HERBS

Fresh or dried, every one of the huge variety of herbs has its own distinctive flavour. They are an essential ingredient in many a recipe and, if used properly, can really transform your cooking.

Basil

Has a unique pungent flavour which is lost in prolonged cooking, so add only to cold dishes or toward the end of cooking. It is commonly used in Italian recipes with pasta or tomatoes, as well as in sauces, soups and salad dressings.

Coriander

A slightly bitter herb, popular in oriental, Indian, Greek and Mexican cooking. Chopped leaves are added towards the end of cooking or as a garnish. Use in spicy dishes such as curries and chillies, as well as stir fries, salads, dips and soups.

Dill

Has a mild, sweet, caraway flavour and needs to be used in fairly large quantities. It is best added at the end of cooking or as a garnish. It goes well with egg and fish dishes and may also be added to marinades, soups, sauces, and potato dishes.

Mint

There are many varieties of mint. Spearmint is the most common and is the one used in mint sauce. Bowles mint has the largest leaves and the oust flavour. Mint is also used to flavour vegetables, or as a garnish for wine and fruit cups.

Rosemary

Strong, pungent herb which can be very overpowering if not used sparingly. Best used as sprigs and removed after cooking. Chop finely if adding to stuffings. Traditionally used with lamb, it also complements poultry and fish dishes.

Thyme

Several varieties are available. Common or garden thyme has a strong aromatic flavour, and is good with meat and game as well as soups, sauces, stuffings, and dishes cooked in wine. Lemon thyme goes well with fish and veal.

Parsley

Two varieties are available; the more common type with curled leaves, and French, or flat-leaved parsley. Parsley is a main ingredient of bouquet garni. It can be added to salads, sauces, vegetables and fish recipes. Often used as a garnish.

Bay leaves

The dark, glossy leaves of the bay tree have a strong, aromatic flavour. They are used to flavour soups, stocks, pates, casseroles and marinades and are often part of a bouquet garni. Can also be used in sweet dishes such as rice pudding.

Chives

These slender, green spikes have a mild oniony flavour. A garlic flavoured variety is available. The strength of chives diminishes rapidly during cooking, so add at the end. Include as a flavouring in recipes for suace, butters, and eggs.

Chervil

A member of the parsley family. It tastes similar to parsley but with additional hint of aniseed. It tends not to dry or cook well so it is best used fresh towards the of cooking. Chervil complements eggs, fish, poultry and vegetable recipes.

Marjoram

There are 3 varieties available but sweet marjoram is the most common. It is quite delicate in flavour so is best added at the end of cooking. Marjoram goes exceptionally well with lamb and game. It also complements pasta sauces.

Oregano

Also known as wild marjoram. It's flavour is similar to marjoram but slightly stronger, and the leaves are darker and larger. Used in Mediterranean cooking, particularly Italian recipes, such as pizzas and salads.

Tarragon

There are two types of tarragon: French and Russian. Both have a distinctive aromatic flavour with a hint of aniseed. They are often used to flavour vinegar and go well with egg and chicken dishes. Flavour is strong so use sparingly.

Salad burnet

An interesting tooth-edged leaf with leaf with a cucumber-like flavour. It makes a good addition to salads, as an attractive garnish to cold foods and complements eggs and shellfish. Fresh sprigs are good in white wine cups.

Lemon Grass

The swollen leaf base of lemon grass is traditionally used in Asian cuisine, particularly Thailand and Vietnam. It can be finely sliced or crushed or left whole and removed just before serving. Good used in seafood recipes, curries and stir-fries.

Sage

A strongly flavoured herb which can be used in sage and onion stuffing and frequently used to flavour British bangers. Also suits rich, fatty meats such as goose and pork, and tomato based sauces.

Geranium leaves

Sweet scented geraniums are available with many different scents, such as lemon, rose, orange, nutmeg and peppermint. The leaves can be added to fruit pies or tarts, or used to flavour desserts such as custards, sorbets and creams.

Lemon balm

This has heart shaped, crinkled and serrated leaves with a distinctive lemon scented perfume. Good in egg dishes, soups and salads. It is also excellent in white wine punches and pretty used as a garnish or decoration.