Basil, chive, rosemary, thyme, chervil, bay, coriander, marjoram, parsley, mint, oregano, tarragon:
Herbs have been used in cooking, teas, medicine, fortune telling, perfumes, flavorings, and so much more for thousands of years.
Herbs have essential oils that impart distinctive aromas and flavors. They can be used to enhance the taste, smell, and appearance of many dishes we love.
Make sure your herbs are springy to the touch and have robust colours.
Chefs tip, do wash them thoroughly to remove any debris that may be left from roots and stalks, and do yourself the extra favor of cutting them with scissors and not on a chopping board – you leave all those lovely oils on the board when you use a knife.