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
Basil belongs to the mint family.Originating from the historical region of Egypt.It has a robust anise-like zest with a sweet scent perfect for creating sumptuous, summery dishes. Particularly suited to being served simply as a dressing with tomatoes and buffalo mozarella in a light salad.
Thyme is used in the embalming process to bringing out the flavour in a range of dishes, thyme is a great all rounder and store cupboard essential. It tastes woody and aromatic. It is great served with roast chicken, vegetable dishes and adds something special to plates.
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.