Scientific name: Ocimum basilicum,
Lamiaceae

Aroma and flavour: a member of the mint family, the leaves have an aromatic sweet-savoury, green, leafy, sweet smell with hints of anise, clove, pepper and mint.  Pronounced tones of black pepper initially, ending with slightly minty, anise, clove, spicy, warm, woody and sweet flavours.

Culinary: used often in Italian and Mediterranean cuisine, in pasta, pizza or tomato dishes, in a Caprese salad with buffalo mozzarella and tomato, dressings or in pesto’s.  Can also be used in Asian, Indonesian, Vietnamese and Thai cuisine.

Medicinal uses: contains powerful anti-oxidants.

Scientific name: Coriandrum sativum,
Apiaceae

Palate and nose:  the fresh leaves are pungent, with a hint of earth, citrus, lemon/lime, in its distinctive taste and smell.

Culinary uses:  used in many cuisines including Mexican, Mediterranean, Latin America, Middle Eastern, European, Spanish, Thai, Vietnamese, Indian and other Asian dishes. In seasonings, sauces, dressings, salads, salsas, spicy soups, spice blends, curries and masalas.

Medicinal uses: aids stomach and digestive problems, stimulates the appetite, is anti-bacterial and has many more health benefits..

Scientific name: Origanum majorana,
Lamiaceae

Aroma and flavour: fresh, woody, floral, sweet pine and citrus flavours. Similar to oregano but with a reddish stem, smaller leaves and subtler flavour. A taste similar to thyme but sweeter and a stronger scent. Warm, sharp and a little bitter.

Culinary uses: used in many dishes from around the world.  In Mediterranean dishes, sometimes included in Za’tar and Herbes de Provence. Used for seasoning for pasta, soups, stews, dressings, salads and sauces, sausages, vegetables, tomato-based dishes such as tomato sauce, pizza and poultry seasoning.  It can also be used a tisane or herbal tea.

Medicinal properties: has many health properties, including anti-oxidant, anti-inflammatory, anti-bacterial, anti-fungal and anti-septic qualities. Good for throat and digestive problems.

Scientific name:  Mentha,
Lamiaceae

Aroma and flavour:  the leaves are aromatic, pungent, bright, fresh, sweet, refreshing, lingering and cool.

Culinary uses:  It is widely used in Middle Eastern and Greek dishes and particularly complements lamb and poultry dishes, for example, with mint sauce or mint jelly.  It can be used in salads, side dishes (such as minted peas and new potatoes), sauces, dressings, raitas, tzatziki, dips, pastes, rice or grain dishes such as tabbouleh. It’s also a favorite for herbal teas, desserts, cakes, biscuits, baking, chocolate, confectionery, icecreams, sweets, in drinks, liqueurs and cocktails such as a mojito.

Medicinal uses: great for digestion, to freshen breath, a soothing throat gargle or for colds and has many other health benefits.

Scientific name: Origanum vulgare,
Lamiaceae

Aroma and flavour: of the mint family, it has green stems and larger, lighter, green leaves than marjoram, with a strongly aromatic, camphorous and herbal aroma (similar in aroma to thyme and sage).  A strong, aromatic, warm, earthy, peppery, grassy, green, hay-like, slightly bitter, pungent taste, with a trace of mint and a slight astringent mouthfeel due to it’s thymol content

Culinary uses: used much in Mediterranean and Italian cuisines on pizza, pasta, tomato dishes, eggs, omelettes, vegetables, cheese, meat, chicken, sausages, casseroles, fish and salads and in Turkey to flavour lamb and kebabs. It can also be used a tisane or herbal tea.

Medicinal properties: loaded with natural anti-oxidants and phytonutrients.  It is anti-bacterial,  anti-fungal and an effective treatment for Candida fungal infections.

Scientific name: Salvia officianalis,
Lamiaceae

Aroma and flavour: belongs to the family of mint, it has a pronounced herbal flavour - savoury, earthy, musky, woodsy, herbaceous, with hints of mint, eucalyptus, lemon and slightly peppery.

Culinary uses: used in many European cuisines, for example, in the Balkans, in Italian cuisine in saltimbocca, into melted butter for pasta or gnocchi, in English cuisine for stuffing roast turkeys or chicken, in pork casseroles, beans, beef, duck, cheeses and sausages.  Often also used in the Middle Eastern as a tisane or herbal tea. Can also be used in incense and essential oils.

Medicinal properties: is an anti-septic, a systemic anti-biotic, helps flatulence, sore throats, digestion, hormonal problems and helps to stimulate the brain, amongst its many health properties !

Scientific name:  Thymus vulgaris,
Lamiaceae

Aroma and flavour:  The aroma of thyme is pungent, warming, spicy and agreeable. Its flavour is similarly pungent and warming with a lingering, medicinal, mouth-freshening sharpness that comes from the presence of an important volatile oil, thymol.

Culinary uses:  Thyme is typically used in savoury dishes like braised, braaied or roasted meat, vegetables or fish, as well as in savoury baking. It can also be used to add flavour and depth to marinades, soups, stocks, spice blends, cocktail elements and teas. Used in a classic bouquet garni.

Medicinal uses:  aids digestion and help break down fatty foods. Rich in antifungal, antiseptic and antioxidant properties and makes an excellent remedy for sore throats and hangovers !

A blend of Mediterranean herbs including basil, thyme, oregano and marjoram.

Culinary uses: it has a wide variety of uses from Italian pasta and pizza dishes, to sauces, marinades, dressings, on salads with extra virgin olive oil, in omelettes, on grilled vegetables, cheese and in soups.

Mixed herbs is a mix of different dried herbs, ready for use. The mix includes basil, marjoram and oregano.
Culinary uses:  great for seasoning pasta sauces, soups, stews, stuffing, breads, cheeses, eggs, omelettes, marinades, butter, salad dressings, stocks, vinegars, vinaigrettes or using as a garnish.