01
Fresh basil finishes
Choose Genovese for pesto, Bonsai for small whole leaves over tomatoes and pasta, or Purple Ruffles for purple foliage and a clove-like flavour.
28 varieties to explore
Shop herb seeds in Canada by what you cook: basil for pesto, coriander and papalo for tacos, dill for pickles, and parsley and garlic chives for sauces. Explore shiso, bronze fennel, thyme, chervil, cutting celery, cresses, sorrel and lemon balm too.
Compare flavours and kitchen uses, then check each variety’s growing notes. The selection guide below the products helps you build a useful kitchen garden.
FROM THE GARDEN TO THE KITCHEN
A fresh finish, an aromatic cooking base or an herbal infusion: find a role for each variety in your kitchen.
01
Choose Genovese for pesto, Bonsai for small whole leaves over tomatoes and pasta, or Purple Ruffles for purple foliage and a clove-like flavour.
02
Lemon Basil and Lime Basil add their distinct citrus aromas to soups, curries, seafood and fresh salads. Compare them by the flavour you want in the dish.
03
Use coriander or papalo as a fresh finish for tacos and salsa. Choose culantro for a pronounced cilantro-like note in sofrito, stews and marinades.
04
Choose dill for cucumber pickles and fish, or aromatic shiso leaves for pickles, rice dishes and fresh garnishes. Compare green Ohba with Red Shiso Britton.
05
Sorrel brings tang, Menuette parsley suits gremolata, and garlic chives add a gentle allium note. Chervil offers a delicate finish for eggs and fresh sauces.
06
Use thyme in roasted vegetables and slow braises, cutting celery in stocks and green sauces, and lemon balm in herbal infusions, syrups and fruit desserts.
Herbs differ in their warmth, light and space needs. Check each product’s growing notes before choosing an indoor start or outdoor sowing.
