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Herbs - Get to know your herbs

A

 Agrimony (Agrimonia eupatoria) -

 Alecost/Costmary (Chrysanthemum balsamita) -

 Angelica (Angelica archangelica) -

 Anise Hyssop (Agastache) - These leaves can be used to make tea and in salads and to season pork dishes.

 Aniseed (Pimpinella anisum) -

 B

 

 

 

 

  Basil (Ocimum Basilicum) - Known as Sweet Basil

 

     

 

 

 

 Bay Leaves - (Laurus Nobilis) Add dried or fresh leaves for a spicy flavor to a wide range of dishes from stews, pasta sauces, marinated olives and pickled fish.

 

 

 

  

 

C

Chives - (Allium Schoenoprasum) Add fresh and raw to eggs, soups and soured cream.  Chives have a mild onion flavor and aid in digestion.

Coriander/Cilantro - (Coriandrum Sativum) This herb has a distinctive pungent smell.  Its seeds are used to flavor curries and leaves are used in fresh chutneys, fish dishes, meat dishes and salsa sauce.

         

Curry -

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Dandelion -

Dill -

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Elder -

English Mace – (Achillea ageratum) This herb has a warm and aromatic flavor and mixes well with other herbs.  Chop the leaves for stuffing chicken, seasoning stews and soups.  Sprinkle on rice, pasta and potato salads.

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Nettle - soup and tea

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Rosemary - (Rosmarinus Officinalis) Use this herb in sprigs rather than chopped due to its spikiness.  Often cooked with lamb and Italian dishes.

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Sage - (Salvia Officinalis)  This herb is used in sage and onion stuffing, Cumberland sausages and other meats.

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Welsh & Tree Onion – (Allium) The Welsh onion is just like the spring onion, it can be used in stir-fry dishes and salads.  Tree onions compliment stews and casseroles and can be pickled or cut up in salads.

 

 

 

 

 

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