Kitchen herbs seed mix

Kitchen herbs

We use them every day when cooking - so it's particularly practical if you grow the fragrant herbs yourself and can harvest them fresh directly before processing. The advantage: fresh herbs taste a lot more aromatic than dried ones.

Varieties included

Parsley is an integral part of our kitchen and is often used to refine and season meat, fish, sauces, soups and vegetables. Growing it yourself is also very easy: in addition to direct sowing, the aromatic herb can also be grown indoors in cultivation trays. As soon as the plants are strong enough, leaves can be harvested continuously.

In Greek, basil is the 'royal herb' for a reason. The advantages here clearly lie in the fresh and at the same time spicy aroma of the large, curved leaves. Basil is not frost hardy and is usually cultivated as an annual plant. The herb thrives ideally outdoors in warm temperatures, but also on the kitchen windowsill. The soil should be kept loose and permeable and always slightly moist, but not wet. If there is too much moisture in the pot, the young stems are easily attacked by fungi.

Along with parsley, perennial chives are one of the most popular culinary herbs and taste best freshly cut from your own balcony or garden. The native herb is very easy to care for and is best harvested when the stems are between 15 and 25 cm long.