Each spring, Jekka selects a curated list of herb-seed varieties best suited to sowing at different times in the year; the list below is for summer. As a member of Jekka's Seed Club or Jekka’s Grow at Home Subscription, you’ll receive five different seed-packets from this list that are carefully chosen to match the UK planting season. The exact varieties may vary depending on availability.
Seed Club members will receive their five carefully selected herb seed packets on a monthly, bi-monthly, or tri-monthly schedule. Our Grow at Home subscription delivers a seasonal assortment of seeds every two months, complete with Jekka’s seed compost, pots, and perlite. Our herb seeds are untreated and can be used to grow organic herb plants. For more information, please see the subscription product pages.
Everything you need to start growing today — perfect for plant lovers of all ages!
In summer Jekka recommends sowing:
- Bronze Fennel (Foeniculum vulgare 'Purpureum')
- Chervil (Anthriscus cerefolium)
- Common Mallow (Malva sylvestris)
- Coriander (Coriandrum sativum)
- Elecampane (Inula helenium)
- German Chamomile, Scented Mayweed, Wild Chamomile (Matricaria recutita)
- Greek Oregano (Origanum vulgare subsp. hirtum 'Greek')
- Parsley (Petroselinum crispum)
- Pink Hyssop (Hyssopus officinalis 'Roseus')
- Red Lettuce (Lactuca sativa 'Batavian Red')
- Red Valerian (Centranthus ruber)
- Salad Burnet, Pimpernel (Sanguisorba minor)
- Welsh Onion, Japanese Leek (Allium fistulosum)
- White Borage (Borago officinalis 'Alba')
- Woad (Isatis tinctoria)
Jekka's top tip: Some varieties (for example Chervil, Coriander, Parsley and Lettuce), can also be sown for a second time in late summer or early autumn for a later crop. Many gardeners actually find sowing later works best, particularly for a winter or early spring crop rather in the height of summer.
For more information on growing herbs from seeds please see Jekka's blogs on sowing herb seeds, how to grow vegetables and Jekka's tips on sowing winter culinary seeds. Also, check out our Jekkapedia pages for the individual herbs pages. Jekka's "How to Grow Herbs" videos, includes Jekka's video on how to sow herb seeds for an informative step-by-step guide to seed sowing.
For advice on growing and maintaining herbs, check out ‘Jekka’s Seasonal Tips’ blog series, which includes what to do in your herb garden in early spring, late spring, summer and autumn & winter. Together they form the basis of Jekka’s guide on how to grow herbs.
Growing indoors? Check out Jekka's blog on indoor herb gardening for some advice.
If you require pots or compost, see Jekka's Herb Kits that includes Jekka's Seed Sowing Kit. This kit contains all you need to sow a collection of herb seeds.
(Please note, we harvest and test a lot of our seeds on the herb farm, therefore, seeds listed here for Jekka's Seed Club are subject to change and we might swap out for some different seeds depending on availability).
Jekka's Summer Herb Seeds
Bronze Fennel (Foeniculum vulgare 'Purpureum') - Buy some seeds
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Large flat umbels of small yellow flowers, followed by aromatic seeds. Striking bronze feathery foliage. Culinary; the flower, seed and leaf are edible. Use with fish, pork and all forms of salad.
• Grown from seed:
• Indoor Sowing: In spring, into prepared plug trays or pots, cover seeds with perlite. Bottom heat, 18°C, aids germination. • Harvest: Harvest feathery leaves regularly for flavour. Cut seed heads once ripe and brown, drying before storing.
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Chervil (Anthriscus cerefolium) - Buy some seeds
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Clusters of tiny white flowers in second year. Light green, feathery, slightly anise flavoured leaves which often develop a purple tinge in drought or early autumn. Culinary; one of the original 'Fines Herbes'.
• Grown from seed:
• Indoor Sowing: In early spring in prepared plug trays or pots, cover seeds with perlite. Bottom heat, 18°C, aids germination. • Harvest: Snip delicate leaves frequently while young. Harvest before flowering, as flavour fades quickly once plants bolt.
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Common Mallow (Malva sylvestris) - Buy some seeds
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Pretty pale purple/pink flowers which have dark coloured veins. Mid green, rounded, ivy shaped leaves. Culinary; young leaves can be used in salads.
• Grown from seed:
• Indoor Sowing: In autumn or spring, into prepared pots. Over winter in cold frame or cold green-house. • Harvest: Pick young leaves and flowers regularly for culinary use. Harvest seed pods when immature for tenderness.
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Coriander (Coriandrum sativum) - Buy some seeds
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White flowers are followed by round seeds. The first and lower mid green leaves are broad and scalloped and have the best flavour. The upper leaves are finely cut. Culinary; the whole plant is edible, leaves, seeds and roots.
• Grown from seed:
• Indoor Sowing: In spring and early autumn, into prepared plug trays or pots. Cover with perlite. • Harvest: Harvest leaves early before flowering. Cut seed heads when brown and dry fully before storing.
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Elecampane (Inula helenium ) - Buy some seeds
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Large bright yellow ragged daisy-like flowers in summer. Large green oval leaves, with a slight down on the underside. Culinary; the roots can be used to flavour puddings. Ancient medicinal herb.
• Grown from seed:
• Indoor Sowing: In spring, sow on surface of pot or tray. Cover with perlite. • Harvest: Harvest leaves sparingly first year. Dig mature roots in autumn of second year for medicinal use.
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German Chamomile, Scented Mayweed, Wild Chamomile (Matricaria recutita) - Buy some seeds
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Matricaria recutita is the Annual chamomile, which shares many of the medicinal and cosmetic properties of the perennial type. It has daisy-like flowers with yellow centres and feathery foliage that has an apple smell when crushed. Wild chamomile leaves make a delicious soothing chamomile tea, skin wash or shampoo. This delicate annual is also ideal for filling gaps at the front of flower borders. Please note: This variety is not suitable for use as a lawn.
• Grown from seed:
• Indoor Sowing: In early spring, in prepared plug trays or pots, cover seeds with perlite. Bottom heat, 18°C, aids germination. • Harvest: Harvest flower heads when petals lie flat. Pick regularly on dry days to encourage continual blooming.
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Greek Oregano (Origanum vulgare subsp. hirtum 'Greek') - Buy some seeds
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Clusters of white tubular flowers. Oval grey/green, slightly hairy leaves that have a strong flavour. Culinary; the leaves go with meat, vegetables and tomatoes.
• Grown from seed:
• Indoor Sowing: In spring, into prepared plug trays or pots, do not cover the seeds. Bottom heat, 18°C, aids germination. • Harvest: Harvest just before flowering for strongest flavour. Regular trimming promotes bushy growth and repeated harvests.
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Parsley (Petroselinum crispum) - Buy some seeds
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Small creamy white flowers in flat umbels in the summer of the second season. The leaves are bright green, serrated, with variable curly toothed edges and a clean fresh mild flavour. Culinary; the leaves are a rich source of vitamins and minerals.
• Grown from seed:
• Indoor Sowing: In early spring, into prepared plug trays or pots, cover with perlite. Bottom heat, 18°C, aids germination. • Harvest: Cut outer stems first, leaving young central growth to develop. Harvest regularly to keep plants productive. Avoid removing more than a third at once for sustained leafy production.
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Pink Hyssop (Hyssopus officinalis 'Roseus') - Buy some seeds
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Dense spikes of small sugar pink flowers. Small, narrow lance shaped, aromatic, green leaves. Culinary; the flowers and leaves are edible, use small amounts with fatty fish and meat.
• Grown from seed:
• Indoor Sowing: In spring, into prepared plug trays or pots, cover with perlite. Bottom heat, 18°C, aids germination. • Harvest: Harvest leafy stems before flowering for best flavour. Cut lightly to encourage compact, continuous growth.
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Red Lettuce (Lactuca sativa 'Batavian Red') - Buy some seeds
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Vibrant red leaves. The leaves look great in salads or wilted and used as a vegetable. The leaves are a rich source of vitamin K and vitamin A.
• Grown from seed:
• Indoor Sowing: In spring, direct into pots. Sow thinly, cover with perlite. • Harvest: Harvest outer leaves individually for cut-and-come-again picking, or cut whole heads when mature.
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Red Valerian (Centranthus ruber) - Buy some seeds
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Clusters of small trumpet shaped pink/red flowers. Fleshy pale green, lanced shaped, pointed leaves. Fantastic for pollinators. Culinary; young leaves are very bitter, eaten in Southern Europe in salads and with cheese dishes.
• Grown from seed:
• Indoor Sowing: In early spring in prepared plug trays or pots, cover seeds with perlite. Bottom heat, 15°C, aids germination. • Harvest: Harvest flowers at peak bloom for drying. Deadhead regularly to encourage continuous flowering.
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Salad Burnet, Pimpernel (Sanguisorba minor) - Buy some seeds
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Tiny magenta flowers are borne in compact thimble shaped heads on flowering stalks that stand a foot or so above the leaves. Soft grey/green leaves are divided into neat ovals with toothed edges. Culinary; the leaves are lovely in winter salads.
• Grown from seed:
• Indoor Sowing: In spring or autumn. Autumn sowing, cover with glass and winter under cover. • Harvest: Pick young leaves often for mild cucumber flavour. Regular harvesting prevents flowering and maintains tender growth.
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Welsh Onion, Japanese Leek (Allium fistulosum) - Buy some seeds
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Large creamy white globe shaped flowers in the second year. Hollow cylindrical mid green leaves. Culinary; the whole plant is edible. Use with egg, cheese, salads and stir fry dishes.
• Grown from seed:
• Indoor Sowing: In early spring in prepared plug trays or pots, cover seeds with perlite. Bottom heat, 18°C, aids germination. • Harvest: May be picked any time from early summer onwards. Leaves do not dry well but can be frozen: using scissors, snip into a plastic bag and freeze.
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White Borage (Borago officinalis 'Alba') - Buy some seeds
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Attractive star shaped white flowers. Mid green, oval, bristly, slightly succulent leaves. Culinary; flowers can be used in drinks and salads. Young leaves used in salads. Seeds are high in GLA.
• Grown from seed:
• Indoor Sowing: In early spring, into prepared plug trays or pots, cover with perlite. • Harvest: Harvest young leaves sparingly. Pick white flowers frequently to encourage blooming and attract pollinators.
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Woad (Isatis tinctoria) - Buy some seeds
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Clusters of numerous small bright yellow, sweetly scented, flowers in second season followed by pendulous brown/black seeds. Lance shaped, lightly toothed, blue/green leaves. Blue dye plant. Chinese Medicinal herb.
• Grown from seed:
• Indoor Sowing: In spring, into prepared plug trays or pots. Sow one seed per plug, 3 seeds per small pot, cover with perlite. • Harvest: Harvest young leaves in first year for dye. Pick regularly before flowering for best colour yield.
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Join Jekka's Seed Club to receive these varieties and seasonal sowing inspiration directly.
Want to know more?
You can find more about herbs in Jekka’s blog, our past newsletters and videos as well as Jekka's new book '100 Herbs to Grow' and Jekka's existing books, namely 'A Pocketful of Herbs' or Jekka's Complete Herb Book, and also by browsing Jekkapedia and exploring our herb based recipes.
Jekka’s has a wealth of material on designing and planting culinary herb gardens. Some additional Guides and Blogs that might also help are:
- Jekka’s Guide on How to Grow Herbs
- Jekka's Guide to being a Sustainable Herb Gardener
- Jekka’ Tips to Planting a Culinary Herb Garden
- Jekka’s Advice on Growing Herbs in Containers
- Marcus Wareing's Herb Kitchen Garden
- Jekka’s Riverstone culinary kitchen herb garden
Read more about Jekka’s Herb Garden in the blogs on the garden in both spring, summer and late-summer as well as a time-line to see its evolution.
Alternatively, come and visit the herb farm in South Gloucestershire at one of our Open Days, Master Classes or Herb Experiences.
Please also see Jekka's herbs of the month blogs: Bay (January), Rosemary (February), Salad Burnet (March), French Tarragon (April), Angelica (May), Alliums (June), Lavender (July), Basil (August), Mint (September), Szechuan Pepper (October), Thyme (November) and Curry Tree (December)
Herb plants are available and you can organise a collection from our herb farm in South Gloucestershire or at one of our Open Days. Please see our 'Looking Good List' for availability and use our webform or email your list directly to us (sales@jekkas.com). We no longer offer a general mail order service for our plants