Herb Seeds: Fresh Flavor from Your Windowsill

* Seed packets are made-to-order from our own production seeds we use in our greenhouse. Each variety will be packed to the quantity ordered. Seeds will be raw, pelleted or coated.

You open the bag and the scent of basil rides up like a fresh door swung wide to summer.
Small seeds. Big promise. We plant and learn together.

What You’re Getting (and Why It Tastes Better)

These are premium herb seeds for real kitchens and real gardens. We pick clean lots. We test for high germination. We pack fresh. You get the classics—basil, parsley, dill, cilantro, thyme, oregano, chives, mint—and seasonal stars like lemon balm and dill. Grow them indoors on a sill or under lights. Move them outside once nights warm up. Flavor follows sun.

Think of each seed as a tiny flavor battery.
Add light, warmth, and a sip of water, and it powers up.

Seed basics we stand by:

• Untreated seed, chosen for vigor and taste.
• Clear sowing guidance on every packet.
• Great for containers, beds, and raised boxes.

You cook better when you grow your own.
Take-home line: Start with good seed and the meal starts before you cook.

Start Smart: Sowing & Sprouting

You don’t need fancy gear. You need a tray, seed-starting mix, and steady light. We do it like this on our bench.

1. Fill. Use a fine, peat-free mix. Moisten till it clumps when squeezed, then breaks apart.
2. Sow. Tiny seeds sit near the top. Press in and barely cover—about 1/8 inch. Parsley and cilantro can go a hair deeper.
3. Warm. Keep between 65–75°F. A heat mat helps in cool rooms.
4. Water. Mist or bottom-water. Keep damp, not soggy.
5. Light. Give 12–14 hours under LEDs or a bright south window. Rotate pots so stems stay straight.

Treat that seed tray like a warm cradle.
Safe, snug, and steady wins.

Timing notes we use:

• Basil: sprouts in 5–10 days.
• Parsley: slower; 14–21 days. Don’t give up.
• Cilantro & Dill: prefer cool starts; you can sow direct outside once soil warms a bit.

Thin to one sturdy seedling per cell. Pinch weak ones with your nails. Do not tug. You will tilt the good roots.

Harden off before you plant outside. A few days in bright shade, then a bit of morning sun, then longer. You are teaching leaves to breathe wind.

Take-home line: Steady light, gentle water, and mild warmth give you strong starts fast.

Keep It Coming: Care, Harvest, Use

Now we grow. Now we get flavor on repeat.

Light & food. Herbs love sun. Give 6+ hours outside or strong LED light inside. Feed light with a balanced liquid feed every 2–3 weeks at half strength. You can skip a feeding, but you cannot skip light.

Water. Touch the soil. If the top inch feels dry, you water. Soak until you see a little drain, then let it rest. Roots need air as much as drink.

Pinch to shape. Pinch basil above a leaf pair when it hits 6–8 inches. Trim oregano, thyme, and mint often. Side shoots wake up. Plants get bushy. Cilantro and dill bolt in heat; sow fresh every few weeks to keep the leaf train rolling.

The one-third rule. Harvest no more than a third of a plant at once. It rebounds faster. You cook now and you cook later.

Think of your fingers as the steering wheel of growth.
Pinch to turn plants toward the plate you want.

Kitchen quick hits:

• Basil: tear into pasta, pizza, and salads. Don’t cook it long.
• Parsley: stem and leaf both useful; toss into almost anything.
• Cilantro: add at the end for bright snap.
• Dill: loves fish, yogurt sauce, and new potatoes.
• Thyme & Oregano: stand up to heat; great in roasts and beans.
• Chives: snip over eggs, soups, and baked potatoes.

Preserve the extra.

• Dry: Bundle small stems. Hang in shade with airflow. Jar when crisp.
• Freeze: Chop with a splash of olive oil; spoon into a tray. Pop cubes into sauces later.

Seed saving tips: Let dill or cilantro flower if you like. Catch seeds when heads turn tan. Dry well. Label and store cool.

Take-home line: Pinch often, water smart, and harvest with a light hand for herbs that keep giving.

Why Our Herb Seeds Work for Busy Growers

We trial in real pots, not just perfect plots. We watch for steady sprout rates. We note flavor, leaf texture, and regrowth. You get seed that fits small spaces and big appetite.

Good for: windowsills, patios, raised beds, school gardens, restaurant pots, and anyone who wants fast wins.
Good with: tomatoes, peppers, lettuce, and your favorite skillet.

Your packet includes plain steps. Short. Clear. Tested. You plant once and learn for a lifetime.

Picture the garden as a quiet engine that runs on light and habit.
You give it minutes, and it pays you meals.

Take-home line: Clear steps and reliable seed turn small spaces into fresh flavor stations.

Hands In, Herbs On

We can talk pH and nodes all day, but here’s the simple path: sow shallow, keep warm, give strong light, and pinch often. You’ll smell the win before you see it. Open the packet. Press the mix. Sow the line. We’re right here at the bench with you.