In detail



Perennial or annual, aromatic plants are used just as well to decorate your dishes as to decorate balconies or borders in the garden. The larger ones, such as dill or lemon balm, also make a very nice effect in the middle of the summer beds.

Green anise

Horticolor Lyon ** ANIS VERT (* Pimpinella Anisum *) ** Annual, it is sown every year. You will happily use it to flavor pastries and liqueurs.


Horticolor Lyon ** CERFEUIL (* Anthriscus Cerefolium *) ** Simple, common, licorice or winter chervil, you will find them in multiple varieties. Ideal for growing in pots on the balcony, chervil happily accommodates all fish recipes.


Horticolor Lyon ** CUMIN DES PRES * (Cuminum Cyminum *) ** The highly aromatic seeds of cumin are used in baking to prepare liqueur. They are also excellent with cheese, especially munster.

Spring onion

Horticolor Lyon ** CIBOULE (* Cives, Allium Fistulosum *) ** This neighbor of the onion does not form a bulb but a simple bulge reminiscent of a leek. The whole plant can be used as a condiment in salads, cottage cheese or an omelet.


Horticolor Lyon ** SARIETTE (* Saturela Hortensias *) ** The whole plant will perfume your home. Young leaves are used as a seasoning in salads. Their fragrance also makes them suitable for rotten pots.


Vilmorin ** BASILIC * (Ocinum Basilicum *) ** Also called “Pistou“ in the Midi, Basil is part of the queen class of aromatics. The basil exhales a pleasant scent also known to repel flies and mosquitoes.


DR ** BOURRACHE OFFICINALE (* Borago Officinalis *) ** From May to September, officinal borage is adorned with a multitude of blue flowers of the most beautiful effect. Dried, you can use them as an infusion to treat colds, or fresh in salads.


Vilmorin ** MELISSE OFFICINALE (* Melissa Officinalis *) ** Perennial, it forms delicate little balls of tender green foliage with the most beautiful effect at the edge of the massif. The leaves are used as a condiment and also for making liqueur.


DR ** MEXICAN CORIANDER (* Eryngium Foetidum *) ** This species of perennial thistle, very cultivated in Asia and Central America, adapts perfectly to hot and dry summers. Its young leaves can be eaten in salads.