Packet Content (approx) 2,300 (0.5g's)

Watercress is one of the few herbs you can grow that really does like it's feet in water. Traditionally grown in streams of running water, watercress can often be found growing wild.

The health claims made on behalf of watercress are some of the most spectacular of any so-called superfood.

Growing Tips: 

Cultivation of watercress is practical on both a large scale and a garden scale. Being semi-aquatic, watercress is well-suited to hydroponic cultivation, thriving best in water that is slightly alkaline.

Watercress thrives rooted in gravel washed over by clear running water, but if you're not fortunate enough to have a spring in your garden it doesn't have to be grown in this manner - somewhere nice and damp will do.

• Position: Semi Shade
• Height: 0.3cm Width: Spreading
• Lifespan: Perennial

Use: Watercress stimulates digestive juices. The tangy taste and smell of the leaves are indicated in the plant?s generic name Nasturtium which comes from Latin ?nasi tortium? meaning nose twitching; no doubt due to the peppery taste, which causes a contraction of nasal and mouth muscles.

The very best way to get the full nutritional value of watercress is to pick just before a meal and eat. Add to cooked dishes, salads, soup, stews, and stir-fries, just before serving.

It is one of the best sources of the element iodine, other than seaweed, such as kelp. Iodine is important to the function of the thyroid gland. The leaves used as a poultice are applied for relief from enlarged prostate gland. Watercress contains more sulphur than any other vegetable, except horseradish. Sulphur rich foods play an important part in protein absorption, blood purifying, cell building and in healthy hair and skin.

• Harvest: Harvest regularly

Suitable for the vegetable garden, allotments and containers.

Be prepared to water well and supplement feed with high-potash feed during season. Regular feeding is recommended.

Packet Content: 1600 (4.2g)

Cress Greek is a Spicy Version of Garden Cress 

Something new for your salads and other healthy eating! Discovered in Greece, vigorous and fast growing, suitable for indoor and outdoor production, it can be a source of greenery all the year round. With the clean, fresh taste of Cress, followed by a slight minor shock-wave of a hot-flavoured kick, it can be used in salads, sandwiches, stir fries and as a garnish. Simply sow broadcast and cut when young.

A spicy version of garden cress that deserves to be more widely grown.

Plants exhibits a compact growth of dark green, flat dissected leaves.

Fast growing, can mature in 20-30 days from sowing.

Also quick to bolt so requires frequent successional sowings

Cultivation
Cress does not require compost to grow and you could experiment with various growing media. Sprinkle a few seeds onto the surface of blotting / toilet paper and moisten the paper and hey presto in a few days you have cress!!

It can be grown at any time of year and with a bit of imagination you and the kids can have great fun!

Suitable for the vegetable garden, allotments and containers.
Be prepared to water well and supplement feed with high-potash feed during season. Regular feeding is recommended.

Packet Content is seed size dependent and are (approx.) you get which comes first! Weight or count

Coriander, also known as Coriander, Chinese parsley or dhania, is an annual herb in the family Apiaceae. Coriander is native to regions spanning from southern Europe and northern Africa to south-western Asia. It is a soft plant growing to 50 cm tall

Coriander widely used in Asian cooking. Probably the most widely grown herb in UK, in great demand for curries and spice dishes. All our varieties are selected for leaf cultivation and are produced specifically for us. Sow regularly March to Sept for continuity.

Coriander, Cruiser (P.V.P) is a new compact Coriander with distinctive, large, shiny dark green leaves and good basal branching habit. Vigorous but slow bolting and adapted for all season field crops or pot production

How to grow Coriander:

Coriander, Coriander needs a frost free period to grow but it doesn't like extreme heat. So in milder climates you grow Coriander during summer, in tropical climates you grow it during the cooler dry season. To grow Coriander you need reasonable soil and you need to keep the plants well watered.

Always grow Coriander from seed, directly where you want it. Coriander HATES being transplanted. The stress will likely cause it to go straight to seed and then it dies. And you never get any leaves at all!

Also, Coriander grows a big taproot, and those little seedling pots are not deep enough to accommodate it. Growing Coriander in a pot isn't doing it any good.

Growing Coriander from seed:

The standard directions are to sow Coriander about 1 cm deep, but there is no need to get scientific about it. Just cover the seeds and keep them moist.

You can plant Coriander in rows for easy harvesting or you can spread the seed over a wider area and rake it in. It depends how much seed you have available.

Don't go overboard with the amount of seed. Healthy Coriander plants grow fairly big, about 50 cm or 2 feet tall.

You want about 5 cm between plants if you grow Coriander for the leaf. They need more space if you grow them for seed, but you can always eat the extra plants and just leave a few to go to seed.

Coriander seeds take about two to three weeks to germinate. If they come up too thickly, just pull up and eat the extras...

Yes, the best way to harvest surplus plants is to pull them up. (Provided you can do so without damaging the plants next to it.) Coriander grows a taproot that is packed with flavour. You will often see Asian soup stock recipes call for Coriander or coriander root, just like Europeans use parsley root in stock.

Harvesting Coriander:

After you have eaten all your thinnings, harvest individual Coriander leaves of the base of the remaining plants. Just make sure the plant is big enough to cope and leave some leaves on it so it can continue to grow.

Sooner or later your Coriander plants will flower. Once they start developing that flower stalk they stop making more leaves. Therefore it is a good idea to re-sow Coriander every few weeks during the growing season. That way you never run out.

Some people also chop out the flower stalk as soon as it shows and manage to keep the plants going a bit longer. Or they harvest the whole Coriander plant once it shows signs of wanting to flower.

Problems when growing Coriander:

The biggest problem when growing Coriander is that the plants are so sensitive to heat - and also to other stresses. Anything that stresses them will cause them to bolt (meaning they will grow a flower prematurely and set seed).

Select your site well. During the colder times of the year (Or in cooler climates) choose a spot in full sun. If you expect hot weather, give your Coriander plants some shade.

Make sure your Coriander plants never dry out. (As always, mulch helps.)

Many people underestimate the amount of water Coriander needs, because most herbs we know are so hardy. So water it well, but of course, make sure the soil drains well. Few plants like growing in a bog hole...

Apart from that Coriander has no special soil requirements. Rich, dark soil always produces the biggest, healthiest plants, but any reasonable soil with average nutrient levels should be fine. If you want to feed your plants extra, some dilute liquid fertilizer like fish emulsion never goes astray.

One more thing: Coriander plants do not like humidity. In my climate they will bolt to seed from the heat before humidity becomes a problem, but your climate may be different. Always grow Coriander where the air can circulate freely.

Greek Oregano has more flavour than other herbs in this line because it originates from wild marjoram.  Oregano is most recognized for its contributions in the taste of pizza and spaghetti but it has made a name for itself in many other dishes as well.

• botanical name: Origanum heracleoticum
• perennial zone 5-9
• height 24?
• spacing 12? apart
• full sun tolerant
• dry-average soil
• flower colour white
• uses in garden: as a border, great in containers, drought tolerant, fragrant, ground cover
• use in Italian, Greek, Mexican, and Spanish cuisine
• attracts bees and butterflies

Greek Oregano is a bushy, pungent herb that is easy to imagine growing on sunny Mediterranean slopes. Its spicy yet refreshing flavour contributes to Italian, Greek, and Spanish cuisine, as well as Mexican. Complementary spices to Oregano are Thyme, Parsley, Chives, Basil, and Chili. Oregano is delicious in bread, pasta dishes, stuffing, and of course pizza. Find great Oregano recipes here!

Some oreganos bloom later than others and some, like Hopley?s, Kent Beauty, Bristol and Dittany of Crete are valued for their flowers and we view them as mainly ornamental. The best culinary ones are Italian, Turkish, Greek and Hot & Spicy. Of these, Greek and Italian bloom about mid-summer through fall and have the most flavour-filled leaves right before the flowers bloom. Although the flowers are edible too, it?s usually the leaves that are used for flavouring foods. They retain their flavour better in hot dishes if added toward the end of cooking. Heating too long may result in bitterness.

Sowing Instructions: It is easiest to propagate from starter plants, take your cuttings in the late spring, and allowing them to root in a fine soil mix.

Start seed indoors 6-8 weeks before last frost date. Press seeds in lightly. Don?t cover them with soil, as they need light to germinate. If you are worried about the seeds washing away, put a fine mesh cloth (like cheesecloth) over the seeds until they begin to poke through. Germination 7-14 days. Transplant the seedlings 12 inches apart in a sunny location, after they are at least three inches tall and all danger of frost has passed.

To harvest: Best when used fresh, although Oregano dries well and retains much of its flavor. Harvest plants just before flowering, bunch stems together and hang in a cool and airy place to dry. Once dry, strip the leaves from the stem and store in an airtight container. For fresh use, snip leaves or small sections of the plant after it has reached six inches in height. Keeping Oregano clipped in this way will help the plant to bush out and encourage more foliage growth.

Many people skip the drying process altogether and simply chop the leaves finely, and either ? add a small amount of water and freeze in ice cube trays for later use, or add the chopped leaves to softened butter. The Oregano butter, when stored in an airtight container in the refrigerator, will last for several weeks.

6 Multi Variety Packets of Herb Seeds

Grow a delicious Herbs this year with Viridis Hortus variety herb seed pack collection featuring many varieties.

Great deal 6 Economy Variety Packs of Herb Seeds

Packet Content: Basil, Coriander, Oregano, Rosemary, Sage & Thyme

 Variety of different seeds Ideal selection to start off your own home or allotment vegetable plot. 

Sowing Instruction’s enclosed with packs

Content Worth 

£7.16!

Worth value based on items

When purchased separately,

Excluding multi buy Promotions

* Basil - Sweet Genovese - 350 Seeds

* Coriander - Cruiser (P.V.P) - 100 Seeds

* Oregano - Greek - 1200 Seeds

* Rosemary - 100 Seeds

* Sage - English - 70 Seeds

* Thyme - Thymus Vulgare - 1000 Seeds

Suitable for the vegetable garden, allotments and containers.

Be prepared to water well and supplement feed with high-potash feed during season. Regular feeding is recommended.

10 Multi Variety Packets of Herb Seeds

Grow a delicious Herbs this year with Viridis Hortus variety herb seed pack collection featuring many varieties.

Great deal 10 Economy Variety Packs of Herb Seeds

Packet Content: Anise, Caraway, Chives, Coriander, Cumin, Dill, Fennel, Marjoram, Mint & Parsley

 Variety of different seeds Ideal selection to start off your own home or allotment vegetable plot. 

Sowing Instruction’s enclosed with packs

Content Worth 

£9.90!

Worth value based on items

When purchased separately,

Excluding multi buy Promotions

* Anise - Herb - 200 Seeds

* Caraway - (Carum carvi) - 190 Seeds

* Chives - Fine Leaved - 300 Seeds

* Coriander - Cruiser (P.V.P) - 100 Seeds

* Cumin - Herb - 100 Seeds

* Dill - Domino - 350 Seeds

* Fennel - Florence Mixed - 75 Seeds

* Marjoram - Sweet Herb - 8050 Seeds

* Mint - Greenmint - 500 Seeds

* Parsley - Plain Leaved - 260 Seeds

Suitable for the vegetable garden, allotments and containers.

Be prepared to water well and supplement feed with high-potash feed during season. Regular feeding is recommended.

Parsley `Bravour` is a moss curled parsley type with vigorous plants with tightly curled dark green leaves and an intense flavour. The plants are very productive and winter hardy. The leaves of the curly parsley are usually used raw as spice herb or only briefly heated, otherwise they lose their typical flavour.

• Originated from Denmark, this low-growing parsley produce long stem that topped with compact dark green curly leaves. Bravour Parsley very versatile herb an ideal variety for container ie. in pot near the kitchen windowsill, as long as it is watered, fed and cut. It can also be grown in hanging baskets, window boxes and in containers. 
• You should not missed out to grow this exceptional flavour parsley for your kitchen use or as an ornamental in your garden. In hot summer water well.
• Height   : 12? - 24 ?
• Spacing   : 12" - 18"
• Sun Light : > 6 hours - Full
• Water : Average
• Sowing : Sow seeds 1/4 " deep
• Germination : Slow,  4 - 6 Weeks
• Harvest 40 - 60 Days
• Size  : Medium Leaf
• Color : Dark Green Leaves
• HEIRLOOM

?Sowing & cultivation: 

Parsley likes a good deep soil, not too light and not acidic and sunny to half-shady place. Parsley can be sown all year round in pots or directly outdoors, and it hates being transferred. Direct sow seeds thinly, in drills 30-45cm apart and about 3cm deep. Keep moist. If at any time the leaves turn a little yellow, cut back to encourage new growth and feed with a liquid fertilizer. At the first sign of flower heads appearing, remove them if you wish to continue harvesting the leaves.

Packet Content (approx.): 1050 (0.1g's)

Thyme (Thymus Vulgaris) - Growing Thyme herb plants is fun and rewarding, and this long-lived perennial herb is a mainstay of American cuisine! Thyme herb is found in recipes for almost everything including fish, chowders, sauces, stuffings, soups, meats and poultry. The aromatic, warming flavor holds up well during long cooking times. Thyme also makes an attractive plant for the herb garden. Grown from Thyme seeds, this plant produces small gray-green leaves and tiny summer blooms. It is not only attractive in the perennial border or herb garden, but it also attracts birds, bees and butterflies to the garden as well. It is also commonly referred to as Garden Thyme or English Thyme.

English Thyme plants reach 12 - 18 inches in height and 24 inches in width. They are woody perennial shrubs. The narrow stems are lined with tiny gray-green leaves and topped with equally tiny white to pale rose colored flowers in summer.

How To Grow Thyme From Herb Seeds: To establish Thyme from seeds, sow the herb seeds indoors on sterile starting mix 6 - 8 weeks before last frost. Keep the Thyme seeds moist until germination. Once frost season has passed transplant the Thyme seedlings into the garden in a sunny location. Do not over water Thyme. It likes to dry out in-between waterings. Thyme herb plants dislike wet foliage, so surrounding the plant with a layer of gravel can help this. This variety of Thyme is often planted near vegetables to help control flea beetles and several cabbage pests.

These slow bolting Summer Kintsai Celery Seeds have vigorous, upright growth, and dark green leaves over long, crunchy, fibreless, hollow stalks. Chinese celery has a stronger flavour and is generally easier (and much faster) to grow. Use the leaves as well as the stalks in stir-fries, soups, salads, and dumplings. If you have had trouble growing regular celery in the past, or if you don't want to wait the three months or more it takes to mature, try Summer Kintsai Celery seeds and you'll become a lifetime convert. All the flavour minus the fuss of regular celery.

Starting

Packet Content (approx.): 280 (1g)

Sorrel Volare also known as lemon spinach

With its sharp citrus flavor, Sorrel is a great addition to salads, soups and smoothies, and can be harvested as a baby leaf or at full maturity. Also delicious when cooked, its arrow-shaped leaves give off a delightfully acidic flavor that pairs well with a number of dishes. This fast-growing, vigorous perennial herb is rich in vitamin C and is easy to grow. It shoots up from the ground even earlier in the spring than asparagus or rhubarb! Make this gem your first taste of spring for years to come. Plant in average, well-drained soil with access to full sunlight. It's great for container gardening, too; try it with your favorite containers, or give our Grow Tubs® a try. If you raise chickens, plant some extra to share since chickens adore these fresh greens. 60 days to maturity.

Position: 
Sorrel prefers a sunny (or partially-shaded) spot with a reasonably-fertile and moisture-retentive soil, but thrives even in heavy soil. It may need partial shade in very hot areas.
If you don't have space in the garden, a large pot filled with good quality compost will make a great home for your plants. Just remember that pot-grown plants will need more watering and feeding than those in the ground. 
French sorrel may also be cultivated indoors for use during the winter months.

Sowing: Sow in Spring or in Autumn to overwinter.
Seeds can be sown at any time of year but are best sown in spring once the temperature warms a little.

Sowing Indoors: 
If the weather is against you and it's just too cold for planting seeds outside, they can be sown into small pots indoors. Use modular seed trays filled with seed compost and keep them in a greenhouse or cold frame until the seedlings are ready for transplanting outside.
Modular-raised sorrel seedlings should be moved from their trays to the vegetable garden in the late spring. Space 30cm (1ft) apart and plant to the same depth as in their original containers. Water well to help them establish.

Sowing Direct: 
A week before sowing the seeds outdoors, fork and rake over the ground several times to establish a soil surface with a fine and level tilth free of all weeds and large stones - and scatter a general organic fertiliser over the site. 
The tiny seeds are best sown in 5mm (¼in) deep seed drills (rows). Lightly water the base of the drill, sow the seeds thinly inside and cover with soil ? and label the site so you know which crop is where. Space the drills 45cm (18in) apart. Once the seedlings have germinated and they are large enough to handle, thin them to 7.5cm (3in) apart. A few weeks later, thin the remaining seedlings again so there is 30cm (12in) between each one.

Cultivation: 
Once sorrel plants are established and growing happily, they need very little further attention beyond a bit of weeding, and watering during dry spells, especially if they are growing in a pot. One thing sorrel plants really don't like is to be hot and dry. 
If your plants start to form flowering shoots the leaves will become tougher and have less flavour, so cut off flowering stems as they appear. On the other hand, if you decide that sorrel is a plant you would like more of, simply allow it to flower and set seed. 
Sorrel plants should be divided every three years or so to keep them growing vigorously. Dig the plant up in spring or autumn, gently pull it into smaller pieces, each with roots attached and replant in fresh soil. Water the new plants well, and keep the soil around them damp in the following weeks.

Harvesting: 
Leaves can be harvested any time after the first couple of months of spring growth, but they tend to be almost tasteless early on, gradually gaining their characteristic and desired acidity and flavour as the season wears on. 
The tender, young basal leaves are the best ones to pick for culinary purposes as they are less bitter than the course, older foliage. To guarantee a constant supply of young leaves, lightly harvest the plants on a regular basis throughout the main growing season. For the best flavour, use them on the same day, although they can be frozen. 
The young leaves are suitable for picking on a regular basis from March until November. They can also be gathered through the winter if the plants are covered with protective cloches from late-autumn to the early spring. In the kitchen, break the stems off backwards before using. This will draw out any tough string that continues up the middle of the leaf.