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 good 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. |
