Seasoning School - Herbs

Herbs are hugely versatile, amplifying the flavour of food to subtly transform and elevate the taste of a dish. Essential oils in the herb react with different ingredients to make a more complete dish, such as rosemary with roast lamb. Dried herbs are stronger than fresh, so you need to use a smaller quantity when you’re cooking.

 Quick Tips for Using Herbs

• Add dried herbs at the beginning of your cooking, and fresh herbs at the end.

• Add herb flowers to your salads – they are edible and have a unique flavour.

• When you add dried herbs to your dish, crush them with the palm of your hand, and rub gently with your fingers to release the aromatic oils, giving you a stronger flavour.

• You can use herbs pretty well anywhere; in butters, oils, baking, breads, soups, salads, fish and meat dishes.

• Experiment with herb teas, herb sugars, herb syrups, ice cream, custards, conserves, marmalades and vinegars.

• Different flavourings can enhance particular tastes. Certain herbs are considered sweet, because their aroma enhances the sweetness of a dish, such as mint in a lemon posset. Equally, others can emphasise bitterness, such as juniper berries in game dishes.

 Herb Varieties

Thyme
Versatile & warm, aromatic flavour. There are many varieties, and you can use it in both savoury and sweet dishes.

Dill
Another member of the parsley family, It’s used in the cuisines of Germany and Scandinavia, and works well in fish recipes.

Mint
Mint is a very popular and familiar herb with many varieties. It makes great tea and has a cooling effect. It’s also used in both savoury and sweet dishes.

Oregano
Oregano is best to use it at the beginning of the cooking process.

Parsley
Parsley has a distinct, rich flavour. It complements other herbs and spices, and is used also as a garnish.

Rosemary
When you dry rosemary, it becomes very fragrant. It complements lamb, beef, chicken, fish and breads, and is lovely in a shortbread biscuit. It’s often used in Italian dishes and breads.

Basil
Basil is a member of the mint family. One of the main Mediterranean herbs, it’s the tomato’s best friend. Its flavour also works well with salads, chicken, fish and vegetables – and in ice cream and on strawberries. Dried basil is excellent for cooking. If you’re using the fresh leaves, add them at the end.

Marjoram
Marjoram is part of the mint family and has a sweet peppery flavour – closely related to oregano. You can use marjoram instead of basil or oregano in French, Italian and Polish dishes.

Savory
Savory is a versatile herb, best used with poultry and pork. It’s commonly used in poultry seasoning. It has a powerful flavour, and can dominate a dish if you use too much, so add small amounts and taste as you cook.