Thyme is a delicate herb in appearance. Its tiny rounded leaves grow in clusters around its thinly wooded stems. Younger leaves are bright green and fade to grey-green with age. Its delivers layers of woodsy, savory and mint flavors.
Sage is a green leafy herb with long, narrow leaves characterized by their fuzzy feel and silver-tint. Strongly aromatic with an intense herbaceous flavor, Sage should be used sparingly.
Tarragon is a tender leafy, aromatic herb. Thin, multi-branched stems grow from a central root which grows horizontally, growing young stem shoots to propagate the plant. Tarragon is fragrant herb, its warm, subtle flavor delivers an anise-like flavor and aroma.
Chervil is a feathery, fern-like herb. Chervil clearly qualifies as a sensory herb with aromatics of anise and parsley with equivalent nuances of flavors that warm the palate.
Rosemary is grown for ornamental and culinary purposes. It is harvested for its leaves. It is highly aromatic and releases aromas of pine, menthol and pepper. Those aromatics translate directly into its flavor profile, making rosemary one of the most powerful stand alone herbs in the kitchen.
Chives grow in clusters, their blade-like leaves growing straight upward. The green leaves are hollow, and come to a point. They have a mild onion flavor, that doesn’t tend to leave a long aftertaste.
Marjoram is a shrub-like herb that looks very similar to oregano. Marjoram has light green, slightly oval-shaped leaves, growing in pairs along its tender stems. The leaves tend to be more round and elliptical than those of oregano, with the same fuzzy texture. Marjoram has a sweet flavor, the sweetness is mixed with hints of pine and citrus.
Basil leaves are vibrant green, heart shaped and can be harvested when as petite as half an inch and as large as up to four inches in length. Basil has highly aromatic qualities and flavor profiles.
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