Jumbo pack

Coriandrum sativum 

Coriander, or cilantro, is an important herb not only in Asian cooking, but also in Mediterranean, Mexican and French cuisine. 

Many have a love or hate relationship to coriander. For some, coriander tastes like soap, while others love the the hint of ginger and fresh, citrus-like flavour. If you are among the lucky ones who has the ‘coriander-gene’, and simply love the taste, you’ll be pleased to hear of its versatility in cooking. In addition, many Plantui customers are converts to coriander, giving feedback on the plant’s palatable flavour. But don’t take our word for it - try it yourself! 

Ocimum basilicum – Thai

This basil has a sweet and warm flavour with hints of aniseed and liquorice. 

Thai basil tastes sweeter and warmer than regular basil. In addition to aniseed and liquorice, some describe the taste as peppery and cinnamon-like. Creative chefs are particularly fond of Thai basil and with its gorgeous, dark green, fragrant leaves, it’s especially beautiful. Thai basil is more resistant to heat than regular basil, making it a great spice for soups and sauces.  

If you want to try something really different, slip some Thai basil leaves inside your wallet - it is said to bring good fortune! 

Ocimum basilicum

This classic herb is so much more versatile than just pesto and pasta! Try a colourful combination with strawberries and peaches.

Basil is often called the king of herbs, having been found in the royal burial chambers of pyramids. Basil is a multi-purpose herb that can be used in a wide variety of foods. Try basil instead of mint in drinks!

Antirrhinum Majus

This lovely, multi-coloured flower is the perfect decoration for any pastry. 

Snapdragon is aptly named as it looks like a dragon with its mouth open. Try squeezing the flower between your fingers and you will notice the resemblance! 

Brassica oleracea 

The young leaves of this healthy cabbage variety are perfect for salads and smoothies. 

Young Green kale leaves can be eaten as is. Larger leaves will soften nicely in a soup, pasta dish, stew or casserole.  

For many of our ancestors, cabbage varieties were superfood, but not exactly in the same sense as for us today. Cabbage varieties were easy to grow because they are hardy. The cabbage patch flourished even in snow and you always had something to put on the table. 

Salvia Rosmarinus

Try rosemary with roasted vegetables and meat. 

Rosemary originates from the Mediterranean. It is a fragrant herb with woody stems and evergreen needle-like leaves. 

For the best flavour, release the aromas of rosemary by crushing gently in a mortar. Rosemary is ideal for seasoning game and lamb dishes, vegetables and drinks. 

Mentha ssp

A wonderfully fragrant herb to spice up and decorate desserts, fruit salads, cakes and savoury dishes. 

Mint is a sweet and fresh herb that can be used not only in desserts but also with lamb, for example. Mint leaves also make wonderfully refreshing tea. 

There are more than 600 different varieties of mint. In ancient Greece, mint was rubbed on tables to welcome guests and is also known as a symbol of hospitality. 

Oregano vulgare

The cornerstone of Greek and Italian dishes. Oregano goes well with beans and vegetables. 

Oregano is a versatile herb that can be used in many different ways, not only as a delicious topping to sprinkle on pizza. Oregano gives a warm peppery kick to casseroles, stews and pasta dishes. Crush oregano leaves slightly to release the essential oils. 

The name ‘oregano’ is said to come from the two Greek words “oros” and “ganos,” meaning the joy of the mountain. An apt name for a powerful and perky herb! 

Thymus vulgaris

A very tasty herb! Crush the leaves gently to release more flavour. 

Thyme, the herb of many virtues, has been around for thousands of years. Today, it is used in cooking and also as a home remedy, for example as a tea to help calm a cough. 

Thyme can withstand prolonged heat, making it great for stews and casseroles which are cooked for a long time. A classic use of thyme is fried in butter and garlic, making a mouth-watering sauce for steaks! 

Tagetes filifolia

Ever thought about growing your own licorice?

The licorice herb looks really cute with its fine but stiff dark green, dill-like leaves and its round shape.

It also has a unique licorice & anise taste which makes it a “sweetener” perfect for seasoning desserts and drinks. Even if it is not so famous, licorice herb has almost the same sweetener power as stevia.

Licorice can be also used in savory dishes - try it in fish dishes, as an ingredient in spice oil, or why not, use it to make pesto

Brassica rapa var. Rosularis 

A fast-growing, beautiful oriental salad 

Tatsoi, or flat cabbage, is, as the name implies, a variety of cabbage with a succulent and tasty flavour. It is packed with vitamins and folate. A real superfood! 

Tatsoi has wonderful leaves! Tatsoi grows as a low rosette and its dark green, glossy leaves are a real eye-catcher for the indoor garden. Tatsoi is a fast-growing small vegetable and is perfect as such for salads, and when cooked, for wok dishes. For example, use like baby spinach. 

Diplotaxis tenuifolia 

Long decorative leaves and peppery flavour. 

Rucola is the rebel cousin of garden rocket. It's also quite the traveller: It arrived in Finland in the ballast sand of sailboats. Rucola has an intense flavour, so you don’t need much to add a strong, peppery and mustard-like taste for example to meat dishes and on pizza. Rucola can also be heated, so fry it quickly in a pan and enjoy the wild aroma.