‘Blistered leaf from Naples’ Famous Neapolitan large leafed basil with intense aromatics and flavour. Has many uses. In Italy it is sometimes used for wrapping Mozzarella balls. Sow outside or transplant late spring into a sunny position. 5g approx  

‘Lettuce leaf basil’ has huge leaves the size of your hand and a mild taste and does best in a warm sunny position in light fertile soil. Sow outside or transplant in late spring and thin to 1cm deep x15cm apart. This is not a basil to make Pesto but instead use for wrappimg. 5g approx 2000 seeds.

  Everyone loves basil. This is classic  'Genovese -style basil at its best; brilliant green in colour and highly aromatic with a sweetness and a disinctive flavour of basil. This is the basil to make pesto. Sow outside or transplant late spring, thin to 25x10cm. Basil hates cool weather so ensure you have it in a warm environment. 8g approx 3000 seeds.   

   Franchi Golden Line. A superior mixture of 12 different basil varieties with varying coloured leaves for flavour and aromatics including cinnamon,limone,thai siam,classico and red rubin. Ideal for growing in containers. 5g packet 

Please read SEEDY FOCUS PAGE on the website for further Caper info      A native to the Mediterranean, Capers require a dry heat and intense sunlight to thrive. Put the seeds in foil pkt in cool part of fridge for four  weeks prior to germination. Germination can take some time so be very patient. With tweezers carefully grip the seed and rub one side with an emery board a few times. This will wear off the  some of the thick coat to reach the germ within.Soak seeds in warm water overnight. Then, blot the seeds on kitchen paper and plant into moist cacti and succulent mix.Cover lightly.Insulate the seed tray on top with layer of damp newspaper and keep warm until germination begins. A heat pad will work well. Special thanks to the late great Virgil Evetts  for this germination advice. They may have flowers the first year but it is more likely to flower the second season. After the plant is established they can live for decades. Caper plants are very attractive and highly aromatic.   0.75 g pkt  

  Fragrant yellow daisy-like  flowers this German Chamomile  is a very hardy annual.  In early spring  just scatter the seeds,press down lightly. 1.2g

Early well-known annual. Chives have thier own delicate onion flavour which is why its doesn't survive lengthy cooking. Easy to grow in full sun and rich moist soil. Keep clipped to stimulate growth. The edible chive flowers can be used in salads. 2g packet    

  A staple in Mediterranean cooking. Provence thyme is so much more aromatic and sweeter than English Thyme. Perennial thyme needs to be planted in spring in an area that gets full sun. Preserve by drying or freezing. I cannot stress enough how good this thyme is in cooking. 0.5gram packet   

  No Neapolitan cooking is complete without the use of origano whether fresh of dried. It is a staple in Italian cuisine. Retains its flavour in hot dishes if it’s added toward the end of cooking. A robust plant with large leaves and a robust flavour to match. Very easy to grow. Pick the leaves in the morning, once the sun warms up the leaves they begin to lose the oils that provide taste and aroma. 0.5g approx 6000 seeds 

A perennial plant with extensive creeping rhizomes.Stems are erect,leaves yellow -green: the flowers with 5 petals are bright yellow. Sow almost year round with the exception of high summer temps.Plant in a sunny position with a light cover of soil,then gently water in. Used mainly for medicinal purposes.0.5g

  A robust Italian  herb with beautiful blue-purple flowers . Sow in spring in a sunny position,will tolerate frost and drought.Sage leaves crisped in melted butter or olive oil make a perfect sauce for gnocchi 1.5g packet