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Rosemary is one of the more popular shrubby herbs, with its narrow evergreen leaves and bright blue flowers that bloom from April to June. Its used to flavor sweets like jellies and jams as well as being soaked for a tea.
When searching for a flavourful addition to any sauce and colourful garnish to any dish, one has to think of parsley. This is one of the most used, best known in the kitchen and longest used aromatic herbs.
Oregano adds a pungent peppery flavor to fish, meat, and poultry dishes and harmonizes beautifully with eggplant, tomatoes, pizza or pasta. Mexican chilli and chilli powders count on oregano as an essential ingredient.
Chinese cuisine is as wide as the country. There are Imperial dishes and local cuisines, ethnic minority's dishes -such as Mongolian dishes, Tibetan dishes, Manchu dishes, or Zhan dishes- and vegetarian dishes, even dishes with strong religious flavor, such as those from an Islamic background.
Mention cheese and most people will think of France, maybe Italy, sometimes Germany or Greece. But rarely will the first image brought to mind be Mexico. Yet Mexico has a range of native cheeses that are delightful and even profoundly fine additions to the cheese world.
Marjoram sports a warm taste similar to that of thyme in some varieties and closer to that of oregano in others. A versatile aromatic herb added to pasta, salads, fish or meat.
Hint of mild licorice. Used in cakes, baking and confectionery and to flavor alcoholic drinks.
Lemon vervain adds a delicous lemony hint to a dish and any drink improves with a touch of lemon vervain.
