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Herbs

The use of herbs in Australia has exploded in recent years with the ready availability of many fresh varieties replacing their inferior dried equivalents. Basil and parsley are synonymous with Italian food and are increasingly used in Australia, and the popularity of rocket in the 1990’s resulted from the rediscovery of a herb that has always been a favourite in Italy, but fell out of favour in Britain and consequently in it’s Dominions. Sorrel and dandelion, originally picked wild from the fields have the potential to enliven a staid lettuce salad in the same way. Other soft herbs that are well worth restoring to their former glory include chervil and lovage.

	7-1 DILL (Aneto) Hardy annual. Use to flavor fish, salads, whatever. Sow in late spring -through mid summer in sunny sheltered location. 1 seed per 5cm. Thin to one plant every 20cm. Dill does not transplant well. If you let it go to seed, will self sow next year.		Price:	QTY:

	124-26 LOVAGE (Sedano di monte) Sometimes referred to as mountain or wild celery, lovage grows somewhat like parsley. It has a great celery taste without the hassle of growing celery. The leaves can be used in salads, soups, stews, stir-fries and potato dishes. Packet contains 1.5g seed.		Price:	QTY:

	88-1 MAJORAM gentile (Maggiorana) Sweet majoram has a robust flavour and grows to 80cm as a perennial in warmer areas. Plant under cover in early spring or direct in warm weather. Use in stuffing and egg dishes to make the most of its subtle flavour.		Price:	QTY:

	94-1 OREGANO perenne (Origano)    A robust plant with large leaves and a robust flavour. Plant in spring after the risk of frost has passed. Use in meat dishes and pizza for that authentic taste.		Price:	QTY:

	108-1 PARSLEY (Prezemollo) commune 2 Parsley is one of the most popular and versatile culinary herbs, and can be grown in containers or in the garden. This is an aromatic plant, smaller than "gigante di Napoli", with flat indented leaves which re-grow on cutting. Grow in abundance and treat yourself to taboulli. Packet contains 15g, at least 3,000 seeds.		Price:	QTY:

	108-2 PARSLEY (Prezzemolo) gigante di Napoli NOTE: This variety is being phased out but continues to be available in the organic seed range.   "Giant parsley of Naples". Parsley is one of the most popular and versatile culinary herbs, and can be grown in containers or in the garden. This is a tall, aromatic plant with good-sized, indented leaves which re-grows on cutting. Grow in abundance and treat yourself to taboulli. Packet contains 15g, at least 3,000 seeds.		Price:	QTY:

	116-1 ROSEMARY (Rosmarino) Grows well from seed but is slow to germinate (2-3 weeks) and requires warm soil. A classic addition to lamb and great with oven roasted potatoes. Try a pizza with thinly sliced red potato, rosemary and coarse salt.		Price:	QTY:

	119-1 SAGE Officinale A robustly flavoured herb that will form an attractive addition to the garden. Sow in spring in a sunny location. Used widely in Italy with meat and bean dishes, and in English/French kitchens, goes particularly well with pork.		Price:	QTY:

	120-50 SCUPLIT (Silene inflata) Not well known outside Italy, this is an easily grown, rustic plant whose leaves are used in salads, egg dishes and risotto. Sculpit is one of a range of Franchi aromatic soft green herbs that provide interest to salads much in the same way as rocket. Packet contains 2g seed.		Price:	QTY:

	1-1 SORREL (Acetosa) Grown in every French garden and used to provide a sharp, lemony flavour to salads, cucumber soup or egg dishes, or made into a superb bold green sauce to accompany fish, veal, pork or poultry. Sorrel is a vigorous plant and rich in vitamins A and C and is ideal for that unused corner of the garden. Packet contains 3g seed. Quarantine restrictions prohibit sending to Western Australia.		Price:	QTY:

	120-1 SUMMER SAVORY (Santoreggia) A frost tender annual. The peppery, sweet flavour adds spice to dishes. A favourite herb for flavouring both fresh and dried beans and cabbage.  60-70 days to harvest.		Price:	QTY: