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.

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.

This plant, part of the "fine herbs", is native to China where it has been grown there for 4000 years and was introduced to the West by Marco Polo at the end of the 13th century. She grows back after the cuts. The chives are perfect for the taste of salads, sauces, white cheeses, omelettes...

Originally from the East, introduced to Europe by the Romans, it has been more than 3000 years since coriander was grown for its culinary and medicinal properties. The very fragrant leaves of coriander help to awaken the taste of salads and soups. The seeds are also used to raise terrines or pickles.

The mint whose name comes from Greek mythology has never ceased, since that distant time, to feature prominently in cookbooks and pharmacopoeia. Mint is to be discovered on strawberries or pineapple to which it brings a real freshness. It is also ideal for summer grills.

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.

The savory is, with its peppery fragrance reminiscent of thyme, one of the oldest aromatic herbs. It is used as a condiment for stuffing, game, stews, sauces... The savory leaves keep very dry in jars.