Kitchen

Coriander, also known as cilantro or Chinese Parsley, is a relative of parsley and indigenous to southern Europe and the Mediterranean. It was used in ancient Egypt for medicinal and culinary purposes. Today, coriander is mainly used around the world as a condiment, garnish or decoration on culinary dishes.

This green nutrient-dense herb is widely used in cooking around the world.

Great with potatoes, rice, fish and meat it is an all-rounder herb that not only works great with most dishes, but is also rich in Vitamins K, A, C and antioxidants flavanoids!

This aromatic herb has the highest antioxidant capacities of any food. It is often used as mouth and breath freshener but there are more to this herb than it is known for.

Mint is frequently used when cooking new potatoes and fresh garden peas. It can also be used in jams, jellies and sauces, and as an accompaniment to most main dishes.

This green nutrient-dense herb is refreshing and milder in flavour than the flat-leaves variety.

Widely used as decorative garnish, its appearance brightens up dishes that are presented. Also suitable in soups, stews, salads, rice, fish, it is an all-rounder herb that is also rich in Vitamins K, A, C and antioxidants flavanoids!

Thyme is great with poultry and meat, especially when braised or stewed, as its aroma mellows over long cooking time.

Distinctly aromatic when fresh, Thyme is easy to dry, it’s mild aromatic flavour keeps well when dried.

The wooden stems are usually not used in cooking.

Barry’s tip: Steep a few sprigs of thyme in hot water or hot tea to boost one’s immunity! Add a slice of lemon for light citrusy flavour.

Brew it as a herbal tonic drink or mix the leaves into a raw salad, though lightly bitter (to the like of Rockets), this dandelion plant has many great benefits particularly supporting liver health and aid digestion.

High in calcium and iron content, including minerals potassium, magnesium, folic acid and Vitamins (C, A, K), Dandelion is also great to add to stir-fry or into soup. Being antioxidant, it helps to remove damaging free radicals in the body.

Extra Virgin Coconut Oil contains medium-chain triglycerides, which are beneficial to one’s metabolism and immune system. Organic, unrefined and cold-pressed to preserve its rich taste and delightful coconutty aroma.

Raw organic honey is the closest you’ll get to eating honey straight from the hive.

Organic honey is produced in unpolluted rural areas, away from orchards, flowering agricultural crops and other potential contaminants. No chemicals or drugs are used on the bees or to assist in production.

To keep the honey as natural as possible, no heat has been applied at any stage of production. Honey varies in consistency, taste and colour depending on what flowers the bees foraged from. This honey crystallises readily.

Of a milder taste than the similar-looking fennel leaves, micro herb Dill is best used fresh or in pickles. As a flavour-enhancer, Dill also provides a good source of vitamins, iron and manganese.

Use them in sauces, mix in with bakes, braises and grills, into salads, or as garnishes.

Barry’s tips: Chop up dill leaves and mix them into butter and garlic mix and you have your own garlic butter spread!