Showing 1-8 of 8 results

  1. Lemongrass

    Lemongrass adds a citrus flavour to soups and curries and can be used in meat, chicken and seafood dishes. It contains vitamins B1, B2, B3, B5, B6 and folate and minerals such as manganese, iron and...

  2. Basil

    Aromatic basil is a versatile herb that can be scattered fresh on salads, tossed on top of a simple tart or made into a pesto sauce. It is a good source of vitamins A and K and magnesium and contains...

  3. Chives

    Chives will add an onion or garlic flavour to omelettes, salads, soups and sauces. They contain vitamins A and C, minerals such as potassium and manganese and dietary fibre. In Victoria, chives are at...

  4. Chervil

    Chervil can be used to add flavour to soups, casseroles, salads, sauces, eggs and fish. It also combines well with other herbs such as basil, chives and tarragon. It contains vitamins A and C...

  5. Sage

    Sage is perfect when fried in butter and spooned over pasta, meat and fish, or used in a stuffing or marinade to flavour roasting meats. Sage contains vitamins A, B6, C and folate and minerals such as...

  6. Parsley

    Versatile parsley can be added to salads, made into pesto, tossed through cooked vegetables or used to coat meat and chicken. Parsley is a good source of vitamins A, C and K and has dietary fibre. In...

  7. Marjoram

    Fresh marjoram is used in salad dressings, soups, marinades, egg and vegetable dishes. Marjoram contains vitamins A and K, minerals such as potassium, manganese and magnesium and dietary fibre. In...

  8. Rosemary

    Pungent, aromatic rosemary is a versatile herb that adds favour to roast meats, chicken and fish and enhances the flavour of many vegetable dishes. Rosemary contains vitamins A, B6, C and folate and...