This aromatic plant with broad leaves is very popular in the kitchen. It is ideal for garnishing and flavouring salads, raw vegetables, meats and sauces. A few chiseled leaves in a bottle of olive oil allow the seasonings to be flavoured

This fast-growing variety of curly parsley can be accommodated on all grounds. Very decorative, it will also allow you to season all your dishes

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. Its grey-green foliage highlights its pretty purple-lila flowers.

The leaves of the dill have a fresh and spicy taste, reminiscent of both fennel and mint. Its seeds, similar to cumin, serve as an aroma for pickles, vinegar and preserves.

This aromatic plant, native to the Orient, is easy to grow. Its leaves, with a fresh taste so special, are used to lift dishes. Its seeds (actually fruits), whole, serve as spice, and ground, as a base for curries.

This aromatic plant, known since antiquity and whose name means "joy of the mountains" in Greek, is widespread in the wild in Europe. It is also called wild marjoram or red tea.

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

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.

This variety, ideal for potted cultivation, is very decorative thanks to its dense foliage, composed of small leaves. Basil, native to India where it was attributed a divine nature, is widely used in southern cuisine

The white chives are a perennial aromatic that produces many leaves, green in color, 20 to 25 cm long. Early, it loses its leaves in winter but grows back in the spring. It is easy to grow, productive and even decorative.

Oregano, known since antiquity and whose name means "joy of the mountains" in Greek, is widespread in the wild in Europe.

Anise, widely cultivated in the Mediterranean basin, has been used as a condiment since the Egyptians and Romans. Very easy to succeed, its seeds are very appreciated for their fine and fragrant taste.