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Herbs and Spices
We all have those tiny jars of different Herbs and Spices in our kitchen cupboards but what exactly are they and how should they be used?
HERB
DESCRIPTION
USE
Basil
Leaf
Good herb for salads, although it is also excellent in stew, soups etc. At its best with fresh tomatoes or in any dish containing cooked tomatoes or tomato sauce.
Bay leaves
Thickish shiny leaf
Can be used in soups, stocks, stews etc. as well as court-bouillon for fish.
Bouquet Garni
Collection of herbs
The classic bouquet garni is composed of three sprigs of parsley, including stems which contain most of the flavour, one sprig of thyme and half a bay leaf, tied together in muslin. However, many variations are possible such as the inclusion of peppercorns, mace, cloves or other herbs such as rosemary or marjoram.
Celery salt
Granular
Mild and pleasant in flavour and can be used generously in all kinds of hot dishes. Excellent in tomato soup.
Chervil
Similar flavour to parsley, but milder. Can be used fresh as a garnish or in soups, stews and salads.
Cloves
Brown and twig like.
Excellent for both sweet and savoury dishes, should be used sparingly as it has a strong flavour. At its best in combination with other flavourings, particularly good with apples and ham.
Dill
Quite a sharp, pungent flavour, used in pickling. Also good in salads and salad dressings.
Garlic salt
Granular
May be used as a substitute for fresh garlic. Should be used with discretion as too much will dominate all other flavours.
Marjoram
Use sparingly for flavouring soups, stews etc. and in stuffings for meat and fish.
Mint
Smallish green leaves
Popular, well known herb, either fresh or dried. Particular good in salads, cooked with carrots, peas or new potatoes. Also as a seasoning or sauce with lamb.
Nutmeg
Hard brown and nut like
Can be ground.
May be used in both sweet and savoury dishes. A little grated nutmeg is excellent with potatoes, baked
We all have those tiny jars of different Herbs and Spices in our kitchen cupboards but what exactly are they and how should they be used?
HERB
DESCRIPTION
USE
Basil
Leaf
Good herb for salads, although it is also excellent in stew, soups etc. At its best with fresh tomatoes or in any dish containing cooked tomatoes or tomato sauce.
Bay leaves
Thickish shiny leaf
Can be used in soups, stocks, stews etc. as well as court-bouillon for fish.
Bouquet Garni
Collection of herbs
The classic bouquet garni is composed of three sprigs of parsley, including stems which contain most of the flavour, one sprig of thyme and half a bay leaf, tied together in muslin. However, many variations are possible such as the inclusion of peppercorns, mace, cloves or other herbs such as rosemary or marjoram.
Celery salt
Granular
Mild and pleasant in flavour and can be used generously in all kinds of hot dishes. Excellent in tomato soup.
Chervil
Similar flavour to parsley, but milder. Can be used fresh as a garnish or in soups, stews and salads.
Cloves
Brown and twig like.
Excellent for both sweet and savoury dishes, should be used sparingly as it has a strong flavour. At its best in combination with other flavourings, particularly good with apples and ham.
Dill
Quite a sharp, pungent flavour, used in pickling. Also good in salads and salad dressings.
Garlic salt
Granular
May be used as a substitute for fresh garlic. Should be used with discretion as too much will dominate all other flavours.
Marjoram
Use sparingly for flavouring soups, stews etc. and in stuffings for meat and fish.
Mint
Smallish green leaves
Popular, well known herb, either fresh or dried. Particular good in salads, cooked with carrots, peas or new potatoes. Also as a seasoning or sauce with lamb.
Nutmeg
Hard brown and nut like
Can be ground.
May be used in both sweet and savoury dishes. A little grated nutmeg is excellent with potatoes, baked
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