The Story
A fresh herb selection built around the four pillars of Mediterranean cooking: thyme (Thymus vulgaris), rosemary (Salvia rosmarinus), bay leaves (Laurus nobilis) and wild oregano (Origanum vulgare). These are the herbs that underpin braises, roasts, stocks and sauces across French, Italian and Spanish kitchens — the same combination a chef would reach for when building a slow-cooked dish from the ground up.
Each herb contributes something distinct. Thyme provides the warm, earthy base note that defines a good braise. Rosemary brings resinous intensity — assertive enough to stand up to long cooking times and strong-flavoured ingredients. Bay adds depth and a subtle bitterness that rounds out stocks and sauces. Wild oregano delivers the peppery, slightly floral heat that lifts everything it touches. Together they form the working backbone of Mediterranean cookery, and having them fresh rather than dried transforms the result. Fresh herbs carry volatile oils that dried herbs have largely lost — the difference in a slow-roasted shoulder or a daube is not subtle.
Origin: Italy / France
Ingredients: Fresh thyme (Thymus vulgaris), fresh rosemary (Salvia rosmarinus), fresh bay leaves (Laurus nobilis), fresh wild oregano (Origanum vulgare)
Storage: Refrigerate immediately. Wrap loosely in slightly damp kitchen paper and store in a sealed container. Use within five to seven days.
Description
A fresh herb selection built around the four pillars of Mediterranean cooking: thyme (Thymus vulgaris), rosemary (Salvia rosmarinus), bay leaves (Laurus nobilis) and wild oregano (Origanum vulgare). These are the herbs that underpin braises, roasts, stocks and sauces across French, Italian and Spanish kitchens — the same combination a chef would reach for when building a slow-cooked dish from the ground up.
Each herb contributes something distinct. Thyme provides the warm, earthy base note that defines a good braise. Rosemary brings resinous intensity — assertive enough to stand up to long cooking times and strong-flavoured ingredients. Bay adds depth and a subtle bitterness that rounds out stocks and sauces. Wild oregano delivers the peppery, slightly floral heat that lifts everything it touches. Together they form the working backbone of Mediterranean cookery, and having them fresh rather than dried transforms the result. Fresh herbs carry volatile oils that dried herbs have largely lost — the difference in a slow-roasted shoulder or a daube is not subtle.
Origin: Italy / France
Ingredients: Fresh thyme (Thymus vulgaris), fresh rosemary (Salvia rosmarinus), fresh bay leaves (Laurus nobilis), fresh wild oregano (Origanum vulgare)
Storage: Refrigerate immediately. Wrap loosely in slightly damp kitchen paper and store in a sealed container. Use within five to seven days.
