Our aromatic herbs and their uses

PARTRIES USED: LEAVES AND SPROUTS Uses and properties: the leaves and sprouts are very tasty in salads, sauces, soups, in omelettes and in fillings for fatty meats and game.

USES AND PROPERTIES: LEAVES AND FLOWERS Uses and properties: fresh leaves give flavour to soups, omelettes, salads, fish stews, marinades, sauces and also fruit salads, juices, tarts. Also used in the preparation of tea and...

PARTS USED: FLOWERED LEAVES & SUMMIT Uses and properties: very intense taste, small amounts are used in stuffed soups, pasta, omelettes, pâtés, wild game, very strong-tasting meats. In herbal liqueurs, syrups and soft drinks. Parts used in phytotherapeutic preparations:...

PARTS USED: LEAVES, SEEDS, FRUITS Uses and properties: Salads, soups, pasta, boiled and grilled fish, sauces, fillings, pizzas, roasts and steaks. In meat marinades in general. The seeds flavour bread, buns, cakes, boiled chestnuts, snail fillings....

PARTS USED: LEAVES, JETS, SEEDS, FRUITS The variety also known as 'bronze' or 'black cloud' while maintaining the same characteristics as wild fennel has one feature that makes it different: it looks spectacular! The leaves are red...

USES AND PROPERTIES: LEAVES Uses and properties: the fresh leaves give a delicate, fresh cucumber and nutty flavour to salads as well as chopped and ground to butter, fresh cheeses, soups and gravies. For the preparation of...

USED PARTS: LEAVES & SOMETIMES Uses and properties: for sauces, stuffing, meat, game, fish and mushrooms. Used to adorn gardens and grounds due to its majestic, long-lasting annual flowering.

USES AND PROPERTIES: LEAVES Uses and properties: delicate flavour for flavouring salads, soups and omelettes. Excellent on boiled potatoes, eggs, grilled meat and sausage.

PARTS USED: ROOTS, LEAVES, FLOWERS, SEEDS Uses and properties: has a delicate onion/garlic aroma. The leaves are added to soups and salads.

USED PARTS: LEAVES & FLOWERS Uses and properties: The leaves for their pleasant smell and flavour are chopped up in soups, risottos and fillings. Used for hedges and flower beds, for dry compositions and garlands.