Cilantro

Cilantro

Cilantro Coriandrum sativum Cilantro is also known as Chinese Parsley or Coriander, and is virtually used in every cuisine around the world. The leaves of Cilantro have small serrated edges that extend off a single stem. Cilantro’s flavor can be described as a...
Sage

Sage

Sage Salvia officinalis Sage is a green leafy herb with long, narrow leaves characterized by their fuzzy feel and silver-tint. Strongly aromatic with an intense herbaceous flavor, Sage should be used sparingly. Fresh Sage is more flavorful than in its dried form. Back...
Rosemary

Rosemary

Rosemary Lamiaceae Rosemary has a slightly minty, sage-like, peppery, balsamic taste with a bitter, woody aftertaste. Rosemary’s flavour does not diminish in cooking so can be added at the beginning or cooked in stews. Rosemary is a woody herb with a slight piney and...
Oregano

Oregano

Oregano Origanum vulgare Oregano has a slightly floral and bitter taste with lemony and pungent notes. In cooking oregano should be added at the very end to prevent flavour loss. It has a pungent and slightly lemony aroma. Back to Plants Order &...
Thyme

Thyme

Thyme Thymus Vulgaris Thyme has a piney and peppery taste with bitter, slightly lemony and minty notes. It has an herbaceous and slightly floral aroma. It loses its aroma quickly with heat. Back to Plants Order &...