Marjoram
General Description
Marjoram is the graygreen leaf of Majorana hortensis, a low growing member of the mint family. It is often mistaken for oregano, although they are not the same plant. 
Geographical Sources
United States and France 
Traditional Ethnic Uses
Marjoram is used as a flavoring for meat dishes. 
Taste and Aroma
Marjoram has a delicate, sweet, pleasant flavor with a slightly bitter undertone. 
History/Region of Origin
Marjoram is indigenous to the Mediterranean area and was known to the Greeks and Romans, who looked on it as a symbol of happiness. It was said that if marjoram grew on the grave of a dead person, he would enjoy eternal bliss. 
A Few Ideas to Get You Started
Crush in your hand or with a mortar and pestle before using. Marjoram's mellow taste and enticing fragrance make it compatible with a wide variety of foods. It won't overpower: start with 1/2 teaspoon per 4 servings. Complements lamb dishes, as well as beef and veal. Marjoram blends well with parsley, dill, basil, or thyme. Try it in soups or stews. 

Paprika
General Description
Paprika is a spice which comes from a mild red pepper in the family Capsicum annum. It is a brilliant red powder and often used as a garnish. 
Geographical Sources
The peppers used in Paprika are grown in Hungary, Spain, South America, and California. 
Traditional Ethnic Uses
Paprika is the main flavor in Hungarian cooking, including dishes such as Goulash and Chicken Paprikash. In the United States, it is often used as a garnish on stuffed eggs, fish, and cheese and vegetable casseroles. Spanish Paprika flavors shellfish, rice, and sausage dishes. In Morocco, Paprika is used in tomato dishes and salads. 
Taste and Aroma
Paprika ranges from sweet and mild to hot. American Paprika is the blandest, while Hungarian Paprika has the greatest range of flavor. 
History/Region of Origin
Paprika, as a member of the capsicum family, is indigenous to the Western Hemisphere. The pepper is grown widely and takes on a slightly different flavor depending on local soil and climatic conditions. 
A Few Ideas to Get You Started
Paprika is useful as a simple garnish for almost any savory dish. Combine it with butter, margarine, or oil for a quick baste for fish or poultry. This is especially good on roast turkey. Paprika can be mixed with bread crumbs before sprinkling them over casseroles or vegetables. 

Parsley
General Description
Parsley is the dried leaf of Petroselinum crispum, a biennial in the parsley family. 
Geographical Sources
Parsley is grown in California. 
Traditional Ethnic Uses
Parsley is most popular as a garnish and is an excellent breath freshener. It is high in vitamins A and C, and contains iron, iodine, and copper. 
Taste and Aroma
Parsley has a light, fresh scent and flavor. 
History/Region of Origin
Parsley was cultivated as early as the third century BC. The Romans used Parsley as a garnish and flavoring. They put it on their tables and around their necks in the belief the leaves would absorb fumes. Medieval Europeans believed that one could kill an enemy by plucking a sprig while speaking the person’s name. It spread to the Americas in the 17th century, where it now grows plentifully. It is the most widely used culinary herb in the United States. Parsley is difficult to process because it takes twelve pounds of fresh Parsley to make one pound of dried. However, more people still use dried Parsley than fresh leaves as a garnish in soups, salads, meats, vegetables, and sauces. 
A Few Ideas to Get You Started
Stretch homemade pesto and other green sauces by adding a generous amount of Parsley during mixing. Stir Parsley into melted garlic butter for a savory, yet simple, pasta or steamed vegetable topper. Add directly to liquids, cooked foods, melted butter, and salad dressings for a light spicy touch. Try a nosalt herb blend by combining 1 tablespoon each Parsley Flakes, marjoram, and thyme. Crush Parsley in your hand or with a mortar and pestle before adding to food. 
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Rosemary
General Description
Rosemary is an herb in the mint family. It is a small evergreen shrub, Rosmarinus officinalis, whose 1inch leaves resemble curved pine needles. 
Geographical Sources
Rosemary is native to the Mediterranean. Today it is widely produced in France, Spain, and Portugal. 
Traditional Ethnic Uses
Rosemary is used primarily in Italy in lamb, pork, chicken, and rabbit dishes. 
Taste and Aroma
Rosemary has a tealike aroma and a piney flavor. 
History/Region of Origin
Rosemary's name is rooted in legend. The story goes that during her flight from Egypt, the Virgin Mary draped her blue cloak on a Rosemary bush. She then laid a white flower on top of the cloak. That night, the flower turned blue and the bush was thereafter known as the "rose of Mary". Greeks, who wove Rosemary wreaths into their hair, believed Rosemary strengthened the brain and enhanced memory. It was also known as a symbol of fidelity. In the Middle Ages, Rosemary was used medicinally and as a condiment for salted meats. In Europe, wedding parties burned Rosemary as incense. Judges burned it to protect against illness brought in by prisoners. 
A Few Ideas to Get You Started
Rosemary's assertive flavor blends well with garlic to season lamb roasts, meat stews, and marinades. Rosemary also enlivens lighter fish dishes, tomato sauces, and vegetables. Melt butter with Rosemary to dress freshly steamed red potatoes and peas or a stirfried mixture of zucchini and summer squash. Crush leaves by hand or with a mortar and pestle before using. 
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Saffron
General Description
Saffron is the stigma of Crocus sativus, a flowering plant in the crocus family. Saffron, the world's most expensive spice, is costly because more than 225,000 stigmas must be hand picked to produce one pound. In its pure form, saffron is a mass of compressed, threadlike, dark orange strands. 
Geographical Sources
Saffron is native to the Mediterranean. Today it is cultivated primarily in Spain. 
Traditional Ethnic Uses
Saffron is used in French bouillabaisse, Spanish paella, Milanese risotto, and many Middle Eastern dishes. 
Taste and Aroma
Saffron has a spicy, pungent, and bitter flavor with a sharp and penetrating odor. 
History/Region of Origin
Ancient Greeks and Romans scattered Saffron to perfume public baths. The 13th century Crusaders brought Saffron from Asia to Europe, where it was used as a dye and condiment. In Asia, Saffron was a symbol of hospitality. In India, people used Saffron to mark themselves as members of a wealthy caste. 
A Few Ideas to Get You Started
A little pinch goes a long way with Saffron. Use it in Italian risottos, Spanish chicken and rice, French seafood stews and Scandinavian sweet breads. 
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Sage
General Description
Sage is an herb from an evergreen shrub, Salvia officinalis, in the mint family. Its long, grayishgreen leaves take on a velvety, cottonlike texture when rubbed (meaning ground lightly and passed through a coarse sieve). 
Geographical Sources
Sage is grown in the United States. It also is grown in Dalmatia and Albania. 
Traditional Ethnic Uses
Sage enhances pork, lamb, meats, and sausages. Chopped leaves flavor salads, pickles, and cheese. It is one of the most popular herbs in the United States. 
Taste and Aroma
Sage has a fragrant aroma and an astringent but warm flavor. 
History/Region of Origin
The name "Sage" comes from the Latin word “salia,�?meaning “to save.�?Greeks and Romans used it to cure snake bites and to invigorate the mind and body. In the Middle Ages, people drank Sage in tea and used Sage to treat colds, fevers, liver trouble, and epilepsy. Although Sage is no longer used medicinally, it has become one of the world's most popular herbs. 
A Few Ideas to Get You Started
Crumble leaves for full fragrance. Use ground Sage sparingly; foods absorb its flavor more quickly than leaf Sage. Sage is a wonderful flavor enhancer for seafood, vegetables, breadsticks, cornbreads, muffins, and other savory breads. Top swordfish, tuna, steaks, chicken, and turkey pieces with Sagelemon butter. Rub Sage, cracked pepper, and garlic into pork tenderloin or chops before cooking. 

Thyme
General Description
Thyme is the leaf of a low-growing shrub in the mint family called Thymus vulgaris. Its tiny grayish-green leaves rarely are greater than one-fourth inch long. For use as a condiment, Thyme leaves are dried then chopped, or ground. 
Geographical Sources
Thyme is grown in southern Europe, inlcuding France, Spain, and Portugal. It is also indigineous to the Mediterranean. 
Traditional Ethnic Uses
Thyme is often included in seasoning blends for poultry and stuffing and also commonly used in fish sauces, chowders, and soups. It goes well with lamb and veal as well as in eggs, custards, and croquettes. Thyme often is paired with tomatoes. 
Taste and Aroma
Thyme has a subtle, dry aroma and a slightly minty flavor. 
History/Region of Origin
Ancient Greeks considered Thyme a symbol of courage and sacrifice. Tradition tells that Thyme was in the straw bed of the Virgin Mary and the Christ child. In the Middle Ages, ladies would embroider a sprig of Thyme into scarves they gave to their errant knights. At various periods in history, Thyme has been used to treat melancholy, reproductive system ailments, and to improve digestion. In the 18th century, it was recommended as a cure for a hangover. 
A Few Ideas to Get You Started
Rub minced garlic and Thyme over lamb, pork, or beef roasts. Season cheese, tomato, and egg dishes with Thyme. Blend fragrant Thyme into poultry stuffing, spaghetti or pizza sauce, and chili along with any combination of marjoram, basil, oregano, sage, rosemary, or garlic. 
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Bay Leaves
Sweet bay or bay laurel is a mediterranean tree. The leaves are shiny, smooth and dark with a strong aromatic scent. It forms part of a classic bouquet garni and is very versatile. Add to stocks when poaching fish, or to marinades, casseroles, soups and stews. It is often used to flavour milk for use in sauces or even custard.

Chives
A member of the onion family, chives have a mild onion flavour and long, spiky, green leaves. Chopped chives can be added to omelettes, cheese dishes, stews, soups and salad dressings. Also try mixed with soured cream, yogurt or soft cheese as a topping for baked potatoes. Very useful for garnishing dishes.

 

Dill
A delicate, feathery herb with an aromatic, sharp but sweet flavour. Often used in Scandinavian dishes, it is especially good with fish if added to the marinade, cooking liquid or accompanying sauces. Also try adding to vegetables, cream or cottage cheese.

Mint
The most common type of mint used is Spearmint, named after it's spear-shaped leaf. Mint is a really versatile herb used in alot of countries, from Middle East salads to British new potatoes to American mint julep cocktails. The peppermint leaf is rarely used in cooking, but the oil is used for making sweets and medicinal flavourings. Pennyroyal used to be a favourite in black puddings and herb teas

Oregano
A herb used in many Mediterranean cuisines - especially those of Italy and Greece. The flavour is similar to Marjoram but stronger and the leaves are larger and darker. It will enhance many meat dishes and it is often added to salads, pizza and tomato based dishes.

As there are so many varieties of this herb I had to include it again :

Flat and curled Parsley
An essential part of a bouquet garni. Parsley livens up the most savoury dishes and is often used as a garnish, either chopped or as sprigs. The most familiar varieties are the curly leaved parsley and the french or flat parsley, which has more flavour. Add chopped leaves to salads, soups, sauces and cooked vegetables. It is said that if you chew it after garlic it will remove the smell.

 

Australian herbs & salads:

THE ENGLISH SALAD �?Contains five separate salad ingredients, Leaf Celery, Beetroot leaves, Chives and two different lettuce types, All Year Round Lettuce and Green Cos. When combined, the finished salad is a fitting accompaniment to cold meats, cheeses, quiches, and chicken or fish dishes.

THE FRENCH SALAD –Something out of the ordinary and with a little more flavour than the salads we are used to, ingredients of the French salad consist of Chervil, Lamb's Lettuce, All Year Round Lettuce, Chicory Frisee Frisela and Chicory Pain de Sucre.

THE ITALIAN SALAD –Even more robust in flavour, the Italian salad is a brightly coloured combination of Rocket, Chicory Catalogna, Basil Genovese, Lettuce Lolla Rossa and Red Radicchio Palla Rossa, which would not be complete without the addition of olive oil and a little balsamic vinegar.

THE ORIENTAL SALAD �?As a recent addition to our cuisine, Aussies have really taken to oriental salad and stir fry ingredients. The salad collection contains Chinese cabbage (Wong Bok), Pak Choi, Red Giant Mustard, Mizuna and Rosette Pak Choi. These are ideal, as the recipe idea on the pack suggests, gently warmed with stir fried meat or seafood and coated with a tangy Asian sauce.

SEASONINGS FOR SALAD �?Perfect for a garnish, seasonings include Coriander, Chervil, American Cress, Rocket and red Giant Mustard. Together or separately they provide an exotic hint of spice which complements any salad or cooked dish.

Greek Herbs
Greece is home to many of the aromatic herbs, such as basil, oregano, thyme, and mint. These can all be grown from seed packets, and they're all suitable for pots. Most of the Mediterranean herbs prefer excellent drainage,full sun and a relatively dry atmosphere so growing oregano, basil and thyme in pots makes it easier to mimic these favourite conditions.
Mint is much more of a moisture-lover, so it does best in semi-shade with regular watering.
Two other herbs that are essential in the Greek garden are bay trees (Laurus nobilis) and rosemary. In ancient Greece, bay (also called laurel) leaves were used to weave victory crowns, hence the term 'laurel wreath'. Bay trees grow quite tall (to 5 metres or more) but, because of their relatively narrow outline, they're a good choice for planting along a fence.
Bay trees are relatively slow growing so it's easy to keep them clipped as a
hedge or, if space is short, pot up a bay tree into a  terracotta-coloured Tuscan pot and place it just outside the kitchen door.
Rosemary comes in a number of variations, including low growing ground covers. Like bay trees, rosemary,especially in its prostrate forms, does well in pots. suitable for australian and new zealand conditions.