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SPAR herb plants are so easy to grow, whether in beds, borders, containers or on windowsills and with our full range of plants, growing your own herbs has never been easier.
Simply pot them up or plant them in a bed. Potting soil or growing medium with good drainage is a must for containers.

In the garden, veggies and herbs like fertile, well-drained soil. The more effort you put into the preparation, the more success you will have. Dig compost, and 2:3:2 fertilizer into the soil to a depth of 30cm. Veggies and herbs like at least six hours of sun.

Water your vegetables more frequently in hot, dry weather. If you use containers daily watering in small amounts is ideal. In planting beds, keep the soil moist and try to water early in the morning.
The moment your seedlings are settled in their new homes you will see them grow, and, within a week or two, you can start to harvest small amounts of your plants. The more you harvest herbs and leafy greens, the more it stimulates growth. So frequent harvesting in moderation will keep your plant happy.

Care Instructions:

  • Transplant into pot/garden as soon as possible. Within a day of two of purchase
  • Plant them in a mostly sunny to full sun spot in well-drained soil.
  • Plant 15-20 cm apart
  • Be cautious with roots – handle with care
  • Water once a day for the first two weeks and keep moist thereafter

Sage (All Year)
Sage is an aromatic evergreen with grey-green leaves, and mauve-blue flowers in summer.
Strong taste which increases when dried. Used sparingly to flavor and aid the digestion of fatty meats, it’s popular in poultry stuffing and combines well with strongly flavoured foods.

Oregano (All Year)
Dark green, pungent leaves and clusters of flowers in late summer.
Oregano leaves have a powerful, peppery flavor, used in Italian pizza and tomato dishes and  Mexican chilli  powders.

Thyme (All Year)
Multi-branching subshrub with woody stems; numerous small, pointed, mid green, and strongly aromatic leaves; and lilac summer flowers.
Thyme aids the digestion of fatty foods, ideal for long slow cooking of stews and soups.

Basil (Sep – March)
Strong, fresh, clove-scented, toothed leaves and small, white, scented flowers in late summer.
Warm spicy taste combines well with Garlic, Tomatoes, aubergines, and Italian dishes; Basil flavours vinegar, oil, and pesto sauce.

Rocket (All Year)
Lance-shaped leaves and four-petalled cream flowers in late spring and early summer.
Young leaves have a refreshing, tangy spiciness but maturity and hot sun produce a strong, bitter flavour. Leaves are added to salads and sauces, or steamed as greens.

Tarragon (All Year)
Narrow leaves and a bitter-sweet, peppery taste.
Essential French cuisine, it flavors savory foods and is part of the fines herbes mix.

Parsley (All Year)
Solid stems with triangular, toothed, and curled leaves divided into three segments, umbels of tiny creamy summer flowers, and aromatic “seeds”
Vitamin and mineral-rich leaves and stems are added to salads and savoury dishes.

Swiss chard (All Year)
Locally often known as “spinach”,Chard is a leafy green vegetable often used in Mediterranean cooking. In the Flavescens-Group cultivars, the leaf stalks are large and are often prepared separately from the leaf blade

Spring Onion (All Year)
Hollow, tubular green leaves, growing directly from the bulb. These leaves are used as a vegetable; they are eaten either raw or cooked. The leaves are often chopped into other dishes, in the same manner as onions or garlic.