Coriander is a versatile herb that can be used in many different styles of cuisines. An essential ingredient in Indian, Thai and even Latin American dishes, its unique lemony-ginger aroma also lends itself well to our everyday Australian cooking.
We recommend a chickpea salad with cumin and coriander. Get the recipe
Italian parsley, also known as flat-leaf parsley, is a flavoursome herb used in many cuisines around the world. Parsley leaves make a beautiful garnish to any recipe and can be used for flavouring stocks, soups and even butters.
For a fresh and aromatic condiment to brighten up your braised meats, we recommend a gremolata. Find the recipe
Basil is a fabulous fragrant herb used to add a punch of flavour to many dishes. Make sure you add it at the very last moment as cooking rapidly destroys the flavour.
The ultimate way to use basil is definitely pesto, but you can also infuse it into your summer cocktails. We recommend strawberry & basil margaritas.
Dill is an absolute must-have for all seafood lovers. Its unique tangy taste is perfect to flavour gravlax and other fish dishes. Do not hesitate to use dill as a garnish in your sandwiches or to brighten up your favourite potato salad.
We recommend baby carrots tossed in dill butter. Get the recipe
Also known as Chinese chives, garlic chives are commonly used to flavour salads and soups or as a garnish. As their name suggests, garlic chives boast a delicate garlic taste which can be used for a wide range of dishes.
We recommend rice noodles with beef & garlic chives. Get the recipe
Chervil, sometimes called French parsley, is a delicate annual herb related to parsley. It is commonly used to season mild-flavoured dishes such as poultry, seafood, baby vegetables and even soups.
More delicate than parsley, it has a faint taste of liquorice or aniseed. Make sure you add it to the last minute to preserve its flavour and texture.
Thyme is an evergreen herb with culinary, medicinal and ornamental uses. The whole sprig may be used, or the leaves removed and the stems discarded.
Back in the Middle Ages, the herb was also placed beneath pillows to aid sleep and ward off nightmares. Now that's a multi-purpose ingredient!
Rosemary is an aromatic evergreen shrub that has leaves similar to hemlock needles. The leaves are used for flavouring foods such as stuffings and roast lamb, pork, chicken and turkey.
Persicaria odorota is an herb whose leaves are extensively used in Southeast Asian cooking. Although it is often called Vietnamese mint, other common names include Vietnamese cilantro, Vietnamese coriander, and even laksa leaf. Strangely enough, it is neither related to the mints nor part of the mint family Lamiaceae; its name simply comes from its general appearance and odor being so reminiscent of various mints.
We recommend a vibrant and scrumptious laksa. Get the recipe