Also known as cavi, cumin is one of the aromatic plants known since time immemorial: seeds have been found in the remains of meals dating back to the Stone Age!

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.

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.

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 has been known for a long time and was widely used in some medicinal potions.
It is also called "lemongrass" because of its characteristic fragrance.
Reputedly digestive and sedative, the officinal lemon balm can be consumed in herbal tea.

Native to Africa and Asia, introduced to Europe in the Middle Ages, marjoram is highly appreciated for its spicy aroma.
Marjoram is ideal for deliciously flavouring white meats but also mayonnaise.

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.