| Herb |
Description |
Serving Suggestions |
Balm
Melissa Officinalis |
A combination of spice, honey and lemon |
Can be used to replace grated lemon rind with fish, rub leaves over poultry before roasting, add two or three leaves to green salads. |
Basil
Ocimum Basilicum |
Pungent, sweet and slightly spicy |
Use with mackerel or shellfish, use it fresh in tomato sauces and other tomato dishes, add chopped leaves of several varieties to salads. |
Bay
Laurus Nobilis |
A slightly bitter, savoury flavour |
Good with all game dishes, and most soups benefit from its addition. |
Borage
Borago Officinalis |
A slightly cucumberlike flavour |
Sprinkle flowers and petals on salads. |
Chervil
Chaerophyllum Sativum |
Flavour contains a hint of licorice |
Great as an addition to consommes, vegetables such as beans and peas, combine with lemon balm and add to fish dishes or chop into omelettes and quiches. |
Chives
Allium Schoenoprasum |
Mild onion flavour |
Chop into salads, as a garnish and very traditional stirred into sour cream for baked potatoes. |
Cilantro/Coriander
Coriandrum Sativum |
A very pungent, distinct flavour |
Use the leaves to enhance Oriental or Southwestern cuisine. Use the ground seeds in rich meaty soups and stews. The leaves can also be added to salads. |
Dill
Anethum Graveolens |
Very rich flavour |
Add chopped greens to white fish and salmon dishes, egg and cheese dishes. Use the seeds in hearty vegetable and legume based soups, cook whole with carrots or parsnips, and use in pickling. |
Fennel
Foeniculum Vulgare |
Reminiscent of aniseed |
The greens can be used almost interchangeably with dill and the seeds can be used ground in lentil soups, whole in boiling water for rice, brussel sprouts, and to flavour bread. |
Garlic
Allium Sativum |
Savoury, pungent flavour |
Combine with lavender for baking a young lamb, add it to baked potato dishes, actually a good addition to just about any food! |
Lovage
Levisticum Officinale |
Reminiscent of hot, spicy celery |
The stems can be used to replace celery in any cooked dish. Also used as a thickener. |
Marjoram, Sweet
Origanum Marjorana |
A sweet-savoury flavour |
Use in stews and casseroles, stuffings, sauces and roasts, broccoli and pasta dishes. |
Oregano / Wild Marjoram
Origanum Vulgare |
Similar to Sweet Marjoram, but slightly spicier |
Use it to add a Meditteranean flavour to vegetable dishes, cheeses, pastas, Greek salads and sauces. |
Parsley
Petroselinum Sativum |
Mild, savoury flavour |
This is another all-round herb. I add chopped Italian parsley to just about every savoury dish I make! |
Rosemary
Rosmarinus Officinalis |
Strong and Pungent |
Has a special affinity for lamb and poultry. I like to add it to my water when boiling potatoes to mash. |
Sage
Salvia Officinalis |
Slightly spicy and savoury |
Good in pork and rabbit dishes, stuffings, root vegetables and cheese dishes. |
Savoury / Winter Savoury
Satureja Hortensis / Montana |
Warm, spicy flavour |
Use in pork, poultry, beans and peas. |
Sorrel
Rumex Acetosa |
Sharp, fresh flavour |
Use to perk up salads. |
Spearmint
Mentha Spicata |
Refreshing flavour |
Use in lamb dishes, with cold cuts, cheese, peas, can also be added to fruit salads, stewed pears/apples. |
Tarragon
Artemisia Dracunculus |
Warming, spicy, slightly sweet flavour |
Use with fish, clear soups, cream sauces, baked chicken and strong flavoured fish. |
Thyme
Thymus Vulgaris |
Savoury-sweet flavour |
Good with strong flavoured fish, beef, pork and egg dishes. Also good added boiled or steamed cabbage. |
