Collection: Herbs & Asian Veg

Mint bunch 

🌿 Sage – What It's Good For

In Cooking:

• Strong, earthy flavour—great with roast meats (especially pork and chicken), pumpkin, and stuffings.

• Pairs beautifully with butter—try sage butter on gnocchi, pasta, or roasted veg.

• Often used in Mediterranean and classic European-style dishes.

Health Benefits:

• Traditionally used to support digestion and soothe sore throats.

• Contains antioxidants and may help with memory and focus.

• Has mild anti-inflammatory and antimicrobial properties.

Tip: Use sparingly—sage has a strong flavour. Best added early in cooking or fried in butter for a crispy, fragrant topping.

🌿 Thyme – What It's Good For

In Cooking:

• Earthy, slightly minty flavour—versatile in roasts, stews, soups, and sauces.

• Great with lamb, chicken, beef, and roasted veggies.

• Often used in Mediterranean and Aussie home cooking.

Health Benefits:

• Contains antioxidants and has natural antimicrobial properties.

• Supports respiratory health and digestion.

• Traditionally used to soothe coughs and colds.

Tip: Use fresh or dried; add early in cooking for best flavour release. Whole sprigs can be removed before serving.

🌿 Lime Leaf – What It's Good For

In Cooking:

• Bold citrus aroma—essential in Thai, Malaysian, and other Southeast Asian dishes.

• Adds zing to curries, soups (like tom yum), stir-fries, and rice.

• Often torn or finely sliced, or used whole and removed before serving.

Health Benefits:

• Traditionally used to support digestion and detox.

• May help reduce inflammation and support immunity.

• Uplifting scent is also used in calming teas and natural remedies.

Tip: Use fresh or frozen for best flavour—dried loses punch. Tear or bruise the leaves to release the oils before cooking.

🌿 Curry Leaves – What They're Good For

In Cooking:

• Fragrant and slightly citrusy—used in Indian and Sri Lankan dishes.

• Added to hot oil at the start of cooking to release flavour (called tempering).

• Great in curries, lentil dishes, rice, and chutneys.

Health Benefits:

• Traditionally used to support digestion and help manage blood sugar.

• Rich in antioxidants and may support liver health.

• Can aid in reducing inflammation.

Tip: Use fresh for best flavour (they freeze well too). Add early in cooking—sauté in oil with mustard seeds or garlic for a flavour boost.

🌿 Lemon Thyme – What It's Good For

In Cooking:

• Light, citrusy twist on regular thyme—perfect with seafood, chicken, veg, and salad dressings.

• Great in marinades, stuffings, and roasted with potatoes or carrots.

• Lovely in herb butters and teas too.

Health Benefits:

• Traditionally used to support digestion and respiratory health.

• Contains antioxidants and mild antibacterial properties.

• Can have a calming, soothing effect when brewed as tea.

Tip: Strip the leaves from the woody stem. Add fresh at the end of cooking for a zesty finish, or infuse whole sprigs for a gentler flavour.

🌿 Oregano – What It's Good For

In Cooking:

• Bold, slightly peppery flavour—classic in Italian and Greek dishes.

• Great on pizzas, in pasta sauces, marinades, and roast veg.

• Works well with tomato, garlic, lemon, and meats like lamb and chicken.

Health Benefits:

• Rich in antioxidants and known for its natural antibacterial properties.

• May help support immunity and digestion.

• Traditionally used to soothe coughs and colds.

Tip: Dried oregano is strong and convenient—rub it between your fingers to release more flavour. Fresh is milder and great as a garnish.