e r b & S p i c e s
Fresh Vegetables
c l y G r w n . H a n d P i c k e d .
Cameron Garden
Rosemary
The leaves of Rosemary with a pungent smell and slightly bitter taste are commonly used to season meat, seafood, potatoes, etc.
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Sage
A herb with long, greyish-green leaves gives a fragrant aroma and warm flavour.
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Mint Leaves
Aromatic and the leaves are arranged in opposite pairs. It is usually in Middle Eastern cuisines because of its bright flavour and scent.
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Basil
Basil leaves are glossy and oval-shaped, has a sweet smell and peppery taste.
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Thyme
Thyme has wiry stems that are stiff and woody. The leaves are small, oval and grey-green. It is highly aromatic with a hint of clove and mint fragrance.
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Marjoram
Its fresh-dried leaves and flowering tops are commonly used for seasoning as it gives a warm, aromatic, slightly sharp and bitterish flavour.
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Chive
This herb has long-thin and hollow green leaves. It has an onion-like flavour, a common seasoning for eggs, soups, salads, and veggies.
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Oregano
Its flavourful dried leaves and flowering tops have a strong aroma and warm, spicy taste. It is widely used, or seasoning and often referred to as the “pizza herb”.
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Rocket
Rocket is a nutritious green-leafy veggie in the Mediterranean. It is small and in elongated shapes, giving a bitter and peppery flavour.
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Tarragon
Tarragon has lanceolate leaves. It adds a freshness and spring taste to the dishes, especially French cuisine.
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Dill
A feathery-like herb popular in Eastern European and Nordic cuisine gives a sweet, fresh and grassy flavour.
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Italian Parsley
It consists of flat leaves, giving a slightly peppery taste that is often used as a garnish.
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Chervil
The light green leaves are kind of like finely-cut parsley. It has a mixture of parsley and anise flavour.