Herb or ‘erb, however you pronounce it, herbs are very useful plants, and are found in most gardens and kitchens all over the world. Herbs have a variety of uses - food, flavouring, medicine, fragrances, cosmetics and I some cases for spiritual care.

For most herbs, it’s leaf or flower, we use - either dried or fresh.

Herbs can be grown in pots, containers, and gardens, indoors or out. When growing herbs together in one container, select varieties with similar habits, for example chives, mint, chervil and coriander like plenty of water, whereas rosemary, thyme, sage and oregano prefer well-drained soil. Clipping back and regular picking will help control the rampant habit or some herbs, and promote a continuous supply.

aka Basil mixed

A mixed selection of highly ornamental form of Sweet Basil which is great for summer salads. Lush foliage with full of flavour and fragrance. Plant in a sunny well drained spot and protect from frost. Pinch back to a new growth point as you harvest the leaves to encourage re-growth. Annual.

 

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Mrs Burns' Lemon Basil is a legendary heirloom, nothing short of an idol among fine chefs and gardeners alike. With the strongest aroma and flavour of all the lemon basils, the scent is powerful, resinous, and oily, followed by spicy cinnamon, with a strong floral note. It has a concentrated lemon oil taste, with mild spice and mint.

 

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aka Sweet Basil

Where would summer be without Basil to add fragrance and flavour to a multitude of dishes? Large shiny green leaves that taste great fresh - wonderful for Pesto. Leaves can be frozen for future use if you have an over-production. Loves the sun and good drainage. Protect from frost. Annual.

 

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Thai basil is sturdy and compact, has shiny green, slightly serrated, narrow leaves with a sweet, anise-like scent and hints of licorice, along with a slight spiciness lacking in sweet basil. Thai basil has a purple stem, and like other plants in the mint family, the stem is square. Perennial

 

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aka Lemon bee balm

The flowers are very pretty in white or pink with purple dots, growing in typical Bergamot fashion. Young leaves can be used in tea or for any gourmet dish, especially fish, where a strong lemon flavour would add interest. An attractive plant that will attract the attention of bees, as well as people, in any herb garden.

 

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A useful and attractive perennial with grey/green foliage and pretty sprays of mauve flowers that appear from spring right through to autumn. Useful as an edging for flower beds. Loves a sunny position and a good haircut every now and then. Hardy, evergreen easy to grow if you can keep your cats off it long enough!

 

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aka Camomile

Chamomile is one of the most popular herbs in the Western world.Chamomile has been used as a medicine for thousands of years, used to calm frayed nerves, to treat stomach problems, to relieve muscle spasms, and to treat skin conditions and mild infections.

 

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Traditional ground cover with bright green feathery foliage and erect stems of small, daisy-like flowers. Charmingly scented and magic to walk on. Chamomile Lawn thrive in full sun, but will tolerate dappled shade.

 

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This variety of Chives is a vigorous grower with good disease resistance. Nice broad leaves that can be chopped up to add to summer salads etc. Will form a good clump in the vege patch or can be grown in a pot. Prefers the sun and good drainage. Perennial.

 

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aka Garlic Chives

Flat leaves with a mild garlic flavour make these versatile Chives a useful Herb for a variety of dishes. A good substitute for those who find bulb garlic too strong. Plant in a sunny well drained spot. Perennial.

 

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Comfrey should be termed as a 'super-plant' it can be used as a medicinal herb, tea, vegetable, animal feed and green manure. Tall and wide spreading, it reaches a height of 60 to 90cm. With large, coarse leaves and flowers which are blue or creamy white grow in spikes and bloom all summer. It is easy to grow.

 

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Highly aromatic Herb that is popular for adding a pungent flavour to Chinese, Thai and Mexican cuisine. This variety is very slow to bolt ( hence the name) and can be grown in a pot or the garden. Likes the sun and fertile soil to do well. Annual.

 

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Pyrethrum is a great companion plant, used to keep many of the unwanted insects from your beloved plants. Pyrethrins are an aphid alarm pheromone which can be used to repel pest insects from nearby crops. Perennial.

 

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This culinary herb is particularly popular for adding flavour to fish dishes and pickles. Both the foliage and seeds can be used. The foliage has a mild aniseed flavour. Grow in a sunny spot with nice humus rich soil. Annual.

 

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aka Fennel

A gourmet bulb Fennel with big white bulbs that are not too fibrous and have a delicious, mild, aniseed flavour. The bulb can be eaten raw or cooked and the foliage can be finely chopped and used as a garnish. Likes the sun and fertile, well drained soil. Perennial.

 

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Bushy perennial it has fragrant, ferny foliage and composite white flowers with yellow centers.Plant it in full sun, or light shade. Is widely used as a medicinal herb which is known to help reduce headaches and inflammation pain.

 

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aka Elephant Garlic

This is slow growing and forms a very large bulb. Individual corms have a mild sweet taste (especially when roasted) and are less intense than regular Garlic. Plant in Jun, harvest Dec. Plant no deeper than 2 cloves depth. Feed low nitrogen fert.

Garlic loves a sunny, well drained spot in fertile soil. Once harvested, around Christmas time, leave to dry in a warm, sunny spot until the leaves wrinkle and turn brownish. Then take the leaves off and store your bulbs whole in a cool airy place until required. NB Elephant Garlic does not store for as long as regular Garlic but once you get the taste of it that shouldn't be a problem. This is a hard necked variety.

 

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aka Garlic

A culinary soft neck Garlic with a premium flavour. Forms large, firm, white skinned cloves. Companion plant as aphid deterrent. Plant in a sunny, well drained spot with the 'pointy' end up in Jun, harvest Dec. Use low nitrogen fert. Stores well. For more info www.wairere.co.nz/How-To

Once you have dug your Garlic up around Christmas time (6 months after planting). Leave to dry in a warm dry spot until the leaves die down. Then break the leaves off and store whole in the pantry until you are ready to use. Home grown fresh Garlic has an exquisite sweet flavour that is hard to beat. Bon appetit.

 

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aka Citronella grass

Fragrant swaying grass that will add texture and movement as well as contrast among more compact plants. Used in cooking and for making tea. Ideal container plant or in a border or garden bed.

The oil is antiseptic, antibacterial and antiviral. Also used as an antidepressant, to soothe aches and pains, to relieve stress. If drunk before bed will induce sleep. Effective for headaches and respiratory problems. Pour boiling water over sliced leaves and steep for 5 minutes for Lemongrass tea. Sweeten as desired. Can be dried for tea, potpourri or cooking.

 

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aka Citronella grass

Tall, densely tufted, aromatic clumping stalks. Foliage is cut before fully mature. The tender white part of the stalk is used for adding to dishes, the remainder can be used for stocks, dried or a cuppa tea. Arching leaves of pale blue green colour to 90cm long. Semi-hardy perennial that goes dormant in winter.

Used in Asian cookery. Pour boiling water over sliced leaves and steep for 5 minutes for Lemongrass tea. Sweeten as desired. Can be dried for tea, potpourri or cooking.

 

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aka Lovage

This is a tall addition to the garden and often placed at the back of the border. It is a good idea to start a new plant every few years. Lovage prefers a rich soil that retains moisture well. It likes full sun in cool climates or partial shade where summers are very hot.

Leaves and stems used as a savoury flavouring in salads, soups, stews etc, imparting a yeasty/celery flavour.

 

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Originating from Acorn Bank, the National Trust garden in Cumbria, this golden marjoram has very long, pointed leaves. To achieve the full golden colour of this herb, plant it in semi shade. Full sun can produce pale leaves

 

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Country Cream is a hardy, bushy perennial, which although aromatic and can be used in Italian, Greek, Mexican dishes, is mostly used for ornamental purposes. Loves a sunny spot in rich well drained soil. It forms a dense mat and a small pink flower. Trim back regularly to maintain shape and vigour.

 

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aka Sweet or knotted marjoram

Sweet marjoram is widely used as a flavouring for salad dressings, vegetables, legumes and oils. The flavour resembles a blend of thyme, rosemary and sage.

 

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Sweet Marjoram is a rich, sweet tasting herb, that is used interchangeably with oregano. It has tender leaves and stems, grows well just about anywhere, and is a great kitchen windowsill garden choice. A tender plant. Consider your marjoram to be an annual.

Cut back juicy stems and leaves as they grow. Sweet marjoram will provide you with multiple cuttings in one season. Cut the soft stems and leaves and add at the end of the cooking time. Use a small amount to begin with. Marjoram boasts a more powerful flavor than the same amount of oregano.

 

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aka Mint Common

There are several forms of Garden Mint, the true variety being of bold, upright growth, with fairly large and broad leaves, pointed and sharply serrated (or toothed) at the edges and of a rich, bright, green colour.

 

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A hardy perennial that is the Basil you have when you don’t have any Basil. Spreads easily so container planting may be a good option.

Add late in the cooking as the mint aroma fades quickly. Finely chop leaves and use them in salad dressings, marinades and sauces. Add to salads and vegetables for an exotic flavour. Tastes a lot like Sweet Basil so partners well with similar strong flavoured herbs.

 

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Best grown in rich, moist soils in full sun to part shade. Adapts to a wide range of soils except dry ones. Large plantings may be sheared after bloom to remove flower spikes and stimulate new vegetative growth. Soil barriers may be used to restrain spread if plants are grown in borders or other areas where spread is unwanted.

 

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Japanese emperor mint is a wonderful culinary herb, with a delicate flavour that goes particularly well in salads. It has a strong flavour and is very hardy, happily surviving frosts.

 

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Also known as Vietnamese coriander, Cambodian mint and laksa Leaf this has to be my favourite Asian herb. Native to peninsular South-East Asia this is a perennial herb, which has striking pointed leaves, lime green in colour with dark inner markings. With purple stems the whole plant evokes a wonderfully strong citrus aroma with a taste to match.

 

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Mentha arvensis is a species of mint with a circumboreal distribution. It is native to the temperate regions of Europe and western and central Asia, east to the Himalaya and eastern Siberia, and North America.

 

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aka Catmint

A useful and attractive perennial with grey/green foliage and pretty sprays of mauve blue flowers that appear from spring right through to autumn. Useful as an edging for flower beds. Loves a sunny position and a good haircut every now and then. Hardy, evergreen and yes cats love it!

 

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aka Oregano Common

Herb. A highly ornamental and delicious herb that is an essential ingredient in Italian style cuisine. A must have on top of Pizza. Mainly used dry. Plant in a sunny well drained spot and give it a good haircut every now and then. Perennial.

 

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True Greek oregano is the superior, true culinary type of oregano prized by Italian and Greek chefs. It is highly aromatic and flavorful, combining superbly with fresh tomatoes or tomato sauces, egg and cheese combinations such as omelets and quiche, marinated vegetables, meat, fish and poultry. A good container variety.

 

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Is a leaf celery with finely cut parsley looking leaves. A celery-scented herb rich in vitamins and minerals. Wild celery has been used for asthmatic and bronchial conditions as well as rheumatoid arthritis. It has also been used as a sedative and to assist with some kidney problems.Dark green stalks and finely curled leaves have a distinct celery flavour and can be used for flavouring meals or garnishing dishes.

 

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aka Italian Parsley

I can't do without this wonderful Parsley in my vege patch. Large flat leaves that are full of flavour and highly decorative. A lovely garnish and great in a variety of soups, casseroles etc. Plant in sun or part shade in well drained soil. Fertilize every now and then and harvest regularly. Evergreen.

 

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aka Parsley

Ever popular Parsley is probably the most widely used Herb world wide. Full of iron and excellent for eating fresh or dried. Goes with just about everything. Plant in sun or part shade in well drained soil. Give it a little bit of fertilizer every now and then and harvest regularly. Evergreen.

 

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Peppermint is a hybrid mint, a cross between watermint and spearmint. The plant, indigenous to Europe and the Middle East, is now widespread in cultivation in many regions of the world. It is found wild occasionally with its parent species.

Peppermint is assertive enough to stand up to strong flavours, so it's ideal for chocolate desserts and boldly flavoured dishes.

 

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aka Rosemary

Rosemary - White. An unusual form of Rosemary that has aromatic pale green foliage and pure white blooms. Suitable for culinary or ornamental use. Loves the sun and good drainage. Trim after flowering. Perhaps a hedge with a difference? Evergreen.

 

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aka Rosemary

A prostrate form of Rosemary that has a ground-hugging habit. Pretty, clear blue flowers set against blue-green, aromatic foliage. Flowers through the summer and will attract bees to the garden. Extremely hardy, excellent for coastal planting and hot sunny positions. Evergreen.

 

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aka Rosemary

A popular, semi prostrate rosemary with upright curving branches with deep violet blue flowers borne on dark green foliage throughout the summer. Prefers a full sun position that has good drainage. Can be used for culinary purposes and attracts bees to the garden. Evergreen.

 

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aka Rosemary

This rosemary is a culinary delight and has been especially selected for its fantastic flavour. Lovely to grow in the herb or ornamental garden in a warm sunny spot. Pretty blue flowers that attract bees. Honey, is that roast lamb I smell cooking? PVR.

 

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Gorizia Rosemary was named for the town (Gorizia, Italy) in which it was discovered. A mildew resistant variety, the large, flat leaves of this selection are unusual for Rosemary, making it unique and very appealing. Gorizia has an upright habit and sports large light lavender-blue flowers in spring. Use with meats, vegetables, and bread recipes.

 

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aka Prostrate Rosemary

A prostrate Rosemary that can be used as a ground-cover in a sunny well drained spot. Soft grey/green aromatic foliage and little blue flowers from spring through to autumn. Can be used for culinary purposes. Protect from harsh frost. Evergreen.

Rosemary is the traditional herb for remembrance and is a lovely garden plant as well as a useful culinary herb and let's face it no lamb roast is complete without it.

 

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aka Rosemary

A easy care and easy to grow Rosemary that is great for covering banks and draping over walls. Quite prostrate in habit so give it room to spread. Nice fresh green foliage and pretty blue flowers off and on all year but mostly in spring and autumn. Loves the sun and good drainage. Evergreen.

Though this Rosemary is mostly used for ornamental purposes it is still a culinary herb that can be used in cooking.

 

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aka Rosemary upright

Rosemary. A classic culinary herb suitable for use in all manner of dishes but especially with lamb. Attractive aromatic foliage and pretty blue flowers that appear mostly in summer. Use as a herb, ornamental shrub or for hedging. Prefers the sun and good drainage. Bees love it. Evergreen.

 

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aka Rosemary

A fabulous new version of an old favourite. An upright Rosemary that grows into a pillar or column. Softest blue, large flowers appear from April through to October with the main flowering in September. Loves a well drained sunny position. Clips well. Evergreen.

 

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aka Rosemary

Prostrate ground cover with light blue flowers and aromatic foliage. Ideal for hot, dry areas. Very hardy and fast growing. Excellent for banks and rockeries.

 

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aka Rosemary

'Tuscan Blue' is a form of the upright Rosmarinus officinalis selected for the dark blue flowers which appear on and off for most of the year. Happiest in the sun with good drainage. Tolerant of cold and coastal conditions. Trim regularly to keep compact and encourage new growth. Evergreen.

This Rosemary can be used for culinary purposes, mmmm is that Roast Lamb I smell cooking? Also makes a great hedge or background shrub.

 

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aka Sage

The downy grey-green leaves of this perennial Herb are widely used to add flavour to poultry and pork dishes. Use fresh leaves sparingly as they have quite a strong flavour. Plant in a sunny well drained spot in light sandy soil for best results. Evergreen.

Sage has been used historically for many medicinal purposes.

 

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Purple Sage is a lovely addition to any landscape, kitchen garden or combination planter.

All of the Sage varieties like well drained soil, are drought tolerant, and a great choice for mixed pots.

 

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Variegated sage is grown for its attractive and aromatic leaves. The green leaves are marbled and blushed with yellow gold highlights. They have an earthy spicy aroma with a more subtle flavor than standard sage. It is a slower growing variety as are most colored varieties of sage, making it's leaves slightly more tender than standard sage.

 

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aka Shallots or Scalloins

A versatile perennial bulb that has a mild sweet taste compared to its close relative the Onion. When planting do not bury the bulb too deep - 1 bulb should multiply to 6-12 bulbs which are harvested when the green tops wilt and turn brown usually in autumn. Dry in the sun prior to storage.

The green tops of your Shallots can be used like chives for salads etc if you wish. Shallots are shallow rooted so it is important that they get even moisture for good yields i.e. do not let them dry out. They will store for up to 12 months after drying.

 

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Full of fresh flavour and aroma Mint is one of our favourite and most used culinary herbs. Vigorous and spreading in habit so sometimes safer in a container. Will grow in sun or part shade and prefers moist cool soil to do well. Trim regularly to encourage new growth. Perennial.

 

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aka French Tarragon

A refined flavour indispensable to the classic French cuisine. Glossy long green leaves which release a bitter sweet, warm peppery scent with an anise undertone. Use fresh to flavour salads, meats, fish and egg dishes Sunny, light well drained soil.

 

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aka Silver Thyme

A delightful culinary herb that is also a useful aromatic ground-cover. The grey-green leaves are edged with white giving an overall silvery appearance. The aromatic foliage has a hint of lemon. Happiest in a sunny well drained position in the garden or container. Evergreen.

 

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aka Thyme Golden

Highly aromatic small yellow leaves that can be used to flavour meat or vegetable dishes. Dainty white to mauve flowers appear in summer and should be removed after flowering. Hardy and easy to grow in a sunny well drained spot. Evergreen.

 

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A seasoning for poultry,pizza,shellfish,beef or game. Culinary aromatic herb so useful in cooking . Also very attractive to grow in the perennial garden bearing flowers all over. Great ground-cover Grow in full sun and free draining soil. Perennial

 

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aka Thyme

This delightful and dainty little Thyme is perfect for use as a ground-cover in a warm sunny well drained position or just enjoy some in a pot. The little bright green leaves are smothered by dainty white flowers in summer. Forms a neat and tidy mat. Evergreen.

Can be used for culinary purposes if desired. Trim lightly after flowering to keep compact and avoid over fertilizing as generally Thyme are best left to their own devices.