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aka Asparagus Pacific Challenger

Bred in NZ Pacific Challenger produces an all green spear. Early to mid season variety. Easy to grow but they do need a dedicated sunny spot with good drainage to mature and multiply. Plant crowns in trenches that have been back filled with mulch or compost. Perennial.

Yummy Asparagus packed full of vitamins and a very welcome early spring vegetable. This clonal hybrid has tolerance of phytophthora rot. Freight on this item is up to 4 packets for $8.50

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aka Asparagus

This is a high yielding variety that produces a early to mid season crop. Bred in NZ to thrive in our climate, Pacific Endeavour produces mid to large spears that are green with a slight purple blush at the base. Plant at a depth of 10-15 cm. Deciduous.

Freight on this item is up to 4 packets for $8.50

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aka Asparagus

Bred in NZ for NZ climate. Produces a super sweet, dark purple spear. This is also suitable for super sweet white asparagus. The spears are very low in fibre meaning they can be eaten from tip to base and don't require peeling prior to cooking. Late season.

Freight on this item is up to 4 packets for $8.50

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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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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. Perennial.

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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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This hardy and very aromatic, evergreen perennial has upright growth habit, narrow, long silver leaves and yellow flower clusters. It grows up to 60cm (24") high and spreads to 60cm (24") wide.

The leaves of this great structured plant bear a distinct curry aroma, making it excellent for all kinds of cooking and seasoning.

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aka Globe Artichoke

Green Globe' is a thistle-like plant with arching silver leaves producing an edible globe vegetable just before flowering. Deserves a special place in the garden. Plant in rich fertile well drained soil and full sun.

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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 well balanced NPK fertiliser.

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. Feed monthly with a general purpose fertiliser, water regularly.

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 Orange Sweet Potato

Another tuber (edible root). Kumara is a marvellously versatile vegetable. Like potatoes, it can be cooked in many ways and has the added advantage of being packed with antioxidants and a lower GI. It has a pleasant, sweet taste and when mashed is delightfully smooth. Great for kids. Perennial

Hybrid Kumara

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aka Purple Sweet Potato

Another tuber (edible root). Kumara is a marvellously versatile vegetable. Like potatoes, it can be cooked in many ways and has the added advantage of being packed with antioxidants with a lower GI. It has a pleasant, sweet taste and when mashed is delightfully smooth. Great for kids. Perennial

Plant maturity is approximately 120 days and depends on sunshine hours. Heirloom Kumara

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Lemon balm loses much of its flavor when dried, so it is a seasonal delight to be enjoyed while the weather is mild and the plant is green. However, enough of the fragrance remains when this herb is dried to make it a delightful addition to potpourri.

Like many other herbs, lemon balm can lose its flavor in cooking, so add it near the end of the cooking process. The fresh lemon fragrance and flavor go nicely with both chicken and fish dishes, as well as fruit and fruit juice drinks. Create your own herbal tea by cutting a few stems of lemon balm (plus any other appealing herbs), putting them in a pitcher, pour boiling water over them, and allow them to steep for about 15 minutes. Enjoy your tea hot or over ice.

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aka Lemon 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 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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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 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. Cut back in Autumn for new winter growth.

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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 Curry Leaf Tree

The famed Curry Leaf plant, native to India and Ceylon, lends its pungent scent as a main ingredient in delicious curries. The many segmented foliage is borne on a compact bush convenient for harvesting.

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aka Chilean Guava Syn Ugni Molinae

AKA as Chilean Guava or NZ Cranberry. A reliable little shrub with tight small leaves in an attractive bronze green shade. Little white flowers in spring are followed by fragrant edible berries. Easy to grow, clips well so can be used for topiary or hedging. Evergreen.

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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.

Grows well in a container.

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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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aka Passionfruit

The Passionfruit vine has attractive mauve and white flowers that turn into yummy round dark purple fruit at the end of summer. To do well your vine must be in a sunny, sheltered, well-drained position. Though self-fertile will often do better when 2 are planted together. 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 Pomegranate

The Pomegranate is a beautiful and highly ornamental shrub and a producer of highly decorative and nutritious fruit. Large showy orange-red flowers over a long period from late spring through summer. They are very sweet and virtually seedless. Deciduous.

Popular in Spanish and Middle Eastern Cusine the Pomegranate has also been seen as a symbol of fertility through-out the ages mainly because of the high seed count in the fruit. Easy to grow in a sunny well drained spot with protection from harsh frost. The fruit is high in Vitamin C, B5, Potassium and anti-oxidants.

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aka Pomegranate

New season growth is glossy, green with red tipped foliage and in Spring bright scarlet red flowers. The fruit is yellow/red with a pink,juicy pulp. high in Vitamin C, B5, Potassium and anti-oxidants. Delicious in drinks, jellies, salads and sauces.Thrives in hot dry Summers. Self-fertile.

This stunning ornamental plant originating from the Middle East and Asia and has had a long association with humans. For more than 2000 years. It has been widely recorded throughout history and only the fig is mentioned as much in mythical and biblical writings.

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aka Pomegranate

A beautiful and highly ornamental shrub that producers highly decorative and nutritious pomegranates. New growth is bronze -green, in summer there are bright orange flowers which develop into large, burnished red fruits. The fruit is high in Vitamin C, B5, Potassium and anti-oxidants.

Popular in Spanish and Middle Eastern Cusine the Pomegranate has also been seen as a symbol of fertility through-out the ages mainly because of the high seed count in the fruit. Easy to grow in a sunny well drained spot with protection from harsh frost.

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aka Seed Potato

Main Crop. A top 'spud' with large oval tubers, creamy skin and yellow flesh. Suitable for boiling, mashing, baking and makes the best chips. A high yielding floury potato that keeps well. Matures in approximately 90-100 days. A top potato for the true potato lover.

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aka Potato

1st Early. An old favourite returns. Matures approximately 70-80 days after planting. Oval round tubers. Potatoes have pale yellow skin and white flesh. Excellent for boiling and roasting.

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aka Seed Potato

1st Early. Kidney shaped tubers with white skin and white flesh. Excellent boiling potato that is yummy for potato salad. Lovely flavour and a waxy texture. Matures in approximately 90 days.

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aka Seed Potato

Main Crop. Early main crop that matures in approximately 90-100 days. Round tubers with pink skin and creamy flesh. Good for all general cooking, lovely oven baked. Holds together well in the micro-wave. Nice flavour. Very 'Desireeable'.

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aka Seed Potato

2nd Early. Round oval tuber with smooth white skin and shallow eyes. Golden smooth textured skin. This is an excellent all round potato being great for boiling, roasting, wedges, chips and has a great flavour. Maturity in aproximately 80 - 90 days.

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aka Seed Potato

2nd Early. Long oval tubers with a purple toned skin and white flesh. Ideal for boiling, good for potato salad, mash and roasting, so really a good all rounder. Excellent flavour with a waxy texture. Matures in approximately 80-90 days.

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aka Maori Potato, Seed Potato

Maori Potatoes. This Maori potato has a buttery taste and is sumewhat "waxy", great for boiling. Good keeper. Maturity approx 120 days, round oval, cream skin with deep eyes, and creamy-white flesh.

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aka Seed Potato

2nd Early. Oval to round tubers with white skin and white flesh. Good all purpose potato with a floury texture. A firm favourite with many. Matures in approximately 70-80 days.

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aka Seed Potato

1st Early. This is the potato that epitomizes that new potato taste. You know the one you smother in butter and mint. Oval tubers, white skin, white flesh and oh the delicious flavour. Matures in approx. 90 days. NB Often ready for 'bandicooting' before any sign of flower.

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aka Seed Potato

2nd Early. Oval tubers with white skin and white flesh. A high yielding potato that is a good all-rounder and has an excellent flavour. Matures in approximately 80-90 days.

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aka Maori Potato, Seed Potato

Maori Potato. Round tubers with dark purple skin and white eyes. Cream flesh which is ideal for salads and boiling.

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aka Maori Potato, Seed Potato

A firm waxy purple variety ideal for boiling. Matures in approximately 120 days. The tubers are round and the potato flesh is a multi coloured, flesh cream.

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aka Seed Potato

1st Early. A top performing potato with a regular oval shape, creamy white skin and light yellow flesh. Excellent flavour and generally good yields. Keeps it shape when cooked. Plant to harvest approx 80 days

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aka Seed Potato

1st Early. Oval tubers with white skin and white flesh. Excellent for boiling but also suitable for roasting and we all love our roast potatoes don't we? Very nice flavour, matures in approximately 90 days.

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aka Maori Potato, Seed Potato

Maori Potato. Ideal for boiling and baking. Try mashed with butter, pepper and lots of parsley! Mature around 120-130 days. Tubers are round oval, skin light purple and cream and flesh is cream.

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aka Seed Potato

Main Crop. This is a really nice potato that boils well and also makes good chips. Matures 90- 100 days after planting. Nice round tubers with white skin and white flesh, usually high yielding. A great all purpose Potato with a good flavour.

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aka Seed Potato

2nd Early. Round tubers with white skin and white flesh. This waxy potato is good for boiling, potato salads, casseroles and soups. Matures in approximately 90-100 days after planting.

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aka Seed Potato

2nd Early. A relatively new potato that was bred to combine the best of 'Maori' potatoes and 'European' potatoes. The result is a large potato with deep purple skin and flesh high in anti-oxidants. Quite different and delicious with a somewhat floury texture. Matures 80-90 days after planting.

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aka Seed Potato

2nd Early. A relatively new potato which I must say I am very impressed with. Nice oval shape, medium size tubers with purple skin and creamy white flesh. Boils very well and is lovely in potato salad. Makes good chips too. Well worth a try.

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aka Seed Potato

Main Crop - Heritage Potato. A delicious 'spud' with red skin and white flesh. Slightly waxy with a rich flavour, can be roasted and baked but at its best when boiled. The red skin retains its colour when cooked. Keeps well.

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aka Seed Potato

Main Crop. This large oval-shaped potato an has very red skin and white flesh. Good all purpose floury potato that is suitable to be grown organically because as has disease resistance qualities. One of my favourites. Beautiful baked. Matures in approx. 100 days.

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aka Seed Potato

1st Early. This potato is called 'Rocket' as it matures very early and quickly after planting - approximately 60 days. Oval tubers with white skin and white flesh. A great boiling and roasting potato. NB Does not keep particularly well as it's main quality is being ready so early.

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aka Seed Potato

Main Crop. The reliable 'Rua' is probably NZ's most popular potato. Can be planted quite late in the season to ensure you have a supply of potatoes to store for winter consumption. Matures 100-120 days after planting. White skin and white flesh, large oval tubers. Good all rounder.

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aka Seed Potato

1st Early. 'Swift' by name swift by nature. This fast maturing potato is ready to eat 60 days after planting and is usually one of the first potatoes planted in early spring. Round tubers with white skin and waxy creamy flesh. Good for boiling and salads. Usually has high yields.

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aka Seed Potato

Main Crop. Round tuber with very red skin and white flesh. Another good all purpose potato, great for boiling, roasting and salads. Matures approximately 90 -100 days

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aka Maori Potato, Seed Potato

Maori Potatoes. Great medium sized boiling potato, lovely tasting. Have a light purple mottled skin and a firm smooth creamy-white flesh. Mature in approximately 110 days. Tubers are oval or round.

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aka Maori Potato, Seed Potato

Maori Potatoes. Great for Hangi and in salads; Roast in Jacket, oven bake wedges or chips. Mature in approx 120 days. Slightly elongated tubers. The skin colour is light brown/purple, and the flesh is cream with a purple flush - when boiled the tubers remain reasonably firm.

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aka Dwarf Pomegranate

A showy dwarf shrub with orange flowers followed by bright orange fruit. Deciduous in colder areas. The Pomegranate is a beautiful and highly ornamental shrub and a producer of highly decorative and nutritious fruit. Showy orange-red flowers over a long period from late spring through summer.

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aka Rhubarb

A tall, vigorous variety with very decorative leaves that are a dense green. Its long stems are bright red in Winter and Summer. Young stems can be eaten raw if its to your liking otherwise stewed and made into crumbles, muffins or pies. Lovely to have in the kitchen garden or large barrel planter.

Remember - Don`t eat the leaves.

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A newer variety that has compact growth with highly decorative dense blue-green leaves.Short, thick and juicy stems that are bright ruby redat the base fading to green at the top. Great for jams and crumbles. Plant in the sun in well drained soil. Winter dormant in cool areas.

Remember not to eat the leaves.
Suitable for warmer areas including Auckland/Northland

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aka Rhubarb

A vigorous Heritage Rhubarb with healthy, strong upright growth. The stems are broad with quite a bit of green shading on the red stalks. Good flavour and produces well. Plant in humus rich soil that does not completely dry out in summer and feed regularly with organic matter. Perennial.

Wairere Top Tip. Try cooking Rhubarb with 1 sliced apple - it balances out the acid flavour nicely.

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Who doesn't love Rhubarb? Though the edible stalks of this large perennial are a little tart and acid, cooked up with a little sugar and an apple they are delicious. Great for jams and crumbles. Plant in the sun in well drained soil. Winter dormant in cool areas. Remember - don't eat the leaves.

The growth of Rhubarb can be suppressed if climate is 30 degrees plus. Likes a chilling below 4 degrees
Suitable for warmer areas including Auckland/Northland

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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?

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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

This NZ bred Rosemary is a very useful ground-cover plant and culinary herb. Fine, dark green needles of aromatic foliage and bright blue flowers that appear throughout the year but mainly in early summer. Loves the sun, tolerant and hardy but must have good drainage. Evergreen.

A great plant for cascading over walls and banks or over the side of herb planters. Trims well and demands very little.

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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 groundcover 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.