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Additional information

Quantity of seeds

2 g, 10 g

Quantity of seeds 1 g

Plant height, cm

60

Seasonality

Sowing in open field

IV–VI, VII–IX

Sowing depth, cm

1–2

Transplantation

V–VI

Distances, cm

20×25

Harvest

VI–IX

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Lovage

The Lovage is perennial and medicinal herb. The aroma is somewhat similar to the celery. Leaves, rhizomes and roots are used to spice up meat, fish, vegetable dishes and marinades.
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Sowing
Sowing in open field
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Lemon balm

This is perennial spice; the plant has pleasant scent of lemon. This herb can be consumed fresh or dried using it for spicing up meat, fish, mushroom and curd dishes; as sell as salads, sauces and drinks.
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Sowing in open field
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Hyssop

The hyssop is perennial herbal plant. It blooms from July to September and has blue blooms. The blooms, raw (green) leaves and dried leaves are suitable to spice up dishes. Hyssop is also suitable to prepare tea.  The nectar from hyssop has the highest grade. Seeds are sown in early spring or in late autumn.
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Rosemary

A perennial spice plant for growing in pots or in light soil in sunny place. It‘s need to bring inside for overwintering. Herbs can be used for adding flavour to hot dishes, curd and tea.
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Sweet leaf (stevia)

Stevia leaves are 10–15 times sweeter than sugar. Can be used to sweeten various drinks and products. Stevia does not increase blood sugar levels, thus is suitable for diabetics. Small seeds are need to be pressed into the soil, but do not need to cover with soil. The sowing box needs to be covered to give a greenhouse effect. Seeds germinate for a long time. Plants do not hibernate, they do not like peat either.
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Cinnamon basil

This is annual spice plant and also it is melliferous. Grown outdoors, in balconies and on the windowsill. Very fragrant leaves have taste of cinnamon and basil. Fresh and dried herbs are used for adding flavour to soups, meat, fish dishes, marinades and drinks.
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Basil Fine Alto

These are annual herbs and it is recommended to plant them by seedlings. Dishes like  salad, meat, fish, grated potatoes' and soups are flavoured with fresh and dried leaves of basil.
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Catnip

These are perennial plants. The blooms of this plant have lip–like structure and are melliferous. The colour range of the blooms are from white to blue to lilac–pink, maculate with pale pink and white spots. For consumption are used fresh and dried herbs, collected at the beginning of the blooming period. Scent and taste similar to citrus fruits. Used for adding flavour to herring and cheeses, as well as adding aroma to teas.
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Lemon basil

Its is recommended to plant this annual herb by seedlings. Has a lemon and basil flavour. Fresh and dried herbs are suitable for meat and fish dishes, sauces, tea.
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Arugula

The arugula grows 25–50 cm tall, it is annual leafy plant, grown outdoors, in boxes  and in balconies, also on windowsills. Leaves have a hot savoury taste, with nutty flavour. Suitable for adding flavour to salads, curd, cheeses, sauces, meat and flour dishes. Mature seeds are used as mustard seeds.
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Sowing
Sowing in open field
Transplantation
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