Fine Herb Seeds / 7 Var.

Each of these herbs brings unique flavors to your dishes and can complement different types of cuisine. You can use them fresh or dried, depending on your preferences and the recipe you are preparing.

1. Dill:

• Flavor and Aroma: Fresh, slightly aniseed and herbaceous.
• Culinary Use: It is commonly used in fish dishes, pickles, sauces, salads and dressings.
  
  

1. Basil:

• Flavor and Aroma: Sweet, herbaceous and slightly spicy.
• Culinary Use: It is essential in Italian cuisine, especially in dishes such as pesto, as well as in salads, sauces and pasta dishes.
  
  

1. Marjoram:

• Flavor and Aroma: Similar to oregano, but softer and sweeter.
• Culinary Use: Used in stews, soups, meats, sauces and vegetable dishes to add an aromatic flavor.
  
  

1. Oregano:

• Flavor and Aroma: Aromatic, warm and slightly bitter.
• Culinary Use: It is a key herb in Italian and Mediterranean cuisine, it is used in pizzas, tomato sauces, meats and pasta dishes.
  
  

1. Smooth Parsley:

• Flavor and Aroma: Fresh, herbaceous and slightly spicy.
• Culinary Use: It is used as a fresh garnish and as an ingredient in sauces, salads, soups and fish dishes.
  
  

1. Rosemary:

• Flavor and Aroma: Robust aroma and woody flavor.
• Culinary Use: It is often used in meat dishes, especially with lamb and poultry, as well as in breads and stews.
  
  

1. Thyme:

• Flavor and Aroma: Fresh, earthy and slightly citrus aroma.
• Culinary Use: Used in a variety of dishes, from meats and poultry to stews, soups and sauces.