The fresh and spicy dill leaves, reminiscent of both fennel and mint, are used to season salads and fish. Its seeds, similar to cumin, serve as an aroma for pickles, vinegar and preserves.
The sweetness of dill goes perfectly with cooked or marinated salmon.

This plant native to the Mediterranean (North Africa, southern Europe, Syria) has been known since the Middle Ages.
The leaves of the borage are used as an infusion for its medicinal properties and the flowers to embellish your salads.

Few plants have such a universal reputation. Sage is, from China to Europe, used since ancient times as much as an aroma as for its medicinal virtues. Sage helps to deliciously flavour white meats.

This plant, native to India where it was attributed a divine nature, is widely used in southern cuisine, to which it brings a fresh flavor of lemon tarragon.
Basil is ideal for garnishing and flavouring salads, raw vegetables, meats and sauces. A few chiseled leaves in a bottle of olive oil can flavour the seasonings.

Rosemary, whose Latin name means "sea rosée", has occupied a privileged place in the repertoire of aromatic herbs of cooks since time immemorial.
A handful of dry rosemary thrown on the embers of a barbecue makes the grills fragrant. It is also perfect for the taste of white meats and summer vegetables.

This plant, native to India where it was attributed a divine nature, is widely used in southern cuisine, to which is brought a fresh flavor of lemon tarragon.
Basil is ideal for garnishing and flavouring salads, raw vegetables, meats and sauces. A few chiseled leaves in a bottle of olive oil can flavour the seasonings.

This variety is very productive and gives large green leaves with a fine and powerful aroma. Sorrel is perfect for seasoning soups, sauces, omelettes and fish.

The Egyptians used chamomile for its healing properties, the Greeks to cure fever. In Western Europe, chamomile infusion has traditionally been a part of family after-dinner prescriptions.