SAGE Iit is the plain narrow-leafed varieties and the non-flowering broad-leafed varieties of sage that are used as cooking herbs. It is a common condiment for […]

Thyme Thyme is sold both fresh and dried. The fresh form is more flavourful, but also less convenient; storage life is rarely more than a week. […]

DILL Fresh and dried dill leaves are used as herbs, mainly in Germany, Poland, Finland, Norway, Sweden, the Baltic, in Russia, and in central Asia. Like […]

ROSEMARY The leaves, both fresh and dried, are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and are highly aromatic, which complements a […]

PARSLEY Parsley is widely used in Middle Eastern, European and American cooking. Curly leaf parsley is often used as a garnish. In central and eastern Europe […]

Spearmint The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage of the mint is […]

CHARD Chard has a slightly bitter taste and is used in a variety of cultures around the world, including Arab cuisine. Fresh young chard can be […]

MARJORAM Marjoram is cultivated for its aromatic leaves, either green or dry, for culinary purposes; the tops are cut as the plants begin to flower and […]

LEMONGRASS Lemongrass is a stalky plant with a lemony scent that grows in many tropical climates, most notably in Southeast-Asia. A common ingredient in Thai cooking, […]

CORIANDER The leaves are variously referred to as coriander leaves, fresh coriander, Chinese parsley, or cilantro (particularly in North America). Fresh coriander leaves, also known as […]

Basil Basil is commonly used fresh in cooked recipes. In general, it is added at the last moment, as cooking quickly destroys the flavor. The fresh […]