Basil A basic ingredient of pesto sauce, its flavour combines well with tomatoes and soft cheeses. Also used in soups, salads and sauces.

Mint  Another very popular herb which traditionally accompanies lamb, new potatoes, and garden peas. Used in jellies, sauces, and punches, it also compliments fruit dishes.

Bay Leaves  Popular herb used in casseroles, stews, soups, marinades,and also in pickling. An essential component of Bouquet garni.

Parsley The most popular herb by far. We stock both the common curly-leaved, and also the flat leaved parsley, which is slightly stronger in taste. Used extensively as a garnish. Chopped leaves are commonly used in soups, sauces, stuffings, salads, and fish dishes.

Chervil  Delicate herb with a very mild aniseed flavour used in mild sauces, and with cheese and egg dishes. It forms part of the Fines Herbs seasoning of classic French cuisine.

Rosemary   Fragrant herb, which although often used with lamb,can also be used with other meats such as pork, and poultry, and in soups and marinades.

 Coriander In looks very similar to flat-leaved parsley but has a stronger and spicier flavour. Used mainly in curries, chutneys, stews, marinades, and soups.

Sage Another strongly flavoured herb, used with poultry and in some tomato dishes,  also in soups,  stews, and stuffing.

Chives Versatile herb that imparts a delicate mild onion flavour to dishes. Chives are used to flavour soft cheeses, salads, soups, sauces, marinades, meat and egg dishes, and also as a garnish.

Tarragon Used in vinegars, pickles, sauces, dressings, soups, marinades, and stuffings. Also used with steaks, fish, and poultry dishes.

Dill Used extensively in marinades (esp.Gravlox), and sauces that accompany fish dishes . Also used in soups and for pickling.

Thyme Strongly flavoured herb used in sauces, stews, soups, marinades, stuffings, and dressings and sparingly with meats, cheeses, fish, and shellfish.