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Herbs

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. 


Peterselie Moskrul 2
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.
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Spinaziezuring
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.
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Rozemarijn
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.
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Salie
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.
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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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Bonenkruid
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.
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Tijm
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.  
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Zomertijm
Summer Thyme is a perennial kitchen herb that produces tender stems studded with aromatic leaves. Essential in Mediterranean cuisine. Rapid growth. Limited hardiness.
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