About the National Herb Centre
Lighthorne Herbs purchased the site at Warmington near Banbury in 1994 and set-up a commercial herb farm to supply seasonal herbs to the supermarkets.
The National Herb Centre itself was started in 1997, to provide the public with an opportunity to see, enjoy and learn about herbs, also to further research for the food industry.
Set in a spectacular location over looking three counties you can enjoy the herb gardens planted to show how they can enhance any garden, with their wide selection of colours and tantalising scent. Take a walk along the nature trail where you will see flora, fauna and wild life. Children can enjoy their own play area, where they can feed the Ducks or challenge the Labyrinth.
Our plant centre and shop sell a wonderful selection of plants and gifts, while the bistro can offer you a delicious snack or tasty main meals all with a herb theme.
The National Herb Centre really does offer something for everyone.
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Visitors to the National Herb Centre can expect a warm welcome with
a host of attractions for all the family |
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Over 500 varieties (90%+ from our own nurseries) of herb plants are available to delight the chef, intrigue the gardener and fascinate anyone with an interest in alternative medicine. You can explore the Centre and sample the unique herbal flavours in our friendly Herb Bistro and Deli Shop. Visit the display gardens, nature trail and the Millennium Walkway which runs through a spectacular valley setting. |
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Chives (Allium schoenoprasum).Chives are small, dainty, onion-like
plants that grow in clumps reaching about 10 inches in height. They are a
hardy perennial with decorative, light purple flowers.
Chives demand little care other than dividing when they become overcrowded.
They are easily propagated by division or from seed and make attractive
border plants. Harvesting Cut fresh leaves for use as they grow. Chives
are used to impart a delicious, subtle, onion-like flavour to foods.
Chervil can be raised from seed sown in the garden in early spring. Seedlings are difficult to transplant. Thin plants 3 to 4 inches apart. For denser foliage, cut the flower stems before they bloom.Pick leaves just before the buds break. Cut and dry the green, tender leaves. Chervil leaves are used much like parsley - in soups, salads, sauces, egg dishes, and cheese souffles
