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...

This plant, native to China, where it has been grown for 4000 years, was introduced to the West by Marco Polo at the end of the 13th century.
The chives in small pieces helps to enhance the taste of salads and sauces

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.

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.

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 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.

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.