Mix of aromatic plants - Vilmorin seeds

This blend of herbs is composed of dill, Marseille basil, purple basil, chives, and coriander. Sow the seeds from March to May, either directly in the ground or in a planter, for a harvest from June to October. Use these herbs to enhance salads, meats, fish, and cold or hot sauces.

Dill has finely divided foliage with a slightly aniseed taste. This plant, resembling fennel, blooms in summer with yellow umbels and produces small edible seeds that ripen at the end of summer.

Basil leaves pair perfectly with tomato salads, pasta dishes, and are used to make pesto. Marseille basil is very aromatic and slowly goes to seed. Purple basil, as its name suggests, offers a beautiful dark purple foliage with a slightly peppery flavour.

Chives are one of the ideal 'fine herbs' to enhance salads, omelettes, or fresh cheeses. It has a clumping habit and thin, hollow, cylindrical leaves. You can divide chive clumps and plant them in different areas of the garden, especially at the base of rose bushes to repel aphids and prevent black spot disease.

Coriander, cultivated for both its leaves and seeds, is also known as 'Chinese parsley' or 'Arabian parsley'. Its leaves add fragrance to marinades, fish, and salads. It is best to use them raw, as cooking slightly alters their aroma. The seeds have a sweet and lemony flavour and are perfect with pickles, as well as ground in gingerbread.

Harvest: The leaves of this herb blend can be harvested as needed. Coriander seeds should be harvested when ripe. Dill seeds should be harvested when the umbels turn brown.

Storage: Whenever possible, consume the leaves fresh to fully enjoy their aromas. Chive and coriander leaves (and to a lesser extent, basil leaves) can be dried or frozen.

Gardener's tip: To reduce the need for watering we recommend mulching the soil with thin, successive layers of grass clippings mixed with dead leaves, starting from late May. This protective layer helps the soil retain moisture and also reduces weed growth.