Herbs

Basil
Strong notes of spice and a mintyness and has the flavours of clove, cinnamon, and anise.
Taste: Minty and slightly peppery, with a touch of sweetness
Perfect for: Sauces, sandwiches, homemade pizza
Chives
Chives have a mild, grassy flavour similar to baby spring onions or young leeks. Taste: Light oniony flavour
Perfect For: Cutting down the heaviness of rich foods like cream sauces and risotto.
Coriander
Coriander has lots of aroma and adds a citrus taste to dishes, widely used in curries. Taste: Bright, and citrusy.
Perfect For: Salsa, chutneys, guacamole, and Mexican dishes.
Dill
Dill has green feathery leaves and works well with many other ingredients.
Bay leaves
Used in soups, stews, meat, seafood, vegetable dishes, and sauces. Taste: Woody, sweet, citrusy, nutty
Perfect For: Soups, stews, and sautéed dishes.
Mint
Perfect with lamb and traditional vegetables such as peas, carrots, new potatoes and beans.
Taste: Refreshing, cool
Perfect For: paired with lamb
Rosemary
Rosemary is a woody, perennial herb with fragrant, evergreen, needle-like leaves. Taste: Like pine, faintly lemony
Perfect For: Potatoes or poultry dishes
Thyme
Thyme lends itself very well to slow cooking in stocks and casseroles and adds a strong savoury flavour.
Taste: Lemony, slightly peppery and minty
Perfect For: Stews, rice dishes, dips, and sauces
Flat leaf parsley
More flavour than curly parsley and great chopped up in fresh salads. Taste: Grassy, mild, slightly peppery (flat-leaf only)
Perfect For: Pasta dishes, eggs, fish and meat
Curly parsley
Widely used as a decorative garnish as well as for flavour. Taste: Grassy, mild
Perfect For: Pasta dishes, eggs, fish and meat
Oregano
A pungent herb that works well with a variety of dishes.
Taste: Lemony, minty, peppery (depending on type)
Perfect For: Seasoning pizza crusts and pasta dishes, as well as homemade dressings and poultry rubs.
Fennel
Fennel is a herb that gives off a pleasant smell of anise and has many medicinal properties.
Sage
Sage is a strongly-scented herb that can be used to flavour many vegetable or meat dishes. Fresh or dried leaves are used to make teas.
Tarragon
The strongly aromatic, slightly aniseed flavoured leaves of perennial tarragon are ideal chopped and added to salads, fish, egg and chicken dishes. The leaves can be used to infuse white wine vinegar and it is an essential flavouring a buttery béarnaise sauce.

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