Basil & Purple Basil

Ocimum basilicum
Before using, remove leaf from stem. Use Basil to flavour tomato dishes, pasta sauces and soups and for making pesto. Add according to taste to vinegars, olive oil and salad dressings.

Bay Leaf

Laurus nobilis
Trim leaves from stem before using. A range of uses in casseroles and stews. Widely used in Mediterranean dishes.

Chervil

Anthriscus cerefolium 
Chop or use leaves whole, use in soups, casseroles, salads and egg dishes. Delicate mild aniseed taste.

Chives

Allium schoenoprasum
Very tasty in salads or creamy sauces and dips. Great chopped and mixed with creme fresh and served with fish or sprinkled over hearty soups.

Coriander

Coriandrum sativum 
Can be used with most fish, meat and vegetable dishes and to flavour curries, pickles and salads. Roots can also be used as the base for a sauce then add the remainder at the end.

Dill

Anethum graveolens 
Very tasty with boiled potatoes and chicken. It goes well with smoked salmon or over grilled fish, and can be used in salads and dips, tasty addition to vinegars and pickles.

Lemon Grass

The fragrance and flavour is unique - lemony, but sweet - and is quite subtle until the stalk is cut or bashed. Lemongrass can be used whole, sliced or pounded to a paste. Perfect in stews, curries, marinades, stir-fries and more.

Marjoram

Oreganum majorana
Remove leaves from stem and chop finely before using. Use in Greek and Italian cuisine, and to flavour meat dishes sauces, pasta and oils and vinegars.

Mint

Mentha
Remove Mint leaves from stem and chop finely before using. Use to flavour sauces and jellies, especially lamb, soups and stews. Also use with potatoes, peas, tomatoes, avocado or salmon.

Parsley (Curly)

Petroselinum crispum
Primarily used as a garnish, but also used chopped into sauces or stews.

Parsley (Flat Leaf)

Petroselinum hortense 
Has a stronger flavour than the Curled Parsley. This versatile herb can be used for everything, from British, Middle Eastern, Mediterranean to Italian Cuisine.

Rosemary

Rosmarinus officinalis 
Remove leaves from stem and chop finely. Use to flavour meats such as lamb and add to soups and stews, also with Mediterranean vegetables. Can be added to dressings

Sage

Salvia officinalis
A versatile herb, but with a strong flavour - use Sage leaves to flavour meats, sausages, stews and stuffings.

Sorrel

Rumex acetosa
Leaves can be used chopped or whole. Adds a lovely flavour to soups, sauces, herb butters, omelettes and a tasty addition to meats such as beef, pork and fish.

Spearmint

Mentha spicita

Taking it's name from the pointy tips of the leaves, spearmint can be used whole or chopped. Often used with lamb and is excellent with peas, new potatoes and fruit salads. Steep leaves in cream for making mint chocolate dishes.

Tarragon

Artemisia dracunculis 
Herb with an aniseed flavour - works particularly well with chicken, eggs, salads and cream sauces. Tasty with all white meats, pork, chicken and fish.

Thyme

Thymus vulgaris 
Thyme can be used in French cuisine, bouquet garni, soups, casseroles and stuffings.

Thyme (Lemon)

Lemon Thyme can be used French cuisine, bouquet garni, soups, casseroles and stuffings.