Herbs

Typically, the leaf or stem of a plant, herbs are used in cooking for their flavouring and aromatic properties. Some herbs are used to garnish dishes, for their medicinal properties and in fragrances.

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Spices Herbs

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Garlic

Whole garlic provides a strong pungent flavour to all dishes and is widely used across the world to flavour dishes.

Thyme

Another member of the mint family, thyme provides a pungent and tea like taste. The herb has uses in flavouring fish, meats, poultry, soups and vegetables.

Oregano

Oregano gives a strong aromatic and pungent marjoram flavour and is used to flavour fish, meats, poultry and tomatoes whilst being heavily used in Greek, Italian and Mexican food. Oregano is related to marjoram, mint and thyme.

Mint

As a popular herb, mint is used for its strong, sweet and cool flavours. Its uses for flavouring are refreshing beverages, desserts, lamb, sauces, soups, and oral hygiene products like gum and toothpaste.

Dill Weed

Dill weed are the green leaves taken from the dill plant, the leaves provide a pungent and tangy flavour. They are commonly used to flavour fish, sauces, salads, eggs, vegetables and breads.

Corriander

Coriander, which is related to the parsley family, provides a mixture of tastes comprising of lemon, sage and caraway flowers and is a mainstay in Mexican and Spanish cuisine.

Sage

Sage has narrow, oval leaves that are grey-green in colour. The leaves provide a musty, minty and slightly bitter taste which is used to flavour chicken, duck, goose, pork, sausages and stuffing.

Parsley

There are two commonly seen spices of parsley curly leaf and flat leaf (Italian). Both give the same slightly peppery flavour and is used to enhance dishes such as soups, sauces and stews and is often used as a garnish.

Rosemary

With silver-green leaves, rosemary provides a sweet hint of lemon to dishes and is used to flavour casseroles, fish, fruit salads, lamb, soups and stuffing.

Marjoram

A member of the mint and oregano family, marjoram has pale oval leaves whilst providing dishes with an aromatic, pungent and slightly bitter flavour. Marjoram can be used to flavour fish, meat, poultry, sausages, stuffing and vegetables.

Chives

Chives belong to the onion and leek family therefore giving them a similar flavour. They are often used on appetisers, shellfish, cream soups, salads and sauces.

Basil

Basil provides a pungent and sweet clove like flavour. Basil is heavily used in Italian and Mediterranean dishes whilst best accompanying chicken, fish, pasta and tomatoes.