Herb Seed Collection – 22 Culinary Varieties • Organifer

Herb Seed Collection – 22 Culinary Varieties

✔ Experiment with various flavours and combinations.
✔ Enjoy fresh and flavourful herbs from your own cultivation.
✔ A meticulously curated collection of 22 culinary herbs.
✔ Add taste and aroma to your favourite dishes with our herbs.
✔ Can be cultivated in a garden or in pots, indoors and outdoors alike.
✔ Seeds are tested for quality and germination to ensure a maximum harvest.
✔ Easily grown herbs, even for beginner gardeners.
✔ An abundant harvest is guaranteed with a generous quantity of seeds from 22 culinary herbs.
✔ Contains only Non-GMO seeds and is free from chemical treatments.
✔ Elevate dishes with a supreme taste experience from this extensive selection of high-quality herbs.
✔ Relish the satisfaction of cultivating your own herbs.
✔ A premium selection of varieties registered in the Netherlands.
✔ Discover rare and lesser-known herbs such as Lovage (Maggi plant), Tarragon, and Hyssop for fresh culinary delights.
✔ Savour the culinary versatility of these fresh and unique herbs.

Description
The carefully curated selection of the Herb Seed Packet – 22 Culinary Varieties contains a vast array of herbs, including anise, basil (lemon, cinnamon, red and common basil), Chinese garlic chives, coarse chives, savoury, mugwort, tarragon, hyssop, chervil, borage (cucumber herb), cumin, lovage (maggot plant), marjoram – oregano (pink-blooming), yellow mustard, peppermint, perilla (shiso purple-leafed), small burnet, celery, watercress, and rue.

Basil, as a versatile herb, is indispensable in the kitchen, and our selection includes various varieties, such as lemon, cinnamon, red and common basil. Chinese garlic chives lend a subtle garlic flavour to dishes, while coarse chives are delightful on baked potatoes and salads. Mugwort is often used with game dishes, and tarragon complements fish and chicken perfectly. Hyssop is ideal for soups and sauces, and borage can be used in salads. Marjoram – oregano (pink-blooming) boasts a delightful, spicy flavour, and yellow mustard is a flavourful addition to dressings and marinades. Peppermint is excellent for teas, and perilla (shiso purple-leafed) is commonly used in Japanese cuisine. Small burnet can be used in soups and sauces, whereas celery is perfectly suited to stews, and watercress adds a refreshing taste to salads.

Enhance your favourite dishes with these meticulously selected herbs and elevate them. Experiment with various flavours and combinations: add anise to pastries, chervil to soups, and savoury to stews. The possibilities are endless, and our seeds have been tested for quality and germination to ensure a maximum yield. Our herbs are easy to grow, even for novice gardeners, and a bountiful harvest is guaranteed with a generous amount of seeds from 22 culinary herbs. Moreover, our seeds are free from chemical treatments and contain only non-GMO seeds.

Experience the satisfaction of cultivating these premium herbs yourself and savour their exquisite tastes. Our selection also includes rarer and less well-known herbs like Lovage (maggot plant), Tarragon and Hyssop, enabling you to achieve new culinary delights. Cultivate them in a garden or pots, indoors or out, and enjoy fresh and flavourful home-grown herbs. Discover the culinary versatility of these fresh and unique herbs.

22 Culinary herb seeds
This herb seed Packet contains a carefully curated collection of 22 culinary herbs suitable for various seasons and easy to grow. You will receive the following culinary herb varieties:

Anise, the seed is delightful in bread and pastries, as well as in drinks such as punch and aniseed milk, it gives decorative white flower clusters. (approx. 3 grams with 1500 seeds)
Lemon Basil, a bright green leaf with white blossom, provides a pleasant lemon flavour and scent. (approx. 1.5 grams with 900 seeds)
Cinnamon Basil, basil with a robust aroma yet mild cinnamon taste, can be used in numerous dishes. (approx. 1.5 grams with 900 seeds)
Red Basil – Dark Opa, decorative basil with purple leaves; ideal for garnishing, its flavour is extra spicy. (approx. 1.5 grams with 900 seeds)
Chinese Garlic Chives, a chive with a distinctive garlic flavour, suitable for many dishes. (approx. 1 gram with 300 seeds)
Coarse Chives, the leaf has a tasty strong onion flavour, used in egg dishes, salads and soups. (approx. 2 grams with 900 seeds)
Annual Savoury, delicious with various legumes such as broad beans and in numerous dishes; also as tea against coughing, widely used in Mediterranean cuisine (approx. 2 grams with 3000 seeds)
Mugwort, used in stews, meat broth, game, cabbage, and fatty foods. As a tea, it can help against nervousness and stomach cramps. (approx. 0.5 grams with 4000 seeds)
Tarragon, fresh or dried with fish, poultry, soup, and when pickling gherkins; try grilling fish with plenty of tarragon in foil. (approx. 0.2 grams with 1200 seeds)
Hyssop, use the leaves and stem parts when preparing veal, egg salads and herb butter; as tea against cough. (approx. 1 gram with 1000 seeds)
Chervil, a herb from which you can regularly pluck leaves, Chervil is tasty in several dishes (approx. 5 grams with 2000 seeds)
Borage, fresh leaves in cucumber and potato salads as well as fish dishes; as an extract in naturopathy, the beautiful blue flowers are suitable for garnishing. (approx. 2 grams with 100 seeds)
Cumin, widely used in Indian and Arab dishes, as well as in cheese, cumin purifies and stimulates the appetite. (approx. 2 grams with 800 seeds)
Lovage, fresh or dried leaves in soups and stews, and with meat and sauces; as an extract in naturopathy. (approx. 1.5 grams with 450 seeds)
Marjoram – Oregano (pink-blooming), a natural remedy (e.g., as tea) has a spicy flavour and can be used in numerous South European dishes (approx. 0.25 grams with 2000 seeds)
Yellow Mustard, use the young leaves in salads, the whole seeds for pickling, ground seeds with meat and fish dishes, sauces (approx. 3 grams with 525 seeds)
Peppermint, fresh leaves are delightful with meat dishes and sauces. Dried leaves for mint tea (approx. 0.1 gram with 1100 seeds)
Perilla, Shiso with purple leaves, one of the quintessentially Japanese herbs, is excellent for garnishing. It’s used in dishes like Umeboshi and as a sprouting herb alongside Sashimi. (approx. 0.5 gram with 375 seeds).
Pimpernel, Small, nearly as versatile as parsley: for egg dishes, fish, salads, soup, sauces, meat, and poultry. (approx. 1 gram with 150 seeds).
Celery, delightful in soups and sauces. (approx. 2 grams with 5,000 seeds).
Watercress, fresh leaves add a zesty flavour to salads and quark, as well as meat. (approx. 0.75 gram with 3,750 seeds).
Rue, use the young leaves sparingly with game, ragout, sauces. (approx. 0.5 gram with 235 seeds).

Storage
Store seeds in a cool and dry place to maintain their germination and viability. Shield the seeds from moisture, light, and high temperatures by storing them in an airtight container or envelope in a dark and cool place, such as in a cupboard, drawer, refrigerator, or freezer. This ensures your seeds remain in prime condition, allowing you to use them over multiple seasons.

👉 Learn more about the product: https://organifer.com/en/p/herb-seed-collection-22-culinary-varieties/

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