Culinary Herbs & Edible Plants
Basil
Green herb with a unique sweet yet sharp taste, its liquorice flavour is earthy, full and fresh.
Red Basil
Redish herb with a unique sweet yet sharp taste, its liquorice flavour is earthy, full and fresh.
Bay Leaf
Mostly used to flavour soups, stews, marinades & pasta sauces.
Chives
These are the smallest species of edible onions and make a excellent culinary herb.
Coriander
These spicy leaves have an earthy pungency that adds a distinctive flavour.
Curry Leaf
These aromatic leaves are a favourite seasoning in curries.
Dill
Has a pronounced tang. Fresh leaves are used in salads, as a garnish and with fish dishes.
Flowers
Flowers add a new dimension to recipes both for flavour and aesthetically.
Lemon Grass
These lemon scented linear green leaves add a refreshing flavour to a variety of Asian dishes.
Marjoram
An aromatic herb that compliments meats, vegetables, sauces and salads.
Mint
Mint is an aromatic herb that has been cultivated for its medicinal properties for thousands of years.
Oregano
Spade shape olive-green leaves with an aromatic, warm and slightly bitter taste.
Parsley
This bright green herb has curly edges and a fresh mild taste. It is mainly used as a garnish.
Rocket
These dark green leaves have a pleasant peppery, nutty flavour. Rocket leaves and flowers can be added to most salads.
Wild Rocket
These dark green leaves have a pleasant peppery and nutty flavour.
Rosemary
One of the most useful culinary herbs often used in Mediterranean cooking.
Thyme
It has a faintly lemony flavour that goes well with chicken, fish, vegetables, stuffing and sauces.
Sage
An evergreen shrub with grayish green leaves that goes well with pork, beef, duck and chicken recipes.
Spring Onions
Spring onions are popular for their taste, they are milder than most onions.
To Salad Leaves & Spinach
