This set of six organic seed packets offers an herb to complement almost any dish to come out of your kitchen. Create a homemade pesto with the Italian Sweet Leaf Basil or add a basil chiffonade to pasta dishes. Fry up sage leaves in honey and butter to create a sage honey-butter sauce to drizzle over roasted vegetables or lightly battered fish and chicken. Snip chives or parsley into a salad or use as a garnish. Bake salmon or sauté mushrooms with fresh thyme and lemon. Add dill to soups, yogurt dressings and potato salads.
Basil: Fairly resistant to damage from pests and disease, Italian Large Leaf self-seeds easily and grows well in a container. Plant in full sun and harvest frequently to keep from going to flower. Once Basil flowers the taste becomes more bitter.
Chives: There's nothing fussy about chives. They grow best in rich, moist soil in full sun, but will also grow in part shade. They do not require much in the way of fertilizers; a little slow-release organic fertilizer at planting time will keep them happy for three years or more, at which time you can divide the clump. Each clump is actually many little plants, each like a tiny onion. You can snip a few chives anytime that you wish. Leave behind about 2” of the stem when you harvest. The lavender-pink flowers are edible. Just cut off the base of the flower and sprinkle the little florets into salads or on sandwiches. The more you use your chives, the more fresh growth the plant will produce. In midsummer, the leaves can get tough if you don't keep picking them. Cut back the plant in places to stimulate growth. If you divide your plant in late summer and pot up a clump to bring indoors, you can keep some chives growing on the windowsill for much of the winter. Chives will spread by seed if you don't pick the flowers, but the little grass-like plants are easy to pull and pleasant to eat.
Dill: Because dill develops a deep tap root, it is not suitable for starting indoors or transplanting. Prepare the planting area by adding compost or aged manure to the soil and working it in well. The small seeds can be sprinkled on the soil surface and just pressed down and watered in. Germination can take from 7 to 21 days. It is important to keep the soil moist the entire time. Once the seedlings are 3-4” tall, mulch the soil with straw or leaves to help conserve water and keep down the weeds. Dill does best with plenty of water. You can start picking the delicate fern-like leaves as soon as the plants are about 6" tall. Once dill has reached full height, it will produce lovely yellow flowers in flat umbels (like Queen Anne's lace). The seeds are ready to pick for pickling once they have dried and turned light brown. Dill tends to flop over if planted in a windy spot. A few garden stakes surrounding a clump of dill and interconnected with string will help to keep it vertical. Dill is quick to flower, but the leaves are still tasty even after the plants have flowered.
Parsley: Parsley seeds can be difficult to start, but don't let that discourage you. They often take three to four weeks to germinate and then grow very slowly. Soak the seeds in warm water overnight before planting. Parsley grows best in cool soil and will tolerate some shade. In hot climates the plants will benefit from afternoon shade. Although you can start harvesting parsley any time, you can expect the plants to mature in about 75 days. Parsley doesn't have a problem with cold temperatures. In the fall, you can use or store what you need, and leave the plant right in the ground.
Thyme: Due to uneven germination, thyme will take, well, time. For a head start, plant the seeds indoors 6 to 10 weeks before the last spring frost in well drained soil about 9 inches apart. Optimal soil temperature is 55-70 degrees. The plants should grow 6 to 12 inches in height. Leaves and sprigs can be harvested anytime during the summer. Leftover leaves may also be dried and used later.
Sage: Grow sage in full sun in average soil. A healthy sage plant requires very good drainage. Raised beds are helpful in that regard. Be sure the soil is loose and fluffy and does not hold excessive amounts of water or the roots will rot. Work in some compost at planting time, but do not add fertilizer to the soil.
Seattle Seed Company was founded in 2010 by Sander Kallshian with a mission to provide organic, genetically unaltered seeds to customers, families, schools and small businesses. Their catalog of seeds is hand-selected from naturally organic farms and cooperatives that specialize in organic and heirloom varieties. Seattle Seed Company has signed the Safe Seed Pledge, which was created in 1999 to make consumers aware of a company’s position against genetically engineered seeds.
2 sets of six organic herb seed packets, including basil, sage, chives, thyme, dill and parsley lets you grow your own complements to almost any dish you can cook up. Packaged by a family-owned and operated company based in Seattle.
Seed packets are 3.2” x 4.5”
- Six varieties of herbs to complement your cooking
- Organic seeds are naturally farmed, no genetic modification
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