Fresh herbs are delicate and bruises easily, so carefully store sprigs in a jar with water and loosely cover with a plastic bag in the fridge or wrap in damp paper towel and place into a bag in the crisper. If you dry any of the herbs kept in an airtight container in a cool, dark place. Use fresh herbs as quickly as possible within a week but dried herbs will last years. 25g bags

Choice of herbs below;

Catnip is apart of the mint family and should be used similar in cooking or drink making. Flavours are woody, lemony, minty with grassy notes. Most commonly made into a tea from dried leaves and flowers. Been used for to help stomach upset, fever and other flu symptoms, insomnia, and stress. Extremely helpful for children that are sick or worked up.

Lemon Balm is really citrusy lemon mixed with a little bit of mint. It creates amazing and healing teas. You could also use in citrus desserts, add into dressings, salads, it would pair well with seafood dishes or add into your homemade cocktails or mocktails.

Mint offers a sweet, fresh, cooling flavour and aroma. It can be used fresh or dried in sweet and savoury applications and is particularly popular in Turkish, Indian, Vietnamese, Greek, and Persian cuisines. Add fresh leaves to water, fruit or green salads, use as a garnish, or brew into a stomach-soothing, cold-combating herbal tea. Dried leaves can be added to simmering sauces or stews, while Mint oil or extract can be used to infuse syrup for beverages and cocktails like mojitos, or to flavour whipped creams, yogurts, sorbets, ice creams, baked goods, candies, and more. Mint is also commonly used to make a sauce or jelly to accompany lamb dishes.

Oregano is said to have a ‘balsamic’ flavour; a combination of mint, thyme, and rosemary. The taste is strong and somewhat bitter. Oregano is a traditional Mediterranean herb and plays a prominent role in Greek and Italian cuisine. It is an ideal aromatic for meat stews and can compliment olive oil sauces for grilled and baked fish.

Thyme is highly aromatic, offering an earthy scent with hints of mint and clove, and it has a layered savoury, herbal flavour with minty, grassy, and floral notes. It is typically used in savoury dishes like braised or roasted meats, fish, or vegetables, as well as in savoury baking, and is well-suited for long-cooked applications as it slowly releases its flavour. It can be used to season soups, stocks, marinades, stuffing, and casseroles and can even be used to garnish and flavour beverages from teas to cocktails or liqueurs.

Sage offers a musky aroma and offer an earthy, piney flavour. It should be used sparingly as its flavour can overpower other. Chop fresh leaves for herbed rubs, marinades and dressings. Add fresh leaves to clarified butter for tossing with pastas or blanched vegetables or try frying for beautiful garnish. Sage can be dried and can be used for tea or ground and used as a spice. Add fresh or dried to stocks, soups, and stews.

Rosemary has a very pungent fragrance, with a bitter and astringent, pine-like taste. Finely chop and add it to eggs, cheeses, and roasted potatoes. Use it to flavour stuffed meats or chicken, and vegetables. Add fresh sprigs of Rosemary to soups and stocks for its aroma and flavour, removing the stems at the end of cooking. The astringent nature of Rosemary makes it an ideal herb for flavouring fatty meats like lamb or oily fish. Rosemary is a common herb for flavouring breads and savoury muffins. Add to vinegars and oils, this also preserves the herb.

Marjoram has a sweet flavour mixed with hints of pine and citrus. It has a lot of different uses; it can be used in both savoury and sweet dishes. The leaves are removed from the stem prior to use. Use Marjoram in marinades for either meat, fish and poultry or vegetables. Where Marjoram takes a giant departure from the typical Origanum variety, is when it is used in sweet applications. Marjoram can be used to flavour custards, ice cream, pies, tarts and other desserts with fruit.

Savoury has robust and earthy flavour and aroma with additional tones of pine and sage. It is a salty, spicy herb used fresh or dried in both raw and cooked applications. It is often combined with other herbs in seasoning blends. Use fresh leaves to infuse white-wine vinegar for a flavourful condiment with a long shelf life that can spice up salads, sauces, soups, and roasted vegetables. It is best for slow-cooked dishes like soups, stews, or stuffing, as it retains its flavour with long cooking times like other herbs. Rub onto portabella mushrooms or meats like pork, beef, and chicken to impart its peppery-pine flavours before roasting or grilling, or add to bean or lentil dishes to impart saltiness without salt.

Green basil is highly fragrant and offer distinct aromas of anise, clove, citrus and cinnamon. Used whole, chopped, or crushed in a wide variety of savoury and sweet preparations. The leaves are most commonly used raw and are lightly torn, tossed into green salads, chopped and mixed into grain, rice, and noodle dishes, or used as a fresh topping over pizza and pasta. Basil can also be layered on toast with creamy spreads, placed inside sandwiches, infused into oils and vinegar, or blended into sauces such as pesto or homemade dressing. Basil can be sautéed into eggs, stir-fried with vegetables, stirred into soups and curries, or deep-fried and served with roasted meats. The herbs can also be incorporated into sweet dishes such as sorbet or ice cream and used as a topping over shortcakes, cookies, and tarts.

Purple basil comings across as incredibly aromatic, bearing a slight spice & clove like scent. The leaves have a sweet, savoury, and earthy flavour with notes of anise, ginger, cinnamon, clove, and mint. You can replace this variety with recipes that call for other basil varieties. Try these purple leaves lightly torn or crushed and tossed into green salads, used whole as an edible garnish on fruit and cheese platters, or roughly chopped and mixed into pasta and stir-fries. Layered leaves into sandwiches, stirred into curries, soups, and stews, dried as a seasoning, blended into sauces such as pesto and dressing, or served with seafood to create depth of flavour. Please note that the leaves will go darker when cooked!