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HERBS

The most commonly used herbs are shown, but there are many more available - call us for more information and questions about herbs.

Chervil

Often referred to as gourmet parsley, it is used widely in French cuisine.

Its taste is similar to parsley, but with a slight anise background. Because it’s mild, use it on foods that are easily overpowered by stronger herbs, like fish, chicken and eggs, and in combination with other herbs.

Cilantro

It’s that love-it-or-hate-it flavor so prevalent in Mexican food.

This leaf of the coriander plant is perfect for salsa and guacamole, in Thai cuisine and some Indian dishes. It can be used in soups and turned into pesto.

Basil

While there are many varieties, the large green leaves of sweet basil are the most common.

It has a slight anise flavor, and is a favorite paired with tomatoes or tomato sauces. It also works well on vegetables and in salads, but it’s bold enough to stand up to grilled meats. Use it on pizza, to flavor oils and vinegars, or turn it into pesto to drizzle on bread or pasta.

Chives

Chives are the miniature version of scallions, so use them in any dish that would be improved by their onion flavor.

Their tiny size makes them perfect for chopping as a garnish on appetizers, or tossing with potatoes, in salads, in sauces, dips, and in eggs and herb butters.

Dill

Most of us experience the flavor of dill first in pickles.

It’s a favorite in sour cream dip for vegetables and with fish. But it also pairs well with a
variety of fresh vegetables, including green beans, cucumbers and members of the cruciferous family - cabbage, broccoli and cauliflower.

Fennel

Known for its anise flavor, fennel fronds can be used for seasoning fish, or in sauces and salads.

The seeds from the herb are common for flavoring sausage, sauerkraut, pickles and breads.

Marjoram

Similar to oregano but subtler

Marjoram can add flavor to a wide variety of meat dishes, from beef, pork and lamb to poultry and even some fish. Use it on vegetables and in soups and stews.

Mint

Its flavor is well known, as mint can be used in everything from drinks to dessert.

It stands out when paired with lemon. Stir it into yogurt or sour cream for sauces. Use it in salads and teas and for seasoning red meat, especially lamb.

Oregano

Prominent in Italian and Greek cooking, this herb can be pungent.

So use it in lots of Italian dishes, including tomato sauce, on pizza and in pasta, but go easy, as its strong flavor can easily overpower food.

Parsley

While fresh and green isn’t a flavor, it is the best way to describe the taste of parsley.

Parsley — flat leaf or curly — brightens every dish and provides a fresh balance for even the heaviest of flavors. For full impact, sprinkle chopped fresh parsley onto a finished dish, not into a dish that is cooking.

Rosemary

It tastes woody with notes of pine.

Its strong flavor stands up well to substantial dishes like leg of lamb, beef roast and roasted chicken, but you’ll also find it in breads and butters, where it stands out against the plain background.

Sage

When dried, sage is that highly recognizable flavor associated with poultry stuffing or pork sausage.

Fresh sage has a subtler flavor and works well for seasoning meats, particularly pork and poultry. Fresh sage leaves, fried in browned butter, are a classic pasta sauce.

Savory

Summer savory is the more popular annual herb (a winter variety is stronger).

It is full-flavored, herby and piquant. It’s good for adding life to mild-tasting dishes, like chicken or delicate fish. Savory is also popular in Italian cuisine.

Tarragon

There are several types, but French is considered the best for cooking.

It has an anise flavor and works well to flavor sauces of all varieties, vinegars, poultry dishes, eggs, green beans and other vegetables.

Thyme

The workhorse of herbs; there are few dishes that won’t be improved by a little thyme.

It works well with all meats, is good in slow-cooked soups, stews, casseroles, and any number of vegetable dishes. It is excellent with lemon, which enhances thyme’s own lemony tones, and it pairs well with tomatoes.