|
HERB |
DESCRIPTION |
USE |
|
Basil | Leaf | Good herb for salads,
although it is also excellent in stew, soups etc. At its best with fresh tomatoes or in
any dish containing cooked tomatoes or tomato sauce. |
|
Bay
leaves | Thickish shiny leaf | Can be used in soups,
stocks, stews etc. as well as court-bouillon for fish. |
|
Bouquet
Garni | Collection of herbs | The classic bouquet
garni is composed of three sprigs of parsley, including stems which contain most of the
flavour, one sprig of thyme and half a bay leaf, tied together in muslin. However, many
variations are possible such as the inclusion of peppercorns, mace, cloves or other herbs
such as rosemary or marjoram. |
|
Celery
salt | Granular | Mild and pleasant in
flavour and can be used generously in all kinds of hot dishes. Excellent in tomato soup. |
|
Chervil | | Similar flavour to
parsley, but milder. Can be used fresh as a garnish or in soups, stews and salads. |
|
Cloves | Brown and twig like. | Excellent for both
sweet and savoury dishes, should be used sparingly as it has a strong flavour. At its best
in combination with other flavourings, particularly good with apples and ham. |
|
Dill | | Quite a sharp, pungent
flavour, used in pickling. Also good in salads and salad dressings. |
|
Garlic
salt | Granular | May be used as a
substitute for fresh garlic. Should be used with discretion as too much will dominate all
other flavours. |
|
Marjoram | | Use sparingly for
flavouring soups, stews etc. and in stuffings for meat and fish. |
|
Mint | Smallish green leaves | Popular, well known
herb, either fresh or dried. Particular good in salads, cooked with carrots, peas or new
potatoes. Also as a seasoning or sauce with lamb. |
|
Nutmeg | Hard brown and nut like Can be ground. | May be used in both
sweet and savoury dishes. A little grated nutmeg is excellent with potatoes, baked
custard, rice puddings etc. |
|
Oregano | | Italian herb, a form of
wild marjoram. Use sparingly in spaghetti and beef dishes. |
|
Paprika | Reddish powder | Mild and sweet and can
be used generously as a flavouring or garnish for all kinds of dishes and soups. |
|
Parsley | Green leaf. Stems contain a lot of the flavour. | Used as flavouring and
garnish. Can be used in salads, cooked vegetables, with all kinds of meat,
poultry and fish dishes. |
|
Rosemary | Short, spiky leaf | Use sparingly in
salads, stews and spaghetti sauce. Very good for seasoning lamb. |
|
Saffron | Dried stigmas of crocus | Mild, pleasant flavour.
Used to give a pale yellow colour to cakes, rice dishes and sauces. |
|
Sage | Small, fleshy leaf | Good with all meat
dishes and in meat, poultry and sausage stuffings Particularly good with
pork and cheese but should
be used sparingly. |
|
Savoury | | Pleasant flavour and
combines well with others. Good with meat, meat stuffings, vegetable soups and sausages. |
|
Tarragon | | Good with fish and
mushrooms, in tartare sauce as well as in salads and other sauces. Use sparingly as is
fairly pungent |
|
Thyme | | Use sparingly in
stuffings, soups, meat and sauces. |
