Organic herbs with high yield are available at De Bolster.

Garlic Chives | Allium tuberosum

Garlic Chives | Allium tuberosum

Garlic Chives is a chive type that tastes like garlic and has a massive, triangular stem. The plants have flattened leaves and elegant white flowers. This variety desires more warmth and grows slower than the common chives.

View
Anise | Pimpinella anisum

Anise | Pimpinella anisum

Anise is a perennial herb with an explicit taste. Usually, the seeds of this herb are used as a medicine or in the kitchen. Moreover, it is used as an aromatising spice in different dishes. Furthermore, it has been used for its disinfecting properties as well.

View
Artemisia | Artemisia absinthium

Artemisia | Artemisia absinthium

Artemisia is a perennial herb with a strong smell. It is related to the common wormwood, which is a native plant in Europa, Asia and Africa. Artemisia has a greyer colour and a stronger taste than the native variety.

View
Basil Genovese | Ocimum basilicum

Basil Genovese | Ocimum basilicum

Basil Genovese is an annual herb with medium-sized leaves. The herb has a strong smell and does not become very high. The herb does not bolter early and prefers shelter. This variety is very well suited for pesto.

View
Basil Red | Ocimum basilicum

Basil Red | Ocimum basilicum

Red basil is an annual herb with a nice, strong smell. This variety is deep purple with medium sized leaves. Basil prefers a spot with shelter. Pick the leaves for direct use and for drying.

View
Basil Cinnamon | Ocimum basilicum

Basil Cinnamon | Ocimum basilicum

Basil Cinnamon is a basil variety with a refined taste and smell. It is a green coloured plant with purple stems and medium sized leaves. Basil desires a spot with shelter.

View
Basil Thai | Ocimum basilicum

Basil Thai | Ocimum basilicum

Thai Basil has a sweet basil taste with a whiff of anise. The plants have deep purple stems and beautiful pink/violet flowers. The leaves can be used fresh and dried in a variety of dishes.

View
Bittercress | Barbarea vulgaris

Bittercress | Barbarea vulgaris

Bittercress is a biannual herb, also known as Barbarea. The leaves are for instance used in crudités. Bittercress is very winter-hardy. This herb will bolter in spring.

View
Celery | Apium graveolens var. secalinum

Celery | Apium graveolens var. secalinum

Celery is a very popular spice. Although this variety has somewhat rougher leaves than normal, it is a lot less sensitive for Septoria leaf blotch. Celery is an annual herb and can be cut multiple times. The freshly cut leaves can be used in different dishes, such as salads and soup.

View
Chervil | Anthriscus cerefolium

Chervil | Anthriscus cerefolium

Chervil is an annual herb and quite winter-hardy. Especially during hot months, a location in the shadow is recommended. The fresh leaves of chervil can be used in soup, salad and sauce; do not cook the chervil.

View
Chervill | Massa |  Anthriscus cerefolium

Chervill | Massa | Anthriscus cerefolium

Chervil Massa is a dark, flat chervil type, which bolters slowly. Especially during hot months, a location in the shadow is recommended. The fresh leaves of chervil can be used in soup, salad and sauce; do not cook the chervil.

View
Chives | Allium schoenoprasum

Chives | Allium schoenoprasum

Chives is a commonly used herb in a variety of dishes such as crudités. The seeds need cold temperatures to germinate. In the second year, the plants start to widen strongly. Chives regrow after it has been cut.

View
Common Rue | Ruta graveolens

Common Rue | Ruta graveolens

Common Rue is a perennial herb and has a bushy crop. The plants spread a strong smell, which cats find unpleasant. The leaves of the common rue are often used in soups.

View
Coriander | Coriandrum sativum

Coriander | Coriandrum sativum

Coriander is an annual herb with a strong smell. Both the young leaves as the seeds can be used. The coriander seeds can be harvested when they turn brown, which happens usually around September.

View
Dill | Anethum graveolens

Dill | Anethum graveolens

Dill is an annual, delicious smelling herb. The seeds are often used for making sauerkraut and pickles. Fresh parts of the plant and unripe flowers can be used in for instance fish dishes. To reduce trouble caused by greenflies, sowing it widely throughout the garden is recommended.

View
Fennel | Foeniculum vulgare

Fennel | Foeniculum vulgare

Fennel is a perennial herb of which the seeds and the leaves can be used. The leaves of the fennel are used in crudités and soups, and the grounded seeds for tea. During the first year, flowering occurs, but usually too late to produce usable seeds.

View
Garden Sorrel | Rumex ambiguus

Garden Sorrel | Rumex ambiguus

Garden Sorrel is a perennial herb of which the young herbs are used in salads and soups. This crop can be picked early in spring. Picking is also possible during autumn, when, after the production of the seeds in summer, the crop starts to grow again.

View
Hyssop | Hyssopus officinalis

Hyssop | Hyssopus officinalis

Hyssop is a perennial herb, which is visited frequently by different species of insects during summer. It is a bushy plant of which the leaves can be used fresh as well as dried in a variety of dishes.

View
Lavender | Lavandula angustifolia

Lavender | Lavandula angustifolia

Lavender is a bushy herb with a strong, recognizable smell. The leaves can be used in tea. Moreover, the dried flowers can help against insects indoors. Furthermore, oil can be extracted from the leaves and flowers and be used in soap.

View
Lemon Balm | Melissa officinalis

Lemon Balm | Melissa officinalis

Lemon balm is a winter-hardy herb with leaves that smell like lemon and are commonly used for making tea. In the second year the plants really start to blossom. It is suited for drying, as long as the leaves are cut before flowering.

View
Lovage | Levisticum officinale

Lovage | Levisticum officinale

Lovage is due to its flavour mostly used for soup. Both the stems as the seeds can be used for cooking. This herb is perennial and has a preference for moist locations. Lovage is very capable of enduring only little sunshine.

View
Marjoram | Origanum vulgare

Marjoram | Origanum vulgare

Marjoram, often called oregano, form low bunches of which the tops of the stalks are used both fresh as dried in many types of dishes. Marjoram is an annual herb and is visited a lot by different insect species.

View
Parsley (curly) | Moskrul 2 | Petroselinum crispum var. crispum

Parsley (curly) | Moskrul 2 | Petroselinum crispum var. crispum

Parsley Curly (Moskrul 2) has beautiful crisped leaves. The leaves are suited for garnishing and can be best picked just before dinner. Parsley is an annual crop and the plant regrows continuously, even if the same plant is cut for consecutive months.

View
Parsley  Flat | Commun Cut | Petroselinum crispum var. naepolitanum

Parsley Flat | Commun Cut | Petroselinum crispum var. naepolitanum

Parsley Flat (common cut) is the standard variety for fresh use. Usually, this variety can be cut three times per season. Parsley is used in a lot of different dishes, such as soup and dishes with carrots.

View
Parsley Italian | Petroselinum crispum var. naepolitanum

Parsley Italian | Petroselinum crispum var. naepolitanum

Parsley Italian has a stronger taste then Parsley Curly. This herb stimulates the digestion and is used in a lot of different dishes, such as soup and dishes with carrots. It is important to pick the herb just before using it.

View
Parsley root | Petroselinum crispum var. tuberosum

Parsley root | Petroselinum crispum var. tuberosum

Parsley Root is a variety of parsley of which, besides the flat, dark green leaves, the thickened root can be used as well. Parsley is a biannual crop, which is commonly grown as an annual plant. The leaves can be used in a variety of dishes, such as soups or dishes with carrots.

View
Patience Dock | Rumex patientia

Patience Dock | Rumex patientia

Patience Dock, also known as gardens patience, is a member of the family of docks and sorrels and has large leaves with a soft and sour taste. This herb is a winter-hardy leaf vegetable, which sprouts early in spring. The leaves are used in soups and salads.

View
Rosemary | Rosmarinus officinalis

Rosemary | Rosmarinus officinalis

Rosemary is a delicious smelling, evergreen bush that requires shelter. It is a versatile spice, which can be used for soup, meat, bread and garlic butter. During harsh winter the plant has to be covered to protect from freezing. If cut regularly, the plant keeps its shape.

View
Sage | Salvia officinalis

Sage | Salvia officinalis

Sage is a spice used for cooking and healing and the leaves can be used both fresh as dried. This herb is effective against a sore throat and is commonly known as soporific. Insects and butterflies on the contrary, become hyperactive after consuming sage.

View
Scurvy-grass | Cochlearia officinalis

Scurvy-grass | Cochlearia officinalis

Scurvy-grass is a biannual, winter-hardy herb. The plants form a rosette that can be harvested during the entire autumn period. The leaves, which are a little bitter, contain a lot of vitamins and where used in the early days against scurvy; hence the name.

View
Summer Savory | Satureja hortensis

Summer Savory | Satureja hortensis

Summer savory is an annual, low and bushy crop. The leaves and young sprouts are harvested just before flowering and taste a little spicy. This herb can be used freshly or dried. It can be used excellent in dishes with beans, but also in soups, salads or dishes with cabbage.

View
Thyme | Thymus vulgaris

Thyme | Thymus vulgaris

Thyme is a herb that is used in cooking and also for its medicinal characteristics. The leaves and tops of the stalks are used freshly as well as dried. Cut the plants after flowering to make sure they form new sprigs and survive the winter better. Purple-like tube-shaped flowers characterize thyme and moreover each flower has four petals and a sepal. Flowering starts in the second year in the beginning of the summer.

 

View
Watercress | Nasturtium officinale

Watercress | Nasturtium officinale

Watercress is a perennial herb and forms sprigs that stay close to the ground. The plants are capable of growing underwater. The crispy leaves are eaten raw in several salads.

View