HerbDescriptionServing Suggestions
Balm
Melissa Officinalis
A combination of spice, honey and lemonCan be used to replace grated lemon rind with fish, rub leaves over poultry before roasting, add two or three leaves to green salads.
Basil
Ocimum Basilicum
Pungent, sweet and slightly spicyUse with mackerel or shellfish, use it fresh in tomato sauces and other tomato dishes, add chopped leaves of several varieties to salads.
Bay
Laurus Nobilis
A slightly bitter, savoury flavorGood with all game dishes, and most soups benefit from its addition.
Borage
Borago Officinalis
A slightly cucumberlike flavorSprinkle flowers and petals on salads.
Chervil
Chaerophyllum Sativum
flavor contains a hint of licoriceGreat 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.
Chives
Allium Schoenoprasum
Mild onion flavorChop into salads, as a garnish and very traditional stirred into sour cream for baked potatoes.
Cilantro/Coriander
Coriandrum Sativum
A very pungent, distinct flavorUse 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.
Dill
Anethum Graveolens
Very rich flavorAdd 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.
Fennel
Foeniculum Vulgare
Reminiscent of aniseedThe 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.
Garlic
Allium Sativum
Savoury, pungent flavorCombine with lavender for baking a young lamb, add it to baked potato dishes, actually a good addition to just about any food!
Lovage
Levisticum Officinale
Reminiscent of hot, spicy celeryThe stems can be used to replace celery in any cooked dish. Also used as a thickener.
Marjoram, Sweet
Origanum Marjorana
A sweet-savoury flavorUse in stews and casseroles, stuffings, sauces and roasts, broccoli and pasta dishes.
Oregano / Wild Marjoram
Origanum Vulgare
Similar to Sweet Marjoram, but slightly spicierUse it to add a Meditteranean flavor to vegetable dishes, cheeses, pastas, Greek salads and sauces.
Parsley
Petroselinum Sativum
Mild, savoury flavorThis is another all-round herb. Add chopped Italian parsley to just about every savoury dish!
Rosemary
Rosmarinus Officinalis
Strong and PungentHas a special affinity for lamb and poultry. Add it to water when boiling potatoes to mash.
Sage
Salvia Officinalis
Slightly spicy and savouryGood in pork and rabbit dishes, stuffings, root vegetables and cheese dishes.
Savoury / Winter Savoury
Satureja Hortensis / Montana
Warm, spicy flavorUse in pork, poultry, beans and peas.
Sorrel
Rumex Acetosa
Sharp, fresh flavorUse to perk up salads.
Spearmint
Mentha Spicata
Refreshing flavorUse in lamb dishes, with cold cuts, cheese, peas, can also be added to fruit salads, stewed pears/apples.
Tarragon
Artemisia Dracunculus
Warming, spicy, slightly sweet flavorUse with fish, clear soups, cream sauces, baked chicken and strong flavored fish.
Thyme
Thymus Vulgaris
Savoury-sweet flavorGood with strong flavored fish, beef, pork and egg dishes. Also good added boiled or steamed cabbage.
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