Herbs
Vegetables
Fruits
Chervil is a delicate annual herb with light green, finely divided, fern-like leaves that resemble parsley. It has a mild, subtle flavor with hints of anise or licorice. In late spring to early summer, chervil produces small, white, umbrella-shaped flower clusters. It grows best in cool, shaded locations and prefers rich, moist soil. Commonly used in French cuisine, chervil enhances the flavor of poultry, eggs, seafood, and vegetable dishes, and is a key ingredient in fines herbes blends.
Varieties: Crispum, Curled, and Plain (Common Chervil)
Chervil
SUPPLY INFORMATION
| Availability |
Year Round |
|---|---|
| Packing Size |
10g to 150g |
| Flow Pack |
Yes, on demand |
| Box |
3kg Box ,High Cube Box |
| Box Size |
19.5 x 16.5 x 21cm ,36 x 25 x 21.5cm |
| Nb of Box in Master |
12 ,4 |
| Master Size |
100 x 39 x 23 |
| Nb of Box on Skid |
252 ,84 |
| Skid Size |
120 x 100 x 160 |
RELATED PRODUCTS
Coriander
Coriander is a spice which is a member of the parsley family. The leaves of the plant are also commonly called cilantro, which comes from the Spanish word for coriander, or Chinese parsley. It has a penetrating odor and flavor.
Coriander roots also appear in culinary use as a pungent addition to curries. It is best used fresh, added just before food has finished cooking as it is sensitive to heat and loses aroma. Its seeds are used in curries and many other types of dishes, including pickled foods and some aromatic alcohols like gin. Cilantro is most often associated with Mexican or Asian foods. It is most commonly used in salsa, fish and chicken dishes. Spice up meat dishes, garnish your fish… coriander is the jewel in the crown, adding spice to your life.
Varieties: Desert Blush, Santo
Mint
Mint is a popular calming and soothing herb and a well-known mouth freshener that has been used for hundreds of years for its medicinal properties. It has several benefits which include proper digestion and weight loss, relief from nausea, depression, fatigue, and headache.
Mint can be used in many culinary preparations in its fresh or dried form and is often used with veal, lamb and pork dishes as well as beverages and jellies.
Also, there are many products available in the market, with a distinct minty flavor. Things such as toothpaste, shaving gels, chewing gums, breath fresheners, candies, teas, balms, oils, and inhalers with a mint flavor are the most used.
Varieties: After Eight, Apple, Banana, Berries & Cream, Chocolate, Corsican, Ginger, Grapefruit, Hillary’s Sweet Lemon, Mojito, Moroccan (compact spearmint), Peppermint, Spearmint, Sweet Pear
Red Basil
Red Basil is a striking variety of basil distinguished by its deep burgundy to purple-red leaves and spicy-sweet aroma. It grows as a compact annual herb with glossy foliage and small pink to purple flowers that appear in mid to late summer. The flavor is similar to sweet basil but slightly more intense, with notes of clove and anise. Red basil adds both color and taste to salads, pastas, vinegars, and garnishes, and its vibrant leaves are often used decoratively in culinary presentations.
Varieties: Red Rubin, Dark Opal, and Purple Ruffles.
Sorrel
Sorrel is a hardy perennial herb with bright green, arrow-shaped leaves and a sharp, tangy flavor similar to lemon or sour apple. It forms a clumping growth habit and produces tall stalks topped with small, reddish-green flowers in late spring to early summer. The leaves are rich in vitamin C and are best harvested young for their tender texture and mild acidity. Sorrel is commonly used in soups, sauces, salads, omelets, and as a flavorful green in fish or poultry dishes.
Varieties: Garden Sorrel (Rumex acetosa), French Sorrel (Rumex scutatus), and Red-Veined Sorrel (Rumex sanguineus).
Thai Basil
Thai Basil is a fragrant, heat-loving perennial herb (grown as an annual in cooler regions) with narrow, pointed green leaves, purple stems, and mauve flower spikes. It has a distinctive sweet, spicy aroma with strong notes of anise and licorice, and its leaves are sturdier and more flavorful than common sweet basil. Thai basil retains its flavor well when cooked, making it ideal for stir-fries, curries, soups, and noodle dishes in Southeast Asian cuisine.
Varieties: Queen of Siam, Siam Queen, and Horapha (common Thai variety).
