We’ve worked together with our wonderful herb supplier Superb Herb to provide this helpful information to take the guess work out of working with our herbs.
Basil (above, left) – a fragrant and spicy herb, that’s almost peppery
The 'king of herbs' is the perfect crown for pasta and salads. Cooking robs this glorious green of its fresh, anise-like flavour – so add it last, or scatter liberally atop dishes when serving.
Thai Basil (above, right) – a type of sweet basil, with small, narrow leaves.
Bay Leaves (above) – an aromatic, Mediterranean leaf
Bay laurel leaves were once the thing to crown ancient Greek Olympians. Nowadays, we’d rather flavour our dishes with them. Use whole fresh leaves during cooking, and remember to remove before serving.
Chives (above, left) – subtle onion with grass-like leaves
This oniony wonder is one of the ‘fines herbes’ of French cuisine: a combination that includes tarragon, chervil and parsley. Jazz up savoury dishes in a snip (with your scissors.
Garlic Chives (above, right)– the flat version of chives with a broad leaf and faint garlic flavour
Coriander (above) - a lively flavour
Also known as cilantro, this globetrotting herb lends its uniquely tangy flavour to Mexican, Thai and Indian dishes. It’ll zest up salads, curries, and make a sublime Asian style pesto.
Dill (above) - fresh and grassy with feathery leaves
Dill may be wispy, but it’s no wimp – with its refreshing, summery taste that’s a combination of fennel, anise and celery.
Italian Flat-Leaf Parsley (above) - a variety of parsley with flat leaves (often confused with coriander)
This useful herb is popular in Mediterranean cooking, with a stronger, sweeter flavour than its curly cousin. Keep it perky by wrapping stems in wet paper towels. Curly parsley is milder than the flat-leaf variety, it has a peppery and fresh flavour.
Kaffir Lime (above) – a highly aromatic Indonesian leaf
This essential Southeast Asian ingredient is a unique fusion of lemongrass and lime: add whole leaves to dishes or slice with a sharp knife to release the wonderful aroma. Leaves freeze well and keep their flavour in a ziplock bag.
Lemon Grass (above) – a lemony scented stalky plant
You’ll find the zesty citrus taste and aroma of lemongrass absolutely essential for infusions, soups and curries. Peel, crush and chop, or simply add bulbs and stalks whole while cooking.
Marjoram (above) – this milk, sweet flavoured herb similar to oregano
Not to be confused with its famous cousin oregano, marjoram has a sweeter, more delicate flavour that holds its own. Add chopped leaves near the end of cooking.
Mint (above) - cool; brightens up both savoury and sweet dishes
Known in Greek mythology as the herb of hospitality, versatile mint makes dishes unforgettable, and cocktails that won’t help one’s memory at all! To keep mint minty fresh, pop it in the fridge or freeze leaves in ice cubes for later.
Oregano (above) - earthy; balances acidic tomatoes
It may be typecast as the ‘pizza herb’, but oregano is used widely in Mediterranean kitchens, for its warm, aromatic flavour that’s a hit in spaghetti sauce, lamb dishes and eggplant.
Rosemary (above) - pungent aroma and pine flavour
Rosemary has a robust flavour that complements a variety of ingredients like lamb, pork and chicken, and almost anything roasted. Use the whole sprig, or remove leaves from the stalk and chop finely.
Sage (above) – very aromatic and woodsy
This versatile herb’s a real meat lover! Its rich, pungent flavour gets on famously with pork, beef and all sorts of poultry – and loves slow cooking.
Thyme (above) - minty and citrusy
Destined to work tirelessly in your kitchen, this culinary Cinderella sprinkles its aro-magic on red or white meats, and can handle long cooking times. Use the whole sprig or remove the leaves by pulling gently through your fingers.
For more wonderful ways with fresh herbs, visit superbherb.co.nz