MINIMUM ORDER OF 4 PLANTS (plus 9.95 p&p per order UK mainland only regardless of how many you order) MINIMUM ORDER IS 4 PLANTS.

Transcription

1 The Edible Garden Nursery Moorland Barn Whiddon Down Okehampton EX20 2QL Telephone or Website: PLEASE NOTE THAT FOR AVAILABILITY YOU SHOULD CHECK THE ONLINE ORDERING SECTION OR TELEPHONE THE NURSERY. This list is very much a work to list and we do not guarantee to have all varieties available due to seasonal variations and weather conditions. MINIMUM ORDER OF 4 PLANTS (plus 9.95 p&p per order UK mainland only regardless of how many you order) MINIMUM ORDER IS 4 PLANTS. Max Height Price (feet/inches) Achillea (English Mace) Achillea Ageratum English Mace 2 0 Bright green leaves with yellow flowers, daisy 6.50 like in form. When at full height has a floppy habit. It is not like true Mace which comes from Nutmeg trees. Acmella Oleracea (Electric Daisy) Acmella Electric Daisy 2 0 Bright green leaves with yellow pom pom 6.50 Oleracea flowers Use flowers in salads. Citrus taste With suprising fizz!! Acorus Acorus Acorus 12 Variegated cream/green leaves. Tubers are Graminneus edible. Slice and use in stir fries Ogon Acorus Acorus Calamus Acorus 12 Green leaves with a white stripe. Tubers are edible. Slice and use in stir fries Agastache Foeniculum Agastache Anise 24 Dark green pointe ovate leaves with purple Foeniculum Hyssop flowers. Leaves have aniseed flavour and can Be used in salads. Beneficial to bees and other Insects Allium (Chives Allium Schoenoprasum Grande Chives 1 0 Long dark green stems and pale pink flowers Grande Ideal for the cook and also for bees. 2 Litre pot Allium Staro Chives 1 4 A thick leaved chive with good upright habit with 6.50 Schoenoprasum a mild flavour. Pale pink/purple.

2 Allium Cepa Evergreen 6 As the name implies the chive that grows almost 6.50 Aggregatum Chives all of the year. Flavour is mild and the flowers are Group pale but does not flower much. Fast growth. Ideal for salads and butters. Allium Common 1 0 The best known of the chive family. Purple pom 6.50 Schoenoprasum Chives pom heads and fine leaves. Strong onion Flavour. Excellent for culinary use Allium Fine Leaf 1 0 Much finer leaf than common chive and a milder 6.50 Schoenoprasum Chive flavour. Purple pom pom flowers. Allium Medium 1 0 As name implies medium size leaf and a more 6.50 Schoenoprasum Chive delicate flavour than common. Purple pom pom Flowers. Allium Polyvert 1 0 Medium thick green leaves with pink/purple 6.50 Schoenoprasum Chive flowers. Good uniformity in growth. Use in Polyvert salads, butters and sauces. Allium Purple 9 Purple/mauve flowered chive with leaves that 6.50 Tubersosum Garlic taste of garlic. Leaf is round when growing and Purple flat when mature with a ridge down the back. Use in salads, butters and sauces, omelettes. Flower and leaf can be eaten. Allium Garlic/Chinese 1 0 White flowered chive with leaves that taste of 6.50 Tuberosum Chives garlic. Leaf is round when growing and flat White when mature with a ridge down back. Use in salads butters, sauces and omelettes. Flowers and leaf can be eaten. Allium White 12 Herbaceous perennial. Dark green leaves and Schoenoprasum Flowered white pom pom flowers. Use in salads, butters Album Chive etc. Leaves and flowers may be eaten Allium Welsh 24 Perennial. Grey/green leaves with white flowers Fistulosum Onion which form small bulbils. Leaves, flowers and root may be eaten. Use in salads or cooked as a vegetable Allium Wild Dark green leaves and white flowers. Early Ursinum Garlic 12 Spring flowering. Leaves and flowers may be Eaten. Use in sauces, salads, egg dishes. Dies back in early summer Allium Purple 18 Grey green leaves which twist upright. Purple Senescens Spiral Garlic flowers in round heads. Flowers and leaves Montanum Chive may be eaten in salads Allium Nodding Herbaceous perennial. Tall green leaves with Cernuum Onion or open clusters of purple droplet shaped flowers. Lady s Leek 20 Flowers may be eaten in salads Allium Tree Green/grey leaves and white flowers which Proliferum Onion 48 form bulbils. Leaves and root may be eaten. 6.50

3 Allium Mountain Perennial. Dark green upright clump forming Lusitanicum Garlic Chive 18 leaves. Umbels of pink/purple flowers. Leaves and flowers may be eaten in salads, egg dishes Aloysia (Lemon Verbena) Aloysia Lemon 5 0 Fantastic lemon scent. Excellent for use in culinary 6.50 Triphylla Verbena dishes. Use fresh or dried. Good in fish, salads, pork dishes, tea. Can also be used in cakes and sauces. Amaranthus Amaranthus Red Army 3 0 Striking red leaves and red flower spikes. Young 5.00 Tricolour leaves can be eaten in salads. Mature leaves can be steamed as a veg. Seeds can be dried and ground to make a flour for bread. Amaranthus Variegated 1 2 Oval mid green leaves streaked with red/mauve Variegated Amaranthus Has a mild spinach flavour. Can be eaten raw in salads when young or steamed as a veg when mature. Amaranthus Calloo 36 Annual. Green pointed leaves with various colour Cruentus sp. Variegation. Leaf vegetable widely used in Caribbean. Also known as collard greens. Has A flavour similar to spinach Anethum Graveolens (Dill Dukat) Anethum Dill Dukat 3 0 Herbaceous yellow flowered annual which is grown 5.00 Graveolens for its edible leaves and seeds. Foliage is fern like. Use in fish dishes, in pickles, butters and sauces. Angelica (Angelica) Archangelica Angelica 5 0 Biennial. Greenish/yellow flowers and dark green 5.00 leaves and stem. Stem is candied for use in cake decorations, also in some types of gin. Anthriscus Cerefolium (Chervil Plain) Anthriscus Chervil 2 0 Feathery green leaves with an aniseed taste 5.00 Cerefolium Plain Use in meat dishes, fish dishes and salads Apium Graveolens (Celery Leaf) Apium Celery Leaf 3 0 Green flat leaves that looks like flat leaf parsley 5.00 Graveolens but tastes like celery. Fully hardy. Use in soups stews and salads.

4 Amoracia (Horseradish) Amoracia Horseradish 3 0 Large green leaves. White fleshy root can be 6.50 Rusticana mixed with cream as a sauce with beef and other meats. Can also be used in fish dishes. Artemisa Artemisa Southernwood 2 6 Very hardy, Grey delicate cut foliage. Foliage 6.50 Abrotanum has scent of bitter lemon. Use in game dishes. Artemisa French Tarragon 2 0 Green foliage One of the finest culinary herbs 6.50 Drancunculus Has a better flavour than Russian tarragon and can only be grown from cuttings and not sed. Use in chicken and fish dishes.. Artemisa Wormwood 24 Hardy perennial. Silvery grey cut foliage and Absinthium small yellow flowers. Used in the liqueur Absinthe 6.50 Arugula Victoria Rocket Arugula Victoria Rocket 10 Annual. Bright green leaves. Has a peppery 5.00 flavour. Use fresh in salads. Can be lightly cooked in stir fries and used as a spinach substitute. Atriplex Halimus (Sea Orach) Atriplex Sea Orach 5 0 The leaves are a grey/green. Has a salty flavour 7.50 Halimus can be eaten raw in salads or may be lightly Cooked and eaten as a veg. Ideal plant for Seaside garden as it has a high wind tolerance. Do not over pick in winter. Basella Rubra (Red Malabar Spinach) Basella Rubra Red Malabar 5 0 Vigourous climbing vine with thick fleshy 5.00 Spinach glossy leaves tinged with red and pale pink flowers. Use like spinach. Annual. Beta Vulgaris (Chard) Beta Vulgaris Bulls Blood 18 Deep purple leaves and chards. Pull young leaves 5.00 Bulls Blood for use in salads Mature leaves can be steamed Like spinach. Beta Vulgaris Rainbow 18 Good blend of yellow, red and pink chards. Use 5.00 Rainbow Chard like spinach and lightly steam Beta Rosea 18 Bright red steams with dark green leaves. Use 5.00 Vulgaris Chard like spinach and lightly steam. Great for show Rosea garden or herb garden Beta Giallo 12 Annual. Green leaves with yellow stems. Vulgaris Chard Can be steamed as vegetable or young leaves Giallo eaten raw in salads. 5.00

5 Borago Officinalis (Borage) Borago Blue Borage 2 6 Robust hairy leaved plant with pretty blue 5.00 Officinalis flowers. Use flowers in salads or drinks. Blue Attractive to bees and beneficial insects Borago White Borage 2 6 Robust hairy leaved plant with pretty white 5.00 Officinalis flowers Use flowers in salads or drinks. Alba Attractive to bees and beneficial insects. Brassica Brassica Perennial 36 Perennial. Hardy. Green leaves producing lots of Oleracea Green Kale small tasty side shoots. Can be picked year Round Brassica Variegated 36 Perennial. Hardy. Green/cream leaves Oleracea Perennial producing lots of tasty side shoots. Can be Kale picked year round Brassica 9 Star 36 Perennial. Hardy. Green leaves and can Oleracea Cauliflower produce 9/10 small cauliflower heads per Year. Up to 5 years cropping can be Expected Calendular Officinalis (Pot Marigold) Calendula Pot Marigold 12 Dark green leaves and orange flowers. Prefers 5.00 Officinalis well drained soil and will tolerate partial shade. Flowers are edible and have a peppery taste. Use in soups, egg dishes, and rice dishes as well as salads. Carum Carvi (Caraway) Carum Carvi Caraway 2 6 Carrot like feathery foliage and white flowers Has an anise flavour and seeds can also be used in cooking in cakes and breads. Roots can also be lifted and eaten like carrots or parsnips. Also lovely in the flower garden. Chamaelum (Chamomile) Chamaelum Roman 1 6 Light green feathery foliage with white daisy like 6.50 Nobile Chamomile flowers. Has the scent of apples. Can be used to make chamomile tea. Chamaelum Double 6 Hardy evergreen. Light green feathery foliage 6.50 Nobile Cream and double white daisy like flowers. Can be Floreoleno Chamomile used to make tea. Has the scent of apples.

6 Chenopodium giganteum (Tree Spinach) Chenopodium Tree Spinach 36 Attractive tall annual plant. Ideal for the flower 5.00 Giganteum border or the culinary enthusiast. Grey green leaves with magenta tips. Eat raw in salads or lightly steam and use like spinach. Cichorium intybus (Chichory) Cichorium Chichory 36 Dark green leaves and bright blue flowers Intybus Leaves may be used in salads or stir fries. Whole heads may be poached, baked or griddled. Flowers can be eaten in salads or as a garnish. Coriandrum (Coriander) Coriandrum Coriander 1 6 Dark green fern like leaves with strong aroma. Sativum Has either pink or white flowers. Use leaves 5.00 fresh in curries and stir fries. Seeds can be ground and used with other spices in curries, stews etc. Crambe (Sea Kale) Crambe Sea Kale 36 Grey/blue foliage and white flowers. Shoots 7.50 Maritima and buds can be eaten raw. The leaf mid ribs may be cooked and eaten like asparagus. Flower buds may be cooked and eaten like broccoli.. Crambe Greater 72 Herbaceous perennial. Clump forming. Cordifolia Sea Kale Dark green kidney shaped leaves and Produces multi stems of small white flowers Young leaves may eaten as a vegetable Cryptotaenia Japonica (Japanese Parsley or Mitsuba) Cryptotaenia Japanese 18 Light green leaves and long stems. Aromatic Japonica Parsley Use in salads, sauces, stews etc. Attractive Trefoil leaves are used in Japanese flower Arranging. 2 litre Cynara (Artichoke) Cynara Artichoke 36 Large decorative plant with silver grey foliage 6.50 Cardunculus Violette di and purple flower heads which are edible. Violette di Chioggia One of the oldest recorded vegetables from Chioggia Tudor times. Cynara Green Globe 36 Best known of all artichokes. Large green 6.50 Green Globe heads are decorative and edible Seed heads Also attract wildlife to the garden. Cynara Artichoke 36 Large green artichoke with purple flower heads Gros Vert Gros Vert Both decorative and edible. Seed heads also De Laon De Laon attract wildlife to the garden. 2 Litre pot

7 Cynara Artichoke 36 Large decorative plant with silver foliage and Violet Globe Violet Globe thistle like purple flower heads. Both decorative 6.50 And edible. Attractive to wildlife also. Cynara Artichoke 60 Large decorative plant with silver grey foliage 6.50 Romanesco Romanesco and purple flower heads. Heads are edible Dianthus Caryophyllus (Grenadin Clove Pink) Dianthus Grenadin 30 The flower petals have a strong scent of cloves 6.50 Caryophyllus Clove Pink and are edible. The flowers are mixed colours With silver/blue grey leaves. Diplotaxis (Rocket) Diplotaxis Olive Leaf 30 Annual. Dark green rounded leaves with a 5.00 Olive Leaf Rocket peppery taste. Use in salads and stir fries Diplotaxis Napoli 24 Annual. Dark green leaves with an upright 5.00 Napoli Rocket habit. Mild taste. Use in salads and stir fries. Dolichos Lablab (Hyacinth Bean) Dolichos Hyacinth 10 Annual. Fast growing flowering vine. Pretty 5.00 Lablab Bean purple flowers. Butterflies love this plant Beans can be eaten but MUST BE BOILED FOR LONG TIME. Raw beans are poisonous. Discorea Japonica (Japanese Yam) Discorea Japanese 48 + Perennial climber. Green heart leaves producing Japonica Yam tubers which may be cooked as a substitute for Potatoes Foeniculum (Fennel) Foeniculum Bronze 48 Purple/bronze feathery foliage. Yellow flowers Purpureum Fennel Aniseed flavour. Use in salads, and sauces. Seeds can be used in soups and stews. Foeniculum Green 60 Bright green feathery foliage. Yellow flowers 6.50 Vulgare Fennel Strong aniseed taste. Use in salads. Stems can be used on BBQ and seeds in soups and stews. Fragaria (Alpine Strawberry) Fragaria Alpine 6 Bushy habit. White flowers with yellow centre 6.50 Vesca Strawberry Does not produce runners. Fruits from June to Alexandra first frosts. Great for cakes, salads and little children.

8 Fragaria White Alpine 6 Bushy habit. Green leaves with white flowers 6.50 Vesca Strawberry and yellow centres. White fruit taste of pineapple. Alba Fruits from August to November. Great for fruit salads, cakes and salads. Fragaria Alpine 8 Hardy perennial. Small green leaves. White Vesca Strawberry flowers with yellow centres. Producing small Mignonette Mignonette red fruits with a delicate flavour with almond undertone. Use to decorate cakes and pastries Fragaria Musk 20 Perennial. Green leaves with white flowers Moschata Strawberry with yellow centres. Produces sweet succulent fruit which are aromatic Galeaga officinalis (Goat s Rue) Galeaga Goat s Rue 48 Perennial. Yellow/green leaves with mauve 6.50 Officinalis pea like flowers. Leaves can be cooked and Used like spinach. Use in moderation Galium (Sweet Woodruff) Galium Sweet 12 Bright green leaves with brilliant white flowers Odoratum Woodruff Flowers can be eaten in salads. Dried leaves can be used to make tea and flavour wines. Glycyrrhiza Glabra (Liquorice) Glycyrrhiza Glabra Liquorice 60 Green feathery leaves with attractive blue 7.50 Flowers. Needs full sun and free draining soil. Roots used to make extract for liquorice sweets. Hesperis (Night Scented Rocket) Hesperis Violet Night 36 Perennial. Dark green leaves and violet flowers Matronalis Scented Strongly scented. Young leaves can be eaten Rocket in salads or stir fries. Should be picked before flower heads develop. Flowers may also be eaten. Seeds may be sprouted and added to salads. Hesperis White Night 36 Perennial. Dark green leaves and violet flowers Matronalis Scented Strongly scented. Young leaves can be eaten Alba Rocket in salads or stir fries. Should be picked before flower heads develop. Flowers may also be eaten. Seeds may be sprouted and added to salads. Hyssop Officinalis (Hyssop) Hyssop Pink Hyssop 24 Semi woody evergreen perennials with small 6.50 Officinalis whorls of pink flowers. Has a sweet scent Pink and a warm bitter taste. Can be used to make Tea, in meat and fish dishes and also in salads. Also beneficial to bees and other insects.

9 Hyssop Blue Hyssop 24 Semi woody evergreen perennials with small 6.50 Officinalis whorls of blue flowers. Has a sweet scent Blue and a warm bitter taste. Can be used to make Tea, in meat and fish dishes and also in salads. Also beneficial to bees and other insects. Hyssop White Hyssop 24 Semi woody evergreen perennials with small 6.50 Officinalis whorls of white flowers. Has a sweet scent White and a warm bitter taste. Can be used to make Tea, in meat and fish dishes and also in salads. Also beneficial to bees and other insects. Laurus (Bay) Laurus Bay Tree 10 Evergreen with dark green glossy leaves Nobilis Tiny yellow flowers. Can be used fresh or Dried. Use in soups, stews, sauces, in Bouquet garni. Lavandula (Lavender) Lavandula Munstead 18 Nice compact form of lavender. Silver grey 6.50 Angustifolia Lavender foliage and lavender blue flowers. Use flowers in salads, ice cream and cakes or breads. Ideal also as low hedging. Lavendula Hidcote 18 Compact lavender. Silver grey foliaged with 6.50 Hidcote Lavender deep purple flowers. Use flowers in salads, ice cream and cakes. Dried stems in pot pourri. Lavendula Old Engish 36 Grey foliage and large pale blue flowers. Use 6.50 X intermedia Lavender flowers in salads, ice cream and cakes. Dried Old English stems in pot pourri. Levisticum (Lovage) Levisticum Lovage 10 Bright green leaves with yellow flowers. Has 6.50 Officinalis a strong flavour. Use the stems in place of celery. Use seeds in bread and liquors. Leaves can be used in stews, soups and salads. Liscari Sativa (Monks Beard) Liscari Monks Beard 15 Green stems. Can be eaten raw in salads or 5.00 Sativa lightly steamed and eaten like samphire. Lycium barbarum (Goji Berry) Lycium Goji 8 Perennial. Hardy once established. Prefers Barbarum Berry full sun or partial shade. Grey/green leaves Shanghai with purple/whit trumpet like flowers. Produces Express small oval red berries. Can be eaten raw or dried. 6.50

10 Malva verticillata (Chinese Mallow) Malva Chinese 60 Green/grey leaves with crinkled edge. Purple 5.00 Verticillata Mallow flowers. Leaves can be used to make tea. Young leaves can be eaten raw in salads and have a nutty flavour. Melissa (Lemon Balm) Melissa Lemon Balm 24 Green leaves with a mass of tiny white flowers Officinalis Use fresh leaves for tea. Can also be used in Chicken and fish dishes. Nice in salads also. Attracts bees and beneficial insects. Perennial. Lemon scented. Melissa All Gold 24 Golden leaves with tiny white flowers. Lemon 6.50 Officinalis Lemon Balm scented. Use fresh leaves in tea. Can also All Gold be used in chicken and fish dishes. Good in Salads. Attracts bees and beneficial insects. Perennial. Melissa Golden 24 Variegated gold and green leaves. Tiny white 6.50 Officinalis Variegated flowers. Lemon scented. Use in chicken and Aurea Lemon Balm fish dishes. Good in salads. Attracts bees and Beneficial insects. Perennial. Mentha (Mint) Arvensis Japanese 36 Dark green leaves and purple flower whorls Piperascens Mint Use in salads and sauces. Also good in drinks and punches. Perennial. Mentha Hillarys Sweet 36 Green leaves with purple/pink flower whorls 6.50 Hillarys Lemon Mint Developed from apple and lime mints. Has Sweet fruity spearmint like aroma of apple mint with Lemon Mint hint of citrus lime. Use in salads Mentha Lavender 24 Grey/green foliage with sweet scent of lavender 6.50 Lavender Mint Use in salads and drinks. Mentha English Lamb 24 Perennial. Dark green leaves. Pale purple 6.50 Spicata Mint flowers. Sweet mint scent. Use in salads, rice English Mint and cous cous dishes. Also good for tea and mint sauce. Mentha Nile Valley 18 Perennial. Dark green leaves and mauve flower 6.50 Nile Valley Mint whorls. Strong spearmint taste and scent. Use Mint in salads, mint sauce and cous cous. 2 Litre pot Mentha Grapefruit 18 Perennial. Dark green leaves and purple flower 6.50 Piperata Mint whorls. Citrusy scent of grapefruit. Use in Citrata fruit salads and salads and also fruit punches. Mentha Blackpepper 18 Perennial. Dark green/purple leaves with pink/ 6.50 Piperata Mint purple flower whorls. Use to make mint tea or Sauce and in salads. Mentha Lemon Mint 18 Perennial. Green leaves with deep pink flower 6.50 Citrata whorls. Mild lemon scent. Use in salads, fruit salads and fruit punches.

11 Mentha Newbourne 18 Perennial. Green leaves with purple flower 6.50 Spicata Mint whorls. Traditional mint. Use to make tea, Newbourne sauces. Use in salads and cous cous. Introduced by Laurel Farm Herbs. Originates from Suffolk village of same name. Mentha Spanish 12 Perennial. Dark green pointed leaves with mauve 6.50 Spicata Mint flower whorls. Full flavoured mint. Use in soups, Spanish salads and sauces. Mentha Tashkent 30 Perennial. Mid green crinkled edge leaf. Pink/purple 6.50 Spicata Mint flower whorls. Excellent for tea. Also good in Tashkent Salads, cous cous and sauce. Mentha Green Curly 24 Perennial. Green curled edge leaves with mauve 6.50 Spicata Mint flower whorls. Use in salads and drinks. Crispa Mentha Moroccan 18 Perennial. Green crinkled edge leaves with mauve 6.50 Spicata Mint flower whorls. Excellent for tea. Also good in Moroccan salads, sauce and cous cous. Mentha Apple 24 Perennial. Grey/green leaves with slightly furry 6.50 Suaveolens Mint touch. Half the size of Bowles Mint. Apple scented and good in fruit salads, salads and stuffings. Mentha Bowles 36 Perennial. Large green furry leaves with mauve 6.50 Villoa Huds Mint flower whorls. Hybrid of apple and spearmints. Alopercuriodes Excellent flavour. Good in sauces, stuffings, salads and cous cous. Mentha Eau de 30 Perennial. Dark green/purple leaf. Mauve flower 6.50 X piperata Cologne whorls. Good variegation in leaf. Use in salads Citrate Mint and cous cous. Mentha Basil 18 Perennial. Dark green/purple leaf. Pink/purple 6.50 X piperata Mint flower whorls. Scent of basil. Use in salads Citrata Basil cous cous and tomato dishes. Mentha Chocolate 12 Perennial. Dark green/purple leaf. Purple flower 6.50 X piperata Mint whorls. Strong After Eight mint scent. Try in Citrate salads, fruit salads or in Pimms. Chocolate Mentha Red Rapilia 18 Perennial. Green leaves with red steams and pink 6.50 X smithiana Mint flower whorls. Use in salads, cous cous and sauces. 2 litre mint Mentha Ginger 18 Perennial. Golden/green variegated leaves with 6.50 X gracilis Mint pink/mauve flower whorls. Lovely ginger scent Variegate late variety. Good in fruit salads, desserts or fruit punches. Mentha Strawberry 8 Perennial. Green leaves with pink flower whorls Spicata Mint Has a lovely scent and taste of strawberry. Strawberry Use in fruit salads, salads and fruit drinks. Mentha Garden 18 Perennial. Green leaves with pale purple flower 6.50 Sachalinensis Mint whorls. Clear mint scent and taste. Excellent for tea and sauce. Mentha Swiss 12 Perennial. Green leaves and pale mauve flower 6.50 Piperata Ricola whorls. Fragrant mint with hint of menthol. Use Swiss Mint for tea and sauce..

12 Mentha Lime 16 Perennial. Oval green leaf with a hint of purple Citrata Mint with purple flowers. Great with fish, chicken, in salads and also makes a good tea Mentha Cyprus 12 Perennial. Bright green oval leaves. Strong Spicata Mint peppermint scent and taste. Use in sauces, Cyprus salads, drinks and cous cous Mentha Mitchams 18 Hardy perennial. Dark brown, oval leaves with Piperata Black strong peppermint scent. Purple/pink flowers Mitchams Peppermint in summer. Use in salads or make a lovely tea Mentha Middle 24 Hardy perennial. Dark green leaves. Spicata East Strong spearmint scent and flavour. Middle East Mint Use in cous cous, salads and teas Mentha Yorkshire 24 Hardy perennial. Mid green leaves. Spicata Mint Good traditional mint for mint sauce. Yorkshire Discovered in Yorkshire nursery Mentha Berries & 10 Hardy perennial. Dark green leaves with Berries & Cream fruity peppermint scent. Light purple Cream Mint flowers. Can be used in cooking add at end of cooking. Good in salads and herb Teas Mentha Mexican 18 Perennial. Green leaves. Has crisp Mexican Mint rrefreshing traditional mint flavour. Use in cooking, sauces and salads Mentha White 36 Hardy perennial. Green leaves and dark Piperata Peppermint stems and white flowers. Use in salads White and mint teas. Beneficial to bees and insects. Prefers moist soil Mentha Pineapple 12 Hardy perennial. Green leaf edged with white Suaveolens Mint with creamy white flowers. Prefers partial Variegata shade. Flowers are edible. Use leaves to Make sauces, tea or add to cold drinks Mentha Orange 18 Hardy perennial. Dark green oval leaves on Piperata Mint dark coloured stems. White/pink flowers. Orange Strongly scented. Can be used in salads, Desserts or sauces Mentha Berber 12 Hardy perennial. Spreading mint with Mint spearmint flavoured leaves. Excellent for Tea. Dense clusters of white flowers in Summer. Originated from Berbers themselves In anti-atlas Mertensia maritima (Oyster Plant) Mertensia Oyster Maritima Plant 8 Hardy perennial. Grey green leaves and bright blue flowers June to August. Requires well drained poor soil in full sun. Leaves may eaten raw or cooked taste of oysters. Flowers are also edible. 7.50

13 Myoga (Japanese Ginger) Myoga Japanese 24 Hardy perennial. Deciduous. Requires partial Ginger Ginger shade. Edible flowers and flower buds. Flower buds are shredded and used in Japanese cuisine as garnish for miso soup And also in aubergine dishes Myrrhis Odorata (Sweet Cecily) Myrrhis Sweet Odorata Cecily 36 Hardy perennial. Prefers moist but well drained soil. Hairy soft green leaves with small heads of cow parsley like flowers. Leaves have an aniseed taste and can be eaten raw. Can also be used to sweeten rhubarb and other acidic fruits. Tea can also be made from leaves. Flowers are edible Myrtus (Myrtle) Myrtus Common 10 + Hardy evergreen. Dark green glossy leaves Communis Myrtle with white/pink flowers. Flowers and fruit are edible. Leaves can be used in meat dishes Myrtus Tarentina 48 Hardy evergreen. Small green leaves and Communis Myrtle creamy white/pink flowers. Flowers and Subsp. Fruit are edible. Leaves can be used in Tarentina meat dishes Nepeta Cataria (Catmint) Nepeta Catmint 36 Hardy perennial. Green/grey leaves and Cataria lavender flowers. Use as a rub on meat, Flowers can be eaten in salads Nepeta Lemon 36 Hardy perennial. Oval green/grey leaves Cataria Catmint and white flowers with purple tinge. Citrodora Leaves and flowers can be eaten in Salads Oca (Oxalis tuberosa) Oxalis Red 18 Annual. Thick succulent stems and clover Tuberosa Oxalis like leaves. Produces tubers late in season. All parts of plant may be eaten raw or cooked. Tubers can be cooked similarly to potatoes Ocimum (Basil) Ocimum African 24 Tender perennial. Requires protection from Killmanscharicum Blue frost. Green leaves with purple tinges and X O basilicum Perennial lovely purple flowers loved by bees. Purpuresce Basil Flowers and leaves are edible. Makes a Great pesto. 6.50

14 Other annual basils with be grown in limited varieties and numbers. Please contact. Origanum (Oregano) Origanum Hot & 18 Perennial. Prefers well drained soil in a Vulgare Spicy sunny position. Green oval leaves with Hot & Spicy Oregano pinkish flowers. Use in tomato and vegetable dishes. Has a very spicy flavour! Use in place Of chilli Origanum Golden 12 Perennial. Hardy. Golden leaves and pinkish Vulgare Marjoram flowers. Use in salads, casseroles and meat Aureum dishes Origanum Golden 18 Perennial. Hardy. Golden leaves with a Aureum Curly curly edge. Pink/white flowers. Use in Marjoram meat dishes Origanum Compact 6 Hardy perennial. Compact habit. Dark Vulgare Marjoram green leaves and pink flowers. Use in Compactum bouquet garni Origanum Country 12 Hardy perennial. Cream and green Vulgare Cream variegated leaves. White flowers. Country Marjoram Use in meat dishes, in bouquet garni. Cream 6.50 Origanum Greek 10 Hardy perennial. Oval grey/green leaves Vulgare Oregano with slightly hairy texture. Small pink Supsp. Flowers. Strong flavour. Use in meat Hirtum and vegetable dishes Origanum Sweet 10 Grey/green leaves. Pinkish/white flowers Marjorana Marjoram Use with beans, peas and carrots. Eat raw In salads. Use in herb butters and vinaigrettes Pelargonium Pelargonium Cy s Sunburst 18 Tender perennial. Variegated leaf with strong Cy s Sunburst Pelargonium yellow colour. Leaves are crinkly and curly with Lemon scent. Pale pink flowers. Stiff upright Habit and slow growing. Use in salads Pelargonium Attar of Roses 12 Tender perennial. Strong rose scented leaves Attar of Roses Pelargonium with small single flowers in shades of pink/purple Requires full sun and well drained soil. Use Leaves to flavour roulades and cake remove Before eating. Flowers may be crystallised and Used for decoration Perilla Frutescens (Perilla/Shisho) Perilla Perilla 36 Annual. Vigorous, strongly aromatic plant Frutescens Green with broad ovate pointed leaves flushed with Crispa purple. White/violet flowers. Use in salads Green or as a seasoning for fish. 5.00

15 Perilla Red 36 Vigourous aromatic plant with broad ovate Frutescens Perilla pointed leaves flushed with red. Use in Red salads, stir fries or as seasoning for fish Persicaria (Coriander) Persicaria Vietnamese 30 Perennial. Tropical looking. Narrow green Odorata Coriander pointed leaves with maroon V shape near Base of leaf. Tastes of chilli and orange. Use in salads and stir fries Petroselinum (Parsley) Petroselinum Curled Biennial. Hardy. Very dark green curled Crispin Parsley 18 leaf. Use for sauces and garnishes. Bravour 5.00 Petroselinum French 24 Biennial. Flat dark green leaf. Less Crispin Parsley bitter flavour than curled. Use for French sauces and garnishes Petroselinum Laura 30 Biennial. Dark green flat leaves. Upright Crispa Parsley habit. Copes well with several cuts. Laura Tastes like curled but with flat leaf. Use in sauces and garnishes Petroselinum Hamburg 10 Biennial. Green leaves and white flowers. Crispum Parsley Produces large roots similar to parsnip Hamburg but different flavour. Use roots in soups, stews or raw in salads. Leaves can be used like other parsley in sauces and garnishes Pycnanthemum (Mountain Mint) Pycnantemum Mountain 36 Perennial. Dark green flat leaves. Apple Mint Mint blossom pink flowers. Has the scent of peppermint. Use in salads or for seasoning meat dishes. Bees love it!! 6.50 Rosmarinus (Rosemary) Rosmarinus Blue Lagoon 36 Perennial. Hardy. Green leaves and dark Blue Lagoon Rosemary blue flowers. Has a creeping habit. Use fresh or dried in meat dishes, roasted veg, or stuffings Rosmarinus Miss Jessop 60 Perennial. Neat rosemary with columnar shape. Miss Jessop Upright Green leaves and pale blue flowers. Use fresh Upright Rosemary or dried. Good flavour. Stems can be used in Barbeque. 6.50

16 Rosmarinus Fota Blue 24 Perennial. Graceful trailing variety. Dark Officinalis Rosemary green foliage and dark blue flowers. Fota Blue Lovely scent and flavour. Use fresh or dried Rosmarinus Primley 36 Perennial. Green densely packed leaves with Officinalis Blue pale blue flowers. Use fresh or dried. Primley Rosemary 6.50 Blue Rosmarinus Sudbury 60 Perennial. One of the best rosemarys. Officinalis Blue Dark green leaves with mauve/blue flowers. Sudbury Rosemary Soft foliage and good flavour. Use fresh or Blue dried in meat dishes and stuffings Rosmarinus Tuscan Blue 60 Perennial. Dark green leaf with very dark Officinalis Rosemary blue flowers. Excellent flavour. Use fresh Tuscan Blue or dried in meat dishes or stuffings Rosmarinus White 36 Perennial. Fine dark green leaf with Officinalis Rosemary white flowers Upright habit. Use fresh Var. Albiflorus or dried Rosmarinus Boule 12 Perennial. Trailing rosemary with a green Prostratus Rosemary leaf and pale blue flowers. Use to edge Boule a path or over a wall. Use fresh or dried Rosmarinus Marenca 18 Perennial. Trailing rosemary with fine green Prostrata Rosemary leaves and pale blue flowers. Use to edge Marenca steps or over a wall. Has a mild flavour. Use fresh or dried Rosmarinus Salem 48 Perennial. Upright habit. Dark green leaves Officinalis Rosemary and pale blue flowers. Excellent for a hedge. Salem Mild Flavour. Use fresh or dried Rosmarinus Green 36 Perennial. Green leaves and pale blue Officinalis Ginger flowers. Has the scent of mild ginger. Green Ginger Rosemary Excellent with pork or roasted veg. Use fresh or dried Rosmarinus Seven 36 Perennial. Makes a larger bush, ideal for Officinalis Seas larger garden. Green leaves and dark Seven Seas Rosemary blue flowers. Use fresh or dried Rosmarinus Arp 48 Perennial. Grey/green foliage. Blue flowers. Officinalis Rosemary Has a slight lemon scent. Use with chicken, Arp pork, in stuffings etc. Use fresh or dried Rosmarinus Hill Hardy 48 Perennial. Grey/green foliage and light Officinalis Rosemary blue flowers. Good flavour. Sometimes Hill Hardy known as Madelyn Hill. Use fresh or dried. 6.50

17 Rosmarinus Blue 72 Perennial. Dark green/grey foliage with Officinalis Spires dark blue flowers. Vertical in habit. Blue Spires Rosemary Good flavour. Use fresh or dried. Flowers can be added to salads Rosmarinus Paris 48 Perennial. Upright habit. Broad green Officinalis Rosemary leaves with purple flowers. Use fresh Paris or dried. Add to soup, meat dishes or bread Rosmarinus Gorizia 60 Perennial. Upright habit. Large dark Officinalis Rosemary green leaves with pink/blue flowers. Gorizia Introduced by Tom De Baggio. Gentle scent and flavour. Prefers free draining soil Rosmarinus Spice 30 Perennial. Upright habit. Green leaves Officinalis Island and light blue flowers. Pungent scent Spice Island Rosemary with hint of cloves and nutmeg. Use fresh Or dried with meat, potatoes or bread. Ideal for a container Rosmarinus Barbeque 48 Perennial. Upright habit with broad green Officinalis Rosemary leaves and blue flowers. Long straight Barbeque stems can be used as skewers on BBQ Good flavour and scent Rosmarinus Foxtail 36 Perennial. Semi-trailing rosemary. Bright Officinalis Rosemary green leaves with mid blue flowers. Ideal Foxtail. for hanging basket or container. Good scent and flavour Rosmarinus Haifa 6 Perennial. Trailing rosemary with dark green Prostratus Rosemary leaves and pale blue flowers. Mild scent. Haifa Use fresh or dried Rosmarinus Miss Jessop 5 Perennial. Upright rosemary. Thin dark Officinalis Rosemary green leaves with light blue flowers. Miss Jessop Pleasant fresh aroma. Use fresh or dried Rosmarinus Pink 4 6 Perennial. Upright form of rosemary. Officinalis Rosemary Dull green leaves with pink/purple flowers Pink Slight fruity scent. Use in meat dishes fresh Or dried Rumex (Sorrel) Rumex French 18 Perennial. Clump forming with bright green Acetosa Sorrel leaves. Sharp lemon taste. Use raw in salads Or cooked in sauces. Also wilt leaves like Spinach Rumex French 12 Perennial. Non-flowering variety of sorrel. Acetosa Sorrel Lemony flavour and dark green leaves. Abundance Abundance Use raw in salads or cooked in sauces. May Also be wilted like spinach. 6.50

18 Rumex Herb Perennial. Large leaved early shooting Patienta Patience Sorrel so ideal for early season. Use raw In salads or cooked in sauces. May also Be wilted like spinach Rumex Buckler Leaf 12 Perennial. Silver/green leaf shaped like a Scutatus Sorrel buckle. Sharp lemon flavour use raw in Salads, cooked in sauces, or wilted like Spinach. Flowers may also be eaten Rumex Sorrel Patienta Volare 10 Perennial. Bright green leaves and white Volare flowers. Sharp citrusy flavour. Use in Soups and sauces Rumex Red Vein 24 Perennial. Green leaves veined with red. Sanguineus Sorrel Young leaves can be used in salads. Mature Leaves wilted like spinach. Has an acidic Lemon taste. Use in soups and sauces. Can Be invasive Salsola Komarovii (Salt Wort) Salsola Salt 24 Annual. Thin succulent leaves. Young leaves Komarovii Wort may be used in salads and sushi. Can also be Steamed as a vegetable Salvia (Sage) Salvia Pineapple 60 Half hardy perennial. Large green leaves with a Elegans Sage strong scent of pineapple. Has scarlet flowers. Use in salads and fruit salads Salvia Tangerine 36 Half hardy perennial. Green leaves with bright Elegans Sage red flowers. Has a strong scent of tangerines. Tangerine Use in salads and fruit salads Salvia Golden 24 Perennial. Gold/green leaves. Pale blue flowers Icterina Variegated Use in meat dishes, soups, sausages and Sage stews. Requires full sun Salvia Blackcurrant 36 Perennial. Green ovate leaves and bright Microphylla Sage cerise flowers. Has a strong scent of Blackcurrants. Use in fruit salads, salads And fruit punches Salvia Hot Lips 36 Perennial. Green ovate leaves with bright Microphylla Sage red flowers which turn part white with a red Hot Lips edge looking like a pair of lips. Use in fruit Salads and drinks like Pimms Salvia Royal 48 Perennial. Dark green ovate leaves and Microphylla Bumble bright red flowers. Has a fruity scent and Royal Sage taste. Use in fruit salads and salads. Bumble 6.50

19 Salvia Common 24 Perennial. Light green leaves and blue/ Officinalis Sage mauve flowers. Use in meat dishes, soups And stews. Attractive to bees and butterflies Salvia Berggarten 24 Perennial. Low growing sage with abundant Officinalis Sage round leaves. Makes a compact plant. Berggarten Use in meat dishes, soups and stews Salvia Broad 24 Perennial. Grey/green leaves with blue Officinalis Leaf flowers. Excellent culinary plant. Use in Broad leaf Sage meat dishes, stuffings, soups and stews Salvia Purple 24 Perennial. Purples leaves and blue Officinalis Sage flowers (which are not often seen). Pick Purpureum young shoots and use in meat dishes, Soups and stews Sanguisorba (Burnett) Sanguisorba Salad 12 Perennial. Small green leaves with red Minor Burnet flowers. Leaves taste of cucumber. Use in salads Satureja (Savory) Satureja Winter 12 Perennial. Semi-evergreen with small dark Montana Savory green leaves and small white flowers. Use in Bean dishes and salads Satureja Summer 18 Annual. Bronze/green leaves with lilac flowers. Hortensis Savory Aromatic peppery taste. Use in soups and Salads. Excellent with broad beans Sium Sisarum (Skirret) Sium Skirret 36 Perennial. Green leaves and white flowers. Sisarum Roots may be boiled, stewed or roasted. The inner core should be removed before Cooking. May be eaten raw and has a similar To that of carrots and parsnips Symphytum (Comfrey) Symphytum Russian 48 Perennial. Large green leaves and pink to X Uplandicum Comfrey purple flowers. Use leaves to steep in water To make organic fertiliser. Loved by bees and Beneficial insects. 6.50

20 Thymus (Thyme) Thymus Creeping 4 Perennial. Low growing lemon scented thyme. Citrodorous Lemon Green leaves and pink/mauve flowers. Use in Creeping Thyme salads, stuffings, chicken dishes, cous cous. Ideal for the hanging basket Thymus Lemon 10 Perennial. Dark green leaves and pink flowers. Citrodorous Thyme Bushy habit. Lovely strong lemon scent. Use in Lemon stuffings, salads, chicken dishes, cous cous Thymus Orange 10 Perennial. Grey/green foliage. Pink flowers. Fragrantissimus scented Bushy habit. Strong orange scent. Use in Thyme stuffings, roasted vegetables and salads Thymus Peter Davis 8 Perennial. Bushy dense plant with pale grey Peter Davis Thyme leaves. Pink flowers. Good in stuffings, Stews and bouquet garni. Early variety Thymus Pink 5 Perennial. Fast growing thyme with pale green Serphyllum Ripple leaves and pale pink flowers. Lemon scented Pink Ripple Thyme use in stuffings, salads, bouquet garni Thymus Porlock 6 Perennial. Bushy habit. Dark green leaves Praecox Thyme with hint of grey. Pink/mauve flowers. Porlock Lemon scented. Good in stuffings, cassroles And cous cous Thymus Broad Leaf 10 Perennial. Dark green rounded leaves. Pulegioides Thyme Deep purple/pink flowers. Has a peppery Taste. Use in stews, casseroles and bouquet Garni Thymus Foxley 6 Perennial. Green and cream variegated Pulegioides Thyme leaves. Pink flowers. Use in casseroles, Foxley stews, and bouquet garni Thymus Tabor 6 Perennial. Dark green leaves with mauve Pulegioides Thyme flowers. Very similar to broadleaf. Slightly Tabor peppery taste. Use in bouquet garni, in casseroles And stews Thymus Lemon 6 Perennial. Small green leaves. Fast growing Serphyllum Curd creeping variety. Small pink flowers. Scent of Lemon Curd Thyme lemon. Use in salads, stuffings and chicken Dishes Thymus Caraway 2 Perennial. Low growing thyme with dark Herba Thyme green leaves and pink flowers. Scent of Barona caraway. Use in casseroles, stews and Other meat dishes Thymus Common 15 Perennial. Bush forming thyme. Grey/ Vulgaris Thyme green leaves with pink flowers. Use in Meat dishes and bouquet garni. 6.50

21 Thymus French 6 Perennial. Grey narrow leaves and white Vulgaris Thyme flowers. Use in herb vinegars, breads and French butters Thymus Silver Posie 12 Perennial. Variegated silver leaves. Bushy Vulgaris Thyme habit and pink flowers. Use in meat dishes. Silver Posie 6.50 Thymus Faustinoi 8 Perennial. Compact growing with green Vulgaris Thyme leaves and pale pink flowers. Strong scent. Fautinoi Use in fish and meat dishes. Flavouring Oils and vinegars and also in cheese Tropaeolaceae (Nasturtium) Tropaeolum Nasturtium 12 Annual. Dark red flowers lasting from summer Majus Empress of to early autumn. Grey green leaves. Flowers Empress of India and young leaves can be eaten in salads. India Leaves have a slightly peppery taste Tropaeolum Nasturtium Majus Blue Pepe 12 Annual with red/orange flowers and grey/green Blue Pepe leaves. Flowers and young leaves can be eaten In salads. Leaves have slightly peppery taste Vitex agnus-castus (Monk s Pepper) Vitex Monks 72 Deciduous shrub. Green leaves. Lilac/pink Agnus Pepper flowers. Berries can be used as a pepper Castus substitute. Leaves can be used as a spice. s 7.50