Assortment - Aromatics and condiments
Invite your senses on a journey with our selection of 10 varieties, ideal for enriching your cooking with exquisite aromas and fragrances. Whether you grow them in pots or in the garden, these spices, aromatics and condiments offer you a palette of tasty herbs essential for enhancing and enlivening all your recipes.
Create your own herb and condiment garden, with these annuals and perennials, for an unrivalled taste experience.
Seeds in the Aromatics and Condiments assortment are sown from February to September, depending on the variety.
Varieties selected for the "Aromatics and condiments" Assortment
This selection includes :
This old Italian variety offers an abundance of large, rounded, powerfully fragrant leaves. It is widely grown in gardens and kitchens.
It grows vigorously and adapts to a wide range of growing conditions.
This ancient variety has a rosette of wavy green leaves that are usually eaten raw in salads. Cooked in soups or sauces, their piquant flavor adds a pleasant kick to your dishes.
Arugula flowers attract pollinating insects, so don't hesitate to let a few plants go to seed!
This species forms clumps of round, thin, hollow leaves 15 to 25 cm long. Its pink, oniony flowers appear in abundance in early summer. If the plants are cut back before the seeds set, a second bloom may appear at the end of the season.
This variety, developed by Frank Morton, offers long, slender, red stalks with dark-green, cut leaves. Particularly appreciated in salads, it can also be cooked like other celery cuttings.
This ancient, spreading variety produces rounded, elongated green leaves and bright yellow and red flowers. Raw, the leaves and flowers can be used as a condiment. Cooked, the leaves lose their pungent flavor and analgesic effect and are used as a vegetable.
This variety produces small white or pale pink flowers and green, rounded, serrated foliage with a highly aromatic flavor. Coriander is much appreciated and used in Asian cuisine.
This variety produces fairly small green leaves with purple undersides, offering a stronger, more pronounced spicy flavor than other shiso varieties.
This hardy perennial produces abundant bright-green foliage and a multitude of upright stems bearing beautiful spikes of mauve flowers that are particularly melliferous. Its fragrance of licorice and aniseed is perfect for enhancing any recipe.
It is also one of the 50 most essential plants in traditional Chinese pharmacopoeia, and is used to treat gastric problems, diarrhea, nausea, vomiting, fevers and colds.
This species, with its small, elongated, rounded green leaves, has a less spicy aromatic flavor than perennial savory. Its scent repels aphids and mosquitoes.
This old variety produces simple, dark-green foliage. The presence of spots on the bags is due to the oil contained in the seeds.
