Fresh herbs for garnish, sauces, dressings and salads

Originally native to Asia, Basil offers beautiful color and a delightful taste to any meal and is a tender low-growing herb that is grown as a perennial in warm sheltered conditions.

Introduced to Britain by the Romans, who used it in cookery and medicine, coriander is widely used in English cookery. The leaves are used raw or added to the dish right before serving to add colour and flavour.

A member of the onion family, chives are well worth adding to any salad dish the whole plant can be eaten from top to bottom - the leaves in salads and the flower heads as a splash of colour.

Native to the Mediterranean, rosemary is a woody perennial herb with flagrant needle-like leaves. It is a member of the mint family used frequently in traditional Mediterranean cuisine as a herb; with a bitter, astringent taste.

With light green foliage, apple mint or wooly mint is a herbaceous perennial well suited to both salads, sauces and infusions ! A very British all rounder.

The world's most popular herb - parsley is a relative to celery. A delicious and vibrant taste makes this herb the most versatile garnish of all. It is a biennial plant that is stuffed with vitamin K, C and A.