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 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.

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.

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.

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.

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.

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.

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.