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Parsley brightens flavours. It adds balance to savoury dishes the way that a little lemon juice can make something just taste better. It can be used as garnish and flavouring and as a vegetable.In Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Also widely used in Middle Eastern, Brazilian, and American cooking.

Coriander is one of the world’s most commonly used herbs with a distinctive flavour blend of lemon and sage. But did you also know that an unlucky 4-14% of the population perceive the taste of Coriander to be like bath soap? Basically you either love or hate it and we are lucky as we love it

Oregano is a wonderful perennial culinary and medicinal herb. It has long been recognized as one of the “functional foods" for its nutritional, antioxidants and disease preventing properties. The herb, whose name means “delight of the mountains" in Greek, is native to the Mediterranean region.Th...

Known in Greek mythology as the herb of hospitality, versatile Mint makes sweet or savoury dishes unforgettable and cocktails that won’t help one’s memory at all! It’s the “go to" herb for punch, mojitos and icy long summer drinks.Mint complements a range of dishes like tabbouleh, steamed gr...

Thai Basil is a versatile herb, which unlike other basil types, stands up well in high heat or extended cooking temperatures. Native to South East Asia, Thai Basil is very distinct thanks to its gorgeous, narrow green leaves on purple stems with a pink-purple flowers.Thai green and red curries, Pad ...

Bay Leaves come from the sweet bay or laurel tree. Ancient Greeks and Romans crowned sports people with wreaths made of bay leaves. Bay leaves are used to add pungent woodsy flavour in soups, meat, fish and vegetable dishes.

Fennel has an aniseed flavour and aroma and is increasing in popularity. Fennel leaves can be used as a herb e.g. as a substitute for dill. Its flavours complement many vegetables, particularly courgettes, carrots, beans and cabbage.