Chives taste and smell mildly of onion and are delicious in potato, cheese and egg dishes.
It is most often used in recipes for oysters, scallops, and fish, but also compliments fennel, pork and chicken.
Rosemary has a complex mix of flavours; mint, sage, peppery, with a slightly bitter aftertaste.
Dill pairs beautifully with seafood, smoked salmon, potatoes, eggs, fish, and carrots and is used extensively in Scandinavian cuisine.
Mussels have been part of our diet for hundreds if not thousands of years, there are well over a dozen edible species and they are eaten around the world. The peak season of the Blue or European mussel is October to March and nearly all UK mussels are now sustainably farmed. Mussels are high protein and a good source of Zinc and Vitamin B12.
Bay leaves have a floral aroma with scents of nutmeg and they are best used where their flavour can slowly release in recipes such as soups, stocks, and stews and in marinades.
Parsley has a vibrant, aromatic flavour, it is typically added toward the end of cooking as excessive heat can destroy its flavour.