Kitchen Garden Culinary Herb Seed Kit

Name: Kitchen Garden Culinary Herb Seed Kit
SKU: CHGHK
Price: 27.67 GBP
Availability: InStock

£27.67

The Kitchen Garden Culinary Herb Seed Kit contains 10 classic cooking herbs to grow from seed on a windowsill, patio or plot. It's the perfect Christmas gift for cooks and gardeners: open it in December, sow it in spring, and enjoy fresh herbs all summer.

Product Highlights

✔ 10 essential culinary herbs in one giftable box
✔ Grow on a windowsill, balcony, patio or plot
✔ Fresh flavour for summer salads, Sunday roasts and everything in between
✔ Saves money on supermarket herbs
✔ Illustrated seed-to-harvest e-guidebook included
✔ Packed with care in Sussex, UK

What's in the Kit

Beautiful Giftable Box: ready to wrap or give straight away.
10 Premium Packs of Kitchen Garden Seeds: selected for their flavour and fragrance (enough for multiple plantings).
Beautiful Illustrated Seed-to-Harvest E-Guidebook: easy-to-follow instructions from sowing to harvest.
10 Seed Label Sticks: so you always know what is growing where.

The 10 Varieties Inside

Basil (Ocimum basilicum): Sweet, peppery leaves for tomatoes, pesto and pizza.
Parsley (Petroselinum crispum): A kitchen essential; harvest leaves all season.
Chives (Allium schoenoprasum): Mild onion flavour, plus edible purple flowers.
Thyme (Thymus vulgaris): For roasts, stews and stuffings; loved by bees.
Sage (Salvia officinalis): Soft grey leaves for stuffing and brown-butter pasta.
Rosemary (Salvia rosmarinus): Resinous sprigs for lamb, potatoes and focaccia.
Oregano (Origanum vulgare): The pizza herb; dries beautifully.
Chervil (Anthriscus cerefolium): Delicate aniseed flavour, a French kitchen classic.
Coriander (Coriandrum sativum): Fresh leaves for curries and salsas, then seeds to save.
Dill (Anethum graveolens): Feathery leaves for fish, potatoes and pickles.

Why You'll Love It

Fresh herbs within arm's reach of the kitchen
Better flavour than shop-bought, at a fraction of the cost
A gift every cook will actually use
Perennial herbs such as thyme, sage, chives and oregano come back every year

Folklore & Fascinating Facts

'There's rosemary, that's for remembrance', says Ophelia in Shakespeare's Hamlet. Rosemary has long been a symbol of memory and loyalty.
Basil takes its name from the Greek basilikon, meaning 'royal'.
Parsley is so slow to germinate that old gardeners said it went 'to the devil and back seven times' before it sprouted.
Medieval ladies are said to have embroidered a sprig of thyme onto scarves for knights as a symbol of courage.
Sage's Latin name, Salvia, comes from salvere, 'to be well'.
Coriander seeds were found in the tomb of Tutankhamun.

Give It at Christmas, Sow It in Spring

A gift that ends up on the dinner table. Wrap it for Christmas, sow it in spring, and by summer there will be fresh herbs for every meal.

Basil (Ocimum basilicum): tender annual, 30–45 cm. Sweet, peppery leaves for tomatoes, pesto and pizza.
Parsley (Petroselinum crispum): biennial, 30 cm. A kitchen essential; harvest leaves all season.
Chives (Allium schoenoprasum): perennial, 30 cm. Mild onion flavour, plus edible purple flowers.
Thyme (Thymus vulgaris): evergreen perennial, 20–30 cm. For roasts, stews and stuffings; loved by bees.
Sage (Salvia officinalis): evergreen perennial, 60 cm. Soft grey leaves for stuffing and brown-butter pasta.
Rosemary (Salvia rosmarinus): evergreen shrub, 60–100 cm. Resinous sprigs for lamb, potatoes and focaccia.
Oregano (Origanum vulgare): perennial, 45 cm. The pizza herb; dries beautifully.
Chervil (Anthriscus cerefolium): hardy annual, 45 cm. Delicate aniseed flavour, a French kitchen classic.
Coriander (Coriandrum sativum): hardy annual, 50 cm. Fresh leaves for curries and salsas, then seeds to save.
Dill (Anethum graveolens): hardy annual, 90 cm. Feathery leaves for fish, potatoes and pickles.

When to sow

Indoors: February to May on a warm, bright windowsill. Basil needs warmth (18–21°C), so wait until March or April.

Outdoors: April to July for Parsley, Chervil, Coriander and Dill, sown little and often for a steady supply.

How to sow

Fill pots or trays with seed compost and water well.
Sow thinly and cover lightly with compost. Thyme and Oregano seeds are tiny, so just press them onto the surface.
Keep moist and warm. Most herbs germinate in 7–21 days. Parsley and Rosemary are slower, so be patient.
Dill, Coriander and Chervil dislike being moved; sow them directly into their final pot or bed.

Planting out

Harden off and plant out after the last frost (usually mid-May). Basil is happiest kept indoors or in a greenhouse in cooler summers.

Harvesting

Pick regularly from the tops to keep plants bushy. Pinch out Basil flowers to keep leaves coming.

Full step-by-step instructions are in your illustrated e-guidebook.

Fresh herbs for everyday cooking: pesto, salads, roasts, stews, curries and marinades.
Dry or freeze surplus herbs for winter.
Make herb butters, oils and salts as homemade gifts.
Chives, Thyme and Oregano flowers attract bees and are edible too.
Save Coriander and Dill seed to use as spices or to sow again next year.

Packed by hand with care in Sussex, UK.

UK delivery: orders are usually dispatched within [1–2] working days. [Add your courier, delivery times and prices here.]

Christmas delivery: order by [DATE] for UK delivery in time for Christmas.

Sending as a gift? Simply enter the recipient's address at checkout. We never include prices in the parcel.

Seeds are posted in their gift box, ready to wrap or give straight away. Store the kit somewhere cool, dry and dark until you are ready to sow in spring.