Chives is a perennial plant and is widespread in nature across much of Europe, Asia, and North America. This herb is closely related to garlic, shallot, leek and Chinese onion. The stalks, which are hollow, are being chopped in tubular rings and are as such used as an herb. Chives are commonly used as an … 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

Laurel leaves

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


Marjoram is a somewhat cold-sensitive perennial herb or undershrub with citrus flavours and grey-green leaves. Marjoram is related to oregano. Marjoram is cultivated for its aromatic leaves, either green or dry, for culinary purposes; the tops are cut as the plants begin to flower and are dried slowly in the shade. It is often used … Continued


Oregano is a flowering plant in the mint family (Lamiaceae). It is native to southwestern Eurasia and the Mediterranean region. This herb is a perennial bushy, semi-woody shrub with spreading stems and branches with tiny white to purple flowers. Oregano, also known as wild marjoram, can be used in a variety of dishes with meat, … Continued


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