Dandelion’s first use was recorded in China in the seventh century. In the eleventh century the Arabs promoted its use, and by the sixteenth century it was well established throughout Europe. It was introduced to North America by the early settlers where it now grows wild. Today, Dandelion greens are common in spring salads. The leaves also bear special properties and good flavouras an herbal tea.

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One of the Fines Herbs of French cuisine. Use in bouquet garni, soups, chowders, stuffings, fish dishes, tomatoes, vegetables, meat and poultry.

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With a flavour strong and sweet, Tarragon complements fowl, fish, dairy, and egg dishes. As one of the French Fines Herbs, it is an excellent compliment to Thyme, Rosemary, Sage, and Parsley.

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Commonly used to flavour vegetables, meats, poultry, soups, stews, and fish. Rosemary complements the herbs Chives, Thyme, Chervil, Parsley, and Bay leaves.

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Best known as a flavouring in tomato sauce, oregano also enhances cheese and egg dishes, vegetables, meats, poultry, and shellfish. Sprinkle Oregano and crushed chillies onto pizza for a zesty bite!

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Bringing together other flavours, giving them depth, and adding richness is what Bay leaves do best. Add them to fish dishes, meats, vegetables, soups, stews, marinades, sauces, and even custards.

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One of the Fines Herbs of French cuisine. Use in bouquet garni, soups, chowders, stuffings, fish dishes, tomatoes, vegetables, meat and poultry.

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With a flavour strong and sweet, Tarragon complements fowl, fish, dairy, and egg dishes. As one of the French Fines Herbs, it is an excellent compliment to Thyme, Rosemary, Sage, and Parsley.

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In the kitchen, Savory is a common ingredient in stews, stuffings, salads, and poultry dishes. It is particulary good with vegetables and accompanies Sage extremely well.

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Popular in teas, herb butters, chicken soup, creamy soups, eggs, peas, snap beans, liver, fish, and quince chutney.

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The use of mint is documented in the Bible and in herbal manuals of ancient apothecaries. In those times, mint was a different plant closely related to the bland “horse mint” or “wild mint.” It is only through thousands of years of horticulture that we now have such a potently aromatic and invigorating herb as Peppermint.

Renowned for its clean, refreshing flavour and sensation of coolness, Peppermint is by far one of the most famous herbs in the ritual of tea.

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Nettle is native to North America and Europe and can be found with ease in most abandoned fields and hedgerows. Stinging Nettle (Urtica dioica) is the most common species; deriving its name from its tiny stinging hairs, which don't sting once dried or boiled. Harvested in its young stage, good quality nettle should be light green - with a light vegetable flavour. Beyond being used as a nutritious food in many cultures and traditions, Nettle is one of the most important herbs in herbalism - and is used in a wide variety of ways. Learn More

Nettle is native to North America and Europe and can be found with ease in most abandoned fields and hedgerows. Stinging Nettle (Urtica dioica) is the most common species; deriving its name from its tiny stinging hairs, which don't sting once dried or boiled. Harvested in its young stage, good quality nettle should be light green - with a light vegetable flavour. Beyond being used as a nutritious food in many cultures and traditions, Nettle is one of the most important herbs in herbalism - and is used in a wide variety of ways. Learn More

Mullein is native to Europe and North Africa, but has been naturalized to fields and grassy meadows in most parts of the world. It is a member of the snapdragon family and is easily recognized by its tall yellow flowers.

In India, Mullein was used to guard against evil spirits, while the Native Americans adopted Mullein for ceremonies, smoking, and medicine.

Today, the plant is used for teas, extracts, poultices and salves.

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