The Herb Collection
5 hand-picked seed varieties
No comparison exists between a dusty supermarket jar and fresh herbs picked seconds before cooking. This collection creates an instant kitchen garden — five essential flavours, reliable and productive, packed with aromatic oils. From the woody Mediterranean warmth of Oregano to the high-menthol punch of Peppermint, everything needed for fresh herbs on every meal, whether grown on a sunny windowsill or in a dedicated herb patch.
Growing Guide
Herbs fall into two camps. Sun lovers — Basil, Oregano, and Coriander need a warm sunny spot to produce their essential oils. Basil and Coriander are annuals; Oregano is a perennial that comes back every year. Cool characters — Peppermint and Chives tolerate a little shade and cooler conditions and are both hardy perennials.
One important rule: always grow Peppermint in a pot. In the ground, its vigorous roots spread and take over. Full instructions are printed on every packet.
Complete the Potager Look
Herbs look beautiful mixed with edible flowers. Nasturtium 'Jewel Mix' adds peppery edible flowers and leaves that trail beautifully over herb planter edges. Calendula 'Art Shades' contributes orange petals for salads and rice, while also attracting the hoverflies that eat the aphids that attack herbs.
Arrives in signature eco-friendly packaging — the perfect gift for anyone who loves to cook with fresh ingredients.
- 5 full-size seed packets, each with detailed growing notes
- Seasonal varieties chosen to complement each other
- Eco-friendly compostable packaging throughout
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📦 What’s in the collection
📬 Delivery & packaging
What’s inside your collection
5 seed packetsEvery variety below is included in this collection. Click any packet to read the full growing guide and see more photos.
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Basil Classic Italian
The definitive culinary basil — large, glossy, spoon-shaped Genovese leaves with the sweet, slightly peppery aroma that defines Italian summer cooking, producing bushy plants of 30–45cm that can be harvested continuously from June to September and that grow equally well outdoors in a sheltered spot, in a kitchen garden, or on a warm windowsill.
View growing guide → -
Chives
The perennial herb that gives three things at once — mild-onion hollow leaves to snip year after year, beautiful lavender pompom flowers that are fully edible and loved by bees, and sulphur compounds that deter carrot root fly and aphids from surrounding crops
View growing guide → -
Coriander
One plant, two completely different crops — citrusy, divisive cilantro leaves and warm, nutty coriander seeds are produced by the same plant at different stages of its life, with entirely different flavours and uses; grow your own for both, and stop the supermarket pot plant trap once and for all
View growing guide → -
Mint Peppermint
The bold cooling menthol mint -- a Hardy Perennial H7 that must be grown in a container (open soil growing causes invasive spreading via underground runners); surface sow at 15-18°C with patience (lower germination rate than most seeds); keep consistently moist; cut back hard in July for a fresh aromatic flush; harvest in the morning for maximum menthol; repels cabbage moths and aphids as companion in containers near brassicas; fresh peppermint tea bears no resemblance to the supermarket teabag version
View growing guide → -
Oregano Greek
The true pizza herb -- Joy of the Mountain; Hardy Perennial H7 with intensely spicy peppery aromatic grey-green leaves that are significantly more pungent than common oregano; the herb chefs specify and that defines Mediterranean cooking; surface sow in light at 10-18°C; plant in full sun in free-draining poor-to-average soil; harvest just before flowering for peak flavour; dries exceptionally well for year-round kitchen supply; white flowers beloved by bees; returns every spring without fail
View growing guide →
