Herbs

​ The aromatic leaves of the basil plant (Ocimum basilicum) are widely used to flavor meats, fish, salads, and sauces. 

Thai basil brings completely different flavors to Asian cuisine.

It has a spicier, more intense taste with strong licorice and anise notes that hold up well to high-heat cooking.

This fragrant herb is commonly used to marinate meat and poultry in tradtional Italian and French cuisine. A favourite on roasted potatoes as well as a lovely addition to a fresh focaccia bread. 

This herb is a fragrant member of the mint family and offers a bright citrus flavour. It tastes delicious in salads or steeped into tea to aid in digestion and reducing stress. We make an incredible jam with lemon balm and berries!

This herb is peppery and savory and tastes amazing in stews, casseroles and bread stuffing. This herb can also be enjoyed on poultry or roasted vegetables.  

This is another aromatic and earthy herb that pairs beautifully with dishes like roasted meats, stews and vegetables. It is delicious fresh and dried. 

Using lavender in your cooking adds beautiful floral notes and aroma to sweet and savoury dishes.