Aromatic seeds

This plant, native to China where it has been cultivated for 4000 years, was introduced to the West by Marco Polo at the end of the 13th century. 
The spring onion in small pieces enhances the taste of salads and sauces

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.

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.

This aromatic plant, the basis of the "fine herbs", fully justifies the etymology of its name which means "rejoicing grass" by its subtle and delicate fragrance that perfectly embellishes cooked dishes.
The chervil enhances the taste of many dishes: salads, soups, and sauces.

Originally from the Mediterranean regions and known since the Greeks and Romans, parsley has become one of the most cultivated and used aromatic herbs in the world. Parsley is ideal for decorating and flavouring salads, raw vegetables, meats and omelettes.

Originally from the Mediterranean regions and known since the Greeks and Romans, parsley has become one of the most cultivated and used aromatic herbs in the world. Parsley is ideal for decorating and flavouring salads, raw vegetables, meats and omelettes.

Originally from the Mediterranean regions and known since the Greeks and Romans, parsley has become one of the most cultivated and used aromatic herbs in the world. Parsley is ideal for decorating and flavouring salads, raw vegetables, meats and omelettes.

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 it brings a fresh flavour of lemon tarragon. 
Basil is ideal for decorating and flavoring salads, raw vegetables, meats and sauces. A few leaves chopped in a bottle of olive oil will flavour the seasonings.

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.

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.

This variety is higher and its leaves more fragrant and wider than the common parsley. Its growth is rapid and accepts pot culture very well. Parsley is ideal for decorating and flavouring salads, raw vegetables, meats and omelettes.

Known for a very long time and widespread in the noon, thyme is inseparable from the traditions and cuisine of southern Europe. Thyme is essential for flavouring short broths, sauces, marinades and flavourings of grilled meats and salads.

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 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.