Posted by Shaun Teasdale on Saturday, April 24, 2010,
In :
B
 This is a small bunch of herbs tied together and suspended by string into meat game and poultry dishes. The classic bouquest garni consists of:
- bay leaves
- parsley stalks
- sprigs of thyme
Continue reading ...
Posted by Shaun Teasdale on Saturday, April 24, 2010,
In :
F
 Classically, a mixture of finely chopped leaves of
- Chives
- Chervil
- Parsley
- Tarragon
using equal quantities of each. Together, these make a delicate flavouring for filling omelettes, sprinkling on fish and poultry dishes and in salads Continue reading ...
Posted by Shaun Teasdale on Saturday, April 24, 2010,
In :
B
 Basil leaves can be used in salads, stuffings and poultry dishes. They give spectacular improvement to tomatoes and are used a great deal in Italian cookery. Continue reading ...
Posted by Shaun Teasdale on Saturday, April 24, 2010,
In :
B
 Bay has a strong spicy flavour which becomes stronger with drying. For this reason, we do not supply fresh bay. It is an essential ingredient in bouquet garni and also goes well in fish dishes, soups and stocks. Continue reading ...
Posted by Shaun Teasdale on Saturday, April 24, 2010,
In :
C
 The young leaves are tasty and interestingly flavoured and go well in soups and salads. They are used extensively in Indian cooking and as a garnish Continue reading ...
Posted by Shaun Teasdale on Saturday, April 24, 2010,
In :
D
 Dill has a piquant flavour and digestive properties. It works well with oily fish and its fern-like leaves are used to make Gravadlax (cured salmon). It works well in salads, with cucumber, with cooked green vegetables and sprinkled in potatoes. Continue reading ...
Posted by Shaun Teasdale on Saturday, April 24, 2010,
In :
F
 The slightly anise flavour marries well with fish and is especially good with oily fish, where fennel can aid the digestion. It also works well in marinades, soups, sauces and salads. Continue reading ...
Posted by Shaun Teasdale on Saturday, April 24, 2010,
In :
M
 Marjoram has a spicy, slightly sweet taste that does not mask other delicate flavours. Use it rubbed into roasts and in stuffings. Continue reading ...
Posted by Shaun Teasdale on Saturday, April 24, 2010,
In :
M
 The two most widely used varieties are Spearmint and Peppermint. Mint stimulates the appetite and is used classically as a sauce to accompany lamb. It is also cooked with potatoes, carrots and peas. Continue reading ...
Posted by Shaun Teasdale on Saturday, April 24, 2010,
In :
O
 A member of the marjoram family with a slightly more pungent flavour and aroma. Oregano is widely used in Italian cooking for pasta dishes and pizza and also tomatoes. It can also be used in stews. Continue reading ...
Posted by Shaun Teasdale on Saturday, April 24, 2010,
In :
P
 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. Continue reading ...
Posted by Shaun Teasdale on Saturday, April 24, 2010,
In :
R
 Rosemary has a strong taste that overpowers other herbs, so it is best used on its own to enhance meat fish or poultry dishes. Continue reading ...
Posted by Shaun Teasdale on Saturday, April 24, 2010,
In :
S
 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. Continue reading ...
Posted by Shaun Teasdale on Saturday, April 24, 2010,
In :
T
 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. Continue reading ...
Posted by Shaun Teasdale on Saturday, April 24, 2010,
In :
T
 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. Continue reading ...
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