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List of Aromatic Plants
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Its flavour, typical of Mediterranean cooking will bring in sunshine to your dishes.
We eat its cylindrical leaves, finely cut to flavour salads, fish, meat or omelette and other cooked, egg-dishes.
Curry plant / Helichrysum italicum serotinum
It has a silvery grey, hairy foliage which smells like curry. The leaves can be infused but remain indigestible.
This is the only edible laurel.
Its dried leaves are used for flavouring sauces, vinegars and mustards.
Butterfly Lavender / Lavandula stoechas var. pedonculata
Produces lovely blue violet flowers from April through to June, which are topped with two larger lighter petals that look like lots of little butterflies.
These can be used for fragrancing laundry and bath water.
Japanese Hardy Ginger / Zingiber mioga
Having the fruity flavour of ginger without the spice.
Lavender, Bicolor 'Madrid Blue' / Lavandula stoecha 'Madrid Blue'
Has a bi-coloured blossom, purplish-blue flowers with white top bracts. Its evergreen foliage is silvery.
Lavender, French / Lavandula dentata
Has a superb, rounded shape. Its finely dented foliage gives it a particular elegance.
Lavender 'Grosso' / Lavandula intermedia 'Grosso'
More compact in form, it has ash green foliage.
These can be used for fragrancing laundry and bath water.
Lavender 'Rosea' / Lavandula angustifolia 'Rosea'
Magnificent scented flowers in June and July.
These can be used for fragrancing laundry and bath water.
Lemongrass / Cymbopogon flexuosus
You can use the bulbous stems of between one to two centimetres to add an exquisite flavour to your dishes.
Lemon thyme / Thymus citriodorus
Its leaves release a strong lemon smell when they are rubbed.
Lemon thyme is used to scent many cooked dishes.
Oyster plant, Oyster leaf / Mertensia maritima
as the salty taste of the silver foliage reminds that of oysters.
Parsley Common / Petroselinum crispum
l'une des herbes aromatiques les plus répandues. Le persil plat est plus parfumé que le persil frisé, qui lui a l'avantage d'être très décoratif, aussi bien au jardin que dans l'assiette
Parsley Frizzy / Petroselinum crispum
l'une des herbes aromatiques les plus répandues. Le persil plat est plus parfumé que le persil frisé, qui lui a l'avantage d'être très décoratif, aussi bien au jardin que dans l'assiette
Pepper, Mountain / Tasmannia lanceolata
Their taste is both spicy and fruity, close to pepper and blackberry combined.
Pepper, Szechuan / Zanthoxylum simulans
Their powerful flavour is both aromatic and spicy, with hints of lemon.
Moroccan Mint / Mentha spicata
A very fragrant mint, appreciated as an infusion and in dishes
Ricqlès Mint / Mentha 'Ricqlès'
A mint very concentrated in menthol. Appreciated in infusions and cold drinks.
Rosemary / Rosmarinus officinalis
Its leaves are very scented, dark green on top and soft white underneath, used as condiment for cooking.
Rosemary prostratus / Rosmarinus officinalis Prostratus
May be used as a herb to flavour cooked dishes.
Tarragon / Artemisia dracunculus
Its leaves can be used fresh, dried or in a powder form to flavour dishes, it is also good used in pickles.
Its grey green leaves have a strong smell.
Thyme is used as a condiment for cooking.
True Lavender / Lavandula angustifolia
True Lavender produces superb little violet blue flowers in June and July that are very scented. These can be used for fragrancing laundry and bath water.
Wild thyme infusions are used to disinfect the digestive tracts.
It is worth having in your herb garden close to the kitchen.
Container 'Barbecue Aromatics'
Grow all your aromatics' herbs within easy reach and prepare tasty dishes worthy of a Michelin-starred chef!
Garden Compost
Organic Multi-purpose Compost
