soups and cheese dishes.  They also make an excellent addition to the flower border with attractive white flowers in August to September.  45 x 30 cm.  Sun or partial shade, best in a rich, slightly alkaline soil but will be happy on most soils.

Aloysia triphylla (lemon verbena)*      1 litre - £2.50

The strongly lemon-scented leaves are used in herb teas and desserts and can also be dried for pot pourri where they retain their fragrance for many months.  Sprays of small lilac flowers are borne in July and August.  This tender perennial is best grown in a pot so that it can be brought indoors over winter, although it will overwinter outdoors in a sheltered garden.  120 x 120 cm.  Sun and a well-drained soil.

Angelica archangelica (Holy Ghost)*   1 litre - £2.50

The leaves of this biennial are stewed with rhubarb to reduce its acidity, while the stems have traditionally been candied as sweets.  It is just as worthwhile in the border where it forms an architectural plant with fresh green leaves and lemon flowers in May to June.  240 x 150 cm.  It needs partial shade and a moist soil.

Artemisia dracunculus (French tarragon) *   1 litre - £2.50

Tarragon has a strong flavour that is used in sauces, egg, chicken and fish dishes and to flavour vinegar. This half-hardy perennial is best grown in a pot so it can be over-wintered indoors, although it can survive outdoors over winter in a sheltered spot providing it is not too wet.  90 x 60 cm.  Sun, a sheltered position and a well-drained soil are essential.  Cut sprigs of foliage throughout the season, leaving two thirds of the stems to re-grow.  The leaves are best picked fresh as they do not dry well, although they can be frozen.

Caraway (Carum carvi) *   1 litre - £2.50

Caraway seeds are used in baking, confectionary, cheese and meat dishes and stews like goulash, while the leaves can be added to soups and salads.  The seeds can also be added to laundry bags to help keep clothes smelling fresh.  The young leaves can also be added to salads.  Frothy heads of white flowers are borne in summer.  90 x 90 cm.  Partial shade and a rich soil.  Collect the seeds when ripe and do not allow it to self-seed or it can become invasive.

Foeniculum vulgare ‘Purpureum’ (fennel)*   1 litre - £2.50

This tall herb forms a mass of feathery foliage that can be used as aniseed flavouring with fish and salad dishes.  The yellow flowers in July to October are attractive but best removed to prevent self-seeding.  150 x 60 cm.  Sun or partial shade, any well-drained soil.  Pick the young leaves regularly throughout the summer to maintain a constant supply.  The leaves are best eaten fresh, as they do not store well, although they can be chopped and frozen in ice cubes.

Hyssopus officinalis aristatus (rock hyssop)*   1 litre - £2.50

The aromatic leaves of hyssop are used sparingly in soups, bean dishes, stews, game and pate.  Rock hyssop is a particularly attractive form that is smothered in tiny intensely dark blue flowers in August that bees love.  This makes it ideal for the front of the border or the rock garden as well as the herb garden.  30 x 30 cm.  Sun and a well-drained soil.  As it is a hardy shrub, the leaves can be gathered at any time and used fresh.

Hyssopus officinalis ‘Roseus’ (pink hyssop)*    1 litre - £2.50

The aromatic leaves of hyssop are used sparingly in soups, bean dishes, stews, game and pate.  This unusual form is smothered in tiny pale pink flowers in July and makes a neat rounded bush.  60 x 60 cm. Sun and a well-drained soil.

Laurus nobilis (sweet bay)*     1 litre - £2.50

Bay has a variety of uses, including bouquet garni, soups, sauces and casseroles.  It can be grown outdoors in the south where it can eventually form a tree (2.5 x 1.8 metres after five years), but elsewhere it is best grown in a tub and brought indoors in winter as it can be damaged by frost.  It prefers a dry, semi-shaded position with a well-drained soil.  Leaves can be picked fresh throughout summer or dried in the dark to retain the colour and stored in airtight jars.  The leaves should be ripped before adding to food to release the flavour.

Levisticum officinale (lovage) *    1 litre - £2.50

Lovage leaves are used in soups, stocks, stews and potato and tomato dishes.  The celery flavour is very strong so relatively little is used at one time and one plant is sufficient.  150 x 90 cm.  It does best in a sunny position but can be grown in partial shade provided it has a rich soil.   The leaves can be dried but are best frozen to preserve the strong flavour, the seeds can be stored and the stems candied.  It can be blanched for 2-3 weeks in spring with the outer shoots then cut and used as a vegetable.

Melissa officinalis (lemon balm)*   1 litre - £2.50

The lemon-scented leaves are added to cold drinks and sweet and savoury dishes or infused to make herb tea, or they can be used as an unusual stuffing for chicken.  Trim plants regularly to maintain a bushy habit and cut back hard in autumn.  75 x 50 cm.  Sun or partial shade, any soil.  The leaves are best used fresh as they quickly lose their flavour and do not dry well but they can be frozen in ice cubes or plastic bags.  Only young leaves should be used as older leaves become stringy and loose their flavour.

Mentha x gracilis ‘Variegata’ (ginger mint)   1 litre - £2.50

Mint is used to perk up potatoes, peas and salads.  Ginger mint has green and gold variegated leaves with a hint of ginger.    60 x 90 cm.  Mint prefers a semi-shaded position but will grow anywhere where the soil is reasonably moist.  Mint can be invasive, so it is best grown in a large pot or a sunken bucket to prevent the roots from spreading too far.  The leaves are best picked fresh but if dried leaves are required, gather them before the plants start to flower.  Leaves can also be frozen in ice cubes.

Mentha x piperata (peppermint)*   1 litre - £2.50

Mint is used to perk up potatoes, peas and salads.  Peppermint has dark green leaves that it retains well into winter.  It bears small red-purple flowers in June to August.  60 x 90 cm.  Mint prefers a semi-shaded position but will grow anywhere where the soil is reasonably moist.  Mint can be invasive, so it is best grown in a large pot or a sunken bucket to prevent the roots from spreading too far.  The leaves are best picked fresh but if dried leaves are required, gather them before the plants start to flower.  Leaves can also be frozen in ice cubes.

Mentha x piperata citrata ‘Basil’ (basil mint)*   1 litre - £2.50

Mint is used to perk up potatoes, peas and salads.  Basil mint has purple-flushed leaves with a hint of basil and retains these leaves well into winter.  It bears small red-purple flowers in June to August.  60 x 90 cm.  Mint prefers a semi-shaded position but will grow anywhere where the soil is reasonably moist.  Mint can be invasive, so it is best grown in a large pot or a sunken bucket to prevent the roots from spreading too far.  The leaves are best picked fresh but if dried leaves are required, gather them before the plants start to flower.  Leaves can also be frozen in ice cubes.

Mentha x piperata citrata ‘Lime’ (lime mint)*   1 litre - £2.50

Mint is used to perk up potatoes, peas and salads and is an important ingredient in many summer drinks. Lime mint has red-flushed leaves with a hint of citrus and retains these leaves well into winter. It bears small red-purple flowers in June to August.  60 x 90 cm.  Mint prefers a semi-shaded position but will grow anywhere where the soil is reasonably moist.  Mint can be invasive, so it is best grown in a large pot or a sunken bucket to prevent the roots from spreading too far.  The leaves are best picked fresh but if dried leaves are required, gather them before the plants start to flower.  Leaves can also be frozen in ice cubes.

Mentha spicata (spearmint)*   1 litre - £2.50

As well as mint sauce, mint is used to perk up potatoes, peas and salads.  Spearmint is one of the most strongly flavoured varieties and is used to make teas and jellies and is often added to soft drinks in summer. Lilac flowers are produced in July to August that the bees love.  60 x 90 cm.  Mint prefers a semi-shaded position but will grow anywhere where the soil is reasonably moist.  Mint can be invasive, so it is best grown in a large pot or a sunken bucket to prevent the roots from spreading too far.  The leaves are best picked fresh but if dried leaves are required, gather them before the plants start to flower. Leaves can also be frozen in ice cubes.

Mentha suaveolens ‘Variegata’ (pineapple mint)*   1 litre - £2.50

Mint is used to perk up potatoes, peas and salads.  Pineapple mint has green and cream variegated leaves with a hint of pineapple.  60 x 90 cm.  Mint prefers a semi-shaded position but will grow anywhere where the soil is reasonably moist.  Mint can be invasive, so it is best grown in a large pot or a sunken bucket to prevent the roots from spreading too far.  The leaves are best picked fresh but if dried leaves are required, gather them before the plants start to flower.  Leaves can also be frozen in ice cubes.

Mentha x villosa alopecuroides (apple mint)*   1 litre - £2.50

Mint is used to perk up potatoes, peas and salads.  Apple mint has soft fresh green and leaves with a hint of apple.  60 x 90 cm.  Mint prefers a semi-shaded position but will grow anywhere where the soil is reasonably moist.  Mint can be invasive, so it is best grown in a large pot or a sunken bucket to prevent the roots from spreading too far.  The leaves are best picked fresh but if dried leaves are required, gather them before the plants start to flower.  Leaves can also be frozen in ice cubes.

Origanum vulgare (marjoram)*   1 litre - £2.50

Marjoram leaves are used in tomato and pasta dishes or with roast meat.  It is also excellent for sprinkling on meat on the barbecue.  This perennial has neat green leaves and the added bonus of pale purple flowers in late summer that are very attractive to a whole range of butterflies.  50 x 40 cm.  Sun and any well-drained soil.  Pinch out regularly to encourage bushiness and cut fresh leaves as required.  The leaves will also freeze or dry.  From late summer, remove the flowers to ensure the leaves remain fresh.

Origanum vulgare Aureum’ (golden marjoram) *      1 litre - £2.50

Marjoram leaves are used in tomato and pasta dishes.  Golden marjoram is perennial and has the added bonus of being an attractive addition to the border with its golden leaves, the colour of which is most intense in spring and early summer.

Rosmarinus officinalis ‘Tuscan Blue’ (rosemary)*   1 litre - £2.50

Rosemary leaves are used with roast meats, particularly lamb.  It also forms an attractive shrub or low-growing hedge with deep blue flowers in March to April. 0.9 x 0.9 metres after five years.  Sun and a well-drained soil.  The aromatic leaves are best picked fresh and as it is evergreen, they can be picked all year round.  Sprigs can also be dried for winter use.  Trim back every year after flowering to prevent plants becoming leggy.

Salvia officinalis ‘Icterina’ (golden sage)*      1 litre - £2.50

This ornamental form of sage also makes an excellent garden plant as the leaves are splashed with yellow and edged with grey-green.  Golden sage does not flower regularly.

Salvia officinalis ‘Purpurascens’ (purple sage)*     1 litre - £2.50

This ornamental form of sage also makes an excellent garden plant as the leaves are flushed with purple, the colour being particularly strong in the new leaves.  Purple sage does not flower regularly.

Thymus citriodorus (lemon thyme)   1 litre - £2.50

The aromatic leaves of this herb are used in a wide variety of dishes.  Lemon thyme has a lighter, fruitier flavour than common thyme.  It also makes an attractive garden plant with small aromatic leaves and purple flowers in June to October that are loved by bees.  30 x 30 cm.  Sun and well-drained soil.  The leaves have most flavour when dried, although they can also be cut fresh.  In either case, the leaves should be picked before the plants flower.  Fresh sprigs can also be infused in oil or vinegar.

Thymus ‘Fragrantissimus’ (orange thyme)   1 litre - £2.50

Orange thyme has grey-green orange-scented leaves and pale pink flowers in June to October.

Thymus herba-barona (caraway thyme)   1 litre - £2.50

Caraway thyme has glossy caraway-scented dark green leaves and dark pink flowers in June to October.

Thymus pulegioides (broad-leaved thyme)*   1 litre - £2.50

This thyme has larger and more strongly scented leaves than common thyme, which are borne on long trailing stems.  The mauve-pink flowers are borne in June to October.

Thymus ‘Ruby Glow’ (ornamental thyme)   1 litre - £2.50

‘Ruby Glow’ is an ornamental form with particularly attractive cerise-purple flowers in June to October.

Thymus vulgaris ‘Silver Posie’ (garden thyme) *   1 litre - £2.50

Common thyme is the best form for culinary use and ‘Silver Posie’ is a particularly attractive form with white variegated leaves and attractive purple flowers in June to October.

AROMATIC HERBS

Artemisia abrotanum (southernwood)*      1 litre - £2.50

All artemisia have silver filigree foliage, but the leaves of southernwood also have a tangy smell of lime when brushed against. As well as making a good edging plant, the leaves can be added to laundry bags to impart a fresh scent and repel moths or to insect-repellent pot pourri.  90 x 90 cm.  Sun and a well-drained soil.

Cedronella canariensis (Balm of Gilead)    1 litre - £2.50

The spicy-scented aromatic leaves of this herb are added to pot pourri and bath bags.  Round clusters of pink flowers are borne in summer, followed by attractive brown seed heads that are very aromatic. 30 x 30 cm.  Sun and well-drained soil.  It is quite hardy but may be cut back to the base in a very cold winter.

Chamaemelum nobile ‘Treneague’ (non-flowering lawn chamomile)*   1 litre - £2.50

This aromatic herb is grown for its dense mat of feathery apple-scented leaves and can be used as a lawn substitute as long as it does not receive too much wear.  As well as being used to make chamomile tea, the leaves are added to bath and laundry bags.  15 x 45 cm.  Sun and a well-drained soil.

Lavandula angustifolia ‘Twickel Purple’ (hardy English lavender)*   1 litre - £2.50

Long heads of purple flowers in June to July are borne above strongly scented grey-green foliage. 75 x 75 cm.  Sun and a well-drained soil.  One of the hardiest and most fragrant forms of lavender.

Lavandula x chaytorae ‘Sawyers’ (woolly lavender) *      1 litre - £2.50

Tapering violet flower spikes in July and August are borne above velvety silver foliage.  60 x 60 cm.  Sun and a well-drained soil.  This form has proved reliably hardy with us.

Lavandula x heterophylla Gaston Allard Group (sweet lavender) *   1 litre - £2.50

This vigorous lavender is suitable for hedging with its relatively large silver-grey leaves that remain looking good throughout the year.  In July and August it bears violet flowers on very long stems that are excellent for cutting.  150 x 100 cm. Sun and a well-drained soil.  Hybrid of L. angustifolia and L. dentata.

Lavandula x intermedia ‘Abrialii’ (lavandin) *     1 litre - £2.50