BYLINKY herbs
BYLINKY
Aromatic herbs are among the most rewarding plants for both gardens and containers. They form compact clumps, release their fragrance with every touch and provide a constant supply of fresh, healthy ingredients for the kitchen. Most species originate from sunny, dry regions, so they thrive in warm positions with well‑drained soil and cope well with longer periods without watering.
Each year, usually from spring onwards once the risk of frost has passed, we offer a selection of reliable herbs suitable for garden beds as well as pots on balconies or kitchen windowsills. Our range includes Czech, Italian and Dutch plants, all grown in individual containers so everyone can choose exactly the herbs they use most often — from classic Mediterranean species to traditional Central European favourites. Some can be harvested repeatedly throughout the season, while others you may simply plant because they look beautiful.
Marjoram (Origanum majorana) – a low, bushy perennial; after flowering it can be trimmed back, or for the best flavour it is often grown without allowing it to flower at all. Excellent with pulses, potato soups and traditional stuffings.
Thyme (Thymus vulgaris) – a low, slow growing woody herb that thickens well with regular trimming and forms a neat cushion. Suitable for meat dishes and certain sauces.
Peppermint (Mentha piperita) – a vigorously spreading perennial with highly aromatic, glossy leaves. Used to garnish cocktails and fruit salads, and is the essential ingredient in mojito.
Sage (Salvia officinalis) – an evergreen, woody perennial with large, elongated grey green leaves. It benefits from a light spring trim each year. The leaves have a strong flavour and are used sparingly in sauces, or fried whole in oil until crisp as a garnish and seasoning. When brewed as a tea, it has notable medicinal effects and is traditionally used for colds.
Rosemary (Rosmarinus officinalis) – if it really “grows on that Prague bridge”, as the old song says, then only because nobody waters it there — this woody perennial dislikes waterlogging and does not tolerate hard, prolonged frosts. Trim each spring. Used with fish, game and other meats, as well as for flavouring roasted potatoes.
Oregano, wild marjoram (Origanum vulgare) – a low, woody perennial with small leaves forming a compact mound; trim each spring. A classic pizza herb, very aromatic. Traditionally considered calming.
Parsley (Petroselinum crispum) – a perennial with rich green leaves and slow growth. A typical flavour in Czech cooking, especially soups; finely chopped it is widely used in many sauces or sprinkled over Italian pasta dishes.
Summer savoury (Satureja hortensis) – a very aromatic, low, spreading herb with tiny leaves. Known as čubrica in Croatia and Bulgaria, where it is a favourite seasoning for meat patties and stuffings.
Basil (Ocimum basilicum) – an undemanding annual with bright green leaves and soft stems. Harvest individual leaves from the bottom upwards. Very aromatic; add sparingly to finished dishes and never cook it.
Rocket, arugula (Eruca sativa) – a tuft forming annual with deeply cut leaves and a strong, peppery aroma. Harvest whole leaves by cutting them at the base; new ones will grow throughout the season. Eaten only fresh, never cooked; ideal for salads or pizza.
Lovage (levisticum officinale) – a vigorous perennial with a strong, unmistakable aroma; trim each spring to keep it dense; used in soups, broths, sauces and stuffings, a little goes a long way due to its intense flavour
Lemon balm (melissa officinalis) – a fast‑growing perennial with light green, lemon‑scented leaves; regular pinching keeps it compact; suitable for teas, lemonades, desserts and fruit salads, traditionally valued for its calming effects
Coriander (coriandrum sativum) – an annual herb with finely divided leaves and a distinctive oriental aroma; sensitive to drought and heat, easily bolts; used in Asian, Mexican and Middle Eastern dishes, added only at the end of cooking
Dill (anethum graveolens) – a fast‑growing annual with fine, thread‑like leaves; harvest whole young plants or individual fronds; ideal for sauces, soups, fish and pickling, best used fresh as it loses aroma when dried
Chives (allium schoenoprasum) – an undemanding perennial forming dense clumps of hollow leaves; regular cutting encourages quick regrowth; used in soups, spreads, salads, on potatoes and as a fresh garnish, with a mild onion flavour
Curry plant, Italian helichrysum (helichrysum italicum) – an evergreen, strongly aromatic herb with narrow, silvery leaves; requires a sunny, dry position; used very sparingly in marinades and with fish, leaves removed before serving due to their bitterness, grown more for its scent than as a typical culinary herb
Aromatic herbs thrive in a sunny, warm position with well‑drained, lighter soil that must never remain waterlogged. Most species prefer neutral to slightly alkaline conditions, and benefit from the addition of grit or sand to improve drainage. Regular pinching and harvesting encourage branching and keep the plants compact; in some species it is advisable to prevent flowering to maintain the strongest flavour. Herbs grown in containers need winter protection, ideally overwintering in a cool, bright room. Most species are undemanding but require plenty of light, moderate watering and the regular removal of woody or over‑aged growth.
Last update 14-10-2011; 04-05-2026
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THE PRICES INCLUDE VAT of 15%. For quick conversion you can use 1 CZK = approx. 0.04 EUR
- STANDARD QUALITY - Plants of this group are 1st class quality with number of branches and overall density adequate to their size and age, considering they were container grown.
- DE LUXE QUALITY - This label guarantees a luxurious quality of manually selected plants that, compared to their height and age, are exceptionally dense and beautiful.
- EXTRA - These plants are usually mature and bigger specimens with exceptional overall appearance.
- STANDARD (as described in the plant form) means a tree with a trunk of 190-210 cm and a crown at the top, unless specified differently. The commercial size for trees is their girth measured in the height of 1m from ground.
- HOBBY - These plants are of the same quality as our standard-quality plants but younger and therefore cheaper.
- SHRUB - a woody plant with branches growing bushy from the ground level.
- HALF-STANDARD or MINI-STANDARD - a small tree with shorter trunk, its size is usually specified.
- FEATHERED - These are trees with branches growing already from the base of the trunk and up along the stem.
- GRASSES and PERENNIALS - Sizes given usually read the diameter of the pot or the clump, as specified.
