It is a tradicional French blend of four sweet herbs: parsley, chive, tarragon and chervil. They give a delicate and fresh aroma to salads, egg dishes, chicken and poached fish. The heat diminishes it´s flavour, therefore it´s convenient to add them to hot dishes at the end of cooking.

It has a lot in common with marjoram, although its flavour is stronger. It´s flavour is the quintessence of pizza, and, as is the case with marjoram, it is used in vinager dressings, pastas, aubergines, seafood and salads.

It is perhaps, the most popular aromatic plant in Spain, although it is used and cultivated all over the world. It gives a fresh flavour to the sauces, salads, omeletes, eggs, rice, seafood, fresh cheeses, meats and poultries and it gives above all a touch of colour to every dish.