Herb Garden — Seema Chandra

Curry Leaves

Curry Patta · kur-ree put-ta

Curry leaves are one of those ingredients that transform the moment they hit hot oil. They’re a staple in South Indian cooking and are quite different from curry powder, despite the name.

Flavour. Bright, citrusy and gently nutty, with a fragrance that fills the kitchen within seconds.

Health Fact
Curry leaves have long been used in Ayurveda to support digestion and are also a favourite ingredient in traditional hair oils.

Holy Basil

Tulsi · tool-see

In many Indian homes, Tulsi brewed into tea when someone has a cough, added to home remedies, and valued just as much for wellness as for flavour.

Flavour. Warm and peppery with gentle notes of clove, mint and a touch of citrus.

Health Fact
Tulsi is considered an adaptogen, meaning it helps the body cope better with physical and mental stress.

Mint

Pudina · poo-dee-na

Whether it’s folded into chutneys, stirred through yoghurt or muddled into a summer drink, mint has a way of making everything feel instantly fresher.

Flavour. Cool, crisp and refreshing with a pleasant peppery edge.

Health Fact
The menthol in mint is known to soothe bloating and aid digestion, which is why it often finds its way onto Indian tables after a hearty meal.

Coriander Leaves

Dhania · dha-nee-ya

Coriander is usually the very last thing to go onto a dish. A handful of chopped leaves can brighten everything from dals and curries to soups and salads.

Flavour. Fresh, citrusy and grassy with a light peppery finish.

Health Fact
Rich in fibre and antioxidants, coriander has traditionally been used to support digestion and reduce bloating.

Dill

Suva · soo-va

Delicate and feathery, dill brings a lovely freshness to yoghurt, potatoes, fish and pickles. It’s also a familiar ingredient in many Indian regional kitchens.

Flavour. Softly grassy with gentle hints of anise and citrus.

Health Fact
Dill has been used for generations to settle an upset stomach and support healthy digestion.

Fenugreek Leaves

Methi / Kasuri Methi · meh-thee

Fresh methi and dried kasuri methi may come from the same plant, but they behave quite differently in the kitchen. Fresh leaves add body to curries, while the dried version is often crushed over dishes at the very end for aroma.

Flavour. Fresh methi is earthy and pleasantly bitter, while kasuri methi is warm, fragrant and slightly reminiscent of maple.

Health Fact
Fenugreek leaves are naturally rich in iron and fibre, and have long been associated with supporting blood sugar balance.

Betel Leaves

Paan · paan

Most people know betel leaves through paan, but they’re also used in savoury cooking across parts of Southeast Asia as edible wraps for meats and fillings.

Flavour. Peppery and aromatic with subtle hints of mint and spice.

Health Fact
In traditional medicine, betel leaves have been valued for their anti-inflammatory and soothing properties.

Pandan Leaves

Pandan · pan-dan

Often called the vanilla of Southeast Asia, pandan leaves perfume rice, desserts and curries with an aroma that’s instantly recognisable once you’ve cooked with them.

Flavour. Softly floral with notes of vanilla, toasted coconut and sweet almonds.

Health Fact
Pandan has been traditionally used to help soothe aches and is naturally rich in potassium.

Parsley

pars-lee

Parsley is far more than just a garnish. It adds freshness to salads, sauces and roasted vegetables, and quietly ties flavours together without taking over.

Flavour. Clean, grassy and lightly peppery.

Health Fact
Packed with vitamins A, C and K, parsley supports immunity and bone health while adding very few calories.

Rosemary

rohz-mare-ee

Rosemary has a way of making the whole kitchen smell wonderful. I especially like pairing it with roasted chicken, potatoes and slow-cooked vegetables.

Flavour. Woody, pine-like and deeply aromatic with gentle citrus notes.

Health Fact
Sometimes called the “herb of remembrance”, rosemary has been studied for its potential role in supporting memory and concentration.

Thyme

thaa-eem

Thyme is one of those herbs that quietly works in the background, adding depth to soups, sauces and roasted dishes without demanding attention.

Flavour. Earthy, gently peppery and slightly floral.

Health Fact
Thanks to a natural compound called thymol, thyme has long been used to soothe sore throats and support respiratory health.

Sage

say-j

Sage has a bold personality and is happiest alongside rich ingredients like butter, roasted vegetables or poultry. A little goes a surprisingly long way.

Flavour. Warm, earthy and herbaceous with hints of mint and camphor.

Health Fact
Sage is naturally rich in antioxidants and has traditionally been used to support memory and ease menopausal symptoms.

Tarragon

ta-ra-gon

Tarragon is one of French cooking’s quiet stars. It pairs beautifully with chicken, fish, eggs and creamy sauces, bringing elegance without much effort.

Flavour. Delicate and aromatic with notes of anise, fennel and sweet herbs.

Health Fact
Tarragon has long been used to aid digestion and may also help support healthy blood sugar levels.

Bay Leaves

Bay Leaves / Tej Patta · tayj put-ta

Bay leaves are added whole to curries, rice dishes and soups, then quietly removed before serving after they’ve done their job. Indian tej patta is more fragrant than its Mediterranean cousin and carries a gentle cinnamon-like note.

Flavour. Warm, woody and herbal with subtle hints of pepper and spice.

Health Fact
Bay leaves have traditionally been used to ease indigestion and are being studied for their role in supporting healthy blood sugar regulation.

Back to Experiment