Bishy Barnabee’s Cottage Garden

Herb Seeds

22 culinary and medicinal herb seeds

Quick picks
Sow this monthMay favouritesWindowsill herbsIndoors year-roundPerennial herbsReturn year after yearCooking essentialsKitchen staplesPollinator friendlyBees love theseUnder £2.50Stock up favourites
22 products
Vivid blue, star-shaped Borage flowers and fuzzy buds from Bishy Barnabees Cottage Garden Ltd grow on hairy stems with large green leaves, set in a leafy garden beside a wooden fence, bringing vibrant life to the scene.
Herb Seeds

Borage

Borago officinalis Borage — the edible blue starflower…

Sow: Mar–Jun · Sep
£2.30 View
Coriander from Bishy Barnabees Cottage Garden Ltd rests on a rustic wooden surface beside a round, pastel plate and a glass container.Annual
Herb Seeds

Coriander

About this variety Coriandrum sativum — the dual-purpose…

Sow: Mar–Sep
£1.99 View
Bowl of dried herbs on a wooden surface with a natural linen cloth in the backgroundAnnual
Herb Seeds

Cumin

Cumin is the kitchen herb that British gardeners…

Sow: Mar–May
£1.95 View
A Bishy Barnabees Cottage Garden Lemon Balm cutting board with fresh herbs and a knife sits on the kitchen counter; behind it are a farmhouse sink, potted plants, shelves of jars, and copper pans.
Herb Seeds

Lemon Balm

Lemon Balm Seeds A cloud of pure sherbet-lemon fragrance at every brush

Sow: Mar–May
£1.75 View
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Growing herbs from seed — your questions answered

When should I sow herb seeds?

Most herbs are best sown from March through to June, either under cover on a sunny windowsill or directly outdoors once the soil is warm. Basil is the exception — it needs real warmth and is best sown from April onwards, ideally indoors. Hardy perennial herbs like chives, sage, and thyme can also be sown in late summer for establishment before winter.

Which herbs are easiest to grow indoors?

For a kitchen windowsill, basil, parsley, chives, and coriander all do well in pots with regular watering. A south or west-facing windowsill gives the best light. Pinch out the growing tips regularly to keep plants bushy and productive. Avoid overwatering — most kitchen herb failures come from soggy compost rather than dry compost.

Which herbs come back every year?

Hardy perennial herbs return reliably each spring once established. Chives, sage, thyme, oregano, marjoram, mint, and hyssop are the dependables. Rosemary and bay are tender perennials — they survive most UK winters in sheltered spots but appreciate protection during hard frosts. Basil, coriander, and dill are annuals and need resowing each year.

How do I harvest herbs without killing the plant?

Snip from the top of each stem rather than stripping leaves from the bottom. This encourages branching and keeps the plant productive. Never harvest more than a third of the plant at once, and water well after a major cut. Basil in particular responds to regular pinching by becoming bushier — a plant cut frequently is a plant that yields more.