Asian Herbs

Info: Coriander Cilantro is a special strain for use as leaf coriander: it forms many delicate leaves and seed maturity occurs late. The taste of the leaves is mild. Perfect for the Indian, Oriental and Asian cuisine. The plant is...

Info: `Confetti` is a unique Coriander producing fine, distinctive, feathery leaves, which look more like carrot green than coriander. Nevertheless, they are full of the distinctive coriander taste but with increased sweetness....

Info: Komatsuna is a traditional Japanese leafy vegetable that has been cultivated since the 17th century. This fast-growing, cabbage-like vegetable has dark green leaves on bright green stems. The leaves reach a height of 30cm...

Info: Shiso, also known as perilla, sesame leaf or black nettle, is a very popular spice and herb from Asian cuisine. In its taste the exotic reminds of a mixture of mint and anise. It is often used for seasoning meat and fish...

Info: Chinese leeks is also known as garlic chives or Chinese chives. It looks like chives, but has flat dark green leaves that are longer (30 cm) and wider (8 mm) than common chive. All of its parts are edible including mature...

Info: Lemongrass is a plant from the family of sweet grasses. As the name suggests, the grass smells slightly of lemon. Also the taste is lemon-like and refreshing. Used as spice, the grass is found in the Asian kitchen. Whether...

Info: Japanese mustard greens are fast-growing cruciferous plants whose young leaves have traditionally been eaten in Japan as lettuce or from the wok. The narrow, delicate leaves have a savory, piquant taste and are delicious in...

Info: Mentha Pennyroyal is a highly aromatic herb, with a strong peppermint scent to its dark green leaves. This creeping variety has prostrate stems which root from the leaf nodes as they spread will carpet the ground. In summer,...

Info: Fenugreek is a 10 to 50 cm high plain herb and originally comes from India. In Europe, it was established by Benedictine monks as a medicinal herb in the monastic gardens. For medicinal purposes the seeds are used, which look...

Info: Japanese mustard greens are fast-growing cruciferous plants whose young leaves have traditionally been eaten in Japan as lettuce or from the wok. The narrow, delicate leaves have a savory, piquant taste and are delicious in...

Info: Japanese mustard greens are fast-growing cruciferous plants whose young leaves have traditionally been eaten in Japan as lettuce or from the wok. The narrow, delicate leaves have a savory, piquant taste and are delicious in...

Info: Basil is one of the most popular kitchen herbs, especially in Mediterranean cuisine. Particularly with tomatoes it unfolds its incomparable flavour. However, it is also an ancient medicinal plant, it acts appetizing, promotes...

Info: Thai Basil Large has the typical, distinctive flavour of Thai Basil with notes of anise, cloves and pimento. The up to 40 cm tall plants are also pretty to look at with their red stems, bright green leaves and pink flowers....

Info: Japanese mustard greens are fast-growing cruciferous plants whose young leaves have traditionally been eaten in Japan as lettuce or from the wok. The narrow, delicate leaves have a savory, piquant taste and are delicious in...

Info: Anise is a pretty white flowering umbellifer that can reach heights up to 90 cm. The plant is most famous for the liquorice flavour of its leaves and seeds. You can use the leaves fresh in salads and soups, and the seeds for...