Garlic Chives

Allium tuberosum
Also known as Chinese Leaves, the leaves are long and flat with a distinctive garlic taste. Use as you would chives.

Winter Savoury

Satureja montana
Add a few chopped leaves to broad beans or a bean cassrole for a spicy flavour.

Summer Savoury

Satureja hortensis
Stronger flavour than Winter Savoury, delicious used in bean and tomato dishes.

Lavender

Lavendula
Sweet flavour with lemony, citrus tones. Use as a garnish for ice creams, sorbets, custards or flans. Also a very pretty decoration in a glass of champagne.

Lemon Balm

Melissa officinalis
Musky lemon scent - tastes lovely in salads, soups bread, cakes, and sauces.

Lovage

Levisticum officinale
Celery like flavour. Use leaves for soups, stews and casseroles.

Salad Burnet

Sanguisorba minor
Cucumber flavoured leaves which can be used in a variety of salads and sauces.

Sweet Cicley

Myrrhis odorata
Leaves have an anise flavour - cook with tart fruits to reduce their acidity.

Applemint

Mentha suaveolens
Minty apple scent - use finely chopped in salads and dressings.

Gingermint

Mentha x gentiles
Tear a small amount of leaves into a mixed salad and dress with oil.

Peppermint

Mentha x piperita
Mainly used as a digestive tea. Pour boiling water over a few sprigs, leave to infuse for a few minutes and drink when cool enough.

Winter Purslane

Claytonia Perfoliata

Small, tender, green, cup shaped leaves, crowned with tiny white edible flowers which can be added to salads, sandwiches & greens recipes for a vitamin boost or nibbled to cleanse the palate. Read more HERE