Parsley

April 24, 2010


Parsley can be either flat leaved or curly leaved. Most of the flavour of Parsley lies in the stalks but the leaves are very attractive and the sprigs make a pretty garnish. It brings out the flavour in other herbs so is always found in bouquets garnis and fines herbes. Parsley sauce is delicious with fish.

Posted by Shaun Teasdale. Posted In : P 

 

Rosemary

April 24, 2010


Rosemary has a strong taste that overpowers other herbs, so it is best used on its own to enhance meat fish or poultry dishes.
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Posted by Shaun Teasdale. Posted In : R 

 

Sage

April 24, 2010


Sage has a pungent, slightly bitter flavour that is well set off in fatty dishes. It is good in stuffings, casseroles, salads and with cheese.

A powerful healing herb, the Greeks and Romans used it as an antidote to snakebite.
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Posted by Shaun Teasdale. Posted In : S 

 

Tarragon

April 24, 2010


Tarragon has an unusual, original flavour and is a vital ingredient in Bearnaise and Tartare sauces. It is strong so should be used sparingly. It is always found in fines herbes mixtures, is a good flavouring for poultry, seafood and other delicate dishes and is excellent in salads.
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Posted by Shaun Teasdale. Posted In : T 

 

Thyme

April 24, 2010


Thyme is used in a wide variety of savoury dishes and is one of the basic herbs in a bouquet garni. It aids digestion and also has antiseptic qualities.

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Posted by Shaun Teasdale. Posted In : T 

 
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