You know these green beauties can make any dish more delish. But, each also has a unique smell and taste perfect for experimenting with a range of cuisines.
1/Savory
Traditionally used in bean dishes, stuffing and stews, this herb has had a place in the culinary world for millennia. Although related to mint, it resembles tarragon with its long green leaves.
2/ Oregano
Sprinkle this herb in Greek, Italian and Mexican dishes to give a deep, earthy flavour to dishes. Conventionally strewn on pizza, it is also a good accompaniment to meat, salads, and pasta. This herb works well in both fresh and dried form.
3/Flat Leaf Parsley
As a salad leaf (think tabbouleh), as a seasoning (as in the French persillade, finely chopped with garlic), or as a condiment (think chimichurri) this herb has multiple uses in the kitchen. The mildly lemon flavour makes it ideal for meat and fish dishes.
4/Rosemary
This pungent herb works well with roasted meat, pasta, marinades and dressings. It is especially good with barbecue – using the sprigs as skewers. For something different, add a small amount to orange-based desserts and cocktails.
5/ Chives
Part of the allium family which includes onions and garlic, chives marry well with cream sauces. Although often used as a garnish, it takes a starring role in compound butter, cream cheese spread and sour cream dips.
6/Mint
A versatile, soothing herb commonly used in both savoury and sweet dishes. Classic savoury pairings include mint and peas, mint and lamb and mint and new potatoes, while mint and chocolate have a sweet affinity.
This original food article first appeared in the Summer 2017 issue of City Style and Living Magazine.
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