IN PICS | 20 popular herbs and how best to cook with them
Baffled by the different types of basil? Not sure what herbs go into a bouquet garni? This handy guide will help
23 February 2020 - 00:00
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BASIL Best used fresh with tomato, cheese, on a sandwich, made into a pesto.
BOUQUET GARNI A bundle of herbs used to flavour stocks and stews and removed before serving. Herbs typically include thyme, parsley and bay leaves, although others can be added. The bouquet garni can be wrapped in a piece of leek. It is then tied with kitchen string or tied up in a piece of muslin (sometimes with the addition of peppercorns).
CHERVIL Use with eggs, vegetable dishes, marinades.
CORIANDER Use the root, steam and leaves. Good in curries, salads and Asian dishes.
CURLY PARSLEY A versatile herb that will add freshness to almost any dish.
DILL Great with fish.
HERBES DE PROVENCE A herb mixture from the south of France. It typically features dried herbs like thyme, marjoram, rosemary, tarragon, basil, fennel seeds, chervil and lavender. The pungent mix can be used to flavour grilled fish and meat and is added to stews and casseroles.
LEMON THYME Add to lamb, mince, tomatoes, roasted vegetables.
OREGANUM Used in Mediterranean dishes, especially those with tomato.
PINEAPPLE SAGE Fruit salads, cocktails, garnish.
PURPLE BASIL Use as you would basil.
ROSEMARY Potatoes, beef, lamb, finely chopped into salads, marinades and sauces.
ROUND LEAF MINT Lamb, summery cocktails, fruit salads.
SAGE Pork, bacon, potatoes.
SORREL Use like any leafy green or chopped into dressings and marinades.
SPEARMINT Use as you would mint.
TARRAGON Eggs, fish, beef, chicken.
THAI BASIL Salads, Asian salads.
THYME Mediterranean dishes.
VIETNAMESE MINT Not a real mint but a spicy, lightly peppery herb used in Asian cuisine.
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