The ancient Greeks believed that thyme was a source of courage, they used it in their baths and burnt it as incense in their temples. Today, thyme is widely…
Commonly referred to as Estragon, French Tarragon is tart with aromatic properties reminiscent of anise. Used predominantly in French and European cooking…
Sage has a peppery taste and is often used for flavouring rich and fatty foods, especially as a marinade. In German cuisine, it is often used to flavour…
Rosemary (Rosmarinus officinalis) has spicy, pungent, rather tough leaves that resemble pine needles in both appearance and aroma. Native to the Mediterranean…
Nasturtium (Tropaeolum majus) has peppery-tasting, flat, circular leaves that resemble water lily pads and colourful, open trumpet-shaped blossoms, each…
Oregano (Origanum vulgare), an herb native to the Mediterranean, has dime-sized, often fuzzy, soft green leaves with an unmistakable pungent, robust fragrance…
Marjoram (Majorana hortensis) is a sweeter, milder cousin of oregano (wild marjoram), with small, velvety, grayish green, rounded leaves. Marjoram is native…
Lemongrass (Cymbopogon citrates), a grass that resembles pale, tender bamboo, is used for its lemony aroma. Native to India and Sri Lanka and thriving in…
Dhania (Coriandrum sativum) is one of the world's most commonly used herbs. It is green, leafy and strong-smelling with a fresh, citrus taste that makes…
Watercress belongs to the mustard family and is an aquatic salad green that is also considered an herb. It has a pleasantly strong bite and pairs well with…
Arugula (Eruca sativa), a member of the Brassica family, is a tender leafy green - wonderful as a salad addition but is also excellent in cooked dishes…
Bay leaves refer to the aromatic leaf of the Bay Laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive…
