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Sage is a kitchen herb and whole herb. The leaves can be used fresh or dried. Good against sore throat and known as hypnotic (sage milk).

Sage is about 50 cm high. Blooms from the second year and then attracts many insects. Perennial use is possible, but it is better to re-sow every 2 years. Under glass can sow in March, in the open ground in April-May. Plant out at 40 x 40 cm.

Cilantro is a pungent herb. Both the young leaves and the seeds are used. The fragrant seeds Coriander crops when they are brown, usually in September. The seed drying. Use in various dishes and pastries.

For sheet usage from April every few weeks sow a row. Yearling, height at flowering to 1 m. Travelling distance 30cm, thinning at 10 cm. In the North African and Indian cuisine is mainly used the young leaves.

Strong scent herb. Use leaves and seeds in a variety of ways. Height 1 m.

Sow: from March until May in rows 30 cm apart, thinning out at 10 cm. Harvest and dry seeds when they start to get brown, often in September. For leaf production interval sowings from April onwards.

The cut sheet Chervil Fine Curl is good verse to use in soup, salad and sauce. This does not boil the leaves.

Fine Curl Chervil is an annual herb. The chervil is up to about 25 cm high and is quite hardy. As of March every month sow a row until August to always have a fresh crop. The latest sowing can be cut into the spring. Especially during the warm months is recommended to stand in the shade.

Slightly aromatic, aniseed flavoured fern- like leaves for use in soups, salads and sauces. Height 25 cm.

Sow: with intervals from March onwards. A cool season crop.

Dill is an annual, fragrant herb. The seeds are among other things used in making sauerkraut and pickling gherkins. The fresh plant parts and immature flower heads can be used in, inter alia, fish dishes.

Height about 100 cm. Sow indoors in April in rows, distance 30 cm. The bloom is from early July, the seed is ripe in September. Spread sown in the garden, eg. Between broad beans, reduces the nuisance of aphids.

Radish Cress has a spicy taste and contains lots of vitamins.

Sow: If used as sprouting seeds, there are glass bowls with grids available. Broadcast the seeds on the grid and fill the bowl up to the grid with water. Refill with water on a daily base if necessary. Place the bowl out of direct sunlight, cold drafts and away from direct heat.

Harvest: Ready in approx. 1 week.

Chinese chive sprouts has a wonderful garlic flavor, good to use as a garnish and matches all kinds of dishes.

The seeds in a thin layer over the lattice scattering, you can then fill the glass bowl with water to the bottom of the grid. If necessary, the water again even daily supplement to the underside of the grate. The cress can best be put away in a relatively bright place at room temperature.

Harvest: the shoots can be eaten after about a week.

If you want to sow as Fenugreek sprouts then here is a special glass bowl with grille available.

The seeds should be spread in a thin layer on the grid, you can then fill the glass bowl with water to the bottom of the grid. If necessary, the water again even daily supplement to the underside of the grate.

The shoots can be eaten after about a week.

Sprouts Red Cabbage has nice red with green gemmules and a real charcoal flavor.

If you want red cabbage and sprouts sow here is a special glass bowl with grille available. The seeds should be spread in a thin layer on the grid, you can then fill the glass bowl with water to the bottom of the grid. If necessary, the water again even daily supplement to the underside of the grate.

The shoots can be eaten after about a week.

A well known variety. Cress contains musterd oil and taste delicious in salads.

Sow: Successful sowings with intervals from March onwards broadcasted or in rows 10 cm apart. If used as sprouting seeds, there are glass bowls with grids available. Broadcast the seeds on the grid and fill the bowl up to the grid with water. Refill with water on a daily base if necessary. Place the bowl out of direct sunlight, cold drafts and away from direct heat.

Harvest: Ready in approx. 1 week.

Sunflower Cherry has a delicious nutty flavor. If you want to sow sunflower sprouts and cherry here is a special glass bowl with diffuser available.

The seeds should be spread in a thin layer on the grid, then you can fill the glass bowl with water to the bottom of the grid.

If necessary, make up the daily water again here to the underside of the grate. Harvest: After about a week the sprouts can be eaten.