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.
