Tarragon Vinegar is a great way to add extra flavour to dishes such as steak with Bearnaise sauce and tarragon mayonnaise.
Fines herbes is a mix of parsley, chives, tarragon, and chervil used to flavour chicken, fish, and egg dishes, in sauces and in herb salads.
Gently crushing the leaves of tarragon releases a sweet aroma of liquorice.
In cooking, we can use all of the coriander plant, its leaves and stems, the seeds and the roots and each has its own distinct flavour.
Chives taste and smell mildly of onion and are delicious in potato, cheese and egg dishes.
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.