Herbs

Nothing improves food so simply and dramatically as a leaf or two of fresh herbs. They offer every sort of flavour from grassy to peppery, aromatic to pungent.

Basil
Basil has a rich, peppery flavour and powerful aroma. Basil is particularly good with tomatoes and is frequently used in Italian dishes and other Mediterranean-style and Vietnamese recipes especially with vegetables.

Bay Leaf
Unlike most herbs, aromatic bay leaves are equally good fresh and dried. Bay forms part of the classic bouquet garni*, which is added to fish or meat stocks, soups and casseroles.

Chives
These bright-green stems have a fresh, oniony flavour and are delicious sprinkled on potato salad, baked potatoes and on vichyssoise soup. They provide a slightly hot contrast for bland creamy dishes.

Coriander
A powerful flavoured herb that looks like flat-leaf parsley. Coriander has special affinity with chillies, garlic, ginger and spring onions and often adds its heat to exotic food such as Thai dishes, stir-fries and salsas.

Dill
The delicate flavour of dill means it goes splendidly with fish, shellfish boiled potatoes and cream cheese. It is also good in sauces and dips make with mustard or sour cream, and it is traditionally used when curing salmon.

Rosemary
This has a very pronounced flavour and should be used sparingly. It is best kept for roast or baked lamb, chicken and potato dishes.

Parsley
There are tow types of parsley, curly and fat. Chinese curly parsley for dishes such as salmon fish cakes and parsley sauce, and for deep-frying to serve as a garnish with goujons of sole. Use the flat variety for Middle Eastern dishes, soups, salads and as a finish garnish.

Thyme
Thyme is easy to grow and can be dried or frozen without any loss of flavour. It is best with meat or poultry casseroles and with tomatoes, cheese and mustard.

*Bouquet garni consists of three sprigs of parsley, two of thyme and a bay leaf, often tied up with a celery stalk or a section of leek and added to casseroles and stocks.