The collection contains over 400 different culinary herbs grouped into families in separate raised beds. It is an educational resource to inspire the amateur, professional or enthusiast. By being grouped in families you can understand the similarities between species and, therefore, enjoy the herbs.
This family is more commonly known as the celery, carrot or parsley family, or simply as umbellifer. The herbs in this family are flavourful and aromatic and include Foeniculum vulgare (Fennel), Levisticum officinale (Lovage), Petroselinum crispum (Parsley) and Anthriscus cerefolium (Chervil).
This family is commonly referred to as the daisy family and contains, for example, Calendula officinalis (Pot Marigold), Echinacea (Cone Flowers) and Achillea millefolium (Yarrow). This family is used in herbal infusions, herbal medicines and salads.
One of the largest families that is commonly called the mint or dead-nettle family. It includes the most widely used culinary herbs, such as, Origanum (Oregano), Hyssopus (Hyssop), Lavandula (Lavender), Mentha (Mint) and Thymus (Thyme).