Herbs have been an essential ingredient in culinary dishes for many centuries, but it wasn’t until the late 1960’s that herbs and cooking really came into the fore. Traditional species such as Parsley, Rosemary, Chives, Sage and Thyme have been a mainstay in British cooking since this time. It is the emergence of the TV chef, the great variety of food styles available, and the great emergence in ethnic foods that has catapulted varieties such as Coriander and Basil to the top of the best sellers list. All of these varieties are grown in Britain either under protection (glasshouses or polytunnels) or in open fields, and are available 52 weeks of the year in retail outlets countrywide as fresh, frozen or dried products.
