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.

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 Chinese chives are a very fragrant aromatic plant with a taste similar to that of garlic. Its chiseled leaves complement traditional Chinese cuisine.

This variety of basil, with slightly purple olive green leaves and beautiful purple flowers, will add a spicy and aniseed touch to your dishes. It can reach 30 cm in height.

This variety, native to Tanzania and Kenya, has beautiful purple flowers and pointed dark green leaves, with a spicy flavour with a hint of lemony vanilla.

This plant, also known as Nanjing Perille, native to Asia, is surprising in its taste and smell of coriander, anise, cinnamon with a hint of citrus

3 carpets of diam.10cm basil seeds, made of biodegradable material. To make your own basil pots in the kitchen, on the balcony or terrace and discover the different flavors of these 3 basils

4 10cm-diameter seed mats made of biodegradable material.

At the base of the "fine herbs", this aromatic plant has a subtle and delicate fragrance that allows to enhance the taste of many dishes: salads, soups and sauces. Ideal for a potted crop

A native of China, where it has been grown for 4000 years. Its hollow leaves regrow after cutting. They do not withstand winter frost, but their strain is reborn every spring

Originally from the Mediterranean regions and known since ancient times, parsley is one of the most cultivated aromatic herbs in the world. This broad-leafed variety is the most fragrant of all common parsleys