All about Herbs.
Although best known in the form of crystallized stems used as decoration on cakes & desserts, all parts of this strongly aromatic plant can be eaten.
Basil (Ocimum basilicum), also called great basil or Saint-Joseph's-wort, is a culinary herb of the family Lamiaceae (mints).
A medium sized tree with glossy green leaves that are used either green or dried. With waxy, creamy blossoms, it is loved by bees. Best grown in a pot and kept trimmed.
Bergamot (Monarda) native to North America. Young leaves can be used sparingly in salads or added to stuffings.
A very large, pretty plant with velvety grey-green leaves and beautiful star-shaped flowers that bees love.
Chervil grows wild in southern Russia and was introduced to the rest of Europe by the Romans.
A member of the onion family, but more delicate becouse they contain less sulphur.
Native to southern Europe and a member of the carrot family, it is one of the most popular herbs used around the world. Named cilantro in Spanish.
A symbol of vitality for ancient Romans and a remedy for Greek hiccoughs. Dill seeds are known for their soothing, digestive properties.
Foeniculum vulgare is a hardy perennial native to Southern Europe and has been used as a spice, herb and vegetable for thousands of years. Grows wild on the roadsides throughout New Zealand.
A traditional French blend of 4 subtle herbs: parsley, chervil, chives and tarragon.
Tie together in equal parts.
Any dish using lemon juice will be improved with the addition of a few balm leaves.
Common in the tropics of Southeast Asia, lemon grass is characterised by a strong citrus flavour. Essential in Thai and Vietnamese cooking.
Marjoram (Origanum majorana) is a cold-sensitive perennial herb with sweet pine and citrus flavours.