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Herb Seed – Collection
Collection contains the following varieties: Dill – For fish and salad dishes (sow March-May); Sage – For duck, veal or pork dishes (sow mid February-May); Sweet Basil – For tomato and cheese dishes (mid February-mid June); Marjoram, Sweet – For soups, meat and fish dishes (sow March-May); Thyme – For fish, poultry dishes, soups and stews (sow April-June).