Aromatic herbs are ideal for seasoning stews, and for enhancing the aromas of different culinary plants, whether raw or cooked. They are widely used in Mediterranean cuisine, and the leaves can be used fresh, dried or dehydrated. It should be borne in mind that when used dried, they have a very powerful aroma, so they should be used with caution.

The aromatic herbs we work with are: basil, dill and parsley, and within parsley, in the smooth and curly varieties.