From the early days of civilization, man has used a variety of herbs to vary and enliven the flavour and aroma of monotonous basic foods.

Most herbs that we use originated from the hot and seasonally dry regions of the Mediterranean region, eg. the bay laurel, sage, and thyme, where they are still used today in national and regional dishes.

The distinctive flavour and aroma is due to the presence of volatile oils which are contained in minute glands on the leaves and stems of most varieties, whilst in others the oils are within canals inside the leaves and fruits. Hence the need to chop the herbs in many cases to obtain a fuller flavour and aroma.

Research has now discovered that too much salt is bad for our bodies, sousing lots of much herbs is a great way of adding flavour but not calories.

Cooking with Herbs
There are endless uses for herbs but a few common ones include soups, such as carrot and coriander, salads, like chives in Fauchette salad and sauces, such as, tarragon in sauce Béarnaise. Fish dishes benefit, such as, dill with salmon trout.