Basil

Basil: Basil originates from India (where it is perennial) and also Asia and the Mediterranean. It is a delicate annual herb which is aromatic and used as flavouring.

Colour: Uniform green colour.

Aroma: Basil has a wonderful aroma, sweet and distinctive.

Flavour: It has a mild aniseed flavour.

Culinary use: Basil is used in pizza, pasta and tomato dishes. It is also delicious with sausages, cheese and fish or sprinkled on tomato or potato soups. Basil is widely used in Indian cuisine especially in curry dishes.

Storage: Basil should be stored in a cool dark cupboard to maintain the best flavour.

Serving suggestion: Combined with garlic, basil gives a peppery flavour to chicken dishes and as pesto, makes the ultimate pasta sauce.

Did you know: Basil can be added to vinegar, marinades and dressings. Basil has always been highly regarded in the Mediterranean region. The Greek word for Basil means “king”.

Bay Leaves

Bay Leaves: Bay Leaves originate from Asia Minor. From the laurel family, the bay leaf has many uses both in cooking and medicine where it can be used to rub in to rheumatic joints. So popping a bay leaf into your casseroles may have lots of good results!

Colour: Bright green.

Aroma:Warm & slightly minty aroma.

Flavour: Warm and aromatic flavour.

Culinary use: Bay Leaves are ideally used with poultry, meat, seafood, casseroles, soups, tomato and bechemel sauces. Basic to much Mediterranean and French cooking, in Ireland Bay Leaves are used mostly as a bouquet garni, in stews and for adding flavour to the milk in white or cream sauces.

Storage: Bay Leaves should be stored in a cool dark cupboard to maintain the best flavour.

Serving suggestion: Bay Leaves add a pungent flavour to grilled or barbecued kebabs. Push one or two leaves on to each skewer between the chunks of meat.

Did you know??? Bay Leaves are added to pickled foods and used in sweet dishes like custard and creams. In ancient Rome and Greece, Bay Leaves were used to make the crowns of laurel worn by the victors in sport or other contests.

Parsley

Parsley: Parsley originates form Southern Europe. It is probably our most common herb and has its origins in southern Mediterranean. There are many varieties, such as curly, fern and leafed Parsley. The leaves are rich in Vitamin A, B and C and Iron.

Colour: Bright to moderately dark green leaves, curly and flat.

Aroma: Fresh and light aroma.

Flavour: Warm and aromatic.

Culinary use: Parsley can be used in a great variety of dishes such as sauces, salads and soups. It is delicious with fish and served with butter on top of a baked potato. Parsley is ideal with poultry, fish, pasta, vegetables, stews, sauces and eggs.

Storage: Parsley should be stored in a cool dark cupboard to maintain the best flavour.

Did you know??? In Turkey it is traditional to prepare a Parsley omelette to herald the coming of spring. Parsley is also a great natural breath freshener.

Oregano

Oregano: Oregano originates from Central Asia & Mediterranean Europe. Oregano or Origanum majorana to give its proper title, has historically been grown for its medicinal and culinary properties in the Middle East. Oregano is one of the oldest herbs in use today.

Colour: Light to dark green in colour.

Aroma: Strong and pungent.

Flavour: Pungent flavour with earthy green and mint notes.

Culinary use: Oregano provides a wonderful pungent flavouring in pizza topping. It goes particularly well with onion, aubergine, tomato, sausages and hamburgers. It is also ideal with breads, marinated vegetables, roasted meats and fish.

Storage: Oregano should be stored in a cool dark cupboard to maintain the best flavour.

Did you know??? Oregano is a must on pizzas and in tomato sauces. It is good also in stocks and stuffings.

Rosemary

Rosemary: Rosemary originates from Portugal and North-Eastern Spain. Rosemary is excellent with chicken, lamb and game, it also blends well with garlic and wine to produce a very good marinade. Traditionally used in roasting or grilling.

Colour: Greyish – green, spiky leaves.

Aroma: Pungently fresh.

Flavour: Fresh and mint like with bitter sweetness.

Culinary use: Ideal with lamb, veal, pork, game, fish, poultry and vegetables.

Storage: Rosemary should be stored in a cool dark cupboard to maintain the best flavour.

Serving suggestion: Rosemary is a very good herb to use when barbecuing fish and excellent when roasting potatoes.

Did you know??? Rosemary tea is very therapeutic, especially for stomach complaints and was used by Greeks to improve memory!

Sage

Sage: Sage originates from the Mediterranean and Croatia. There are many different varieties of Sage and it shares with Rosemary the reputation of being somewhat crude. It has a strong flavour.

Colour:Silvery grey/green colour.

Aroma: Strongly aromatic.

Flavour: Slightly bitter but fresh with pine woody notes.

Culinary use: The English variety which we are most used to has quite a strong flavour and can be used for stuffing, herb butter, sausages, kebabs and to flavour pickles. Ideal with poultry, stuffing mixtures, good with fatty meats such as goose and pork, and great with vegetables.

Storage: Sage should be stored in a cool dark cupboard to maintain the best flavour.

Did you know??? Sage is great in salads, pizzas and gravies. In the past Sage was believed to have healing qualities and was used medically before it was ever used in cooking.

Thyme

Thyme: Thyme originates from the Western Mediterranean region. It was given its name by the ancient Greeks. An essential Herb for cooking, especially in making stock, it goes delightfully with all vegetables, with fish or in stuffings.

Colour: Greyish green tiny leaves.

Aroma: Strong aromatic flavour.

Flavour: Delicately green with faint clover aftertaste.

Culinary use: Ideal with vegetables, cheese, eggs, rice, clam chowder, meats and herbal butters. As Thyme is good at retaining its flavour it is ideal for slow cooking stews or casseroles.

Storage: Thyme should be stored in a cool dark cupboard to maintain the best flavour.

Did you know??? Thyme helps the digestion of fatty foods. Thyme was also once used to prevent giddiness and nightmares.

Mixed Herbs

Mixed Herbs: Mixed Herbs originates from different areas. It is made up of Oregano, Marjoram, Parsley and Thyme.

Colour: Green - Special mix made up of oregano, marjoram, thyme, parsley.

Aroma: Strong aromatic flavour.

Flavour: Strong green peppery taste.

Culinary use: Ideal with stuffings, roasts, mince meat dishes, omelettes, poultry and fish.

Storage: Mixed Herbs should be stored in a cool dark cupboard to maintain best flavour.

Did you know??? Mixed Herbs can be added to sauces, stocks and soups.