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25 % when pre-ordering
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From anise to tarragon
The first stretch of the alphabet brings together some of the best-known culinary and medicinal herbs. Basil, the 'royal herb', once came to us from India. Dill and fennel have accompanied cooking since antiquity, and tarragon lends French cuisine its refined note. Savory has long been used to season beans and pulses and make them easier to digest.
As varied as the letters
Whether fresh in the kitchen, as a tea or as a traditional home remedy – the herbs from A to H cover a remarkable range. Many can be grown easily in a pot or bed and are among the most rewarding plants for beginners.
Sowing note
Pay attention to germination conditions: basil and dill are light-germinators and are only pressed down, while others prefer a thin layer of soil. A bright, warm spot brings most of them to germinate reliably.