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Basil
  • Natural companion of tomato, in salad, sauces or soup.
  • Great flavouring for poultry stuffings, fish, and all seafood, especially lobster and scallops.
  • Blends well with Garlic, Thyme and Oregano.
Bay Leaves
  • Add to tomato sauce for extra flavour.
  • Bay leaves are lovely grilled with fish, lemon juice, butter and black pepper.
  • Inffuse dried leaves in soups, stock, bolognese sauce, lentil dishes or casseroles.
Chives Chopped
  • Use in cold soups, stir-frys, cheese and cream sauces, dips, potatoes or stocks.
  • Serve chives with butter or sour cream as a dreessing for baked potatoes.
  • Mix into savoury white sauces, mayonnaise, souur cream or savoury butters.

Mint
  • Add dried mint to meatballs.
  • Great in Turkish cucumber and yogurt salad.
  • Add to potato salad, bean salad or mint sauce for roast lamb.
  • Add to yoghurt for a dipping sauce.
Garam Masala
  • Great with seafood.
  • Excellent in butter chicken.
  • Sprinkle over a simmering curry, for a rich flavour.
  • Mix with a small amount of chilli powder and salt then sprinkle over fish whilst barbecuing, frying or grilling.
Marjoram
  • Great in salads, egg dishes, mushroom sauces, fish or poultry.
  • Add to sorbet.
  • Compliments lamb dishes, as well as beef or veal.
  • Use in hollandaise or cheese sauces.

Oregano
  • Works well with grills and in stuffings, hearty soups, marinades, vegetable stews or hamburger patties.
  • Great sautéed with vegetables in olive oil or garlic.
  • Make a savoury sauce with melted butter, lemon juice and Oregano, drizzle over fish or poultry.
Rosemary Leaves
  • Whole sprigs are good in marinades, especially for lamb.
  • Adopts a smokey flavour when barbecued or roasted.
  • Add butter with rosemary, dress steamed red potatoes, peas, zucchini or summer squash.
  • Sprinkle over vegetable frittatas.

Parsley Flakes
  • Great in herb butter to accompany warm bread.
  • Add parsley to pesto.
  • Toss into omelettes, scrambled eggs, quiches or sandwiches.
  • Garnish chicken casseroles or grills.
Sage Leaves
  • Use in stuffing for pork, goose or duck.
  • Great to flavour focaccia, polenta or semolina gnocchi.
  • Rub Sage, Pepper and Garlic into tenderloin chops.
  • Add to flavour soft cheese dips.

Tarragon
  • Add to marinades for meat or game.
  • Use to flavour fêta cheese or goats cheese.
  • Add to cream sauces or poaching liquid for chicken salad.
  • Mix through tartare sauce or marinades.
Thyme
  • Used to flavour patés and terrines, thick vegetable soups, tomato and wine based sauces and in marinades for pork or game.
  • Thyme compliments poultry in stuffings.
  • Combine Garlic and Thyme, spread over lamb before cooking.
  • Sprinkle over chicken before grilling or pan frying.