Unlock Proprietary Herbs Data, Insights & Reports

Basil

Basil, an aromatic herb prominently featured in Mediterranean and Southeast Asian cuisines, is distinguished by its vibrant green leaves and sweet, peppery flavor with hints of mint and clove. It is essential in dishes like pesto, salads, and pastas, and is celebrated for its fresh, uplifting scent and culinary versatility.

Chervil

Chervil, a delicate culinary herb, is part of the parsley family and carries a mild flavor with subtle hints of anise. Its light, lacy leaves resemble flat-leaf parsley, but offer a more refined taste.

Chives

Chives, a member of the onion family, offer a mild and slightly garlicky flavor with a hint of freshness. Their long, hollow, and bright green stems are finely chopped and used as a garnish or seasoning to add a touch of elegance and a burst of color.

Cilantro / Coriander

Cilantro, also known as coriander leaves, is a pungent herb with a fresh, citrusy flavour. Its vibrant green leaves are often used raw, adding a finishing touch to dishes like salsas, curries, and salads.

Dill

Dill, with its feathery green leaves and distinctive tang, is a versatile herb noted for its light, anise-like flavour. It pairs beautifully with seafood, yoghurt sauces, and pickles and is a popular addition for garnishing dishes and flavouring soups and salads.

Laurel / Bay Leaf

Laurel, or bay leaf, is a fragrant leaf from the laurel tree used as a herb. Bay leaves are typically added whole to slow-cooked dishes and impart a subtle depth and complexity with hints of floral and herbal notes. They are essential in stews, soups, broths, and Mediterranean cuisines.

Mint

Mint is a versatile herb known for its refreshing aroma and cool flavour. Mint is widely used in culinary applications, ranging from beverages and salads to sauces and desserts, adding freshness to dishes

Peppermint

Peppermint is a hybrid mint variety with a vibrant, cool flavour. Known for its refreshing aroma and taste, peppermint is utilised in culinary dishes, beverages, confectionery, and essential oils.

Rosemary

Rosemary is a robust, woody herb with needle-like leaves, offering an aromatic blend of pine and lemon flavours. Ideal for roasting, grilling, or baking, it pairs wonderfully with meats, potatoes, and bread.

Sage

Sage is a fragrant herb with soft, grey-green leaves, celebrated for its earthy, slightly peppery flavour. It’s often used in stuffings, meat dishes, and hearty soups.

Sorrel

Sorrel is a tangy, lemon-flavored leafy green often used in French cuisine. Its sharp, sour taste and tender texture make it ideal for salads, soups, and sauces.

Tarragon

Tarragon, with its slender leaves and aromatic, licorice-like flavor, is a culinary favorite in French cuisine. It imparts a unique taste to poultry and fish dishes, and is a key component in various spice blends and vinegars.

Thyme

Thyme is a versatile, aromatic herb with tiny leaves and a robust, earthy flavour. It’s widely used in Mediterranean, Italian, and French cuisine, imparting depth to soups, stews, roasted meats, and more.

Hops

Hops are cones from the Humulus lupulus plant. Known for their bittering and aromatic qualities, they are predominantly utilised in brewing beer to balance sweetness and impart characteristic flavours.