CULINARY HERBS

A well-known and widely used herb. Its name derived from ancient Greek is believed to mean “Fragrant Liped King”.  Used in the kitchen for flavouring Soups, omelettes, sauces, vinegar and oil.

Bay

Frequently used just as a seasoning when cooking meats, as it helps the meat more digestible.  However, as bay stimulates the gastric and liver functions, its inclusion in stews, soups and bakes made with cheaper cuts of meat will improve the taste and texture.  Further, the leaves crushed in a Mortar & Pestle then added to the cooking water of vegetables, rice and pasta can enhance the flavour.

Bouquet Garni, Sachets.

The classic blend of parsley, Bay, Thyme, used to season Soups and stews.

Chervil

An old and frequently overlooked classic.  Used to flavour soups and sauces.  Additionally works well with cheese, salads, fried dishes, and meats.  Further, it makes a wonderful aromatic herb oil or vinegar.  Its flavour enhancing qualities make a useful addition to the Herb and Spice rack.

Chives

If Garlic is the king of the onion family, then chives is its princess.   It subtle pungent taste and agreeable aroma is akin to the onion yet far less persistent.  It’s used to flavour soups, salads and sauces.  Further the addition of chives to mashed vegetables like potatoes, parsnips or Swede’s etc can help lift and enliven them.

Dill Tops

Also known as Dill Herb or Dill weed.  Used as seasoning for salads, sauces and all cooked foods.  Not just the classic of cooking it with fish.  Mushrooms gently braised with dill create a subtle tasting dish, which can then be served as a side dish or as a starter.

Elderberries

The tiny berries of the alder need to be cooked, as raw they have a strongly laxative effect.  However, when cooked with game or dark meats they help towards creating wonderful gravy.  Further the berries can be stewed or utilised to make preserves, jellies or as a component of a summer pudding.

Herbes de Provence

The classic herb blend from Provence in France.

Lemon Grass

This increasingly popular herb is a vital ingredient in Thailand style and many south East Asian styles of cooking.

Marjoram

Marjoram originated in Africa, yet in now so widely cultivated around the world that it has become common place.  Frequently used to flavour sauces and salads, however marjoram can also be added to many roast dishes and to risotto’s to impart a delicate flavour and aroma.

Methi Leaves

In Pakistan and other regions of the Indian sub continent, it is known as Methi, yet more commonly known as fenugreek.  To further confuse the situation, the leaves of fenugreek (Methi) are known by a plethora of names in many other countries too.  One of the classic uses for Methi if flavouring cheeses, however it can be used in many curry dishes and rice dishes.

Mixed Herbs

A standard blend of herbs used in cooking.

Oregano

Where would Italian cooking be with out wild marjoram, another name for Oregano?  Classically used as a topping for Pizza, it can additionally used to flavour breads.  Also when infused in oil or vinegar as a dressing for pasta and salads.

Parsley

Parsley sauce, the white shoo sauce frequently served with fish is the classic way that parsley is utilised in English cooking.  However, as a seasoning for meats (Lamb & Chicken) it enhances the flavour of the stock for making gravy.

Pizza Herbs

A classic blend of herbs used in Italian cooking, and it’s not just for pizza either.

Rosemary

The most frequently used herb for roast meats, as it helps tenderise as it helps release the fats from the meat.  Thus, Rosemary is particularly useful when cooking fatty meats.   Additionally, Rosemary is used to flavour oil and vinegar, as well as bread, buns and even cakes.  Further rosemary’s ability to extract salt makes it a useful addition to sausages.

Sage

Where would the onion be with out sage, in the English poultry stuffing mixture of Sage & Onion?  This classic use is the first use that springs to mind in most people when you mention Sage, however it can also be used as a seasoning for most foods.  Frequently used as flavouring for oil and vinegar too.
 

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