Herbs are soft succulent plants which usually grow in the temperate zone. Enjoy fresh herbs, such as sage, parsley and thyme. You can also find fresh basil, coriander, chervil, tarragon, rosemary and dill and many more. Herbs are at their best when they are young and freshly picked, for the fun of it try growing your own.
BAY LEAVES-Flavor casseroles, stocks, stews, soups and curries
CARRAWAY SEEDS-bridge the gap between sweet and savory. Ideal for breads, cakes, dumplings, soups and coleslaw.
CAYENNE-has a wonderful affinity with sea food, especially paella. Also use with cheese, eggs sauces and quiches.
CHERVIL-is good in bland dishes after cooking, e.g. scrambled eggs, into butter for grilled fish, salads etc.
CHILLI-adds a spicy flavor to meat and poultry dishes.
CHIVES-used in scrambled eggs, salads and cream cheese.
CINNAMON-Used in cakes, puddings, baked apples and mulled wine.
CLOVES-Used in soups, bread sauce, apple pies and crumbles, mulling spices and to stud honey roast ham.
CORIANDER-used in curries, pickling spices, with smoked meat and game.
GARLIC GRANULES-good for everything from stews to roast meats, salad dressings and curries. Also, grind and add to butter for spreading.
GINGER ROOT-used in puddings, cakes and stewed fruits. Add to you favorite Tea to give it a bit of pep.
MARJORAM-is great with tomatoes, pizzas, Greek salads and pasta sauces. Combines well with potatoes.
MUSTARD SEED-goes well with pork, pickles and vegetables.
NUTMEG-is great with spinach and other green vegetables. Used in English pies and puddings and stewed fruits. Goes with most egg or cheese dishes.
OREGANO-is a base ingredients in pasta sauces, tomato sauces and particularly on pizzas.
PAPRIKA-is used everywhere, from Goulash to Paella. An essential item for your cupboard.
PARSLEY-is mainly used as a garnish, but is far more versatile than that! It is great in sauces, soups, vegetable dishes and with fish.
ROSEMARY-has an intense aromatic flavor, so goes best with meats and poultry that also have strong flavors, such as lamb. Commonly used in stuffings.
SAFFRON-is the king of spices. Used with fish and rice dishes. Also key in cakes. Saffron threads are soaked in hot water or milk before using. It gives food a lovely yellow color and fine aromas and taste.
SAGE-is a pungent herb with a very strong flavor. Used with pork. duck and in stuffings. Also wonderful for flavoring a butter for ravioli.
TARRAGON-is a distinctive herb used with eggs, fish, chicken, veal and omelettes.
THYME-is used with meat, game, stuffings and pasta sauces.
TURMERIC-is great with fish and rice. Used in most curry dishes adding an earthy taste and yellow color. Watch your work surfaces (IT STAINS).
