Parsley

The leaves of fresh parsley are dried quickly to seal in the herb's natural flavour. Sprinkle generously to savoury dishes. A popular herb used to add colour and flavour to pasta dishes, soups, casseroles and risotto.
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Oregano

Oregano Leaves are harvested from an annual plant native to the Mediterranean, and then powdered for convenient use. A popular herb used in Italian, Greek and Mexican cooking. Add to spaghetti and other pasta dishes.
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Mixed Herbs

A traditionally universal herb blend to use in stuffing mixtures for poultry. Add to meat loaves and meatballs. Use in savoury scones, breads and muffins. Add to soups, casseroles and pie fillings.
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Mint

Mint is widely in Western cooking. Add dried mint to: Meatballs. Turkish cucumber and yoghurt salad. Potato salad, bean salad or mint sauce for roast lamb. yoghurt for a dipping sauce.
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Marjoram

A fragrant herb ideal with fish, meat and poultry. Also add to cheese and egg dishes, quiches, frittatas and savoury tarts. Use with vegetables, sprinkle over salads and fresh or cooked tomatoes.
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Lemon Grass

Lemongrass is a tropical variety of grass with a sweet, lemony scent. It is particularly associated with Thai and South East Asian cooking.
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Coriander Leaves

Coriander, also known as cilantro. Adds a spicy fragrance and exotic freshness to oriental foods, especially in Thai and Indian cuisine such as stir-fries, salads and various curries and stews.
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Chives

Chives are a popular herb used in European cookery.  They have a mild, grassy flavour similar to baby spring onions or young leeks. Frquently used with soups, stews and sauces. Works well with fish and poultry.
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