Aloe vera

Aloe vera Aloe vera is an evergreen succulent perennial with narrow fleshy dull green leaves with spiny margins. Its healing gel (plant sap) is used externally for scrapes, cuts, burns, bruises and skin irritations. Internal use is cautioned as it may cause some discomfort. Aloe is also used in cosmetics such as skin creams and shampoos, and as an air purifying houseplant. It is a beautiful ornamental or specimen plant and does well in potted culture. Buy now  Size: 90cm 90cm  Position: Full sun Sheltered Well-drained soil Somewhat drought tolerant  Uses: Medicinal CosmeticRead More →

Many herbs and vegetables fall in the mustard family (Brassica spp). Commonly known as cruciferous vegetables, they include numerous species of wild plants, weeds, and cultivated crops that give us fresh foods, medicines, and processed foods such as mustard and oil. The mustard family give us various edible plant parts – roots (turnips), stems (kohlrabi), leaves (cabbages, kale, collards), flowers (cauliflower, broccoli), buds (Brussel sprouts) and seeds (mustard). Sometimes they’re grown just for ornamental purposes too! They are all highly nutritious with good levels of vitamins and minerals. They also boast immune boosting, anti-cancer and antibacterial properties. Here follows a few of the mustard plants that we have:Read More →

You either love it, or hate it. Coriander, cilantro or dahnia, is an annual herb much used in Indian and Thai cuisine. Apparently the love/hate relationship towards cilantro can be explained by genetics! The plant is prone to bolting in very hot climates, and are best grown during the cooler months of spring and autumn. Reseeds easily.Read More →

Chillies are a personal favourite of mine. With the differences in cultivars among the five domesticated species of Capsicum, there’s shapes, colours, flavours and heat-levels to suit anyone! Great in food, good for you, and easy to grow, chillies make a rewarding herb/spice to keep in your garden. Chillies and Peppers – Capsicum Selection Photograph Species Description Scoville Heat Scale   Fruit Shape & Size Fruit Colour CayenneCayenne Capsicum annuum Prized not only for its great taste and pungency, but also for its health benefits, Cayenne is also often used dried as a powder. 30 000 – 50 000 SHU HOT Long and thin. 12cm CayenneRead More →

There is such a large variety of basil available! From sweet to spicy cinnamon or lip-smacking lemon flavoured, some are small-leaved and bushy while others make large lettuce-like leaves, there are bright green or deep purple leaves, some with frilly edges and others with straight margins. Used as a culinary and medicinal herb since the earliest times, it is still very much in vogue today, and is perhaps one of the most commonly known culinary herbs.  Read More →

Fresh peppery leaves of rocket (either the cultivated salad rocket, or what is known as wild rocket) are a delightful addition to salads and sandwiches. Salad Rocket Belonging to the mustard family (Brassicaceae), salad rocket, or simply rocket is also known as rucola, rugula, colewort, roquette and arugula and has been grown as an edible plant since Roman times. Rich in vitamins and minerals, it is not only the leaves of this annual that can be eaten, but the flowers, young seed pods and immature seeds can all be enjoyed as a food.    Size: 30cm 20cm  Position: Full sun  Uses: Culinary   Wild RocketRead More →

Poppy Shirley Summer Mix

These beautiful poppies are a delight in any springtime garden – their nodding heads of fragile looking tissue-papery blooms come in many shades and tints and can be single or double blooms. Selected for their colour variations in the late 1800’s from the Flanders Poppy, and painstakingly developed in the village of Shirley in England, the Shirley Summer Poppy strains are delightful in a bee and butterfly garden, old English Cottage Garden, or a wildflower garden.    Size: 45cm -90cm 15cm  Position: Full sun  Uses: Attracts butterflies Attracts bees   Flowering  Read More →

Nicandra physalodes

The shoo-fly plant is a pretty addition to any garden with its beautiful bell-shaped purple flowers and Chinese-lantern style fruit, but it is for its purported insect repellent properties that it is sought after in the herb and vegetable garden. Although some texts mention it as a medicine, it is mostly thought of as inedible and even toxic (belonging to the nightshade family). It also self-seeds readily, and have been mentioned as invasive to crop lands, but has not been classified as a noxious weed. It is also known as Peruvian Bluebell, Apple of Peru or Apple of Sodom.    Size: 1m 60-90cm  Position: FullRead More →

Anise Hyssop

Even-though Agastache, or Liquorice Mint, is also known as Anise Hyssop, Lavender Hyssop, or Blue Giant Hyssop, it is not a true Hyssop (Hyssopus officinalis), but it is probably because it has similar looking flowers that it inherited the hyssop name. This drought-tolerant perennial herb has very fragrant anise-scented leaves and beautiful lilac-purple flowers that are slightly aromatic and very attractive to bees and butterflies. Used as a medicinal plant by Native Americans for various ailments such as coughs, wounds and diarrhea, the leaves can also be used as a seasoning, in a fragrant tea, and for potpourri. There is a white variety available too – similary fragranced, but with whiteRead More →


Globe Artichokes, and Cardoons, their “wild” cousins, are varieties of edible thistles, and are both vegetable, and healing herb. The globe artichoke is a cultivated food worldwide, especially loved in the Mediterranean where it originated. The edible portion of the plant is the flower buds (8-15cm in diameter) before the flowers come into bloom. Historically the leaves were also eaten by the Greeks and Romans. A tea can be made from the flowering parts. The flower buds of the cardoon can also be eaten as small (and spiny) artichokes, but it is actually the stems, and leaf stalks that are eaten, and is a sought after delicacyRead More →