Parsley is a biennial aromatic herb, available all year round in sheltered settings. Characterised by flat, jagged leaves and a fresh, intense aroma, it is highly appreciated for its great versatility in cooking.

Perennial and evergreen plant, it gives rise to compact, dense shrubs. Appreciated for its not only culinary, but also ornamental and medicinal uses, Thyme is a hardy variety that grows well even in poor soils; cultivating it, therefore, is simple even for the novice.

Chives are a bulbous perennial aromatic plant characterised by an intense flavour. Its leaves grow stem-like with a bright green colour and a fresh, pungent aroma that goes well with various dishes.

Basil is a vigorous, early plant with bright green, highly aromatic leaves. Due to its freshness, it is very popular in cooking and a worldwide symbol of Mediterranean cuisine.

Chervil is a biennial aromatic plant of oriental origin. Its jagged leaves are used in cooking to add flavour to soups and meat dishes. In herbal medicine it is used for the preparation of herbal teas and infusions.

Red Perilla is an annual plant of Asian origin. A lover of sunny places and rich soils, it is often compared to Basil and Lemon Balm, with which it shares the heart-shaped, jagged appearance of its leaves. With an intense, citrusy flavour, it is ideal eaten fresh.