Perennial herbs native to Europe, northern Africa and Asia. There are a number of thyme species in cultivation. Thyme has a peppery flavour. Common thyme T. vulgaris is the most used culinary herb, used extensively in Mediterranean and French cooking.…
A member of the wormwood family, tarragon is a perennial herb native to Europe and North America. Sold as dried leaves or fresh branches. Leaves are glossy green, lance-shaped up to 8 cm long. Spicy flavour like aniseed. French tarragon…
Characterised by their flat, garlic-flavoured leaves, these chives are used as a garnish in Vietnamese rice paper rolls, as an addition to soups and to Thai noodle dishes. They are also an essential element in Chinese chive pancakes and omelettes.…
A herb native to Asia, but has been used in Europe for centuries, where chervil soup is traditionally consumed on Holy Thursday. Included in the traditional French fines herbes mix (with parsley, tarragon, and thyme). Also called French parsley. Sold…
This is a tropical variety of sweet basil and is recognizable by its purple stems and flower spikes and distinct aniseed perfume. It figures prominently in Thai curries and seafood stir-fries and is added to Vietnamese salads and soups, particularly…
Banana leaves are used for wrapping food to be cooked by steaming, boiling or grilling and they impart their own fragrance to the foodstuffs they enclose. They are also made into cups to hold custards and salads. They should be…
Bright green leaf is finely scalloped and broad. Pungent, distinct scent and flavour. Round branching stem which is pale green and finely grooved. Add fresh leaves to curries and Thai dishes, stews, salads, sauces and use as a garnish. Coriander…
From the same family as onions, leeks and garlic. Resemble trim tufts of grass.Cylindrical leaves. A mild onion flavour. Grow to a length of 20 – 30cm. Dark green. Chop finely and sprinkle over salads, sandwiches and soups. Use as…
Betel Leaf is also called ‘Wild Betel Leaf’, or cha plu. Betel Leaf is a spice used in Asian cooking. It is sold as fresh leaves, which are heart-shaped, glossy green with a prominent crease down the mid-rib and a…
Rosemary is a member of the mint family along with thyme, oregano and basil. Rosemary resembles lavender as its leaves look like flat pine needles touched with silver. Rosemary pairs well with rosemary chicken, lamb and vegetable soups and gives…
Sage is a member of the mint family and is closely related to rosemary. Sage produces small, grey-green and deeply veined leaves. Its warm and musky essence is often used as the fragrant dressing that accompanies turkey, pasta and meat.…
Oregano is a versatile culinary herb used in many cuisines worldwide, especially Italian and Greek cuisines. It is particularly popular in pizza and tomato-based dishes, but it can also be added to sausages, soups and meat. Oregano is characterised by…
