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Herb superb

Herb superb

Current rating: 4 from 3 votes.

Once you know your herbs, you'll be able to mix and match flavours to make all kind of delicious dishes.

Household tip type: In the Kitchen

 

  • Parsley

A popular aromatic herb. When adding to pestos and sauces, use about one third of the amount of parsley than finer herbs like basil, chervil and chives. It can be stirred through most sauces, or tossed through boiled potatoes with grated parmesan and a drizzle of olive oil.

  • Chives

A mild herb from the onion family. Chives are perfect for delicate fish and chicken dishes and light or buttery sauces.

  •  Marjoram

Used fresh or dried, marjoram can easily be substituted with oreganum. Toss through roasted vegetables or meat before cooking.

  • Tarragon

Not commonly used due to its strong flavour. It’s best used in small quantities in fish, chicken and shellfish dishes. Mainly known for its inclusion in the tarragon vinegar, which is used in béarnaise sauce.

  • Dill / fennel

Great with seafood, particularly Scandinavian dishes like gravadlax (salt and dill cured salmon).

  • Basil

Popular in Mediterranean dishes, it has a subtle flavour and is best uncooked. Its flavour also tends to weaken when dried, so rather preserve it in vinegar or oil.

  • Thyme

An aromatic herb with strong, warm flavours that suit various dishes from meat and fish to roasted vegetables.

  • Sage

It has a robust flavour that’s best suited to hearty dishes, stuffings and burnt butter and cream sauces. Sage also has a slight anise flavour and is often used for pickling and potato dishes.

  • Coriander

Also known as cilantro and dhania, or Chinese parsley. The seeds are used as an aromatic spice and the fresh leaves can be stirred through spicy dishes.

  • Spearmint

So much more than a dessert garnish. Add a handful of mint when making pestos or salsas, or chop and stir through yoghurt dressings.

  • Chervil

A mildly flavoured herb that’s a delicate cross between parsley and liquorice. Chervil is best tossed through dishes just before the end of cooking. Use in mild buttery sauces and serve with fish or chicken dishes.

  • Vietnamese mint

Also known as Vietnamese coriander, Cambodian mint or the laksa leaf. It has a slightly similar taste to coriander, but with a heated lemon kick. This mint variety is delicious added to laksa and Vietnamese dishes.

  • Rosemary

A potently flavoured herb, be wary of its hardy richness as it tends to overpower subtle flavours in food if added too generously. It’s popular in Greek cooking and is particularly good added to slow-roasted lamb with lots of garlic.


Cook’s tips:

  • Avoid mixing strongly flavoured herbs together. Rather mix a milder herb with a stronger herb, like basil and parsley.
  • Cut fat and salt by flavouring foods with herbs instead of butter, salt and cream.

 

Images courtesy of Fresh Living magazine

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