Coriander has wonderful citrus overtones. With it's attractive, green leaf it is an invaluable garnish and flavour enhancer. Both the fresh leaves and stalks are edible.

The leaves of parsley can be used in a variety of recipes from hot casserole dishes to cold salads. Use it to flavour stocks, soups and sauces or simply as an attractive garnish.

The leaves of parsley can be used in a variety of recipes from hot casserole dishes to cold salads. Flat leaved parsley has a more robust flavour than moss curled parsley. Use it to flavour stocks, soups and sauces or simply as an attractive garnish.

Rosemary is a robust and most versatile herb with a flavour that complements a wide variety of dishes and ingredients.

Native to the Mediterranean region. Sage has a savoury, slightly peppery flavour. Add it to salads, omelettes, meat dishes or pasta sauces. Or simply drink it in the form of a herbal tea.

Thyme has a flavour which is overlaid with a lemony tang. It works well with Mediterranean vegetables, eggs and fish. It's quite hardy, so can withstand long cooking times.