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Basil

Called the “royal herb” by the ancient Greeks, this annual is a member of the mint family. Fresh basil has a pungent flavour that some describe as a cross between liquorice and cloves. It’s a key herb in Mediterranean cooking, essential to the delicious Italian pesto, and

Chives

Chives were first used in China some 3,000 years ago. They belong to the same family as shallots, garlic and leeks and have a distinct onion taste. This fragrant herb has slender, vivid green, hollow stems. Chives are rich in Vitamin A and Vitamin C and are a good source of

Parsley

In ancient times parsley wreaths were used to ward off drunkenness – though proof of their efficacy in that capacity is scarce. Today, this slightly peppery, fresh-flavoured herb is more commonly used as a flavouring and garnish. Though there are many varieties of this herb

Thyme

There are several varieties of this mint-family member, a perennial herb native to Southern Europe and the Mediterranean. Garden thyme, the most often used variety, is a bush with grey-green leaves giving off a pungent minty, light-lemon aroma. Sub-varieties include the

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