Types of herbs, their flavours and combinations (continued).
Costmary - the leaves have a mint like flavour. Used to flavour beverages, iced soups and fruit salads.
Fennel - tastes like a softer and nuttier version of Anise. Use the leaves in salads and as a garnish. The seeds used in desserts, breads, cakes, cookies and beverages. Goes well with fish, sausages, duck, cabbage, sauerkraut, beets, pickles, potatoes, lentils, breads, eggs and cheese.
Garlic - the flavour is vibrant with a hint of onion. Can be added to all foods except for desserts. Used in garlic butter, cheeses spreads, breads, beans, broccoli, cauliflower, salads, crackers, stuffings, sauces, marinades, salad dressings, stews, soups, meats, fish, poultry, herb vinegars and oils. Popular with eggplant, tomato sauces, Caesar salads and pesto.
Fenugreek - its nutty and slightly bitter flavour combines the taste of celery and maple. Used mainly in Middle Eastern cooking. Popular in most curries and chutneys. Enhances meats, poultry and marinated vegetables.
Horseradish - use the root which has a sharp, mustard taste. Goes well with fish, smoked fish, beef, sausages, boiled chicken, egg, salmon, potato salad and beets.
Ginger - the flavour seems to be half spice and half citrus. Used in beverages, fruit salads, meats, poultry, fish, preserves, pickles, sweet potatoes, squash, carrots, beets, pumpkin, rhubarb and peaches. Enhances sweet puddings, quick breads, muffins cakes and cookies. Can be combined with Onions and Garlic.
Hyssop - the leaves and flowers have a minty taste. Can be used to flavour green salads, chicken soup, fruit soups, fruit salads, lamb, stews, sage poultry stuffing.
Lemon Balm - the flavour is lightly Lemon with a small hint of Mint. Use the leaves in green salads, fruit salads, marinated vegetables, chicken salads, poultry stuffing, beverages and marinades for fish. Goes well with corn, broccoli, asparagus, lamb, shellfish, olives and beans.
Lovage - the leaves, stems and seeds taste like celery. The leaves can be used in fresh salads, or can be dried and used in soups, stews and sauces. Goes well with potatoes, tomatoes, chicken, poultry stuffing, rice, creamed soups, savory pies and steamed vegetables.
Marjoram - a variety of Oregano, but with a milder flavour and a hint of Balsam. Goes well with lamb, poultry, stuffing, fish, pates, green vegetables, carrots, cauliflower, eggplant, mushrooms, parsnips, potatoes, squash, tomatoes, egg, and cheese dishes. Complements Bay, Garlic, Onion, Thyme and Basil.
Mint - the flavour of mint does not blend well with other herbs and is best left to stand on its own. Mint goes well with duck or lamb and with most vegetables, beans and lentils. It adds just the right refreshing touch to fruits and fruit salads. For cooking purposes, peppermint is used to flavour sweets, candies or various liquors after being infused into oil or alcohol. Spearmint is more often the mint used in cooking. Use both as a summer herb flavour for fresh garden vegetables and to make mint jelly or mint sauce which traditionally accompanies roast lamb or mutton dishes.
Oregano - goes with tomatoes, courgettes, marinated vegetables, mushrooms, roasted and stewed beef, pork, poultry, onions, zucchini, potatoes, eggplant, shellfish, eggs, and cheeses. Combines well with Garlic, Thyme, Parsley and Olive oil.
Parsley - blends well with most food except sweets. Goes with ham, garlic butter, escargots, grilled meats, stuffing and poultry. Wonderful with buttered potatoes.
Rosemary - the flavour is pungent mint-like yet sweeter with a slight ginger taste. Goes well with lamb, fish, beef, veal, pork and poultry. Rosemary enhances tomato, spinach, peas, mushrooms, squash, eggplants. cheese, eggs, lentils, sauces, soups or stews and foccacia bread. Complements Chives, Chervil, Thyme, Parsley and Bay. Can be added to soups, marinades, salad dressing and cream sauces.
Saffron - Saffron has a distinctive flavour. Most recipes need only a few threads of saffron. Uses include chicken soup, rice dishes and saffron bread. Bouillabaisse (fish stew) will often feature saffron. Enlivens the hues of cream soups, marinades, salad dressing, basting liquids, pasta salads and curries.
Sage - the flavour is lemony, camphor like and somewhat bitter. Young leaves can be eaten fresh in salads and cooked in omelettes, fritters, soups, breads, marinades, sausages, meat pies, veal, fish, poultry, pork, duck, goose, squash, artichokes, tomatoes, asparagus, carrots, cabbage, oranges, lemon, garlic, cheese, lentils, beans and poultry stuffing.
Salad Burnet - tastes like cucumber. Only use the young leaves. Can be used in salads, flavoured vinegars, herb butters, beverages. Complements Dill, Basil Thyme, Garlic, Oregano, Marjoram and Tarragon.
Savory - Summer Savory has a more delicate and sweeter flavour than Winter Savory which tends to be rather bitter. The flavour of savory is somewhat reminiscent of thyme with a peppery taste. It is the most popular herb for beans and peas. Savory can be used instead of Sage in poultry stuffing and in sausage recipes. Also a nice herb used to season soups, beef soup, eggs, beans, peas, eggplant, asparagus, parsnips, onions, cabbage, brussels sprouts, squash, garlic, liver, fish and quince chutney.
Sweet Cicely - is a combination of celery and Anise flavour. Can be used with carrots, parsnips, potatoes, turnips, brussel sprouts, cabbage, cream soups, sauces and fish. Also goes with fruit soups, stewed fruit, fruit salads, pies and tarts.
Tarragon - the flavour can be somewhat dominating or compete with other flavours. Use the leaves in salads, garnish, tarter sauce, béarnaise sauce and french dressing. Goes well with fish, shellfish, pork, beef, lamb, poultry, leeks, potatoes, tomatoes, carrots, onions, artichokes, asparagus, mushrooms, cauliflower, broccoli, beets, peas, eggs, oranges, cream sauces, soups, cheese, sour cream, yogurt and rice. Complements Parsley, Chervil, Garlic Chives and Lemons.
Thyme - has a flavour of a faint Clove aftertaste. Use the leaves and sprigs in salads as garnishes. Popular in clam chowder, bouquets garnish, Creole and Cajun dishes. Goes well with veal, beef, poultry, fish, stuffing, pates, sausages, stews, soups, breads, herbed butters and mayonnaise. Use it with tomatoes, onions, carrots, cucumbers, eggplant, parsnips, leeks, spinach, corn, peas, cheese, eggs and rice. Complements Lemon, Garlic and Basil.
Zatar - Has a flavour of a hearty Thyme. Used with chicken, fish, beef, cheese, breads, rice, soups and yogurt sauces. Can be added to eggplant, cucumber, squash, carrots, onions, tomatoes, beans, potatoes, peas, parsley, chilies, sweet peppers, scallions, spinach and lentils.
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