Showing 145–168 of 255 results
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Mint – Ginger mint
$6.50Read moreA PERENNIAL growing to 50cm with fragrant round, green leaves that sometimes have golden-yellow variegation.
Prefers full sun or part shade in a moist soil and can grow in clay soils.
Fragrant leaves are eaten raw or cooked, and it has value as a domestic herbal remedy. -
Mint – Pennyroyal mint
$6.50Read moreA PERENNIAL low growing native to Europe, North Africa, and the Middle East. Leaves emit a very strong mint fragrance
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Mint – Peppermint
$6.50Read moreA hardy PERENNIAL growing to 50cm with red-purple stems and dark green leaves that have reddish veins coarsely toothed margins.
Prefers moist soil in a full sun or semi-shaded position, and can grow in very clay soils.
With a mild peppermint flavour, the leaves are eaten raw or cooked and it is the most commonly used medicinal mint. -
Mint – Spearmint
$6.50Read moreA hardy PERENNIAL growing to 60cm with bright green ovate leaves. Can grow in almost any soil, tolerates heavy clay soil. It preferes moist soil in a full sun or semi-shade position.
Flavourful mint leaves can be eaten raw or cooked; and it is commonly used as a domestic herbal remedy. -
Mint – Vietnamese mint
$6.50Read moreThe Vietnamese coriander is a PERENNIAL that grows to 30cm. Very aromatic leaves are dark green, with chestnut-colored v-spots, while the leaf’s bottom is burgundy red. Prefers hot and damp conditions, moist well-drained soil and full sun.
It is often used in Vietnamese cuisine. -
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Mother of Herbs
$8.00Read moreThe large succulent-like leaves are strongly oregano-mint flavoured making it wonderful herb to eat fresh or use as a food flavouring. The nutritional and medicinal phytochemicals in this herb make it a highly valued as a natural pharmaceutical.
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Motherwort
$7.50Read moreA PERENNIAL growing to 1m with a purplish squarish stem clad in short hairs, and opposite leaves that have serrated margins and are palmately lobed.
Prefers any moist soil in semi-shade or full sun, and can grow in nutritionally poor soil.
Flowers can be eaten fresh or dried and the leaves and flowering tops are prepared as a herbal medicine.
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Mustard – Red Giant
$6.00Read moreAn ANNUAL with very large red/purple toned leaves and a sharp mustardy taste. Prefers full sun or semi-shade in a moist but well-drained soil. It makes a delicious addition to salads and sandwhiches, or added to sauerkraut or pickled on its own. The leaves can be cooked as a pot vegetable.
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Okinawa Spinach
$9.50Read moreA PERENNIAL growing to 90cm with a sprawling habit. Prefers a well-drained soil in full sun or semi-shade.
Eaten as a medicinal vegetable. -
Orach – Red Mountain Spinach
$6.00Read moreAn ANNUAL growing to 1.8m, red mountain spinach has attractive purple lance-shaped leaves. Prefers well-drained moist soil in the full sun. It can grow in very alkaline and saline soils.
Leaves are eaten raw or cooked as a spinach and it has been used as a folk remedy. -
Oregano – Common
$6.50Read moreA PERENNIAL growing to 60cm. Prefers well-drained soil and can grow in nutritionally poor soil. Grows best in full sun, but can tolerate semi-shade.
Leaves are a popular culinary flavouring and it has centuries of medicinal use. -
Oregano – Country Cream
$6.50Read moreA bushy deciduous PERENNIAL oregano with small, aromatic leaves that are edged with cream. Prefers full sun and well-drained soil. Tiny pink flowers in summer and early autumn.
Can be used as normal oregano in cooking, but not as flavoursome. -
Oregano – Golden
$6.50Read moreA PERENNIAL growing to 30cm with wrinkled yellow-green leaves. Prefers well-drained soil in full sun. Purple-pink flowers appears in the summer. Can be used in cooking, but not as flavoursome as oregano or marjoram.
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Oregano – White flowering
$6.50Read moreA PERENNIAL growing to 60cm. Prefers well-drained soil and can grow in nutritionally poor soil. Grows best in full sun, but can tolerate semi-shade.
Leaves are a popular culinary flavouring and it has centuries of medicinal use. -
Parcel
$6.00Read moreA BIENNIAL growing to 60cm. Prefers moist soil in a full sun or semi-shade position and can grow in saline soils.
Leaves are eaten raw or cooked, mainly in soups, but can be eaten in salads in small amounts. It has historical medicinal uses for indigestion and for calming anxiety.
Looks like a cross between celery and parsley, hence the name PAR(sley)-CEL(ery). -
Parsley – Curly leaf
$6.00Read moreA BIENNIAL growing to 60cm. Prefers a moist, well-drained soil in full sun or semi-shade. Triple-curled parsley has tripinnate leaves that curl in and over on the edges making it a very decorative plant.
Leaves are frequently used as a flavouring and garnish, and eaten raw or cooked. It has a long history as a traditional domestic herbal remedy. -
Parsley – Flat leaf
$6.00Read moreA BIENNIAL growing to 60cm. Prefers a moist, well-drained soil in full sun or semi-shade. Flat-leaf parsley has tripinnate leaves that are flat (not curly) and is said to have stronger flavour than the curly variety.
Leaves are frequently used as a flavouring and garnish, and eaten raw or cooked. It has a long history as a traditional domestic herbal remedy. -
Pelargonium – Clorinda
$8.00Read moreA TENDER PERENNIAL fragrant shrub with large pink flowers and cedar scented foliage.
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Pelargonium – Lemon scented
$8.00Read moreAn evergreen PERENNIAL shrub growing to 1.2m. Prefers well-drained soil in full sun, and is frost-tender.
This pelargonium has citrus-lemon scent. Flowers are edible.