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).