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Bouquet Garni 

The term bouquet garni means ‘garnished bouquet’, usually a garnish visually enhances a dish, but they can be used to enhance the flavour as well. Bouquet garni blend consists of 4 herbs; thyme, marjoram, bay leaves and parsley which are finely chopped for ease so that they can be added direct to the recipe without the need of removing the herbs.

 Product of Various.

Chives

Chives have a mild onion-like flavour and come high on the list of every cook’s list of essential store cupboard herbs, add to soups, sauces, stews and casseroles, they are lovely added to omelettes, scrambled egg and quiches, chives can also be added to homemade bread, savoury scones, biscuits and flans. Use as a garnish on all your savoury dishes and in places where you want a delicate onion flavour. An infusion of chive leaves can also be used as a natural fungicide spray in the garden to treat cases of mildew and scab.

Product of Germany

Chervil Leaf

Chervil goes well with dairy, poultry and fish dishes, add chervil leaves to butter and use to add flavour to vegetables and fish. Sprinkle into savoury bread, scone and muffin recipes, soups, stews and casseroles where you would normally use parsley, chervil can help to bring out the flavours of other ingredients. The leaves can be made into a digestive tea.

Lemon Grass

Lemongrass is used in many Thai and Caribbean recipes, it combines well with poultry and fish add it to soups, curries and stir-fries or use to make an interesting twist on classic lemonade, it also combines well with ginger or served on its own as a tea. The high level of citronella in lemongrass makes it an excellent herb to use in herbal blends to deter fleas and flying insects such as mosquitoes, it can be added to potpourri and when mixed with lavender and marjoram it makes a relaxing sleep pillow.

Product of Thailand.

Rosemary

Rosemary can be used in savoury and sweet recipes, try rosemary and lemon cake or adding some dried rosemary to shortbread with a little grated orange rind. Rosemary complements chicken, fish and lamb dished and enhances the flavour of tomato-based soups and sauces, it also makes an excellent herbal vinegar and oil for adding to salad dressings and marinades.

Product of Spain.

Thyme

Thyme is superb in recipes calling for long, slow cooking times and is one of the few herbs that won’t lose its flavour when cooked for long periods. Add to stews, casseroles, soups and roasts. Sprinkle thyme into the water of vegetables to steamed, boiled or roasted or add vinegars and oils to use in your recipes. Add the fragrant dried leaves to pot pourri and put in scented sachets for cupboards and draws to help repel insects.

Product of Spain.

Fine Herbs

Fines herbs designates an important combination of herbs that forms a mainstay of French cuisine. The canonical fines herbs of French haute cuisine comprise finely chopped parsley, chives, tarragon, and chervil. These are employed in seasoning delicate dishes, such as chicken, fish, and eggs, that need a relatively short cooking period; they may also be used in a beurre blanc sauce for seasoning such dishes. Fines herbs are also eaten raw in salads.

Product of Various

Mixed Herbs

This versatile herb mix can be added to sauces, marinades, stews, soups and casseroles, it complements the flavours of meat, dairy and vegetables and dairy dishes. Add to savoury breads, scones and biscuits, stir into Bolognese and meat-based sauces for ragu’s and shepherds’ pies. Sprinkle over cheese on toast - before grilling, poultry prior to roasting, quiche, scrambled eggs and omelettes to add a delicious savoury herbed taste and aroma.

Marjoram

Marjoram is used in herb blends such as herbes de Provence and the middle eastern blend za'atar. Marjoram works well with eggs, cheese, fish, meat and poultry; use it to flavour quiches, frittatas, savoury tarts, pizzas and pasta. Add to stuffing’s and savoury crumbles, sprinkle onto salads and into salad dressings, marjoram enhances the flavour of vegetables including carrots and works especially well with tomatoes. The leaves can be added to pot pourri they combine well with citrus scents.

Product of Egypt

Basil

Most often associated with Italian food and in particular pesto, basil has many other culinary uses, it partners well with tomatoes in all forms, add dried basil to stuffing’s, salad dressings, soups, stews, casseroles, sprinkle on pizza, pasta, omelettes and cheese dishes. Basil can also be used in sweet recipes for biscuits and cakes. In the bath it is refreshing and stimulating, and good for oily skin. The leaves can be added to pot pourri.

Product of Egypt

Oregano

Oregano works well with eggs, cheese, fish, meat and poultry, use it to flavour quiches, savoury tarts, pizzas and pasta. Add to stuffing’s and savoury crumbles, sprinkle onto salads and into salad dressings, oregano enhances the flavour of vegetables including carrots and tomatoes. The leaves can be added to pot pourri and sachets to help deter moths and other flying insects. Dried leaves can be added to herbal sleep pillows and bath sachets.

Parsley

Parsley compliments egg, cheese and fish dishes. Use can also use it for flavouring stuffing, sauces, rissoles, salads, soups, fish and meat dishes. Parsley can be mixed with other herbs to make a Bouquet Garni for flavouring stews and casseroles and is also an ingredient in the classic herb mix ‘fines herbs’ along with chervil, tarragon and chives.

Produced in UK

Herbs de Province

Herbes de Provence is a mixture of fragrant herbs based on the traditional flavouring of its namesake in France. The name is given to blends based on herbs used traditionally in Southern French cuisine, which can include rosemary, basil, thyme flowers, marjoram, bay leaf, chervil, sage, savory, fennel, oregano, dill or tarragon. Lavender buds are often found in commercial blends but it is not authentic to the regional blend of Provence. Our Herbes de Provence is a blend of Thyme, Marjoram, Rosemary, Oregano, Basil, Savory & Tarragon.

Add our Herbes de Provence to your savoury Southern French recipes to give them an authentic flavour. The blend goes well with soups, sauces, hearty casseroles and vegetables. Sprinkle on to chicken or fish prior to grilling or add to marinades and salad dressings. Try adding a handful of the herbs to a summer BBQ to add a herby smokiness to your barbecued meat, fish and vegetables.

Store in a cool dry place away from sunlight

Delivery:

We use Royal Mail's services for our shipping. Most items that are sent 2nd class normally get delivered within 3-5 working days (inc Saturdays) however Royal Mail can sometimes take longer for delivery.

During bad weather conditions, holidays or sale days such as Black Friday, Cyber Monday, Boxing Day, etc, this duration can go up to 10 working days. Please be patient during these circumstances and allow a longer delivery time.

Please allow 10 working days for items posted using Royal Mail's standard services (2nd Class) before contacting us regarding an item not received as the item will still likely be on its way to you. As per Royal Mail, items cannot be considered lost until 10 working days after due delivery date have passed. Contacting us will not speed up the process as once goods have been dispatched it is beyond our control how quickly Royal Mail deliver items.