Aromatic herbs and leaves

Lemongrass stick extra 90-110g

Chives are a fresh aromatic herb, recognisable by their thin, hollow green stems, sold in bunches weighing approximately 20g. Supplied by Le Delas in Rungis, it is highly prized for its delicate, slightly garlicky and peppery taste. Chives are one of the most commonly used herbs for garnishing and seasoning dishes. Culinary uses: Chives can be used in a variety of ways, mainly raw and as a finishing touch: ► Garnish and decoration: Finely chopped, it is essential for decorating dishes, soups, veloutés, omelettes and fish. ► Sauces and seasonings: Perfect for flavouring cold sauces (cream cheese sauce, crème fraîche), vinaigrettes, tartares and fresh cheeses. ► Egg dishes: A classic addition to scrambled eggs, omelettes and poached eggs. ► Potatoes: A key ingredient in baked potatoes and mashed potatoes. Storage and preparation tips: ► Storage: Fresh product. Store in a cool place (refrigerator), placing the base of the bunch in a glass of water or wrapping it in damp kitchen paper if possible. ► Use: Wash and dry gently. Chop the chives at the last minute, just before serving, as heat or prolonged contact with food can cause them to lose their aroma and colour.

Chervil bunch ±40g

Thai basil bunch ±20g

Dill bunch ±60g

Tarragon botte ±30g

Flat-leaf parsley bunch ±150g

Curly parsley bunch ±130g

This product is a bunch of fresh curly parsley, weighing approximately 130g per bunch. It is a very popular aromatic herb, used both for its slightly peppery taste and for its decorative qualities in cooking, thanks to its deeply cut, curly leaves. Curly parsley is less commonly used for its taste than flat-leaf (or Italian) parsley, but it is highly prized for its robustness and its ability to add volume and a touch of bright green colour to dishes. Professional culinary uses: Curly parsley is mainly used in catering for finishing dishes and basic seasoning: ► Decoration and finishing: Its dense, deeply cut foliage is ideal for decorating plates, cold buffets (terrines, jellied dishes) and serving dishes (chips, fish). ► Seasoning: Can be finely chopped to flavour salads, vinaigrettes, mayonnaise, soups, broths, or to make parsley butter. ► Frying: Used to make fried parsley, perfect for accompanying fish and seafood. Storage and preparation tips: ► Storage: Fresh product. To maximise shelf life, store parsley in a glass of water in the refrigerator, or loosely wrapped in a plastic bag in the crisper drawer. ► Preparation: Wash and dry thoroughly before chopping or using for decoration. Remove tough stems before use.