Our aromatic herbs and their uses

Parts used: leaves Uses and properties: green pepper flavour. It is used in cooking for risottos, pastas, soups, vegetables, dressings, sauces, stuffing, game, fish, eggs, and especially good for cooking mushrooms. Pot size: Bush Ø 14

USES & PROPERTIES: LEAVES & FLOWERS Uses and properties: has a slightly spicy taste between aniseed and celery. Used in many recipes such as omelettes, sauces, fish, stuffed meats, roasts, meatballs, stuffing, broths. It has digestive and tonic properties.

USED PARTS: LEAVES & SEEDS Uses and properties: leaves and sprouts add flavour to soups, salads and cooked vegetables. The ground seeds lend tone to meat dishes, especially pork and cabbage salads; mixed with flour they...

USED PARTS: LEAVES & SEEDS Uses and properties: the chopped leaves on buttered canapés, on fresh cheese, in salads, soups, steaks and grilled meats, in spicy and peppery sauces. The young seeds are used in tartar sauce.

PARTS USED: THE WHOLE PLANT & SEEDS Uses and properties: the leaves have a strong, pleasant aroma, delicious in salads, vegetables and poultry dishes, stews, sauces. The stem for cooking in soups. The root...

PARTS USED: GERMOG LI , FLOWERS, LEAVES Uses and properties: the finely chopped young leaves, with a delicate, cucumber-like taste, set the tone for salads. The leaves blanched in water are put into agnolotti fillings, omelettes, etc.

USES AND PROPERTIES: LEAVES, SPROUTS, SEEDS Uses and properties: The young leaves and tender sprouts add delicious flavour to salads, stews, vegetable soups and starters. The best smell is that of the immature green infructescences, which give character...

USED PARTS: LEAVES & SEEDS Uses and properties: young leaves are used to flavour salads. The seeds with their spicy and aromatic smell are used for bread, cakes, strudel, marinating fish and shellfish, sauces, game liqueurs...

PARTS USED: FLOWERED LEAVES & SUMMIT Uses and properties: bright green leaves, exudes a fresh lemon scent. Use in cooking for meat, poultry, game but especially for cakes, jams and fruit salads.

USED PARTS: LEAVES Uses and properties: used to flavour roasts, stews, stews, fish, gravies, stuffing, game, cheese, mushrooms. Used in the pharmaceutical and perfume industry, but also for distillates and liqueurs. Parts used in phytotherapeutic preparations: aerial parts (harvest May-...