VHOO1 Basil, Sweet (Ocimuln basilicunii. A spicy, tasty .uinual herb useful in teas, green salads or flavouring egg, mutton, fish or tomato dishes. Fresh green leaves can be I .lucked 6 weeks after planting. For drying, cut leaves just l xfore flowering stage. For strong aroma, avoid lush growth.
vh002 Borage (Borap,o officinalisy. An easily grown .uinual herb, the delightful flowers of which are irresistible I,) the bees. Grows up to 2 to 3 feet in height. The flower .u id leaves have a cucumber-like aroma when crushed anel .irc used to flavour drinks and enliven cooked cabbage. I Image flowers can be frozen into ice-cubes for long drinks.
VH003 Chervil (Anthriscus cerefoliurni. It is best late summer. An annual with feathery leaves I delicate aniseed flavour. The leaves are used in soups, egg dishes and fish sauces. It likes the shad, .. 11111 does well in pots. The juice was once used for of jaundice, gout and digestive properties. Grows 1/2 ft. in height.
VHOO3 Chives (Allium schoenojJrasum): Perennial chuu] h of tender green, spear-like leaves tasting of mild , make a pretty edging plant and grow well in pots , boxes. Delicious in all egg, potato and cheese dishes, sal and can be sprinkled over soups and potatoes.
VH014 Gar’Iic Chives (Allium tuhrosumi. A biennial 1 with a mild garlic taste. The plant is taller and broader l lt.u: normal chives. The flowers are white and ideal for sal I,. and cooked dishes.
vnoo4 Coriander Coriandrum scaiuumi. A feathery hell, with spicy seeds which arc used in curries, pickles .uu l sauces. The tender leaves arc used for garnishing a vatic-tv of dishes. Coriander (clbania) has carminative properties for digestive ailments. Crows up to 1/2 ft. in height.
VH005 Dill graocolensi. An annual with feathery blue-green leaves. It is used to flavour soups, vcgetabk-s salads, fish and fruit dishes. The seeds arc also used ill pickles. Dill (soya) is good for digestion.
VH006 Florence Fennel (Foeniculwn dulce), An Italian breed annual herl; producing a solid white bulb used as vegetable and raw in salads. Feathery aniseed tastinu leaves arc used for flavouring stews, soups and salads.•,
VH007 Hyssop (IIysso!Jus officinalis). This edging herb prefers a sunny spot. The young leaves have a tangy mint flavour and should be used sparingly in salads and stews.
vh008 Purslane, Green (Portulaca oleracea). An annual IWliJ with tender and succulent growth. Fresh and young can be cooked or used raw in salads.
VHOI0 Savory, Summer CSaturcja hortensis . full little herb which grows best in a loamy soil and a II Ii I sun position. The taste is similar to that of sage. Used all bean dishes, and cucumber salads. A good antiil.rrulant.
Vh013 Sorrel . A tufted herb with freshing taste is also used as a digestive. Can be cooked .1.’; spinach or used in soups and salads. Prefers light rich .oil and a sunny site, grows up to a height of 1 ft.