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Herbs are great for seasoning. You will find you need them in basically every recipe you try. A big plus of growing your own herbs is that you can grab whatever you need, whenever you need it. Who hasn’t had the frustration of needing all kinds of herbs for a recipe, sometimes herbs you hardly ever use, and on top of that you only need a handful, a spoonful or perhaps a sprig of a certain herb and are left with the rest. Worst case, you might even have to bin it. With herbs from your own vegetable garden you won’t have this problem anymore. You simply harvest what you need. Have a look at this page for organic seeds to grow your own herbs. 

Bieslook Fijn
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.
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Chinese 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.
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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.
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Kervel Fijne Krul
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.
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Kervel Massa
A dark-leaved, slow bolting chervil. The flat leaves of ‘Massa’ have a lovely, sweet, aniseed-like flavour and a delightful fragrance.
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Snijselderij Gewone Snij
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.
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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.
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Borage is an annual herb that is also known as Starflower. Its leaves can be used raw in salads or cooked in stews The flowers are also edible.
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Caraway is a biennial plant that only forms a rosette of leaves during its first year, while flowering and seed production takes place in the second year.
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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.
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Koriander 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.
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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.
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