Estragon is an aromatic perennial plant that is perfect for both direct sowing and pot cultivation. The leaves have a delicate, slightly bitter and spicy flavour and are harvested throughout the growing season. It is used to flavour various fish, meat and soup dishes.

Dill is a rustic annual aromatic plant. Its lanceolate leaves are reminiscent in shape and flavour of fennel. Its delicate, sweet aroma is excellent with soups and meat dishes.

Curly Parsley is a biennial aromatic herb, available all year round in sheltered locations. Characterised by curly leaves gathered in clusters and a fresh, intense aroma, it is highly valued for its great versatility in cooking.

Sorrel is an aromatic perennial plant, very popular in Central European cuisine. The leaves, with their sour flavour, are mainly eaten raw to enrich salads.

Oregano is a perennial herbs plant, typically Mediterranean. It tolerates poor soil and a dry climate, but fears waterlogging. Cultivating it’s easy, both in pots and in the field, and its leaves, fresh or dried, are always perfect for flavouring soups, sauces and meat dishes.