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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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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.
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Dille
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 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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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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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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Winterkers
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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Komkommerkruid
Lepelblad
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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Venkel
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.
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