Herb Seeds

Cymbopogon nardus - Lemongrass Cymbopogon nardus, commonly known as lemongrass, is a perennial grass native to the tropical regions of Asia. This species is distinguished by a unique combination of decorative and practical qualities, making it increasingly popular among enthusiasts of aromatic and ornamental plants. Morphological Characteristics The plant features an impressive growth habit forming dense clumps composed of long, light green leaves. Special attention is drawn to the red leaf sheaths and pink veins decorating the stems, giving the entire plant a distinctive, ornamental appearance. The stems can reach an impressive height of up to 2.5 meters, while the leaves grow to lengths ranging from 30 to 100 cm. This structure makes lemongrass a natural focal point in plant arrangements. Aromatic Properties and Uses The most valuable feature of Cymbopogon nardus is the intense lemon scent emitted by all above-ground parts of the plant. This aroma forms the basis for producing citronella oil – one of the most important essential oils in the cosmetic and industrial sectors. The essential oil, obtained by steam distillation, contains high concentrations of citronellal, geraniol, and citronellol, making it an extremely versatile raw material. It is widely used in the production of: Aromatic candles Soaps and detergents Natural insect repellents, especially for mosquitoes Additionally, the oil exhibits antibacterial and antifungal properties, which is reflected in the traditional use of the plant to soothe inflammations, skin infections, colds, and muscle pain. The aromatic leaves are also used as an ingredient in herbal teas and as a seasoning in Asian cuisine. Cultivation Requirements Cymbopogon nardus thrives best in full sun and a warm, humid climate. The optimal growth temperature ranges between 20-30°C, although the plant tolerates fluctuations from 16 to 36°C. It prefers fertile, well-drained soils with a slightly acidic pH (4.5-6) and high air humidity with regular watering. Cultivation in Temperate Climates In cooler regions of Europe, lemongrass performs excellently as a potted plant. During warm months, it can beautifully decorate terraces and balconies, while in winter it needs to be moved to a bright, cool room where the temperature does not drop below 16°C. Key elements for successful potted cultivation include proper drainage and regular watering, especially intensified during heat waves. Pruning the leaves stimulates growth and helps maintain an attractive shape. Regular feeding with a nitrogen fertilizer once a month during the growing season ensures lush foliage development and enhances the aroma.

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Laurus nobilis – Bay LaurelBay Laurel is an evergreen plant with exceptional culinary and ornamental value. It features lance-shaped, leathery, dark green leaves up to 10 cm long and 3 cm wide, which release a distinctive, intense aroma when crushed. This characteristic makes it one of the most important spice plants used in kitchens worldwide.Flowering and Fruiting CycleFrom March to April, Laurus nobilis produces yellow-green flowers grouped in clusters of 4–6 in the leaf axils. Although small, these flowers add a decorative element to the plant. After flowering, characteristic dark purple-black berries with a seed develop, further enhancing the species' ornamental appeal.Use in Ornamental GardeningBay Laurel is widely cultivated as an ornamental plant in Mediterranean and oceanic climates. Its slow growth makes it ideal for shaping into various forms. It is often created as topiary – a single trunk with a spherical or geometric crown. Thanks to this trait, it is widely used in small gardens, patios, containers, and rooftop gardens.Growing RequirementsLaurus nobilis prefers sunny or partially shaded locations and well-drained soils. It tolerates various soil types but does not withstand compacted surfaces around the root system. It is highly wind-resistant, making it an excellent choice for open areas.When grown in containers, it requires regular watering and protection from severe frost. Under favorable conditions, it forms a regular, elegant tall tree with brown bark and a dense crown. Its slow growth is an advantage for shaping and maintaining the desired form.Frost Resistance and Winter CareIn the temperate climate zone of Europe, bay laurel can be grown in containers and overwintered in cool, bright rooms, as its frost tolerance is limited to about –10°C. This characteristic means it requires special care during winter in cooler climate regions.

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Italian classic – fresh harvest after 4 weeks. Narrow-leaved wall rocket (Diplotaxis tenuifolia), known as perennial arugula, is a plant that starts yielding faster than any other lettuce. The slightly nutty, spicy flavor of the leaves is the essence of Mediterranean cuisine – for pizza, pasta, sandwiches, prosciutto.In brief Height: 30–80 cm Leaves: pinnately lobed, 10–12 cm long Taste: nutty, slightly spicy Outdoor sowing: April – June Harvest: 4–6 weeks after sowing Seasonality: perennial plant Difficulty: very easy Net weight: 0.5 g What distinguishes this varietyPerennial arugula differs from popular annual arugula (garden rocket): it forms a compact rosette at the ground, produces smaller, narrower, and much sharper-tasting leaves, and remains in the soil for years. It is frost-resistant and undemanding regarding location – suitable both for garden beds and pots on balconies or windowsills.Step-by-step cultivationSowing (April – June, outdoors): sow seeds directly into the ground in rows every 25–30 cm, at a depth of 0.5–1 cm. It is best to sow in series every 2–3 weeks to have fresh leaves throughout the season.Care: water regularly but moderately. Arugula does not tolerate overwatering (brown spots on leaves) or drought. Weed control, possibly mulching.Harvest: young leaves are the tastiest – harvest the top 5–7 cm of the shoot when the plant is 10–15 cm tall. It regrows after cutting and provides further harvests.After the season: arugula as a perennial plant overwinters in the ground. In spring, it produces new leaves again – no need to sow every year.UsageA classic of Italian cuisine: for pizza (sprinkled on warm pizza right after taking it out of the oven), for pasta, for caprese salads with mozzarella and tomatoes, for prosciutto and parmesan. Great as a green decoration for sandwiches. It can also be cooked as a vegetable (like spinach) – then it loses its spiciness but retains its flavor.Gardener's tipArugula in full sun in summer bolts quickly – then the leaves become bitter and unpleasant. In summer, it is best to sow it in partial shade or regularly cut flower stalks as soon as they appear to keep the plant in the leaf phase. In cooler parts of the year (spring and autumn), this problem disappears.Specification Latin name Diplotaxis tenuifolia Type perennial arugula (narrow-leaved wall rocket) Height 30–80 cm Position sunny or partial shade Seasonality perennial plant Sowing time April – June (outdoors) Harvest time 4–6 weeks after sowing Spacing rows every 25–30 cm Net weight 0.5 g Series Traditional Manufacturer W. Legutko EAN Code 5903837517572

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Basil that smells like cinnamon. Cinnamon is a basil variety with a completely different scent profile than classic basil – instead of the sweet-peppery aroma typical of Genovese basil, it offers a distinct cinnamon scent with clove notes. It originates from Thai cuisine, great for teas, desserts, and all dishes where regular basil would be too "Italian".In brief Height: 30–40 cm Aroma: distinct cinnamon with a hint of clove Sowing under cover: early April Sowing outdoors: May Harvest: June – September Position: sunny Difficulty: easy Net weight: 0.5 g What distinguishes this varietyCinnamon is a basil with dark green leaves slightly tinged with purple and characteristic lilac-purple flower spikes (flowers are decorative and edible). Fully grown, it forms a robust, bushy stem 30–40 cm tall. The cinnamon aroma is released intensely after lightly rubbing a leaf – stronger than in classic Genovese basil.Step-by-step cultivationSowing (early April, under cover): sow seeds into trays at 20–25°C. Germination after 7–14 days.Pricking out: after the first true leaves appear, transplant seedlings into separate pots.Planting (second half of May): after frost has passed, outdoors, in pots or balcony boxes in rows every 30 cm.Care: like other basils – moderate, regular watering and regular pinching of the tips to encourage bushier growth.UsageGreat for herbal teas (fresh leaves brewed with a slice of lemon), for desserts (addition to crumble, fruit sorbets, compotes), for Thai cuisine (curry, spring rolls, pad thai). The exotic aroma also works well in syrups and tinctures. The leaves are edible and decorative – they look great as a garnish.Gardener's tipCinnamon is best added at the end of cooking or to raw dishes – the cinnamon aroma consists of delicate, volatile compounds that evaporate during long cooking. Fresh leaves dropped into hot tea just before serving will give you a combined sensation of cinnamon and basil in one sip.Specification Latin name Ocimum basilicum Variety Cinnamon Aroma cinnamon-clove Height 30–40 cm Position sunny Seasonality annual plant Sowing time April (under cover) or May (outdoors) Planting time second half of May Harvest time June – September Spacing rows every 30 cm Net weight 0.5 g Manufacturer W. Legutko EAN Code 5903837501069

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Basil with hand-sized leaves. Lettuce Leaved (meaning "with leaves like lettuce") is a basil variety whose single leaf can be 8–10 cm long – twice as large as classic Genovese basil. Crinkled, curly, intensely green, with a deep aroma. Ideal for pesto, where one bush provides enough material for a whole jar.In brief Height: 30–40 cm Characteristics: very large, curly leaves Covered sowing: April Outdoor sowing: second half of May Leaf harvest: June – September Position: sunny, sheltered Difficulty: easy Net weight: 1 g What distinguishes this varietyLettuce Leaved is a classic of Italian cuisine, valued for the size and texture of its leaves. Thicker and fleshier – they do not wilt as quickly as the small leaves of classic basil and tolerate heat treatment better. From one mature bush, you can easily harvest 200–300 g of green leaves per season.Step-by-step cultivationSowing (early April, under cover): sow seeds in boxes or trays at 20–25°C. Germination in 7–14 days.Pricking out: after the first true leaves appear, transplant seedlings into separate pots or multi-trays.Planting (second half of May): after frost has passed, spacing 20 × 30 cm – outdoors, in pots or balcony boxes.Care: regular, moderate watering (basil does not tolerate overwatering or drought). Pinching the tips and flower heads extends the harvest and thickens the bush.UsageA classic for pesto Genovese (the larger the leaves, the easier to blend). Great for pizza, caprese salads, dishes with tomatoes and mozzarella, pickling cucumbers, sauces, casseroles with meat and fish. You can also freeze it in ice cubes with olive oil – this preserves the aroma for the entire winter season.Gardener's tipBasil blooms in July and August – the flowers look nice, but once they bloom, the leaves start to lose their aroma. Pinch off the flower heads as soon as they appear. This way, the bush will produce aromatic leaves until September instead of putting all its energy into seed production.Specification Latin name Ocimum basilicum Variety Lettuce Leaved Leaf character very large, curly Height 30–40 cm Position sunny, sheltered Seasonality annual plant Sowing time April (under cover) or May (outdoors) Planting time second half of May Harvest time June – September Spacing 20 × 30 cm Net weight 1 g Series World Cuisines Manufacturer W. Legutko EAN Code 5903837500949

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