Flowering Herb & Edible Flower Mix Seeds

A little herb patch can bring plenty to the kitchen. This flowering herb mix includes arugula, basil, cilantro, chervil, dill, parsley, fenugreek, black mustard, and fennel.

Packet: 40 seeds

Planting at a glance

• Season: Flower crop — see planting window
• Start: Sow a small trial tray or patch so you can identify the mixed seedlings
• Seed depth: Sow shallowly and press into a fine seedbed; cover only lightly
• Germination: Species emerge on different schedules; parsley can need 14–30 days while other herbs sprout sooner
• Final spacing: Thin smaller herbs to about 6–8 inches and larger basil, dill and fennel plants to 12 inches or more
• Light: Full sun
• Harvest planning: Pick identified, usable leaves as each plant develops; flowering times vary

When to plant

This blend combines cool-season herbs with warm-season basil. Sow during mild weather after frost, or start a small protected tray and separate recognizable seedlings for their suitable planting windows.

How to plant

1. Prepare loose, well-drained soil or a clean seed-starting mix. Sow a small trial tray or patch so you can identify the mixed seedlings.
2. Sow shallowly and press into a fine seedbed; cover only lightly. Keep the seedbed evenly moist until seedlings emerge. Then water when the soil needs it, allowing excess water to drain.
3. Thin or transplant to the listed final spacing. Give seedlings sufficient light and check moisture as roots establish.

How to harvest

Leave some flowers open for visiting insects. Identify each species before considering any edible use.

Aunt E’s tip: Learn the seedlings before thinning; a useful flower seedling can look like a weed at first.

This mixed packet contains arugula, basil, cilantro, chervil, dill, parsley, fenugreek, black mustard and fennel. Identify each plant and use only its edible parts.