Rosemary is a fragrant and aromatic herb, which suits a variety of dishes and cuisines.It has a woody, aromatic flavour and is particularly tasty with lamb dishes. With the addition of garlic and red wine it makes a delicious sauce or gravy. It is used in stews and soups to give a real depth of flavour
Lemon Grass has a fabulous vibrant citrussy flavour and has become synonymous with Thai cookery. Not only is it a great addition to a whole range of curries it is also good with soups, stews, teas and desserts. Lemongrass can be used dried or fresh. It is also delicious in cocktails.
Chives is the smallest species of the onion family. Chives are used to season all kinds of dishes including pork, beef, chicken, soups, stews, broths, braises, vegetables, noodles and seafood. Chives are a tasty addition to cheesy mash potatoes and sour cream dips
Liquorice root has a sweet and slightly salty flavour and is reminiscent of aniseed and fennel in taste. Liquorice is a woody, The inflorescences form panicles of individual flowers 0.8–1.2 cm in length and can be either creamy white, mauve, dark purple to pale whitish blue in colour.