Types of herbs, their flavours and combinations.
To quickly release the flavour of dried herbs, crush them in the palm of your hand or between your fingers.
Use only one (1) strong-flavoured herb such as rosemary, sage, basil, mint, dill, winter savory, marjoram, tarragon, thyme, etc, in a dish at a time. A strong-flavoured herb may be combined with several mild-flavoured ones such as chervil, chives, parsley, savory, etc, which makes for delightful dishes. Whole herb leaves hold their flavour longer in storage and offer a better choice than ground or powdered herbs. Pulverize just before using. For maximum flavour add or refresh herbs near the end of roasting.
Arrowroot - used as a starch to thicken sauces and gravies, pie fillings or custards.
Barberry - tastes like cranberry but with a more citrus taste. Can be added to soups, stews. The red berries can be made into jellies, jams, preserves and chutneys.
Basil - has a rich and spicy, mildly peppery flavour. Use in dishes such as veal, lamb, fish, poultry, pasta, rice, cheese, eggs. Blends well with Garlic, Thyme, and Lemon. Adds snap to vegetables like zucchini, squash, eggplant, potatoes, cabbage, carrots, onions, cauliflower, parsnips, spinach, tomatoes, soups, stews and sauces.
Bay Leaves - go well with roast, pork chops, boiled fish, pickling brines. Only one or two are needed to enhance a whole roast, pot of soup or stew. Used also in English custards or rice puddings. Is used in soups, stews, or tomato sauce. Can be combined with Garlic, Peppercorns, Saffron, Allspice, Citrus and prepared dried mustard.
Beebalm - taste of citrus with soft flavours of orange and lemon. Used in recipes for duck, pork, meat sausages and curries. Goes well fruits, strawberries, apples, oranges, tangerines and melons. Works well with Mint.
Dill- the leaves are used with fish and the seeds for cabbage dishes, marinades and pickles.
Dried Lavender - used in sauces, wines, teas and to flavour cookies, pound cakes, custards, mousses and even ice cream.
Burdock - use only the root. Flavours potatoes and celery dishes. Can be added to soups, stews. salads, and relishes.
Borage - has a crisp cucumber flavour. Leaves can be used raw, steamed or sautéed. Enhances cheese, fish, poultry, most vegetables, green salads, pickles. Goes well with Dill, Mint and Garlic.
Caraway - flavour combines Anise and Dill with tang and nuttiness. Is used in beef, pork, stews, fish, soups, salads and breads. Also goes well with eggs, cheese, creamy soups and sauces, cabbage, beets, spinach, potatoes, beans, peas, cauliflower, turnips, zucchini, rye breads, cakes and applesauce.
Cardamom - tastes like an airy, gentle Ginger with a slight pine flavour. Enhances squash, sweet potatoes, duck, pork, pastries, coffee, and sweet pastries. Combines well with Cumin and Coriander seed.
Cayenne Pepper - adds a hot flash wherever it is used. Can be used is dishes from native American, Cajun, Creole, Spanish, Mexican, Southeast Asia, or in egg, cheese, creamy soups, sauces, curries, and chili blends.
Chervil- the flavour of chervil is similar to what we know as parsley, enhanced by a touch of Anise flavour. Should be added at the last moment to stews and soups. Enhances carrots, spinach, sorrel, corn, peas, eggs, fish, veal, cheese. Complements Tarragon, Shallots, Ground Pepper, Marjoram Thyme, Parsley and Lemon.
Chives - tastes like sweet mild onions. The flavour blends in with almost any dish while the color will only add to the presentation. Add to virtually any type of salad, soup, sauce; twice baked or au gratin potatoes, omelets and fish. Combine with shallots, cauliflower, corn, tomatoes, peas, carrots, spinach, poultry, fish, shellfish, veal, creamy sauces, cheese and eggs.
Cinnamon - the flavour is pungent and slightly sweet. Stimulates the flavour of carrots, spinach, onions, apricots, cherries, apples, blueberries and oranges. Complements Vanilla, Nutmeg, Fennel, Ground Pepper, Ginger, Cloves and Cardamom.
Cloves - have a sharp, wintergreen like flavour. Combines well with beets, green beans, carrots, squash, fruit salads, fruit compotes, rhubarb, prunes, cranberries, meat stews, cakes, puddings, mincemeat and marinades.
Coriander - Coriander seed and the Cilantro leaf come from the same plant. The leaves combines a strong Sage flavour with sharp citrus taste. The seeds have no Sage like flavour, just a simple taste of citrus. It enhances the flavour in a good chili. Combines well with beets, onions, sausages, clams, oysters and potatoes. It is necessary in any curry dish. Sometimes used to flavour cookies, pastries or breads, sausages or corned beef (whole). The leaves add a hint of spice to salads, vegetables and some desserts.
Cumin - Cumin has a unique and potent flavour which is crucial to Indian curries. The aromatic, somewhat bitter flavour is essential to good chili; virtually all Mexican meat or bean dishes add a good amount of Cumin as do many dishes from other Latin American countries. Swiss and Dutch countries use Cumin seed to flavour certain cheeses, while various European countries flavour breads with Cumin.
Dill- the flavour has a well rounded tang. The leaves are used in salads and as a garnish. The most common use of whole Dill seed is to flavour pickled cucumbers The seeds are also used in French pastries and sauces. Ground seeds are sometimes used in Scandinavian cooking to flavour bread, potatoes, vegetables, sauerkraut and pork roast. Goes well with fish, lamb, poultry pork, cheese, cream, eggs, cabbage, onions, cauliflower, parsnips, squash, eggplant, spinach, potatoes, broccoli, turnips, cucumbers, carrots, green beans, tomatoes, avocados and apples.
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