|A combination of spice, honey and lemon||Can be used to replace grated lemon rind with fish, rub leaves over poultry before roasting, add two or three leaves to green salads.|
|Pungent, sweet and slightly spicy||Use with mackerel or shellfish, use it fresh in tomato sauces and other tomato dishes, add chopped leaves of several varieties to salads.|
|A slightly bitter, savoury flavor||Good with all game dishes, and most soups benefit from its addition.|
|A slightly cucumberlike flavor||Sprinkle flowers and petals on salads.|
|flavor contains a hint of licorice||Great as an addition to consommes, vegetables such as beans and peas, combine with lemon balm and add to fish dishes or chop into omelettes and quiches.|
|Mild onion flavor||Chop into salads, as a garnish and very traditional stirred into sour cream for baked potatoes.|
|A very pungent, distinct flavor||Use the leaves to enhance Oriental or Southwestern cuisine. Use the ground seeds in rich meaty soups and stews. The leaves can also be added to salads.|
|Very rich flavor||Add chopped greens to white fish and salmon dishes, egg and cheese dishes. Use the seeds in hearty vegetable and legume based soups, cook whole with carrots or parsnips, and use in pickling.|
|Reminiscent of aniseed||The greens can be used almost interchangeably with dill and the seeds can be used ground in lentil soups, whole in boiling water for rice, brussel sprouts, and to flavor bread.|
|Savoury, pungent flavor||Combine with lavender for baking a young lamb, add it to baked potato dishes, actually a good addition to just about any food!|
|Reminiscent of hot, spicy celery||The stems can be used to replace celery in any cooked dish. Also used as a thickener.|
|A sweet-savoury flavor||Use in stews and casseroles, stuffings, sauces and roasts, broccoli and pasta dishes.|
|Oregano / Wild Marjoram|
|Similar to Sweet Marjoram, but slightly spicier||Use it to add a Meditteranean flavor to vegetable dishes, cheeses, pastas, Greek salads and sauces.|
|Mild, savoury flavor||This is another all-round herb. Add chopped Italian parsley to just about every savoury dish!|
|Strong and Pungent||Has a special affinity for lamb and poultry. Add it to water when boiling potatoes to mash.|
|Slightly spicy and savoury||Good in pork and rabbit dishes, stuffings, root vegetables and cheese dishes.|
|Savoury / Winter Savoury|
Satureja Hortensis / Montana
|Warm, spicy flavor||Use in pork, poultry, beans and peas.|
|Sharp, fresh flavor||Use to perk up salads.|
|Refreshing flavor||Use in lamb dishes, with cold cuts, cheese, peas, can also be added to fruit salads, stewed pears/apples.|
|Warming, spicy, slightly sweet flavor||Use with fish, clear soups, cream sauces, baked chicken and strong flavored fish.|
|Savoury-sweet flavor||Good with strong flavored fish, beef, pork and egg dishes. Also good added boiled or steamed cabbage.|
Cook’s TipsGravy too thin? Simmer it until reduced; or thicken with a little arrowroot or cornstarch that's been dissolved in cold water, then whisked into the boiling sauce.
Too thick? Thin with water or stock.
Lumpy? Put it through a fine strainer.
No taste? Use salt and pepper, soy sauce, more pan drippings, chicken stock, or port, Madeira or bourbon.
Looks muddy, not glossy? Add cold stock or water, simmer, then skim often.
Unthickened gravy or jus didn't emulsify? Skim off almost all the fat, then add more stock, boil hard to emulsify. If the fat is still separating, take it off the heat, whisk in 1 tablespoon heavy cream or cold butter for every 1 cup gravy.