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Herbs and Edibles

Fragaria Vesca (strawberry)

A true summer favourite, these easy to grow alpine strawberries not only provide interesting foliage, with the bonus of delicious fruits. Best grown in partial sun – giving your living wall that summer feel!

Snack Cucumbers

The cucumber plant has a very high yield of snack-size cucumbers. Delicious, healthy and fun – these snack cucumbers are ready to eat straight-away (pending no pesticides have been used). Coarse, exotic foliage twinned with soft yellow flowers will be the sign that these vegetables are on their way! Place in a south-facing spot and water regularly for best results.

Spring Onion

Perfect in salads and most summer dishes, these shallow rooted onions are perfect to grow in your living wall. Lengthy stems will protrude from the living wall itself, eventually resulting in a spherical flower.

Tomatoes (tumbling toms)

Plant on a south-facing aspect, using loose, well-draining substrate for best results. Once rooted, tomatoes will grow fast and vigorously, so remember to space out accordingly. Once fruits have ripened off, these will be fine to eat and use in your salad, sandwich or soup!

Miniature Peppers

For added spice to your summer dishes, then home-grown peppers are for you! Ensure plants are spaced apart well, planted in free draining substrate and in full sun. You will be rewarded with lush green foliage and over time, some miniature peppers to harvest and use.

Kale

A perfect addition to any salad, this ‘super-food’ has grown in popularity recently, and with good reasoning! Plant into well drained, light substrate for best results. Once you’re stems are emerging then it’s time to pick!

Leaf Lettuce

This shallow rooted plant is an ideal accompaniment to any salad and grown with relative ease in any living wall. Ensure you water regularly, these cutand-come-again varieties are good to pick as soon as you see emergence of a firm heart – a great addition to any edible living wall!

Basil

This popular annual herb is an essential ingredient in Italian cooking with strongly flavoured leaves that can be used to perk up tomato dishes or blitzed to make pesto sauce. Seeds are best sown indoors in late winter or early spring for plants that can be grown outdoors in summer, providing leaves that can harvested well into the autumn.

Mint

Mint is a perennial herb grown for its leaves. They are wonderful infused in hot water to make a refreshing tea, chopped and added to many dishes, or used to make mint sauce (a classic addition to roast lamb). There are many different varieties of mint to choose from with leaves that smell completely different. Not all are good for culinary use, so choose what you grow carefully.

Rosemary

A sun-loving shrub whose scent evokes the Mediterranean, rosemary has needle-like leaves that can be picked all year round. Fresh or dried leaves can be used to flavour meat, soups and many other dishes, while sprigs steeped in olive oil give it a distinctive flavour. Tea made by infusing chopped leaves in boiling water is said to help digestion.

Thyme

The aromatic foliage of thyme will fill the air with scent on a warm sunny day, while its flowers are a magnet to wildlife. Its edible leaves are used fresh or dried to flavour soups, stews, fish, meat, sausages, stuffings and vegetable dishes. They are an important ingredient in bouquet garni and herbes de Provence.

Chives

A low maintenance perennial herb, chives are grown for their pungent, mild tasting leaves that are delicious when chopped up finely and mixed into a salad or added to other dishes – they go particularly well with potatoes and egg. Although they are primarily grown for their leaves, chives have edible pink flowers that make an attractive garnish for salads.

Oregano

Grown for its strong tasting and pungent leaves, oregano is a perennial herb that thrives in a warm, sunny position. An important herb in Italian, Greek and Mexican cooking, oregano is often used dried rather than fresh in strongly flavoured dishes in which ingredients such as chilli, garlic, tomatoes, onions, olives and wine predominate. Leaves and flowering tops are infused for tea.

Sage

Famed as part of a double act alongside onion in the famous sage and onion stuffing, sage is a strongly-scented herb that can be used to flavour many vegetable or meat dishes. Fresh or dried leaves are used to make teas. Sage loves a warm, sunny and sheltered spot – and is attractive enough to be grown alongside other ornamental plants.