At Jekka's we pride ourselves on growing a unique range of high quality herbs that have been slowly grown from either seed or cutting to become an established sales plant.Our plants are grown sustainably in peat-free compost and come in Roadside Recyclable Herb Pots.
Our herbs are not just for the Autumn, and with the proper care, should provide pleasure for several years. In each herb box we have included Jekka's guide to growing herbs to give you some helpful tips on caring for your plants and there are some more details in Jekka's blog '6 top steps to "Grow on" your herbs.
For this collection Jekka has selected a range of evergreen herbs that will provide Autumnal structure and fragrance to your garden and flavour for your kitchen. The four herbs in this collection are:
Lavender Willow Vale (Lavandula 'Willow Vale' ) that has narrow, short, green grey aromatic leaves with a large flower head topped with purple bracts. Lavender is extremely good infused in sugar for making cakes, biscuits and puddings. Try Jekka's Lavender Oat Cake Recipe.
Oregano (Origanum) that has small white tubular flowers combined with oval, slightly hairy aromatic leaves. The leaves are strong tasting and slightly spicy. Oregano is an important herb in Italian, Greek and Mexican cooking. As the weather turns colder nothing is more soothing than a tasty bowl of Roast Tomato and Oregano Soup.
Rosemary Beneden Blue (Rosmarinus officinalis var. angustissimus 'Beneden Blue') that has short, fine, dark green, needle-shaped, aromatic leaves and a great culinary flavour. It has many culinary uses including: roast vegetables, meat, especially lamb, casseroles and baked fish. It is also lovely with tomato sauces, vinegars and oils.
Broad Leaved Thyme (Thymus pulegioides) which is a mat-forming Thyme with small, oval, dark green leaves that are easy to remove from the stems. It is a ‘must-have’ in the kitchen as it compliments many dishes from roast chicken to baked fish.
Jekka's Culinary Herb Boxes come with a recipe card inside with many more online for you to try. If you love the sound of these recipes and herb-based cooking check out Jekka's Herb Cookbook, our Food Master Classes and more of our Herb-Based Recipes.
Jekka has selected a range of perennial herbs that are not commonly available. The four herbs in this collection are:
French Lavender (Lavandula stoechas), which is an aromatic dwarf Lavender with narrow, greyish leaves, and bears dense, oval heads of small purple flowers topped with with a tuft of purple bracts.
Desert Mint (Mentha longifolia subsp. schimperi), which is the true Moroccan Mint for making a flavoursome herbal infusion. See Jekka's recipe for the perfect Mint Tea / Herbal Infusion.
Myrtle Pyewood Park (Myrtus communis 'Pyewood Park') that forms an attractive evergreen shrub whose leaves are culinary in a similar way to Bay. It has beautiful fragrant white flowers with golden stamens, followed by black/blue berries.
Cretan Thyme (Thymus caespititius) this is a mat-forming Thyme with small, narrow, bright green, pine resin scented leaves leaves. It gets covered in small pink flowers.
