Culinary Herbs & Edible Plants

BasilBasil

Green herb with a unique sweet yet sharp taste, its liquorice flavour is earthy, full and fresh.

Red BasilRed Basil

Redish herb with a unique sweet yet sharp taste, its liquorice flavour is earthy, full and fresh.

Bay LeafBay Leaf

Mostly used to flavour soups, stews, marinades & pasta sauces.

ChivesChives

These are the smallest species of edible onions and make a excellent culinary herb.

CorianderCoriander

These spicy leaves have an earthy pungency that adds a distinctive flavour.

Curry LeafCurry Leaf

These aromatic leaves are a favourite seasoning in curries.

DillDill

Has a pronounced tang. Fresh leaves are used in salads, as a garnish and with fish dishes.

FlowersFlowers

Flowers add a new dimension to recipes both for flavour and aesthetically.

Lemon GrassLemon Grass

These lemon scented linear green leaves add a refreshing flavour to a variety of Asian dishes.

MarjoramMarjoram

An aromatic herb that compliments meats, vegetables, sauces and salads.

MintMint

Mint is an aromatic herb that has been cultivated for its medicinal properties for thousands of years.

OreganoOregano

Spade shape olive-green leaves with an aromatic, warm and slightly bitter taste.

ParsleyParsley

This bright green herb has curly edges and a fresh mild taste. It is mainly used as a garnish.

RocketRocket

These dark green leaves have a pleasant peppery, nutty flavour. Rocket leaves and flowers can be added to most salads.

Wild RocketWild Rocket

These dark green leaves have a pleasant peppery and nutty flavour.

RosemaryRosemary

One of the most useful culinary herbs often used in Mediterranean cooking.

ThymeThyme

 It has a faintly lemony flavour that goes well with chicken, fish, vegetables, stuffing and sauces.

SageSage

An evergreen shrub with grayish green leaves that goes well with pork, beef, duck and chicken recipes.

Spring OnionsSpring Onions

Spring onions are popular for their taste, they are milder than most onions.