Famed for it’s affinity for tomatoes, this clove-like herb of the mint family has been considered a symbol of royalty, hospitality, lunacy and love.  Featured prominently in many cuisines around the world.

Tender and subtle notes of anise and parsley with a fragrance resembling myrrh. A staple of French cuisine. Complements eggs, salads, fish and potatoes.

Delicate onion-like flavor, used a garnish and seasoning in Chinese and French cooking.

An ancient aphrodisiac herb loved by many, but despised by some.  One of the most commonly used herbs in the world.

The Dalmation coast of Croatia is famed for the quality of its sage.  Piney with a slight eucalyptus note.  Used in Italian and British cuisines and pairs well with garlic, duck, goose, squash, beans and potatoes.

Aromatic, parsley-like with a hint of anise. Enjoyed in Northern Europe through Central Asia with fish, shellfish, eggs, yogurt and vegetable dishes.

Strong herbaceous and somewhat lemony herb popular in Mexican and Central American cuisine.  Used with bean, mushroom and rice dishes.

A perrenial tropical grass with a floral lemony frangrance and flavor.  Used extensively in Cambodian, Indonesian, Vietnamese and Thai cuisine.

Gently perfumed, calming and somewhat lemony herb, reportedly created by Aphrodite, the goddess of love, symbolizing happiness, love and martital bliss.  Indigenous to the Mediterranean.
 

Slightly piney, bold and sweet member of the mint family, closely related to Marjoram. Popular in the cuisine of southern Italy and often used in many of the cuisines skirting the eastern edge of the Mediterranean.
 

Aromatic herb orginating in southern Europe and common in both European and Middle-Eastern cuisines. Bright and green in flavor, blends well with other flavors.

 A cooling somewhat peppery mint, used in drinks, salads and gazpachos. 

Piney, peppery, woodsy herb native to the Mediterranean and whose name means "rose of the sea."  Associated with rememberence and love.  Pairs well with lamb, pork, and gamey meats as well as roasted fish.

Navtive to the northern Mediterranean regions.  Piney with a slight eucalyptus note.  Used in Italian and British cuisines and pairs well with garlic, duck, goose, squash, beans and potatoes.

This is summer savory which is best for cooking. Native to southeastern Europe, with notes of mint and thyme.  Pairs well with grilled meats, poultry, Canadian meat pies, beans and Provencal salads.

Fresh tasting and cooling herb often used in the cuisines of warm, dry climates.  Pairs particularly well with lamb, cucumbers and eggplant.

A staple of French cuisine, with a delicate anise-like flavor.  Pairs particularly well with fish, eggs, salads chicken and meats. One of the main flavors of the classic Bearnaise sauce.

Aromatic herb once thought to provide courage, basic to cuisines stretching from France and northern Africa to the Middle East.  Pairs well with eggs, salads, tomatoes and pulses as well as fish, white meats and stuffings.