Most of the following culinary herbs are available by post through our mail order.
What herbs go with fish:
Using herbs with fish tends to be a little more delicate and subtle than adding herbs to meats, so go easy on the amount you add.
Why not try:
Winter Savory or Creeping Savory to add a peppery taste.
French Parsley or Curled Parsley to provide a complementary bitterness.
To give a smooth aniseed flavour add the seeds of Green Fennel or Bronze Fennel.
Rosemary Primley Blue, Pink Rosemary, Creeping Rosemary or Rosemary supply a lemon-pine flavour.
Dill imparts a bitter aniseed flavour.
Orange Thyme, Lemon Variegated Thyme, Lemon Thyme, Creeping Lemon Thyme and Golden Lemon Thyme give a fresh lemon taste.
What herbs go in cheese dishes:
Golden Lemon Thyme, Lemon Variegated Thyme, Thyme Bertram Anderson, Lemon Thyme or Creeping Lemon Thyme for a fresh lemon taste.
Purple Sage, Icterina Sage or Green Sage provides an earthy pine flavour.
Rosemary Primley Blue, Pink Rosemary, Creeping Rosemary or Rosemary imparts a lemony pine taste.
Pot Marjoram supplies a flowery, sweet taste.
A mild onion flavour is given by Chives.
Add Bush Basil for a French flavour.
Chervil gives a bitter aniseed taste.