Thyme - A hardy herb of Mediterranean origin, thyme has a warm pungent
flavour and complements all types of meat, cheeses, patés and herb loaves.

Mint - Originally from the Mediterranean and widely used by Greeks and Romans, mint brings out the flavour of Summer vegetables and pleases the palate with its fresh and breezy flavour.

Chives  - All parts of the chive are edible giving a fresh but delicate onion flavour.  They may be used to add a sweetish and subtle flavour to egg dishes, salads and soups or can be sprinkled on top of fresh tomatoes.

Rosemary is a beautiful evergreen herb whose botanical name translates literally as “dew of the sea”.  It brings a strong aromatic flavour to our mix.  Use in soups, with all types of meat (especially lamb), on fish, quiches and pasta dishes.

Oregano - a strong spicy variety with a warming aroma, oregano has been popular in cuisines since ancient times. Especially nice on fresh tomatoes, and in a variety of Italian-style dishes.

Bay Leaves - The sweet and pungent leaves are used in soups, pasta dishes, casseroles and vegetables.

Parsley - rich in Vitamin C, iron and calcium, parsley is a strength-giving herb enhancing any savoury dish.

Sage - an ancient herb with a strong spicy, pungent flavour. Beautiful with fish and in stuffings. Sage is traditionally used as an accompaniment to rich meats and also used as a flavouring in cheese dishes.

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