Herbs

Herb Plants – Grown for the Cook, Not the Shelf

Our herb plants are grown from seed and cutting by our team, without neonicotinoids, and arrive in recycled P9 pots ready to go in the ground. The range covers eleven varieties: from the fully hardy perennials that return each spring for years, to the tender annuals that give their best from May to September and need replacing each season. All are grown by us. Nothing is bought in.

Two varieties hold RHS Awards of Garden Merit: Bravour curly parsley (AGM 1997) for its dense, reliable foliage, and Calypso coriander (AGM 2014) for its bolt resistance — the characteristic that defeats most coriander in the average British kitchen garden.

Perennial Herbs – Plant Once, Harvest for Years

Rosemary, chives, and French tarragon are the permanent fixtures. Plant them in a sunny, well-drained spot and they come back year after year. Common rosemary and Miss Jessopp's Upright are fully hardy evergreen shrubs that provide fresh leaves through the whole year. French tarragon dies back in winter and re-emerges reliably each spring — and because it can't be grown from seed, every plant we sell has been propagated by cuttings from stock plants we know are the genuine French species, not the blander Russian form.

Chives are the most rewarding perennial in the range: fully hardy to H7, edible purple flowers in May and June, and divisible every three years to make more plants from one. Our Treneague chamomile is a non-flowering lawn form rather than a culinary herb, grown for its fragrant, mat-forming habit.

Annual and Biennial Herbs – The Seasonal Kitchen

Basil (Gustosa) is the warmth-lover: plant it outside after mid-May or grow it on a south-facing windowsill from spring through autumn, pinching the tips regularly to keep it bushy and productive. Coriander (Calypso) and Dill (Diana) are selected cultivars chosen for leaf production rather than early bolting — both give considerably longer harvests than generic varieties. Wild rocket (Diplotaxis tenuifolia) is the exception: a true perennial with an intense, peppery flavour and a cut-and-come-again habit that makes one plant last the whole season and return the following spring.

Both flat-leaf and curly parsley (Bravour AGM) are biennials grown as annuals. Replace them each season for the most productive harvest; flat-leaf has the stronger, more complex flavour for cooking, while Bravour curly is more decorative and milder — the two complement each other well.

Grown by Us

Every herb plant in this range starts as a seed sown by hand or a cutting taken by our team. We grow without neonicotinoids, using biocontrols instead, and our plants leave in recycled pots and recycled packaging. The individual product pages have the growing notes, tidbits, and FAQ answers for each variety. For something closely related, see our lavender plants — aromatic, bee-friendly, and grown the same way.