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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Herbs

Meeting Standards with recognised Accreditation

Golden Island British Produce