Herb & Spice Seeds
Home-grown herbs and spices can add wonderful fresh and aromatic flavours to all of your favourite culinary dishes, and they're good for you too. The quality of home-grown herbs and spices are far superior to their dried and packaged counterparts, which have often lost most of their flavour by the time you get around to using them. Herbs and spices are not only easy to grow at home, many types are also perennials meaning that they only have to be planted once and you can continue to harvest from them for many years. The full range of open-pollinated and heirloom herb and spice seeds currently available from Succeed Heirlooms is listed below.
Herb & Spice Seeds
Aniseed, also known as Anise, is an annual grown for its licorice flavoured seeds. They can be used whole or ground, by themselves or in combination with other herbs, as a flavouring for teas, seasonings and baked goods. Leaves also edible, add raw to salads or in cooked dishes at the last minute. 17-18 weeks to harvest. 100 seeds per packet.
Betony is a perennial herb with dainty purple flower spikes and heart-shaped leaves. Leaves have a strong, bitter, aromatic flavour and have be used in many traditional medicinal preparations. Leaves can be picked, dried and used in tea blends. 16-20 weeks to harvest. 120 seeds per packet.
Burnet or Salad Burnet is a low-growing perennial herb that has a mild cucumber flavour with hints of mint and nuts. Young leaves great in salads or as a flavouring in soups. Leaves become bitter with age so pick often to encourage new shoots. 8-10 weeks to harvest. Each packet contains 30 seeds.
Caraway seeds are a warm, aromatic spice with a flavour similar to but distinct from anise. The seeds are commonly sprinkled on top of breads and other baked goods. Caraway roots are also edible when cooked, they're similar to parsnip but much thinner. Each packet contains approximately 370 seeds.
Slow Bolting is an open-pollinated variety of Coriander grown for it's aromatic leaves. Add it to Mexican stews or Asian stir fries at the end of cooking for a burst of fresh flavour. Smaller seeds than varieties grown as a spice. Bolt-resistant annual herb. 6-7 weeks to harvest. 70 seeds per packet.
Bronze Fennel is a variety grown for it's attractive bronze-tinged foliage. Leaves can be chopped in salads or used as a garnish, they have a pleasant anise flavour that is milder than other varieties. Seeds can also be used as a spice. Does not form a bulb like Florence Fennel but still has fleshy leaf bases. 40 seeds per packet.
Fenugreek is an annual herb with a distinctive bittersweet flavour. Roasted and ground seeds are used as a spice in curries. Leaves are used as a flavoursome green vegetable in cooked dishes. Sprouts edible raw in salads. Fenugreek is a legume so it can also be grown as a nitrogen-fixing green manure crop. 450 seeds per packet.
Huacatay, also known as Peruvian Black Mint, is a tall, annual herb native to the Andes. Leaves used as a seasoning, dried or freshly ground into a paste. Traditionally used in the potato dish ocopa. Makes a refreshing herbal tea. Flavour a mix of pineapple and mint with a marigold scent to which it's related. Easy to grow. 50 seeds.
Korean Mint is a perennial herb with green leaves that have a strong minty, anise flavour. Can be used as a flavouring for salads and cooked dishes or infused with water as a herbal tea. Produces nectar-rich, scented mauve flowers that attract bees and butteflies. 12-14 weeks to harvest. 200 seeds per packet.
Lemon Balm is an open-pollinated, fragrant, lemon-scented herb that can be used to add flavour to meals or made into a relaxing warm tea. Simply pour boiling water over the leaves to infuse the water with mild lemon flavour. Perennial. 10 to 11 weeks to harvest. Each packet contains about 200 seeds.
East Indian Lemongrass is a perennial variety that flowers and has viable seeds. The rich, lemon-scented leaves can be steeped in boiling water to make a stress-relieving herbal tea. Better flavour than the sterile West Indian lemongrass variety, however the leaf bases are not as thick so are less suited for cooking. 40 seeds per packet.
Lovage is a large perennial herb that grows to 2m tall. Flavour and aroma is similar to strong celery. Use leaves fresh in salads or chopped finely to flavour soups and stews. Stalks can be eaten like celery. Seeds can also be used as a spice and taste similar to fennel. 15 to 17 weeks to harvest. 70 seeds per packet.
Mexican coriander is a biennial herb that is easier to grow in warm climates than annual coriander. The leaves have a similar flavour to annual coriander and retain their flavour better when dried. 10-12 weeks to harvest. Each packet contains approximately 150 seeds.
Peppermint is a perennial herb grown for its fresh minty leaves. Grows best in damp spots but can become weedy so grow it in pots to contain it. Use fresh or dried as a flavouring for herbal teas and drinks, sprinkle fresh leaves over salads or use as a flavoursome garnish atop of cooked dishes. Approximately 1250 seeds per packet.
Self-Heal is a perennial medicinal herb with soft triangular leaves and small purple flowers. The leaves were traditionally prepared as a poultice to treat and disinfect wounds. The young leaves can be eaten raw in salads or cooked as a green vegetable and have a pleasant, mild flavour. 50 seeds per packet.
Summer Savory is a spreading annual herb growing to half a metre tall. Flavour is similar to thyme but more peppery, milder than Winter Savory. Savory can be used to season stews, salads, sauces and pies, pairs well with poultry, beans and cabbage. 8-12 weeks to harvest. Approximately 700 seeds per packet.
Wild Thyme is a perennial herb that is milder than regular thyme with a subtle, dry aroma. Can be used to season stews and soups and pairs well with eggs, beans and other vegetables. Forms a dense ground-cover. Pink flowers are bee-attracting. 38-42 week to harvest. Approximately 650 seeds per packet.