Organic Herb Seeds Online

Basil Borage Catnip Chamomile Chervil Chives Coriander Dill Fennel Lemon Balm Marjoram Mexican Tarragon Mitsuba Parsley Peppermint Sage Stevia Thyme Vietnamese Balm Zaatar

Growing herbs will not only add colour and beauty to your garden, but will have other, more subtle benefits. The dried herbs bought from the supermarket may have been irradiated to prolong their storage life, and are a world away when compared to the flavour and nutritional value of fresh herbs. So, always consider growing your own!

Herbs also provide a food source for honey bees. You can find information on growing bee forage here.

Growing Basil
Ocimum americanum, Ocimum basilicum, Ocimum citriodorum and Ocimum tenuiflorum
Basil is an annual warm season plant that does well in a range of climates. It is suitable for temperate, subtropical and tropical areas. Easy to grow, it can be sown from spring to mid-summer. Sow seed in warm conditions, the best germination soil temperature is 23 - 30°C. Germination will take 3 - 9 days. Sow into a seed-raising tray and cover seed lightly to 5 mm (¼") deep. Plant the seedlings out into a position in full sun with moderately rich, well-drained soil. Improve the soil before planting by adding compost; the pH range should be between 5.5 - 7. Space rows 30 - 45 cm apart with 20 cm between plants. The plant should be tip-pruned and the flower spikes should be removed regularly to increase bushiness. Use basil to flavour tomato dishes and to make pesto. Make extra pesto to freeze early in the season before the leaves become bitter. Always add basil at the end of the cooking time to maximise its flavour.

Basil - Sweet 'Genovese'

Organically certified
Aromatic annual herb to 75 cm with shiny green leaves. An essential herb in the summer garden, use in tomato dishes and to make pesto. Sow spring and summer. Suitable for temperate, subtropical and tropical areas. Days to harvest: 80.

SB125 (300 seeds)

SB126

SB127

Basil 'Cinnamon'

Organically certified
Ocimum basilicum
A pretty basil with lavender-pink flowers and violet stems. The large, dark green leaves have a strong, spicy, cinnamon fragrance. Cinnamon basil can be used in the same way as ordinary basil in pasta dishes but it is also popular in fruit salads and to flavour hot drinks.

SB224 (300 seeds)

SB225

Basil 'Dark Opal'

Organically certified
Ocimum basilicum
'Dark Opal' is a very attractive dark purple basil with a good flavour. It grows well in a container and is ornamental. The leaves are mainly purple with 20% variegated or green; useful for adding colour to salads, garnishes and even cut flower arrangements. Days to harvest: 80

SB288 (300 seeds)

SB289

SB290

Basil 'Greek Mini'

Organically certified
A pretty, compact, small-leafed basil growing into a domed shape. The vivid green, 1.5 cm leaves are very aromatic and have a robust basil flavour. Ideal for pots and borders, grows to about 30 cm in height.

SB183 (300 seeds)

SB195

Basil 'Lemon'

Organically certified
Ocimum citriodorum
An attractive basil with an intense lemon fragrance due to the high concentration of the essential oil citral. It is an annual plant with a low spreading habit to 20 - 40 cm tall. The leaves are light green and can be used in herb teas, soups, salads and fish dishes. It is an irreplaceable ingredient in Indonesian and Thai cooking. Days to harvest: 60

SB283 (300 seeds)

SB284

Basil 'Lime'

Organically certified
Annual with a zesty lime aroma; compact plant has 4 cm long, bright green leaves; use in soups, salads and fish dishes.

SB128 (300 seeds)

SB157

Basil Mix

Organically certified
This colourful mix for the gourmet cook includes: 'Dark Opal', a purple leaf type decorative in salads; 'Lemon' and 'Lime', which are great in salad dressings and cooked with fish; 'Genovese' is an essential herb to flavour tomato dishes and to make pesto; 'Thai' has a strong licorice flavor and as the name suggests is used in Thai dishes. Always add basil at the end of the cooking time to maximise its flavour. Days to harvest: 77.

SB304 (300 seeds)

SB305

Basil 'Nufar'

Organically certified
Nufar has a dark green, large leaf (up to 10cm long) on strong, upright plants. It is resistant to Basil Fusarium wilt, one of the most devastating diseases for basil growers. It is very high yielding and can be harvested several times. It is hardy, vigorous and slow to bolt. It has an excellent mild flavour and strong fragrance with just a hint of anise. Days to harvest: 77. This is an F1 hybrid so is not suitable for seed saving.

SB129 (300 seeds)

SB130

SB191

Basil 'Sacred'
Ocimum tenuiflorum
syn. Tulsi, Holy Basil, Tulasi, Kraphao
Sacred Basil is native to India and revered by Hindus; it is often planted around shrines. The long purple flowers appear late spring to early winter; the smooth green foliage has a spicy, clove-like fragrance. The leaves are used for herbal tea and added to salads. In herbal medicine the distilled oil is used as an antibiotic and insect repellent. It is attractive to bees and beneficial insects. It does well in containers and is traditionally grown for good luck near the front door of the house. Sacred Basil is an annual in cool areas, and a short-lived perennial in frost-free areas.

SB255 (150 seeds)

Basil 'Thai' H

Organically certified
This beautiful ornamental will give an authentic Thai flavour to meals; it has a sweet, anise-clove fragrance with a hint of mint and citrus. Leaves are green at the base of the plant and grow purple towards the pale lavender flowers. Always add basil at the end of the cooking time to maximise its flavour. Days to harvest: 80.

SB131 (300 seeds)

SB184

SB277

Borage

Organically certified
Borago officinalis
Annual, attracts bees, leaves and pink and blue flowers are edible; accumulates potassium & silica; self-sows. Sow spring and summer; autumn in frost-free areas only. Suitable for temperate and subtropical areas.

SB132 (60 seeds)

SB234

SB303

Catnip

Organically certified
Nepeta cataria
syn. Catmint
Catnip is a perennial evergreen herb. It is a hardy, compact, bushy herb to 80cm high that is frost tolerant. The grey-green, heart-shaped leaves are downy; the flowers are pale white with pink splashes and appear in summer. It has a pungent fragrance which is highly attractive and exciting to most cats. The leaves can be dried to make stuffed toys for cats to play with. The leaves are also used as a herbal ‘nightcap’ tea. It is attractive to bees and butterflies. Sow spring and summer; autumn in frost-free areas only. Suitable for temperate and subtropical areas.

SC321 (250 seeds)

German Chamomile

Organically certified
Chamomilla recutita syn. Matricaria recutita
German chamomile has white and yellow, small, daisy flowers with a delightful apple fragrance; it is mainly used for making chamomile tea. It is hardy, drought tolerant and has a tendency to self-sow. The flowers can also be used as a hair rinse. It grows to 60 cm high with small daisy flowers. It prefers a well-drained soil in a sunny position. Sow seed in spring. Harvest the chamomile flowers when fully open, they can be used fresh or dried and stored for later use. Suitable for temperate and Mediterranean areas.

SC338 (500 seeds)

SC360

Chervil
Anthriscus cerefolium
Syn. French Parsley
Chervil is a low growing herb to 30 cm high with a mild aniseed taste; it is a close relative of parsley. It forms a rosette of sweetly scented, delicate ferny foliage and is ideal for container growing. Chervil thrives in cool conditions and does not tolerate heat; maintain soil moisture to prevent bolting. Used in egg dishes, soups, and with fish. Chervil is one of the four herbs in 'fines herbes' used in French cooking. It germinates best between 12 - 20°C soil temperature. In temperate areas sow late September, early October - December. In subtropical areas sow early spring and autumn. In tropical areas it is unlikely to do well. Germination takes 10 - 14 days, soaking the seed overnight helps to speed it up. Sow direct where it is to grow; as it dislikes being transplanted. Press the seed lightly into soil to 5 mm; it needs light to germinate. It is useful as a herb to grow in partial shade. It does best in a rich, moist, compost-enriched soil with a pH of 5.5 - 7. Try scattering the seed in a 1 m2 area; the closeness of other chervil keeps the plants upright. Days to harvest: 30 - 40 days.

SC446 (300 seeds)

SC447

SC448

Growing Chives
These are perennial plants that grow in clumps and are handy for edging garden beds or growing in containers. They act as a natural pest repellent; both the leaves and flowers are edible. Sow spring and autumn.

Onion Chives

Organically certified
Allium schoenoprasum
Mildly onion flavoured soft leaves with edible lavender pompom flowers; we won't make scrambled eggs without them! Suitable for temperate and subtropical areas.

SC146 (100 seeds)

SC207

Garlic Chives H

Organically certified
Allium tuberosum
syn. Chinese Chives
Flat leaf variety of chives with a garlic flavour, attractive white flowers; leaves and green flower buds used in Asian cooking. Suitable for temperate, subtropical and tropical areas.

Garlic Chives growing information

SC147 (100 seeds)

SC208

Growing Coriander syn. Cilantro
Coriandrum sativum
Coriander is a frost hardy, fast growing annual to 60 cm high, with small white and mauve flowers in summer; it will self-sow readily. It likes a well-drained soil and full sun. Sow in spring; autumn in frost-free areas Sow seed direct where it is to grow, lightly cover with fine soil or compost. Thin plants to 10 cm apart. The green leaves are used in curries, salads, pesto, chutneys and salsa, the seeds are dry-roasted and used in curries, pickles and soups. The flowers attract beneficial insects including tachinid flies and bees.

Coriander 'Slowbolt'

Organically certified
The most common form of coriander grown. Sow spring, autumn in frost-free areas only. Suitable for temperate and subtropical areas (cool season only).

SC149 (100 seeds)

SC150

SC151

SC341

Coriander 'Mexican' H
Eryngium foetidum
Perennial with a very similar flavour to coriander but able to cope with hot, humid weather. A better choice for subtropical and tropical areas than common coriander as it also dries well and stands up to cooking.

SC307 (400 seeds)

SC308

Dill

Organically certified
Anethum graveolens
syn. dillby; dill weed; shubit; adas manis (Indonesia); pak chee lao (Thai); thi la (Vietnam)
Annual, the leaves and seeds are used in cooking; the flowers attract a wide range of beneficial insects. Sow spring and summer, autumn. Suitable for temperate and subtropical areas.

SD100 (500 seeds)

SD101

Fennel 'Bronze'

Organically certified
Foeniculum vulgare 'Purpurascens'
Bronze fennel has gorgeous, feathery, reddish-bronze leaves. It is very attractive used as a foliage plant at the back of flower and herb beds. The leaves can be used as a garnish; the seeds have a range of culinary uses. The flowers are highly attractive to beneficial insects. This is a different plant to the weedy fennel found along roadsides but still has some weed potential in cooler areas. Fennel germinates best at 15 - 25°C soil temperature. Sow in temperate areas from late summer to autumn; in subtropical areas in autumn, March - May. It is unlikely to do well in tropical areas.

SF112 (500 seeds)

SF113

Lemon Balm

Organically certified
Melissa officinalis
Lemon balm is an herbaceous perennial with a delicate lemon scent. It is a non-running member of the mint family. The leaves are shiny with scalloped edges; small white flowers appear in late spring through midsummer. It attracts bees and butterflies. The fresh or dried leaves are made into a calming herb tea that is used to treat stress, indigestion and headaches. Sow seed in spring; in a cool, semi-shaded position. Suitable for temperate and subtropical areas; unlikely to do well in the tropics.

SL194 (200 seeds)

SL199

Marjoram - Sweet

Organically certified
Origanum majorana
syn. Knotted marjoram
Has small greyish-green leaves with a milder flavour than close relative, oregano. It is an essential herb in Italian cooking and used in soups, salads, vinegars. It is especially good with egg, tomato and cheese dishes. It does well in a terracotta pot. Container growing is preferred in areas with cold, wet winters or humid, wet summers.

SM142 (100 seeds)

SM158

Mexican Tarragon

Organically certified
Tagetes lucida
An easy to grow perennial, native to Mexico, it prefers full sun and a deep, fertile soil. It grows to 70 cm, producing a cluster of erect stems with long, narrow leaves, 4 cm long and 1 cm wide. Bright golden yellow flowers, 1 cm across, occur in clusters of up to 15 at the top of the plant in summer. The leaves have a distinct aniseed scent and flavour which is similar to French Tarragon but much stronger. Use sparingly as a substitute for French Tarragon in any recipe or make an aromatic tarragon vinegar. Suitable for tropical, subtropical and warm temperate areas. Sow spring.

Mexican Tarragon growing information

SM127 (100 seeds)

Mitsuba Not to WA
Cryptotaenia japonica syn. C. canadensis
Syn. Trefoil, Japanese hornwort, Japanese parsley.
A perennial, leafy herb, 50 - 75 cm high, which has a tendency to self-sow in shaded, cool, woodland areas. It is short-lived in hot areas. The leaves are similar in appearance to flat leaf parsley and are used in a similar way. Stems can also be lightly steamed and chopped finely for use in soups and stir-fries. The flavour is reminiscent of celery mixed with a bit of parsley and coriander. Suitable for tropical, subtropical and temperate areas. In temperate areas sow the seeds in spring when the soil is 20 - 25°C. In subtropical areas sow March - May. In tropical areas sow April - June. Days to Harvest: 50.

SM123 (150 seeds)

Parsley
Parsley is a staple herb, to 30 cm high. It can be planted as a productive, attractive edge to garden beds. It will also grow well in containers. It is the richest in iron of any vegetable. In cooler, temperate area it is biannual. In subtropical and tropical areas it rarely survives the wet season. It germinates best between 12 - 25°C soil temperature. In temperate areas sow late September, early October - December. In subtropical areas sow early spring and autumn. In tropical areas sow April - August. Germination is slow, taking 3 - 6 weeks, soaking the seed overnight helps to speed it up. Days to harvest: 70 - 75 days; always pull the whole leaf away from the base and don't leave a leaf stub.

Parsley 'Triple Curl'

Organically certified
Petroselinum crispum
An old familiar parsley variety that is also the most popular. It has very attractive dark green, highly curled leaves in a rosette.

SP100 (500 seeds)

SP101

SP194

Parsley 'Giant of Italy' H

Organically certified
Petroselinum neopolitanum
This is a vigorous, aromatic plant with flat, deep green, shiny leaves. It has a mellow, sweet flavour, rich taste and is hardy and easy to grow. It is suitable for temperate, subtropical and tropical (in the dry season) areas.

SP102 (500 seeds)

SP103

SP104

Parsley'Hamburg Root'
Petroselinum crispum var.tuberosum
This heirloom parsley predates the 1600s. The leaves can be used like ordinary parsley but it is mainly grown for the 20 - 25 cm long, tapered, fleshy white roots. The roots have a nutty, celery-like flavour. It can be used like parsnips; steamed, in soups, casseroles or baked. It is a cool area biennial; short-lived in subtropical areas. It germinates best between 12 - 25°C soil temp. In temperate areas sow late September, early October - December. In subtropical areas sow in early autumn. It is unlikely to do well in tropical areas. Germination is slow, it takes 3 - 6 weeks; soak the seed overnight to speed it up. Freezing the seed first for 3 - 5 days will improve germination. Days to harvest: 90 days; harvest before flowering occurs.

SP241 (500 seeds)

Peppermint
Mentha x piperita
Peppermint is prone to cross-pollination so when growing it from seed, there is likely to be some variation in the plants. It is a herbaceous perennial, growing to 60 - 100 cm in height; cut the plants back to the ground after flowering. It is mainly used for herb tea, the closely related spearmint has a milder taste and is used in the traditional mint sauce. To harvest and dry for tea, cut the stems before flowering begins and hang the bunches in a cool, dry place. In small gardens always grow mint in a large container, to avoid it taking over. Sow the seeds in spring when the soil is 21 - 25°C. It will grow in full sun or semi-shade, in temperate, subtropical and tropical areas. Peppermint propagates easily from cuttings.

SP219 (300 seeds)

Red Clover flowers make a popular herb tea. Find Red Clover seeds here.

Sage
Sage is difficult to grow in a garden bed in hot, humid areas but it will do reasonably well on a deck or verandah under a roof or just tucked under the eaves. This is a good way to grow any of the Mediterranean herbs such as rosemary or thyme, which otherwise can be short-lived in the subtropics.

Sow seed immediately, sage seed does not store well and is slow to germinate.

Sage - Common

Organically certified
Salvia officinalis
Common sage is the main type used for cooking. The grey-green leaves and blue-purple flowers are very pretty. It is a short-lived perennial herb to 50 cm high with an upright, shrubby growth habit. It is frost hardy and drought tolerant. The leaves can be used fresh or dried in a range of savoury dishes, particularly as a bouquet garni, with cheese or duck dishes and as a herb tea. To dry, cut small bunches and hang upside down in a warm, dark, dry place. It makes an attractive cottage garden plant. Suitable for temperate areas, sow spring. In a subtropical area, try growing it in a terracotta pot and moving it under the eaves during the wet season.

SS194 (40 seeds)

Stevia 'Candy'

Organically certified
Stevia rebaudiana
Syn. Sweet Leaf
Stevia originated in South America where it was widely used as a sugar substitute. It is an herbaceous perennial growing to 1 m high. It is suitable for temperate and subtropical areas. It is easy to grow. Sow the seed in warm conditions, the best germination soil temperature is 22°C. Germination will take 7 - 14 days. Sow into seedling trays filled with moist seed raising mix. Seedlings grow slowly, so allow 7 to 8 weeks from seed to transplanting. Plant the seedlings out into a position in full sun with a fertile, well-drained soil. Improve the soil before planting by adding compost; the pH range should be between 5 - 7.5. Space plants 30 cm apart. The plant should be tip-pruned regularly to increase bushiness. Harvest leafy stems before flowering occurs in late summer and dry upside down in bunches. Stevioside, the chemical which is extracted from the leaves of the plant, is said to be 300 times sweeter than sugar but contains no calories. The leaves can be dried and used in cooking or made into a syrup.

SS224 (25 seeds)

Thyme - Common

Organically certified
Thymus vulgaris
Common thyme is the main type used for cooking. It is a perennial herb to 30 cm high with a semi-upright growth habit. The pale pink flowers appear in spring and summer. The leaves can be used fresh or dried in a wide range of savoury dishes. To dry, cut small bunches and hang upside down in a warm, dark, dry place. Once fully dry, rub the leaves off the stems and store in an airtight jar. It makes an attractive edging plant and can be grown in rockeries. Suitable for temperate areas, sow spring after all danger of frost has passed.

ST160 (300 seeds)

Vietnamese Balm H
Elsholtzia ciliata
Syn. Kinh gioi, Phak leuan, Vietnamese Lemon Mint (but not Vietnamese Hot Mint - Polygonum odoratum)
Vietnamese Balm is an easy-to-grow herb with bright green leaves that resemble mint but the leaves are saw-edged. It has a wonderful, aromatic, lemon-mint fragrance, similar to lemongrass or lemon verbena. The small, pale purple flowers appear in autumn. The young leaves are traditionally used in noodle dishes, egg rolls, fish and chicken dishes, salads, soups and tea drinks. It is suitable for container growing. Vietnamese Balm is a warm season annual in cool areas, and a short-lived perennial in frost-free areas. It grows to 60 - 100 cm tall. It germinates best at 20 - 25°C soil temperature. Sow in temperate areas from late spring to summer; in subtropical areas in spring; in tropical areas during the dry season. In the subtropics and tropics it will be prone to self-sowing. To avoid this, cut the flower heads before seed is set. Cuttings will root readily in water for a future supply. Young leaves and tips can be harvested 30 days after transplanting.

SV106 (300 seeds)

Zaatar

Organically certified
Origanum syriacum
Syn. Syrian oregano, za'atar, Biblical hyssop, wild marjoram
Zaatar is a perennial herb, a relative of oregano, native to the Mediterranean. The attractive greyish-green leaves have a spicy smell and flavour, a combination of sweet marjoram, thyme and oregano. It can be used to flavour hummus, dips and soups. Harvest stems when they reach 6-10 cm long. The plants have a semi-upright habit to 40 cm high. It will grow well in a container. It prefers a well-drained, slightly alkaline soil in a sunny position and will tolerate poorer soils. Sow in spring.

SZ109 (100 seeds)

Egyptian Spinach also known as Molokhia is available as seed.