Fines herbes

Herbs give food a unique flavour and add an exotic touch to your favourite dishes. The wonderful world of herbs offers a wealth of mouthwatering surprises!

Fines herbes

Dill

Fresh taste with a hint of anise

Uses: Fish and marinades; fresh in melon salad

Sweet Basil (traditional)

Strong lemon and mint aroma

Uses: Pasta, tomato sauce, and pesto; fresh leaves in sandwiches

Lemon Basil

Mild lemon flavour

Uses: Pastries, muffins, and stir-fries; fresh leaves in cocktails

Purple Basil

Light peppery taste

Uses: Salads, soups, and pesto; and desserts, fresh leaves with tomato brochettes

Nufar Basil

Subtle, delicate aroma

Uses: Soups, sandwiches, and tomato sauce; fresh leaves on pizza

Thai Basil

Light aniseed flavour

Uses: Stir-fries and Asian dishes; fresh leaves in spring rolls

Chervil

Very mild, slightly aniseed taste

Uses: Soups, vegetables, and salads; garnish on mushroom pizza

Chives

Mild green onion aroma

Uses: Salads and dressing; fresh stalks in burritos and wraps

Coriander

Strong flavour with a hint of citrus

Uses: Stir-fries, curries, and Asian soups; fresh in mango salsa

Tarragon

Sweet and spicy with anise and vanilla notes

Uses: Chicken, fish, and quiches; fresh sprigs to flavour vinegar

Bay Leaves

Mild, slightly woody taste

Uses: Stews and sauces; whole leaves in spaghetti sauce

Marjoram

Peppery mint aroma reminiscent of oregano

Uses: Red meat and wild game; chopped in croquettes or meatballs

Lemon Balm

Mild and delicate lemon aroma

Uses: Meat, poultry, and fish; chopped over a mackerel fillet in white wine

Mint

Fresh, lively flavour

Uses: Lamb and fatty meats (e.g., goose); fresh in fruit salad

Oregano

Pepper and delicate lemon taste

Uses: Pasta, pizza, and salads; chopped in dips and croque-monsieurs

Parsley

Taste of lightly peppered celery

Uses: Salads, soups, and stews; chopped in citrus salads

Rosemary

Sharp flavour with pine notes

Uses: Grilled meat, roasts, and stews; as brochette skewers for meat, fish, and fruit kabobs

Savory

Peppery scent reminiscent of mint and thyme

Uses: Chicken and soups; garnish for baked potatoes with sour cream

Sage

Bold taste with woody notes

Uses: Italian-style pork and veal; chopped in meat stuffing

Thyme

Mint and peppery lemon taste

Uses: Stews; fresh sprigs as poultry stuffing

Sorrel

Fresh, slightly tangy aroma

Uses: Soups; fresh leaves in a green salad

When should you add the herbs?

In general, it’s best to add herbs at the end of cooking, because heat alters the flavour and aroma. However, Mediterranean herbs (oregano, thyme, savory, rosemary, sage, bay leaves, and marjoram) stand up well to simmering and long cooking times. For cold dishes, it’s best to add herbs well before they’re served, because cold decreases the flavour intensity and slows aroma development.

Chef’s secret

One part dried herb is equal to three times fresh herb. For example, where a recipe calls for 5 mL (1 tsp.) of dried thyme, it can be replaced with 15 mL (1 tbsp.) of fresh thyme.

What kind of packages?

Each form they come in—whether potted or in bunches, packages, tubes, or jars—has its advantages. There’s something for everyone.

Potted Herbs

Potted herbs brighten up the kitchen and are always fresh and close at hand. The more you cut them, the more they grow—and they have so many uses!

Herb Bunches

If you like having herbs around the house, buy bunches and store them in the crisper of your refrigerator to enjoy their incomparable aroma for several days. To keep them from wilting and turning black, be sure not to wash herbs until you’re ready to use them.

Packaged Fresh Herbs

If you want a ready supply and plenty of variety, packaged fresh herbs are the perfect choice for creating flavour blends. There is a wide selection to choose from!

Take the opportunity to discover all the subtle flavour nuances of our broad variety of basil, which offers an amazing range of aroma profiles!

Herbs in Tubes and Jars

For maximum flavour with minimum effort, opt for herbs in tubes or jars. No need to wash, peel, or chop—just choose the one you want to give your dishes a boost of flavour! Use them like pesto in pasta salads, on meat, poultry, or seafood, or even on bread croutons with a little cheese.

Tasty trios

You’ll find blends that contain the perfect amount of fresh herbs for one recipe and offer ideal flavour combinations for poultry, pasta, stew, and seafood dishes.