Our aromatic herbs and their uses

PARTS USED: LEAVES Uses and properties: the leaves are rich in Vitamin A and C, mineral salts. The roots can be eaten raw in salads and ground can be used as a coffee substitute.

PARTS USED: WHOLE PLANT, LEAVES & SEEDS Uses and properties: bitter-tonic aromatic herb. Chopped leaves are used in modest quantities in salads, fresh cheese, poultry, soups, vegetables, stews. The seeds are added to soups, in sauces to...

PARTS USED: FLOWERS & LEAVES Uses and properties: the fresh and dried leaves give flavour to meat, fish, gravies, cheese, salads, risottos, soups, game. The leaves for herbal liqueurs and aperitifs. Parts used in phytotherapeutic preparations: flowering tops, leaves...

USED PARTS: LEAVES & PLANTS Uses and properties: leaves mottled and edged with green, white and carmine, very compact habit, blue flowering, not very hardy and very sensitive to cold. Used in herbal medicine, the leaves are excellent fried in batter,...

PARTS USED: LEAVES Uses and properties: can be used as officinal sage, but its aroma is stronger and its taste more acrid. It is recommended to use it with meat. Aromatises white wines.

PARTS USED: LEAVES Uses and properties: dark red leaves and violet flowers, very aromatic. Mainly used in cooking for risottos, pasta, soups, sauces, fillings, meat, game, fish, mushrooms, eggs. Also used for aromatic oils and vinegars. Decorative,...

PARTS USED: ROOT & YOUNG LEAVES Uses and properties: the fresh root is grated into salads or used for a special sauce for boiled meat, fish or eggs. It can be added to mayonnaise or mixed with butter for canapés...

PARTS USED: Rhizome & FUSH Uses and properties: rhizome roots are used in the production of liqueurs. leafy rhizomes give flavour to jams, soups, pies, meats, roasts. Roots used in the liquor, pharmaceutical, herbal industry.

PARTS USED: LEAVES & ROOTS & STEM Uses and properties: contains the most intense aromas in the root and stalk. The curly leaves are used to decorate serving dishes. Finely chopped for spicing sandwiches, fish and boiled potatoes....

USES & PROPERTIES: LEAVES & ROOTS Uses and properties: one of the best-known aromatic plants; added to soups, salads, omelettes, stuffing, pulses, potatoes, boiled vegetables, egg dishes.