Marjoram is a mild, aromatic herb valued for its warm, slightly sweet flavor with gentle floral and citrus notes. Closely related to oregano but softer and more delicate, it enhances dishes without overpowering them.

Uses:
Ideal for seasoning meats, poultry, soups, sauces, vegetables, and Mediterranean dishes.

Flavor Profile:
Smooth, subtly sweet, and herbaceous with light floral undertones.

Kaffir lime leaves are highly aromatic citrus leaves commonly used in Southeast Asian cuisine. They offer a bold, fresh lime fragrance with subtle floral notes, adding depth and brightness to both savory and curry-based dishes.

Uses:
Perfect for Thai, Indonesian, and Malaysian cooking. Commonly used in curries, soups, stir-fries, rice dishes, and marinades.

Flavor Profile:
Intensely citrusy, fresh, and slightly bitter with a fragrant lime aroma.

Tarragon is a fragrant culinary herb known for its delicate, slightly sweet flavor with hints of anise. Widely used in European cuisine, it adds depth and elegance to a variety of dishes.

Uses:
Ideal for seasoning chicken, fish, eggs, sauces, salad dressings, and vegetables.

Flavor Profile:
Mild, aromatic, and subtly licorice-like.

Adding a fresh parsley at almost any dish gives food a bright flavourful boost that the dried version of the herb just cant provide.

Rosemary is a member of the mint family along with thyme, oregano and basil. Rosemary resembles lavender as its leaves look like flat pine needles touched with silver. Rosemary pairs well with rosemary chicken, lamb and vegetable soups and gives them a bright flavour. Rosemary is available and in season all year round.

Sage is a member of the mint family and is closely related to rosemary. Sage produces small, grey-green and deeply veined leaves. Its warm and musky essence is often used as the fragrant dressing that accompanies turkey, pasta and meat. Sage has a flavour that grows stronger as it ages. Sage is available and in season all year round.

This herb usually falls into two categories: Mexican and Mediterranean. They’re similar but Mexican oregano may taste more citrusy than the sweet peppery Mediterranean variety. Oregano is a source of omega-3 fatty acids which are essential for heart health. Oregano may also help combat some types of cancer cells (though what we add to dinner will likely have a minimal effect)  . Taste: Lemony minty peppery (depending on type) Perfect For: Seasoning pizza crusts and pasta dishes as well as homemade dressings and poultry rubs. 

Lemon thyme adds flavour to meat fish and chicken dishes. It can also be used in home-made herb vinegars and oils. 

Mint comes in many varieties but the two most common are peppermint and spearmint. Spearmint is lighter sweeter and more palatable while peppermint has a stronger bite from the menthol in its leaves. 

Use in herb butters soups and omelettes. A popular decorative garnish.

Essential in Thai cooking studies suggest that lemongrass can have anti-inflammatory powers that reduce swelling and help with fluid balance in the body (at least in rats)  . Lemongrass is used to season dishes from pad thai to curry. When cooking with the stalks make sure to remove and discard off the bulb (the rounded white part at the bottom) and remove the tough outer leaves. Taste: zesty slightly spicy lemon flavour Perfect For: Curry Asian soups scented rice marinades.

Dill is a soft feathery herb with an aniseed-like flavour. Its leaves resemble fennel though they are blue-green in colour compared to the yellow-green of fennel. Dill is often paired with fish and also goes well with a number of different vegetables. Available all year round and is used in salads sauces and as a garnish. 

Ground curry leaves are an excellent addition to chutney. They are also popular in stews. 

• Bright green leaf is finely scalloped and broad.
• Pungent, distinct scent and flavour.
• Round branching stem which is pale green and finely grooved.

Add fresh leaves to curries and Thai dishes, stews, salads, sauces and use as a garnish.

Bay leaves are widely used throughout the world. It may be best known in bouquets garnish or used similarly in soups sauces stews and much more! 

During the sprouting process, the seed absorbs moisture, swells, bursts the seed coat and begins to grow a shoot. Seeds are germinated upon rinsing, then they are placed in a dark, humid environment, kept well ventilated and regularly rinsed. Most sprouts are ready for use in 3-5 days from germinating, and are grown to a length of 2-4cm.

In the sprouting process, the starch in the seed is converted into simple sugars and the protein into amino acids making sprouts easy to digest.

Thought to be helpful in dealing effectively with possible excess uric acid. Alfalfa is useful in the treatment of urinary tract infections, and kidney, bladder and prostrate disorders. High in antioxidants it alkalises and detoxifies the body, especially the liver. Promotes pituitary gland function and contains an anti-fungus agent.