Herbs

Flat Bunched Parsley (Petroselinum hortense) also known as Italian Parsley can be added to stocks and sauces. We suggest to use just the stems in a lightly coloured sauce to keep the leaves from colouring the dish. In addition, chop the flat-leafed herb and add to tabbouleh or mix with rice and dill for stuffed grape leaves. Furthermore, use this herb in marinades, dressings, coleslaw?s and potato dishes. Before the herb is used in culinary preparations, the Parsley is stripped from its stem and only the leaves are used. This aromatic herb, combines very well with other herbs without clashing. Flat parsley is know for being an ingredient in many dishes unlike curly parsley which is known for being a garnish.

Add freshly chopped Curly Leaf Parsley to potato salads, coleslaws and green salads. This bunched herb adds a fresh flavour to tomato sauces and salad dressings. Furthermore, it is best used as herbed marinades for meats, such as fish or chicken. Also, Curly Parsley will lighten the intensity of any garlic dish, or the overpowering aromas of fish in a dish. Did you know that chewing this herb after a meal can help freshen breath and is a great palette cleanser in between courses. Although, primarily this herb is a decorative garnish on dishes such as soups, roasts and cheese or charcuterie platters. It makes for a pleasant visual effect on a range of savoury culinary preparations.

Bunched Coriander has an intensely herbal and citrusy flavouring, which is best suited for cooked dishes. The edible leaves are commonly tossed into green and grain salads, salsa and chutneys. In addition, use the flavour of Coriander to enhance a variety of main dishes, such as tacos. Cilantro has a very versatile flavour that compliments many different ingredients and is used throughout many cuisines. For example, the Caribbean, Asia and South America. The leaves can also be chopped or mixed with oil and frozen for a longer shelf life. The flavour also compliments a wide variety of meats such as poultry, beef, pork and turkey. As well as seafood including fish, shrimp and scallops.

This bunched herb is known as culinary, kitchen, garden or true Sage. This isn?t a bunched herb to taste raw due to its cottony texture. Furthermore, it is best served cooked in a variety of savoury dishes. It works well when combined with other herbs and complements a variety of different foods. The strong aromatic flavours of Salvia Officinalis means it pairs well with meats, such as pork, sausage, and lamb as well as poultry or soft cheeses. Sage can be added to stocks or soups to enhance their flavour. You may know this herb best for its use in traditional stuffing flavouring for a Sunday roast dinner. Alternatively you can find Sage being used in traditional Chinese herbal teas.

Bunched Basil is best used when added to sauces, pasta salads and meats, such as grilled fish or roasted chicken or add a pinch of chopped Basil herbs to a Bloody Mary or garnish a traditional cocktail with this aromatic herb. In addition, due to this herb being fairly delicate, use it to make a paste or to simply decorate a plate before serving up the main course. Compliment the citrus flavours by pairing with tomatoes, garlic, onion, pear, mint and strawberry. Basil is an aromatic herb used whole, chopped, or crushed in a wide variety of savoury and sweet dishes. The edible leaves are most commonly used raw and are lightly torn, tossed into grain salads and noodle dishes.

Bunched Tarragon pairs well with egg dishes, poultry, and sauces like béarnaise. Tarragon can also be used to flavour vinegars and soft drinks. In addition, try steeping the herb in hot liquid as this will draw out the anise flavour. Often used in the French Béarnaise sauce. This bunched herb is incorporated into salad dressings and sauces as well as chicken and potato salads. Tarragon leaves can be snipped and tossed into green and grain salads or used as a garnish. The soft leaf is usually best added at the last minute, so it remains fresh, otherwise the herb will just wilt under latent heat. Tarragon stems can handle higher temperatures, so you could add to casseroles or when steaming, without wasting the aromatic herb.

Chives Bunched Herb can be used as both a garnish and as an aromatic herb. Typically, Bunched Chives are added at the end of the cooking process because they lose flavour when heated. They pair well with other aromatic bunched herbs, such as parsley, tarragon, and chervil. Add them chopped to potato dishes, quiches, scrambled eggs, or a bagel with smoked salmon and cream cheese. Give butter a hint of flavour by adding Chives and use it on baked potatoes, steaks or use it as a rub for chicken. This herb pairs best with savoury dishes. Did you know that this herb is found in cuisines across the world including French and Swedish. This versatile herb can be paired with many culinary creations.

Dill is a versatile herb, used in fresh and cooked preparations, or as a garnish. Use in cream or wine-based sauces and pair with foods such as yogurt, cucumbers, lentils, tomatoes, dried fruit, seafood, poultry and noodles. Furthermore, Dill is a key ingredient in homemade dressings, such as ranch. This herb has a strong, distinct flavour that can overwhelm other flavours. So we suggest to use it sparingly. Due to its unique and strong taste, a little goes along way with this bunched herb. Moreover, even a small spring of this herb will add a noticeable aroma to your dish and makes for a fantastic garnish. Beware that Dill will lose its flavour the longer it?s cooked, so it?s best to add it at the last minute.

Nasturtium herb oil works well in a variety of savoury and sweet culinary preparations. Use as a garnish in salads and drizzle over the top. Nasturtium leaves have a peppery flavour which creates an oil best suited for savoury dishes. Add to stir-fries, quesadillas or puree to make a delicious pesto. In addition, you could use this herb oil to make a spicy vinaigrette. In a decorative sense use Nasturtium herb oil as plate decoration or as a garnish for homemade quiche, it will give that unique spin on your buffet spread.

Coriander has an intensely herbal and citrusy flavouring, which is commonly used in green and grain salads, salsa and chutneys. Furthermore, use the Coriander herb oil to enhance a variety of main dishes, such as salads and tacos. Cilantro has a very versatile flavour that compliments many different ingredients and is used throughout many cuisines. Pair this herb oil with dishes that include other herbs such as garlic and ginger. The flavour also compliments a wide variety of meats such as poultry, beef, pork and turkey. As well as seafood including fish, shrimp and scallops. This herb oil will work well drizzled over dishes, used as a dressing for poultry such as chicken and whisked into butters or vinaigrettes

This bunched herb is used fresh and dried for both sweet and savoury dishes. Infuse syrups or blend into cocktails, yogurt, whipped creams and sorbet. As you?ll have seen before in your mojitos, you can make unique cocktails by adding mint to ice cubes. Use as an aromatic garnish on food and beverages. Its flavour pairs well with citrus, berries, seafood, lamb, melons, peas, beans, summer squash, chocolate and aged cheeses. Most commonly paired with lamb in the form of mint sauce. It also goes with peas, zucchini, fresh beans, marinades for summer vegetables, cold soups, fruit salads, and cheese. Mint is also known for its use in middle eastern salads.

Bunched Rosemary has a wide variety of culinary uses. It is a potent herb, and should be used sparingly. However in culinary applications, it does pair well with other herbs such as oregano or garlic. The most common use for this herb is seasoning meats such as pork, lamb, turkey and chicken. However, with it being a versatile herb, it can also be chopped and sprinkled into biscuits and other sweet bakes. Traditionally this bunched herb is used on Focaccia breads, an Italian flatbread baked in an thick oil coating. Alternatively use this herb to make Rosemary salt which can be used on a number of dishes for a unique seasoning. Furthermore, if you have a sweet tooth try making rosemary flavoured honey, jam or sugar.

This herb is used to season stocks, stews and soups. It can also be used as a stand-alone herb or in savoury combinations. Use this herb in marinades for chicken and fish, or add chopped thyme, salt and pepper, to quartered new potatoes for a citrusy take on roasted potatoes. Thyme pairs well with seafood, red meat and poultry, we recommend salmon as the seafood of choice to pair with this herb. As a herb it releases its flavours slowly so it is favoured in slow and long cooking application. Which is why we recommend cooking it with roast potatoes where the stand alone herb can shine. Infuse syrups, vinegars and ice creams with this herb, straining the liquid to remove the stems and leaves before using.