Cooking herb guide

Basil is a fragrant herb that is very popular in Italian cooking. It is use in most tomato-based  sauces for pasta, and has a sweet and pungent flavour.

Bay leaves (dry) are a great addition to any soup, sauce, stew or casserole.

Chives are the smallest member of the onion family and look more like grass. 

Coriander (seeds, leaves) is a very popular herb used a lot in Indian, Thai, South American and Middle Eastern dishes.

Dill (seeds, leaves) leaves look feathery and have a sweet flavour that goes well with fish dishes, like smoked salmon. The brown seeds are much stronger in flavour and used in pickling mixtures, Indian dal curries made with lentils or other dry peas.

Marjoram is often mistaken for oregano because of its similar taste and appearance. It is actually a type of oregano.

Mint is used in cooking (soups, salads), medicine (cough medicine) and commercially manufactured products (peppermint, chewing gum).

Oregano is very popular in Italian cooking, and can be added to almost any dish.

Parsley is probably the most used herb in cooking, and has great nutritional and culinary value. It’s more used for garnishing.

Rosemary, a herb that came from the Mediterranean region. The name derived from the Latin “ros marinus” (“dew of the sea”), because it was first seen growing along the Mediterranean coast.

Sage is well known as one of the ingredients of sage and onion stuffing, traditionally served with roast turkey or roast goose on Christmas Day.

Tarragon is most popular in French cuisine. It is one of the main ingredients of “fines herbes”, “herbes provincales” and Béarnaise sauce. It goes very well with many chicken and fish dishes.

Thyme is also very popular in the Mediterranean and Southern European regions, especially in French cuisine. It can be mixed with parsley and bay leaves (bouquet garni) and added to soups, stocks, marinades and stews for a special herby flavour.

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