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Moroccan mint is a perennial aromatic plant with many green leaves, slightly embossed and very sweet scent. This is the variety to use for making the famous mint tea!

The Chinese chives are a very fragrant aromatic plant with a taste similar to that of garlic. Its chiseled leaves complement traditional Chinese cuisine.

The white chives are a perennial aromatic that produces many leaves, green in color, 20 to 25 cm long. Early, it loses its leaves in winter but grows back in the spring. It is easy to grow, productive and even decorative.

This perennial aromatic plant, often cultivated as an annual, is appreciated for its intense fragrance, the basis of many herbal teas. It produces a plant with rough, toothed leaves that can be used both fresh and dried.

4 10cm-diameter seed mats made of biodegradable material.

A native of China, where it has been grown for 4000 years. Its hollow leaves regrow after cutting. They do not withstand winter frost, but their strain is reborn every spring

This annual plant, native to Europe, is full of qualities. Melliffère, it secretes a substance particularly sweet and appreciated by bees and other pollinators. Its pretty white star-shaped flowers are very decorative.

Few plants have such a universal reputation. Sage is, from China to Europe, used since ancient times as much as an aroma as for its medicinal virtues. Its grey-green foliage highlights its pretty purple-lila flowers.

Flavor your kitchen with the very fine Danish chives Vilmorin . This perennial aromatic herb is renowned for its rapid regrowth after cutting and its delicate taste ideal for sauces and omelets. Easy to grow in pots or in the garden, it promotes the growth of...

Our tuberous chervil seed bag is ideal for beginners or experienced gardeners looking to add a versatile and tasty plant to their garden. Tuberous chervil (Chaerophyllum bulbosum) is an ancient vegetable plant that produces edible roots in addition to its fragrant and tasty leaves.

The leaves of the dill have a fresh and spicy taste, reminiscent of both fennel and mint. Its seeds, similar to cumin, serve as an aroma for pickles, vinegar and preserves.

This plant, native to China where it has been cultivated for 4000 years, was introduced to the West by Marco Polo at the end of the 13th century.  The spring onion in small pieces enhances the taste of salads and sauces