Basil is an essential herb for any kitchen – with a sweet, aromatic flavour it is perfect to enhance a range of dishes.
Bayleafs are used in a number of curries, soups and stocks they have a very fragrant herbal flavour when cooked.
Along with tarragon, chives and parsley – Chervil is one of the four traditional French fine herbs – essential in French cuisine.
With a fresh delicate oniony taste – Chives can be used in a number of dishes including creamy sauces, soups, meats and fish.
Coriander has a distinctive sweet lemony taste, it’s a herb that has been extensively used in cookery for hundreds of years.
Dill has a strong taste that combines the flavours of both fennel and anise – ideal for smoked fish dishes and salads.
Lemon thyme has a unique fresh taste that can be added to fish and poultry dishes, marinades stews and sauces.
Marjoram is not dissimilar to oregano however it has a more complex, sweeter, more delicate flavour.
Mint is a herb that has been widely used in cooking for hundreds of years – perfect for a variety of both hot and cold dishes.
Oregano has an aromatic and slightly bitter taste – it is a classic herb traditionally used in Italian cooking.
Rosemary has needle-like leaves. It’s pine aroma and woody taste makes it a perfect pairing with beef and lamb.
Sage has a warm yet dry taste – it is often used ti accompany meats such as pork, lamb and sausages dishes.
Sorrel has a distinctive acidic lemony flavour – perfect for adding a tang to sauces, soups, salads and stews.
Tarragon has a bittersweet flavour similar to anise. It is often used in tomato and egg dishes such as omelettes.
Thai basil has a liquorice like flavour – it is more stable under higher cooking temperatures than sweet basil.
Thyme has a subtle minty flavour and is often used in stuffings, fish sauces, soups, lamb and veal dishes.