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Seeds on a disc of spices of the Bulgarian national cuisine, contains parsley, dill, thyme and lovage

Seeds on a disc of spices of the Bulgarian national cuisine, contains parsley, dill, thyme and lovage
Seeds on a disc of spices of the Bulgarian national cuisine, contains parsley, dill, thyme and lovage

  • Packet/ seeds amount: 4 disks with 10 cm diameter.

  • Sowing rate: Depends on the size of the container.

  • Harvest: -

  • Optimal time for sowing: Indoors in January to March. Outdoors after the frosts. 

  • Ideal time for transplanting seedlings: They do not need to be transplanted.

  • Cultivation scheme: In pots or in the garden.

  • Vegetation: From 70 to 100 days.

  • Characteristics of the plant: The spices parsley, dill, thyme and lovage are ideal for fresh consumption, for drying and decoration of various dishes, soups. Some of them, dill and thyme, are good for tea.

Online Catalog Semenata.ORG is pleased to present to your attention the combination of seeds of 4 well-known spices: parsley, dill, thyme and lovage. The four spices are popular in Bulgaria, widely used in our traditional cuisine.

This great mixture of spices has been created especially for sowing in boxes or different flower containers. You can enjoy and use the spices comfortably and easily.

The seeds of the spices from the Bulgarian national cuisine are placed on a biodegradable disc. This makes the process of sowing the seeds easy, because they are placed at the necessary distance. The disks will ensure precision and speed when sowing and make the cultivation of green spices easier.

Do the early sowing in the spring, in March and April. During these months the weather is warm and the sun is more intense. These are favorable conditions for the seeds on disk to germinate.

Regularly moisturize the soil, cultivated and prepared in advance, and the seeds of parsley, dill, thyme and lovage will sprout faster. When the weather warms up and the temperatures are positive, take the boxes and the containers with the sown disks outdoors. The spices need bright places in the sun to develop well.

You can start harvesting the ready-to-use spices in June. Cut the stems to stimulate the growth of new stems. When you remove the grown stems, new ones will grow in the same places as most of the spices are not annual.

Leave the collected herbs in water or in the refrigerator, wrapped in plastic bags. If you want to use them for a longer period of time, dry them in an airy and shaded place or freeze.

All four spices are well-known and used for medicinal purposes in the preparation of teas, infusions and tinctures. If you have a problem with the digestive, excretory or respiratory systems, use these herbs infused  and the effect will be beneficial.

You will have quality production of these spices if you select soil enriched with humus. Fertilize with a suitable fertilizer before sowing.

Some tips about the sowing technology. First, prepare the soil, then smooth and level it. Finally place the seeds on a disk. Cover it with 1 to 2 cm of loose soil. Trample well. Last, water thoroughly so that the disk begins to decompose. Monitor the plants and water regularly.

If you like the Bulgarian traditional spices, order the seeds on a disc from the catalog of Online Catalog Semenata.ORG. They are on disks for convenient and speed sowing and fast growing.

Caraway seeds are commonly used in European and Middle Eastern cuisines. Here are some popular dishes that use caraway seeds:

1. Rye bread: Caraway seeds are a key ingredient in traditional European rye bread, giving it a distinctive flavor and aroma.

2. Sauerkraut: Caraway seeds are often added to sauerkraut to enhance its flavor and aid in digestion.

3. Potatoes: Caraway seeds can be added to boiled or roasted potatoes to give them a unique flavor.

4. Cabbage rolls: Caraway seeds are often added to the filling of cabbage rolls in Eastern European cuisine.

5. Indian curries: Caraway seeds are a common ingredient in many Indian spice blends, such as garam masala and curry powder, and are used to add flavor to curries and other dishes.

6. German sausages: Caraway seeds are often added to German sausages, such as bratwurst and frankfurters, to give them a distinctive flavor.

7. Irish soda bread: Caraway seeds are a traditional ingredient in Irish soda bread, giving it a slightly sweet and nutty flavor.

Parsley is a leafy herb that is commonly used as a garnish or seasoning in many dishes. It has a bright green color and a mild, slightly bitter flavor. Parsley is a good source of vitamins A, C, and K, as well as iron and folate. It is also believed to have several health benefits, including reducing inflammation, improving digestion, and supporting kidney function.

Parsley is used in a variety of cuisines around the world. Here are some popular dishes that use parsley:

1. Tabouli: This Middle Eastern salad is made with parsley, bulgur wheat, tomatoes, onions, and a lemon and olive oil dressing.

2. Chimichurri: This Argentinean sauce is made with parsley, garlic, vinegar, and oil, and is typically served with grilled meats.

3. Italian pasta dishes: Parsley is often used in Italian pasta dishes, such as spaghetti with garlic and olive oil.

4. Soups and stews: Parsley is a common ingredient in many soups and stews, such as chicken noodle soup.

Dill is a herb that is commonly used in cooking, particularly in European and Mediterranean cuisines. Here are some ways to use dill in your cooking:

1. Pickles: Dill pickles are a classic use of dill. Add fresh dill sprigs to your homemade pickling brine for a refreshing and tangy flavor.

2. Seafood: Dill pairs well with fish and seafood dishes, such as salmon, shrimp, and crab cakes. Use it as a seasoning or garnish.

3. Salads: Fresh dill adds a bright, herbaceous flavor to green salads, pasta salads, and potato salads.

4. Soups and stews: Dill is a common ingredient in many soups and stews, such as bors

Thyme is a popular herb used in many different cuisines around the world. Here are some popular dishes that use thyme:

1. Roasted meats: Thyme is often used to flavor roasted meats, such as chicken, beef, and lamb.

2. Soups and stews: Thyme is a common ingredient in many soups and stews, adding a savory and earthy flavor.

3. Stuffing: Thyme is often used in stuffing for poultry, adding depth of flavor to the dish.

4. Vegetables: Thyme can be added to roasted or sautéed vegetables, such as potatoes, carrots, and mushrooms, to enhance their flavor.

5. Sauces: Thyme can be added to sauces, such as tomato sauce or gravy, to give them a subtle herbaceous flavor.

6. Bread: Thyme can be added to bread dough to give it a savory flavor.

Lovage is an herb that is native to Southern Europe and Western Asia. It has a strong, savory flavor that is similar to celery and is often used in cooking as a substitute for celery or parsley. Lovage is a perennial herb that grows up to 6 feet tall and has large, dark green leaves that resemble those of celery. It is commonly used in soups, stews, and sauces, and also as a seasoning for meat dishes. Lovage is also believed to have medicinal properties and has been used for centuries as a natural remedy for various ailments including digestive issues, kidney problems, and high blood pressure. 

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