BASIL

Ocimum basilicum

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• Basil is best used raw because its aroma fades during cooking.

• Basil leaves accompany raw vegetables (salads, zucchini tomato), pasta, shellfish and fish, scrambled eggs, chicken, rabbit, duck, sauces (vinaigrettes, lemon, olive oil).

• It is used as also as a basic ingredient in pesto.

THYME

• Thyme is a condiment plant particularly popular in rural and Provençal cuisine.

• Such as bay leaves, parsley, rosemary or oregano, it is a plant that enhances many meat sauce recipes.

TARRAGON

• Often associated with chicken, it slips under the skin of all poultry in which it can develop its flavor as well.

• It is ideal to stuff the belly white fish.

• It also notes the eggs and seafood.

• In a salad, it can happily replace salt and pepper.

DILL

• Dill can accompany salads, fish, meat or sauces.

• Dill seeds are more often used to give flavor to liqueurs and jams.

SAGE

• Sage is widely used as an aromatic herb.

• It has a very strong flavor, slightly bitter and camphor.

• It suits perfectly with pork (arista, roasted pork square) and poultry dishes (chicken, turkey, duck) but also with potatoes and other starchy foods.

CHIVE

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• Popularly used to enhance the flavor of baked potatoes.

• Chives are also an excellent complement to salads, appetizers, pastas or soups.

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MINT

• Mint is a very fragrant aromatic plant that delicately perfumes our different dishes, but also tea, herbal teas and desserts.

• Easy to grow, it requires little maintenance.

OREGANO

• Oregano is an aromatic plant used particularly in Italian cuisine and mainly in pizza, but also for soups and stews.

• It also has medicinal properties.

ROSEMARY

• Rosemary is a highly aromatic herb that goes particularly well with grilled meats and fish.