Collection contains the following varieties: Dill - For fish and salad dishes (sow March-May); Sage - For duck, veal or pork dishes (sow mid February-May); Sweet Basil - For tomato and cheese dishes (mid February-mid June); Marjoram, Sweet - For soups, meat and fish dishes (sow March-May); Thyme - For fish, poultry dishes, soups and stews (sow April-June).

Growing Information

Full growing instructions given on packet.

Sowing Information

Sow direct outside into warm, moist, weed-free soil at a depth of 13mm ( 1?2") for dill and sage, 6mm (1?4") for basil and marjoram and in the case of thyme, just covering the seed. Thin resulting seedlings to a final spacing of 23cm (9") for basil, dill and marjoram, 30cm (12") for thyme and 38cm (15") for sage.
You can also start and grow your basil on a windowsill in pots.