Opal Basil
Sweet Basil
Bay Leaf
Chervil
Chives
Coriander

OPAL BASIL

FLAVOUR:
Opal Basil has a peppery flavour and a strong scent.

DID YOU KNOW?

• There are over 60 different varieties of Basil
  
• Opal Basil is quite similar to regular Basil except for one notable difference
  
• Opal Basil has crinkled, colorful purple leaves which make it the distinguishable cousin of Sweet Basil

TIPS AND IDEAS:
Use Opal Basil to spice up pesto sauce or salads with their vibrant colour and taste. Opal Basil can be used in place of Sweet Basil.

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SWEET BASIL

FLAVOUR:
Sweet Basil has a clove-like, peppery flavour and a strong scent with pungent undertones.

DID YOU KNOW?

• Basil in one of few herbs to increase its flavour when cooked. For best results, add Basil to food at the beginning of preparation or cooking
  
• There are over 60 different varieties of basil including Opal Basil and Ruffle Basil
  
• The word "Basil" comes from the Greek name "Basileus" meaning "King"

TIPS AND IDEAS:
Basil is popular in Italian, Mediterranean and Thai dishes and also compliments cabbage, cheese, eggs, garlic, red meat, white meat, salads, salad dressing, and tomatoes.
Basil leaves can be preserved in oil or vinegar. For maximum flavour, tear Basil leaves instead of chopping them.

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BAY LEAF

FLAVOUR:
Bay Leaves have a bitter flavour with lemon and clove overtones.

DID YOU KNOW?

• Fresh Bay Leaves are stronger in flavour than dried leaves and should be stored in a dry, dark airy spot for maximum flavour

TIPS AND IDEAS:
Bay Leaves used to flavour dishes should always be removed before serving.
Bay Leaves are excellent for flavouring beans, beef, game meats, lamb, sauces, salmon, soups and stews.

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CHERVIL

FLAVOUR:
Chervil leaves bear a slight resemblance to Parsley; however, the flavor is more distinctive with a trace of Anise and has a sweet, distinctive aroma.

DID YOU KNOW?

• Chervil is often substituted for Tarragon
  
• Chervil is a low-growing member of the Parsley family
  
• The word "Chervil" comes from the Greek word "Kailephallon" meaning "the leaf that rejoices

TIPS AND IDEAS:
For best results, add fresh Chervil generously with cheese, chicken, eggs, salads, sauces, soups, cooked vegetables and white fish near the end of preparation to avoid loss of flavour.
Chervil loses its flavour when dried and is best used fresh.

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CHIVES

FLAVOUR:
Chives have a delicate, mild onion flavour.

DID YOU KNOW?

• Chives are an onion like member of the lily family
  
• Chives produce beautiful, edible purple flowers

TIPS AND IDEAS:
Use Chives to garnish soups and add flavour to chicken, eggs, fish, potatoes, salad dressing, shellfish, sandwiches and tomatoes. To make the most of the delicate onion flavour of Chives and retain the luscious green colour in your recipes, use Chives raw or add to food during the last moments of cooking. For best results, cut Chives with scissors instead of chopping.

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CORIANDER

FLAVOUR:
Coriander leaves have a pronounced sage flavour with citrus undertones.

DID YOU KNOW?

• Coriander is also known as Chinese Parsley or Cilantro

TIPS AND IDEAS:
Use fresh Coriander leaves with beans, beef, fish, lamb, pork, salads and salad dressing, shellfish and vegetables. Fresh Coriander is popular in Asian, Italian and Mexican dishes. For best results, add finely chopped Coriander during the last few minutes of food preparation to retain its full flavour.

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DILL

FLAVOUR:
Dill has a pronounced, tangy flavour.

DID YOU KNOW?

• Dill is a member of the carrot family

TIPS AND IDEAS:
Use fresh Dill leaves with biscuits, bread, cabbage, cheese, eggs, fish, lamb, pickles, pork, potatoes, salad and salad dressing. Dill enhances rather than dominates the flavour of food. For best results, add finely chopped Dill during the last few minutes of food preparation to retain its full flavour.

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MARJORAM

FLAVOUR:
Marjoram's flavour resembles that of mild Oregano.

DID YOU KNOW?

• All Marjorams are Oreganos, since the genus name for both is Origanum, but not all Oreganos are Marjorams
  
• All Oreganos and Marjorams are part of the Mint family

TIPS AND IDEAS:
Marjoram leaves are highly aromatic and can be substituted for Oregano in many dishes. Use fresh Marjoram leaves with chicken, eggs, fish, lamb, marinades, pork, salads, stuffing, tomatoes and vegetables.

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MINT

FLAVOUR:
Mint has a cooling, refreshing flavour.

DID YOU KNOW?

• Mint oil is extracted to flavour candy, gum and toothpaste
  
• There are over 30 different varieties in the Mint family including Chocolate Mint, Pineapple Mint and Apple Mint

TIPS AND IDEAS:
Add fresh Mint leaves to beans, chocolate desserts, ice cream, jellies, lamb, peas, sauces, salad dressing and tea.

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OREGANO

FLAVOUR:
Oregano has a peppery, spicy flavour.

DID YOU KNOW?

• Oregano is considered the "Pizza Herb"
  
• All Marjorams are Oreganos, since the genus name for both is Origanum, but not all Oreganos are Marjorams
  
• All Oreganos and Marjorams are part of the Mint family
  
• Oregano grows wild in the mountains of Greece and its name is derived from the Greek words "oros" and "ganos" meaning "joy of the mountains"

TIPS AND IDEAS:
Use fresh Oregano leaves in Italian, Mediterranean or Mexican dishes, beef, casseroles, cheese, chicken, eggs, fish, pork, sauces, salads, and soups. Fresh Oregano should not be exposed to high heat for more than 10 minutes to retain its flavour.

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CURLY PARSLEY

FLAVOUR:
Curly Parsley has a mild flavour.

TIPS AND IDEAS:
Fresh Curly Parsley is mainly used in salads and as a garnish.

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ITALIAN PARSLEY

FLAVOUR:
Italian Parsley has a strong, peppery flavour.

TIPS AND IDEAS:
Fresh Italian Parsley is a great compliment to beans, beef, cheese, chicken, eggs, fish, lamb, potatoes, salad, salad dressing, shellfish, tomatoes and veal. For best results and maximum flavour, add Italian Parsley to food near the end of cooking.

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ROSEMARY

FLAVOUR:
Rosemary has a peppery, warm and resinous flavour with a hint of bitterness. The fragrance is reminiscent of pine needles and nutmeg.

DID YOU KNOW?

• Rosemary produces a sticky, black resin which gives Rosemary its aromatic and flavourful properties
  
• The botanical name "Rosmarinus" is derived from the old Latin word for "Dew of the Sea"

TIPS AND IDEAS:
For best results, discretely add sprigs of fresh Rosemary to French, Greek and Italian dishes, chicken, lamb, marinades, potatoes and salad dressing. Use Rosemary leaves as potpourri or in sachets to scent clothes and linen.

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SAGE

FLAVOUR:
Sage has a warm, slightly bitter, camphor-like flavour.

DID YOU KNOW?

• Sage has become one of the most popular herbs in the world and there are over 30 different varieties of Sage grown around the world

TIPS AND IDEAS:
Use fresh Sage leaves as flavouring for chicken, duck, pork, stuffing, marinades, herbal tea, and vinegar. Sage is also a zesty addition to vegetables and beans.

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SAVORY

FLAVOUR:
Savory has a hot, biting, sweet-resinous, peppery flavour.

DID YOU KNOW?

• Ancient Romans considered Savory to have the most delightful fragrance of all herbs and used Savory as an herb and seasoning even before they used pepper

TIPS AND IDEAS:
Add fresh Savory leaves to beans, vegetables, vinegar, butter. For best results, add Savory near the end of cooking to preserve its flavour.

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SORREL:

FLAVOUR:
Sorrel has a lemony flavour and sour taste.

DID YOU KNOW?

• Sorrel is useful for tenderizing meat

TIPS AND IDEAS:
Use fresh Sorrel in salads and soups to add piquancy. Use sparingly with eggs, fish, poultry and pork.

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TARRAGON:

FLAVOUR:
Tarragon has a very strong but pleasant, anise-like flavour.

DID YOU KNOW?

• Tarragon is a member of the Sunflower family
  
• Fresh Tarragon possesses an essential oil, chemically identical with that of Anise, which becomes lost in the dried herb

TIPS AND IDEAS:
Use fresh Tarragon leaves to enhance the flavour of sundry foods from fish, meat and dairy foods to butter, eggs, hollandaise sauce, soups, vegetables, and vinegar. Add Tarragon late in cooking as it takes only a few minutes to release its oil and flavour.

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THYME:

FLAVOUR:
Thyme has a warm, mild, bittersweet flavour.

DID YOU KNOW?

• Honeybees are attracted to the flowers Thyme produces
  
• Thyme oil is used to scent soaps and colognes

TIPS AND IDEAS:
Use fresh Thyme leaves with beef, cheese, chicken, eggs, fish, honey, lamb, pork, potatoes, salad dressing, shellfish, stuffing, tea, tomatoes, and vinegar. For best results, add Thyme to food at the beginning of preparation as its flavour will survive long periods of cooking.

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