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HERB SEED’S CHARACTERISTIC
Herbs contain all the essentials of their flavour and aroma right from the tiny seedling stage, and if you forget to label them or the label has washed off, bruise one of the tiny leaves and taste and smell it, and you should be able to identify the plant.
Never leave the plastic covering over the seed boxes all the time, for fungus and mould may grow in the damp soil. The purists will want to sterilize the seed-box soil first by putting it in a baking dish in a warm oven for about 20 minutes, or running hot water through the soil to kill the spores: but with ordinary care this should not be necessary. Watering with camomile tea (See Camomile) will stop “damping off.
Always buy your herb seeds from a reputable source. Most seed merchants are now carrying stocks, but beware of those dusty sun-bleached packets on the back shelf in the hardware store. Your nursery is the best bet. Their turnover is high, ensuring that the seed is always the freshest available, their suppliers are reliable, and their reputation is at stake.
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