Collection contains the following varieties: Dill
- For fish & salad dishes (sow March-May); Sage
- For duck, veal or pork dishes (sow mid February-May); Sweet Basil
- For tomato & cheese dishes (mid February-mid June); Marjoram, Sweet - For soups, meat & fish dishes (sow March-May); Thyme
- For fish, poultry dishes, soups & stews (sow April-June).