Herbs usually come from the leafy part of a plant that doesn't produce a woody stem and can be used fresh.

Herbs are actually plants that are generally low growing. There are numerous different herbs, each one having its own unique aroma and taste.  

Herbs can be found in many places around the world and are probably the best gifts of nature.  

Basil - Basil is a highly fragrant plant whose leaves are used as a seasoning herb for many different types of foods.   Basil has an initial peppery flavour that evolves into a slightly sweet flavour delicate menthol aroma.

Bay Leaves - Bay leaves might not have the flashiest flavour, but they are more potent than you may think. They bring the best out of warm spices and meaty flavours.

Marjoram - Marjoram is cultivated for its aromatic leaves and has a sweet pine and citrus flavour.

Mint - Mint is a warm, fresh, aromatic and sweet flavour with a cool aftertaste, popular with a variety of dishes. 

Mixed Herbs - A delicate blend of assorted dried herbs, generally ideal to season and enhance the taste of a variety of salads and warm dishes.

Oregano - Oregano is an important culinary herb, used for the flavour of its leaves, which can be more flavourful dried than fresh. It has an aromatic, warm and slightly bitter taste.

Rosemary - Rosemary is a Mediterranean herb that has been used in cooking for thousands of years. The warm, spicy scent of rosemary can be used as seasoning while also complements well with meat casseroles and stews.

Parsley - Parsley has an agreeable taste and a pleasant mild odour. It blends well with all other herbs. One tablespoon of fresh parsley is equivalent to one teaspoon of dried parsley.

Sage - Sage has a savoury, slightly peppery flavour. It is most often used with poultry and pork but can also give a distinct flavour to cheese and wine.

Thyme - A delicate looking herb with a penetrating fragrance, thyme is a wonderful addition to nearly any dish. Compliments well with meat loaf, stews, stuffing, soups and vegetables.