30 Herb Seeds for Planting 10

Key Features

• Multifaceted culinary collection by Home Grown - 30 authentic open-pollinated varieties. High-quality seeds (USA): Non-GMO, Untreated, High germination rate. Concentrated power of rare, iconic, and classic aromatic herb cultures. Bright, contrasting flavor accents for world cuisines. Any format: hydroponics, open ground, container gardening.
• Smart budget. An inexhaustible source of fresh aromatic herbs at the peak of juiciness provides access to the ultimate concentration of aromatic oils during cooking. Fresh cutting dramatically outperforms expensive store-bought bunches in flavor intensity, most of which wilt even before use.
• Juicy foundation of the kitchen. Iconic Basil: Genovese and Basil: Italian Large Leaf give off a rich anise-clove aroma for pesto sauce, caprese salad, tomato pastes, and roasted vegetables. Sweet Basil: Sweet complements baked goods and creamy sauces, while Basil: Thai brings a bright licorice-anise vector to Asian woks, curries, and soups.
• Basic green crops. Dense, fleshy leaves of Parsley: Italian Giant withstand long simmering in broths, stews, and meat sauces, while curly Parsley: Triple Curled is responsible for fresh, crunchy texture. Umbellate Dill: Bouquet reveals itself in marinades, pickling, and fish dishes, while carved delicate Chervil: Curled enriches creamy sauces, omelets, and poultry with a subtle anise note.
• Dense woody-resinous chord. Persistent pine-camphor tones of Rosemary and the balsamic profile of Thyme penetrate the structure of roasted meat, game, steaks, and potatoes. Oregano: Italian and Marjoram: Sweet shape the character of pizza and grilled vegetables. Sage: Broadleaf gives nutmeg-resinous nuances to sauces and poultry.
• Powerful refreshing group. Peppermint and Spearmint deliver a cool menthol accent for lemonades, mojitos, fruit salads, and chocolate desserts. Mint: Common and Mint: Mountain with their sage-eucalyptus and camphor undertones are indispensable in hot herbal blends and spicy marinades for lamb, while Lavender: Vera brings exquisite aroma to baked goods, syrups, and signature desserts.
• Salad and onion block. Chives and Garlic Chives: onion-garlic nuance complements cream soups, curd spreads, and dressings. Juicy green feather of Onion: Evergreen Bunching Nabuka: vitamin base for fresh salads. Nutty-mustard Arugula: Roquette with characteristic pungency and bright acidity of Sorrel: Large Leaf form a salad mix.
• Spice and aromatic classics. Anise and Fennel: Florence fill sauces, lemonades, and confectionery with a sweetish fennel-licorice tone. Cumin with its nutty-smoky character serves as the base for pilaf, curry, chili, meat marinades, and Caraway gives that exact spicy nuance to rye bread, fermented vegetables, and baked goods.
• Duo of exotic cultures. Lemon Grass sets an intense ginger-lemon vector, indispensable for tom yum soups, spicy sauces, and refreshing summer drinks. Fresh and ethereal Cilantro perfectly balances the spiciest dishes, salsa sauces, tacos, guacamole, and meat marinades of Latin American and Eastern cuisine.
• Rare gastronomic find. Completing the large-scale collection is Angelica with its deep musky-green aroma, expressive gin-like juniper undertones, and a slight bitterness. This is an ideal ingredient for creating signature complex sauces, candied fruits, desserts, as well as spicy blends and haute cuisine beverages.

Specifications