Each spring, Jekka selects a curated list of herb-seed varieties most suited to sowing early in the year. 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 Spring Jekka recommends sowing:
- Bulls Blood Beetroot (Beta vulgaris 'Bulls Blood')
- Caraway (Carum carvi)
- Celery Leaf, Wild Celery (Apium graveolens)
- Cinnamon Basil (Ocimum basilicum 'Cinnamon')
- Common Thyme, Garden Thyme (Thymus vulgaris)
- Cornflower (Centaurea cyanus)
- Garlic Chives, Chinese Chives (Allium tuberosum)
- Dyers Chamomile, Golden Marguerite (Cota tinctoria)
- French Parsley (Petroselinum crispum 'French')
- Greek Basil (Ocimum minimum 'Greek')
- Jekka’s Spicy Salad Herb Mix
- Nasturtium Empress of India (Tropaeolum majus 'Empress of India')
- Purple Basil (Ocimum basilicum var. purpurascens 'Red Shiraz')
- Red Orach (Atriplex hortensis var. rubra)
- Red Mustard (Brassica juncea 'Rubra' )
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 Spring Herb Seeds
Bulls Blood Beetroot (Beta vulgaris 'Bulls Blood') - Buy some seeds
|
Clusters of small green flowers in second year. Deep red leaves. Culinary; young leaves in salads or as a vegetable. Pull the roots to eat as beetroot when large enough. Natural slow release sugar.
• 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 young leaves regularly, taking only a few each time to allow regrowth. Pull tender roots when small. Keep plants watered and soil loose for continual, vibrant harvests.
|
Caraway (Carum carvi) - Buy some seeds
|
Tiny clusters of creamy white flowers in second year. Feathery light green, slightly anise flavoured, leaves. Culinary; seeds used in cooking and baking. Young leaves used in salads.
• Grown from seed:
• Indoor Sowing: In early spring, into prepared plug trays or pots, cover seeds with perlite. • Harvest: Harvest young leaves for fresh flavour anytime. Pick seeds when flower heads turn brown, cutting and drying them in paper bags. Dig roots in autumn for an additional edible crop.
|
Celery Leaf, Wild Celery (Apium graveolens) - Buy some seeds
|
Clusters of green white flowers in second year followed by aromatic seeds. The mid green cut leaves have a strong celery flavour. Culinary; use young leaves and seeds in salads, soups, sauces and in baking.
• Grown from seed:
• Indoor Sowing: In spring in prepared plug trays or pots, cover seeds with perlite. Bottom heat, 15°C, aids germination. • Harvest: Snip outer leaves regularly once plants are established, allowing the centre to keep producing. Harvest stems as needed and keep soil consistently moist for ongoing leafy growth.
|
Cinnamon Basil (Ocimum basilicum 'Cinnamon') - Buy some seeds
|
Clusters of small pink/mauve tubular flowers. Dark purple/brown stems. Olive green/brown, oval pointed, slightly serrated, highly aromatic leaves, Culinary; lovely in stir fry dishes and for making marinades.
• Grown from seed:
• Indoor Sowing: In late spring, into prepared plug trays or pots, cover with perlite. Bottom heat, 18°C, aids germination. Only water seedlings before midday. Outdoor In early summer, sow into a rich well-drained soil, in a sheltered, sunny position. Thin • Harvest: Pinch off leafy tips regularly to encourage bushiness. Harvest leaves just before flowering for the strongest flavour. Remove flower buds to prolong production and enjoy repeated, aromatic pickings.
|
Common Thyme, Garden Thyme (Thymus vulgaris) - Buy some seeds
|
Terminal clusters of small pale mauve flowers. Small, oval, narrow pointed, dark green aromatic leaves. Culinary; edible flowers and leaves. Traditional thyme, good culinary flavoured leaves.
• Grown from seed:
• Indoor Sowing: In early spring, into prepared plug trays or pots, cover with perlite. Bottom heat, 18°C, aids germination. • Harvest: Snip stems as needed, ideally just before flowering for best flavour. Take only a third of the plant at once. Regular trimming encourages dense, productive growth throughout the season.
|
Cornflower (Centaurea cyanus) - Buy some seeds
|
Lovely bright blue flowers. Lance shaped, grey green leaves. Culinary; the flower petals are edible and can be used to great effect scattered over salads, rice or in summer drinks.
• Grown from seed:
• Indoor Sowing: In early spring, into prepared pots, cover seeds with perlite. • Harvest: Pick blooms as soon as they open to encourage more flowers. Harvest petals individually or cut whole stems. Regular deadheading ensures continuous, colourful production through summer.
|
Dyers Chamomile, Golden Marguerite (Cota tinctoria) - Buy some seeds
|
Yellow daisy flowers in summer. Serrated dark green aromatic foliage. Traditional dye plant.
• 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 flowers at full bloom on dry days, cutting stems cleanly. Regular picking encourages new buds. Dry blooms for dye use, storing them in breathable containers for lasting colour.
|
French Parsley (Petroselinum crispum 'French') - Buy some seeds
|
Small creamy white flowers in flat umbels in the summer of the second season. Flat, dark green, divided leaves with serrated edges. Culinary; the leaves have a good strong flavour, and 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.
|
Garlic Chives, Chinese Chives (Allium tuberosum) - Buy some seeds
|
White star shaped flowers. Flat, solid, narrow lanced shaped, green, mild garlic flavoured leaves. Culinary; use leaves and flowers in salads.
• Grown from seed:
• Indoor Sowing: In spring in prepared plug trays or pots, cover seeds with perlite. Bottom heat, 18°C, aids germination. Cover seeds with perlite. • Harvest: May be cut to within 3cm of the ground 4 times a year to maintain supply of fresh leaves. Leaves do not dry well; refrigerated leaves in sealed plastic bag will store for 7 days, or freeze chopped leaves into ice cubes. Cut flowers when fully open for use in salads and sauces.
|
Greek Basil (Ocimum minimum 'Greek') - Buy some seeds
|
Clusters of small white tubular flowers in summer. Small green, oval pointed, aromatic leaves. Leaves can be rubbed on skin to deter mosquito. Culinary; scatter whole leaves over tomatoes, pasta and rice dishes.
• Grown from seed:
• Indoor Sowing: In late spring, into prepared plug trays or pots, cover with perlite. Bottom heat, 18°C, aids germination. Only water seedlings before midday. • Harvest: Pinch tips frequently to maintain compact growth. Harvest leaves before flowering for maximum aroma. Remove flower buds regularly to extend the plant’s productive, leafy season.
|
Jekka’s Spicy Salad Herb Mix - Buy some seeds
|
Jekka’s Spicy Salad Herb Mix is one of Jekka’s favourite herb mixes and a must-have in the vegetable patch. This salad herb mix makes a colourful salad with a pleasant mild flavour and hint of spiciness. The herb seed mix contains:
Grown from seed:
• Indoor Sowing: In early spring, into prepared plug trays or pots, cover with perlite. • Harvest: Jekka's Herb Salad Mixes can be cut several times making a cut and come again source of salad. Jekka’s tip is to keep pinching our young plants to promote new growth and prevent flowering. You should get at least three cuts from one sowing and therefore, depending on use, we would recommend a fresh sowing every 6 weeks for a continual supply. Once cutting commences liquid feed weekly with a good organic fertilizer to keep the leaves succulent and productive.
|
Nasturtium Empress of India (Tropaeolum majus 'Empress of India') - Buy some seeds
|
Dark red helmet shaped flowers, with a long nectar spur, in summer until early autumn. Round, mid green leaves that have a peppery flavour. Culinary; both the flowers and leaves are edible. Use in salads.
• Grown from seed:
• Indoor Sowing: In early spring, into prepared plug trays or pots, 1 seed per plug or 3-4 per pot. Place in a light warm greenhouse or windowsill. • Harvest: Pick leaves, flowers, and young seed pods as needed. Harvest regularly to boost continual blooming. Choose young leaves for milder flavour and collect flowers on dry mornings for best quality.
|
Purple Basil (Ocimum basilicum var. purpurascens 'Red Shiraz') - Buy some seeds
|
Clusters of small pink/mauve tubular flowers in summer. Light purple stems. Dark purple, oval pointed leaves that have a very spicy warm flavour. Culinary; great added to rice and pastas as a stunning colour contrast. Also makes a lovely panacotta.
• Grown from seed:
• Indoor Sowing: In late spring, into prepared plug trays or pots, cover with perlite. Bottom heat, 18°C, aids germination. Only water seedlings before midday. • Harvest: Harvest leafy tips every few days to keep plants bushy. Pick leaves before flowering to retain colour and flavour. Remove flower spikes promptly to prolong the harvest window.
|
Red Mustard (Brassica juncea 'Rubra' ) - Buy some seeds
|
Yellow flowers in summer. Oval red/purple tinted leaves with toothed edge. Culinary; the leaves and flowers have a mild pungent taste, great in salads.
• Grown from seed:
• Indoor Sowing: In early spring, into prepared plug trays or pots, cover with perlite. • Harvest: Snip young leaves for salads or allow larger ones to mature for stronger heat. Harvest gradually from outer leaves inward, ensuring steady regrowth and continuous picking.
|
Red Orach (Atriplex hortensis var. rubra) - Buy some seeds
|
Small racemes of tiny red flowers which are followed by round disc seeds. Dark red leaves. Culinary; young leaves in salads or cook mature leaves like spinach. Seeds can be used to make bread.
• Grown from seed:
• Indoor Sowing: In early spring, into prepared plugs trays or direct into pots, cover with perlite. • Harvest: Pick young, tender leaves regularly for best texture. Harvest from outer stems, leaving the plant to continue producing. Consistent cutting encourages fresh leafy growth throughout the season.
|
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