Neck of 3 essential aromatics

This Collection of 3 essential herbs in plug plants brings together Fine Chives, Compact Green Basil and Curly Parsley, the unbeatable trio that enhances any culinary preparation, from the simplest salad to the humblest vegetable puree, to all traditional dishes of our regions. These three plants are easy to grow in the sun, including in pots on the balcony or terrace. The plug plants can be planted from April to July, and the harvest is done as needed, from June to October, throughout the year for parsley.

The collection consists of:

1 x Fine Chives: it is distinguished by its finely aromatic flavor. This perennial plant is part of the ideal "herbes fines" to enhance salads, omelettes or fresh cheeses. It forms a clump of round and hollow dark green leaves, 25 to 30 cm (10 to 12in) high. It can also be used in ornamental gardens, as its flowering in violet pompoms is charming. It will last for two or three years, as beyond that, it tends to exhaust itself and become less productive. It will then need to be divided.

1 x Compact Green Basil: a hybrid variety of Compact Green Basil, tolerant to fusarium and less prone to seed production. Its broad leaves will enhance salads, tomatoes, marinades, can be used to make pesto, and will perfume Italian cuisine. Basil is an annual herb that needs warmth to thrive. Its aroma keeps mosquitoes and carrot flies away! Pick its leaves preferably in the morning.

1 x Curly Dark Green Parsley: a variety with crisped, finely cut leaves, showing good resistance to seed production. Its leaves will bring an aromatic and decorative note to your dishes. Parsley is one of the most commonly used herbs, to enhance salads, sauced dishes, or to make a bouquet garni. It is grown as an annual plant. Parsley is rich in vitamins A and C, trace elements and minerals. In terms of flavor, the stems are more aromatic than the leaves.

Storage:

- Chives can be stored for a few days in the refrigerator or for a few months by drying or freezing. However, it is preferable, to fully enjoy its aroma, to consume it freshly picked.

- For Basil: it is best to consume the fresh leaves quickly to fully enjoy their aroma. You can also introduce them into a bottle of olive oil and thus flavor your dressings. For longer storage, it is possible to freeze or dry the basil leaves, but they will lose some of their aroma.

- Consume parsley fresh to fully enjoy its aroma. However, it is possible to freeze or dry parsley leaves for longer storage. For drying, let the parsley bundles dry heads down in a dry place. When the stems become brittle, crumble them and transfer them to a tightly closed container.

Gardener's tip: To limit watering, we recommend mulching the soil with thin successive layers of clippings, if possible mixed with dead leaves. This protection, which allows the soil to remain moist, also reduces weeding. Chives do not require watering unless there is extreme heat.