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!

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.

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.

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.

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 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.

This variety is very original with its cinnamon-flavoured leaves. It can be grown in the garden as well as on the balcony. 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 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 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 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.