Dill with it's lovely feathery leaves tastes a little like anise and goes well with seafood, chicken and pork. It works well as a garnish too.

Shallots make a great addition to stir-fries, sautés, salads, soups, side dishes, and casseroles, and are often paired with garlic. Combine them with olive oil and balsamic vinegar and add fresh herbs like rosemary and thyme to create marinades and sauces for your meat dishes.

A zesty, fragrant ingredient , perfect for flavouring soups, curries, noodles and sauces. It also makes a lovely tea and mild astringent.