Our Herbs

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Sweet and aromatic; used in sauces, pasta, salads, and pesto. Rich in antioxidants and vitamin K.

Earthy and fragrant; ideal for meats, soups, and stews. Known for antimicrobial properties.

Bold, pine-like flavor; pairs with roasted meats, breads, and potatoes. Boosts circulation and memory.

Cool and refreshing; perfect for teas, drinks, chutneys, and desserts. Aids digestion.

Fresh, citrusy leaves for curries, salsas, and salads; seeds used as spice. Rich in vitamin C.

Warm, savoury herb; enhances poultry, stuffing, and sauces. Traditionally used for its anti-inflammatory benefits.

Light, tangy flavor; common in seafood, pickles, and dips. Good source of vitamin A and C.

Mild onion-like taste; garnish for soups, salads, and eggs. Contains antioxidants and vitamin K.

Strong, peppery flavor; staple in Mediterranean dishes, pizzas, and sauces. Natural antibacterial properties.

Sweet, slightly liquorice flavour; complements chicken, fish, and creamy sauces. Supports digestion.

Gentle, floral taste; used in soups, stews, and vegetables. Traditionally known for calming effects.

 Fresh, bright flavour; widely used in salads, sauces, and garnishing. Rich in vitamin K, C, and folate.