Culinary Seeds

Culinary Herb & Vegetable Seeds

92 edible varieties — from classic kitchen herbs to rare superfoods, heirloom grains, and wild-harvested species seldom found outside specialist collections. All packets 40% off, dispatched within 2–3 business days.

92Varieties
from €3.00Per packet
40%Current discount
2–3 daysDispatch

What This Collection Covers

This category brings together 92 culinary plant species — kitchen herbs, salad crops, medicinal vegetables, rare grains, and edible perennials sourced from producers across Russia, Central Asia, and Eastern Europe. The collection spans annuals that germinate in under 7 days and long-lived perennials like Asparagus officinalis, which delivers harvests for 15–20 years once established in year 3.

Species range from everyday kitchen staples — basil in 5 distinct varieties (Red, Thai, Lemon, Krishna Tulasi, Rama Tulasi), 3 types of fennel, triple-curled parsley, sage, dill, cilantro — to harder-to-source plants: Blue Fenugreek (Trigonella caerulea), wild black rice (Zizania aquatica), black quinoa (Chenopodium quinoa), and both Tulasi holy basil cultivars used in Ayurvedic tradition. Siberian Chives (Allium nutans) survive to −30°C, making them viable perennials in USDA Zone 4 and colder.

Oreshka Seeds — Insight 92 culinary varieties in a single collection, including Zizania aquatica (wild rice), Trigonella caerulea (Blue Fenugreek from Alpine meadows), black sesame, and both Ocimum sanctum Tulasi types — rarely stocked outside specialist botanical suppliers.

The collection is equally suited to home kitchen gardeners, restaurant growers working with unusual ingredients, and collectors building diverse edible plant libraries. Compact-growing varieties like arugula, watercress, and lettuce (7 Lactuca sativa cultivars including Lollo Rossa and Marvel of Four Seasons) are well suited to balcony growing in containers from 3 litres.

Oreshka Seeds — Expert Note

Seeds sourced from verified producers and tested for viability before listing. Annual herbs are packed fresh each season; perennial species are collected at peak seed maturity. Sealed moisture-proof packets maintain germination rates for 12–24 months from dispatch date. About our collection →

Growing Tips for Culinary Herbs

Start annuals indoors 4–6 weeks before last frost

Basil, cilantro, dill, and fennel germinate in 5–10 days at 18–25°C on moist, well-drained substrate. Sow 2–3 seeds per cell at 0.5 cm depth, thin to 1 seedling after the first true leaves appear. For UK and Zone 5 growers, indoor starting from late February gives a full season of harvest before autumn.

Perennials need patience — the payoff lasts decades

Lovage (Levisticum officinale), Asparagus officinalis, and Siberian Chives (Allium nutans) establish slowly in year 1 but produce reliably for 10–20 years once rooted. Asparagus requires 3 years before first harvest; from year 4 onward a single plant yields spears across a 4–6 week window each spring. Plant crowns in well-drained soil with full sun and pH 6.5–7.5.

Rare grains need warm soil — minimum 15°C to germinate

Wild black rice (Zizania aquatica), black jasmine rice, and quinoa varieties require soil temperatures of 15–20°C for reliable germination. In cooler climates, start in pots indoors and transplant after the last frost. Zizania aquatica is an aquatic annual and performs best in shallow water 15–30 cm deep or in consistently wet boggy soil.

Surface-sow light-dependent species without covering

Stevia rebaudiana, some lettuce cultivars, and celery-family herbs (fennel, chervil) require light for germination — press seeds firmly onto moist substrate surface without covering with soil. Maintain humidity with a clear cover or plastic film at 20–22°C until germination, which typically occurs in 7–14 days. Remove the cover immediately once seedlings emerge to prevent damping-off.

Frequently Asked Questions

Which culinary herb seed is easiest to grow from seed for a beginner?
Basil (Ocimum basilicum) is the most beginner-friendly — it germinates in 5–7 days at 20–25°C with no stratification needed. Cilantro Taiga and Dill Skif are equally straightforward, reaching harvestable size in 30–40 days from sowing. Both are available in packs of 30–100 seeds.
Can I grow culinary herbs in Zone 5 or the UK from seed?
Most annual herbs in this collection — basil, dill, cilantro, fennel — thrive in Zone 5 and UK gardens when started indoors 4–6 weeks before the last frost. Perennial species such as Lovage (Levisticum officinale), Sage (Salvia officinalis), and Siberian Chives (Allium nutans) survive winters down to −30°C and can be direct sown outdoors in spring.
What is the difference between Ocimum basilicum and Ocimum sanctum (Tulasi)?
Ocimum basilicum is the standard culinary basil used in Italian and Asian cooking, with broad aromatic leaves and mild anise flavor. Ocimum sanctum (Holy Basil / Tulasi), available here in Krishna and Rama varieties, has a distinctly spicy, clove-like scent and stronger essential oil content — up to 70% eugenol vs under 10% in standard basil. Tulasi is also more heat-tolerant and short-day flowering.
Can culinary herbs from this collection be grown in pots permanently?
Yes — the majority of herbs here thrive indefinitely in containers of 3 litres or larger. Basil, cilantro, arugula, parsley, and lettuce varieties do especially well in pots on sunny windowsills or balconies. Larger perennials like Lovage and Asparagus need containers of at least 20 litres, but both can be maintained that way for 3–5 years.
How long does it take to harvest from seed for culinary herbs?
Fast-cropping herbs like arugula, watercress, and lettuce reach harvest in 25–35 days. Basil, dill, and cilantro are ready in 40–60 days. Perennials like Asparagus officinalis require patience — first harvest is typically in year 3, though the plants then produce for 15–20 years.
How do I germinate culinary herb seeds from Oreshka?
Annual herbs require no pre-treatment — sow on moist substrate at 18–25°C and expect germination in 4–14 days depending on species. Perennial herbs with hard seed coats (Galega, Lovage) benefit from 24 hours of soaking in warm water before sowing. Stevia rebaudiana needs light to germinate — press seeds onto the surface without covering.
Why buy culinary herb seeds from Oreshka Seeds instead of a local garden center?
Oreshka carries 92 culinary varieties in a single collection, including species unavailable at retail nurseries — wild black rice (Zizania aquatica), black quinoa (Chenopodium quinoa), Blue Fenugreek (Trigonella caerulea), and both Tulasi basil types. Seeds are packed in sealed moisture-proof packets and dispatched within 2–3 business days to any country. All varieties are currently discounted 40% from standard pricing.
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