Parsley is the dried aromatic leaf of a biennial herb with dense foliage and white flowers. The bright green leaves are finely divided and curled. Leaves and seeds are used as a herb and spice. The aroma of the herb is characteristic, fragrant and spicy due to volatile oil present. There are two main groups … Continued
Rosemary is a woody perennial herb with fragrant evergreen needle like leaves. The herb can be obtained in whole leaf form, cut and powder. Rosemary is used as a seasoning in soups, meat, dressings and salads. When roasted with meats or vegetables, the leaves impart a mustard-like aroma with an additional fragrance of charred wood … Continued
Sage is a perennial herb native to the Mediterranean region commonly cultivated as a kitchen and medicinal herb. It is a short-lived shrub that grows up to 60 cm tall and has intensely aromatic gray-green leaves with a slightly bitter lemonish taste. Sage is used in flavouring meat, sausages, salads, cheese and soups. The main … Continued
Tarragon is a perennial herb in the sunflower family. The herb is widespread across much of Eurasia and North America and is cultivated for culinary and medicinal purposes. Tarragon grows to 120-150 cm tall with slender branches and has an aromatic property reminiscent of anise. Tarragon is one of the four ‘fines herbes’ of French … Continued
Thyme is a Mediterranean herb with dietary, medicinal and ornamental uses. The species most commonly cultivated and used for culinary purposes is Thymus vulgaris. The Herb is best cultivated in a hot and sunny location with well-drained soil. It is generally planted in the spring and grows as a perennial thereafter. Dried thyme retains its … Continued
Basil is a culinary herb of the family Lamiaceae (mints). It is also called the “king of herbs”. Basil is possibly native to India and its fresh leaves taste somewhat like anise, with a strong, pungent, often sweet smell. The dried herb loses most of its flavour and tastes very different compared to fresh basil … Continued
Celery is an aromatic, herbaceous plant grown for its leaves, seeds, oleoresin and essential oil. The dried riped fruits are used as a spice whereas the dried leaves and stalks are used in salads and soups. It is also widely used in meat seasonings, confectionaries and baked goods. Celery is cultivated in many parts of … Continued
Chervil is a delicate annual herb related to parsley. It is commonly used to season mild-flavoured dishes. Chervil is used, particularly in France, to season poultry, seafood, young spring vegetables (such as carrots), soups, and sauces. Chervil is one of the four traditional French ‘fines herbes’, along with tarragon, chives, and parsley, which are essential … Continued
Dill is an annual herb in the celery family Apiaceae and is widely grown throughout Europe and Asia. Dill is botanically related to chervil, aniseed and fennel. Its leaves, tips and seeds, are used as an herb or spice for flavoring food, especially fish dishes like salmon, soups and sauces. Dill originates from Southern Europe … Continued
Dried laurel, often called bay leaves, have oval shaped leaves and are dark green in colour. Laurel trees are evergreen trees that can be found in Mediterranean countries with Turkey and Georgia being the largest producers. It is a hardy shrub or small tree that grow either wild or cultivated and can reach up to … Continued