The leaves of Salad Burnet have a nutty flavour and a slight taste of cucumber. The latter is the reason it is often added to Gin & Tonic as a garnish; we prefer it as an addition to salads.

Used for flavoring in vinegars and sauces

It's a hardy perennial down to zone 7, but can be grown as an annual just about everywhere else. The leaves from this plant have a sweet anise like flavour, and they make an excellent tea or tonic.

Salvia hispanica, commonly known as chia (/ˈtʃiːə/), is a species of flowering plant in the mint family, Lamiaceae, native to central and southern Mexico and Guatemala.

Chia seeds have a mild, nutty flavor that works well to complement both sweet and savory dishes. They're very subtle in their taste, though some find the taste to be similar to a poppy seed or an alfalfa sprout.

Lovage tastes like celery, with undertones of parsley and hint of anise. It's mild enough to use with fish and poultry, but has just enough spice to make it interesting. Like many other green, leafy herbs, lovage is low in calories and contains lots of vitamin C.

Also known as starflower or bee bush, borage is an herb that flowers with delicate, pretty blue flowers. The stems, leaves, and flowers are all edible, and they add an unusual note to your food. They taste a little bit crisp and briney, somewhere between a cucumber and an oyster.

Genovese basil, an Italian heirloom variety, is prized for its large, shiny, dark green leaves, a sweet, slightly spicy flavor, and strong aroma, making it a favorite for pesto and other culinary uses. 

Genovese basil is a traditional Italian basil variety, particularly famous for its use in making pesto, and is grown in the Genoa area of Italy. 

It features large, shiny, dark green leaves that are slightly crinkled and can grow up to 3 inches long. 

The leaves have a sweet, slightly spicy flavor with a strong, pleasant aroma, making it a versatile herb for various dishes. 

Genovese basil is widely used in pesto, caprese salads, and other dishes that require large, fresh basil leaves. 

'Santo' — Slow-to-bolt 'Santo' has a mild flavor and strong stems that grow 1 to 2 feet tall. Its seeds are ready to harvest in 95 days.

Spicy Basil Globe really does have a spicy flavor, almost peppery but not so intense as arugula.

It's still got the sweetness of basil. It's a fun, different flavor profile that's a fabulous addition to any kitchen garden.

Spicy Globe' was likely cultivated in Greece.

Tangy lemony flavour, used in salads and soups, and also as baby leaf for 'cut and come again' salad production. It has unusual and striking foliage - light green leaves with blood red veining, making it as attractive in the garden as on the plate.

Sorrel leaves have a tangy taste, with hints of citrus. They may be harvested as a baby leaf and used in salads, but can also be harvested when mature and cooked like spinach. Sorrel works well as an accompaniment to fish, meat and egg dishes, and as an ingredient in soup and gratins.

Used in herbal tea and curry. 

24" in height

Pepper flavor with hints of mint and licorice.

Holy basil, also known as tulsi or Ocimum tenuiflorum, is an aromatic, perennial herb in the mint family. It's known for its unique spicy, peppery flavor and is a staple in Southeast Asian cooking. The plant is erect, multi-branched, and can grow up to 24 inches tall. Its leaves are typically green or purple, have a slightly toothed margin, and are strongly scented. Holy basil is also significant in Hinduism, where it is considered sacred and often used in religious ceremonies.