Herbs_1

Rosemary(Fr. romarin; Gr. Rosmarin) - a fresh, sweet flavour. It is primarily used to flavour meats- sparingly, because when heated it releases a strong, acrid oil.




Savory(Fr. sariette; Gr. Bohnenkraut) - a warm, piquant flavour. A member of the mint family, savory is a traditional seasoning for vegetables like string beans or peas.



Tarragon(Fr. estragon; Gr. Estragon) - faintly liquorice-like in flavour. It is best known as flavouring for vinegar. It is also widely used for fish and chicken.




Parsley(Fr. persil; Gr. Petersilie) - slightly peppery flavour. Popular as a garnish, both to enhance the looks of food and to enrich the taste of soups, salads, stews, sauces.




Oregano-(Fr. origan; Gr. Oregano) strong, aromatic, slightly bitter. Its flavour is particularly suitable to robust Mediterranean dishes that use tomatoes or eggplant.




Dill(Fr. aneth; Gr. Dill) - liquorice-like in flavour. Entire plant edible. Its root and stalks are eaten raw or cooked. Seeds in sausage and baked goods; leaves used with fish, vegetables, cheese spreads, and soups.



Chives(Fr. ciboulette/ civette; Gr. Schnittlauch)- a delicate relative of the onion. Their long, thin stalks, which should be cut frequently, go well in salads or as a garnish for bland dishes.



Chervil(Fr. cerfeuil; Gr. Kerbel) - a cousin of parley. Its fresh leaves are good in salads. Its dried leaves go well with eggs and on cream soups or broiled fish.




Thyme(Fr. thyme; thymian) - aromatic and pungent. This must be used judiciously, because of its strong taste. It helps flavour almost all French soups and stews.




Basil(Fr. basilic; Gr. Basilikum)- a refreshing member of the mint family. It is used with tomatoes in any form- the vegetables, juice or sauce, and also with eggs and seafood.




Sage(Fr. sauge; Gr. Salbei) - strongly fragrant and slightly bitter. Commonly used in poultry stuffing, it can also be used to complement pork and sausage dishes.