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Tag: Herbs

In general use, herbs are any plants used for food, flavouring, medicine, or fragrances for their savoury or aromatic properties. Culinary use typically distinguishes herbs from spices. Herbs refers to the leafy green or flowering parts of a plant (either fresh or dried), while spices are produced from other parts of the plant usually dried.

Geranium

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Geranium – the name alone conjures images of vibrant blooms and fragrant leaves. But beyond its beauty, this herb offers a surprising culinary twist. Known...

Garlic Chives

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Garlic chives – the unsung hero of the herb garden. With their slender green blades and delicate white flowers, they may resemble ordinary chives at...

Fines Herbes

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Fines Herbes: The Subtle Elegance of French Flavour Fines herbes – the very name evokes a sense of refinement. This delicate blend of fresh herbs...

File Powder

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File powder, a lesser-known but cherished ingredient in Southern American cuisine, particularly in Louisiana Creole cooking, is an essential element in the famous gumbo. Derived...

Fenugreek Leaves

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Fenugreek leaves, also known as methi in many parts of the world, bring a touch of aromatic charm to dishes that few other herbs can...

Fennel Leaves

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Fennel Leaves are the fine, feathery leaves of the fennel plant and look like dill. They can be used in the same way as Dill...

Epazote

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Epazote is also unfortunately known as worm weed and stinkweed. It is used fresh in Mexican and Southwest American cooking and dried in beverages. It...

Dill

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Dill is the feathery leaves with a anise like flavour. They lose their flavour when cooked so use them raw in salads or as a...

Curry Leaf

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Curry Leaf are the leaves of the curry plant. They are similar in appearance to bay laurel leaves and have a mild flavour reminiscent of...

Culantro

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Culantro is a herb popular in the Caribbean and Central America. It is also known as recao in Spanish, false cilantro, spirit weed, and Mexican...

Cuban Oregano

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Cuban Oregano is a strange name as this plant is probably native to India. Also it is know as Spanish thyme and Indian borage. The...

Costmary

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Costmary is also known as alecost because it was used in making ale. The silvery leaves of costmary have a lovely strong lemony, minty aroma....

Cilantro – Coriander

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Cilantro also known as Coriander or Chinese parsley. The same plant also produces coriander seeds which is a spice.  The leaves, stems, and roots are...

Chives

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Chives are similar to other members of the onion family. They have long, hollow leaves with a mild, onion-like flavour. Though they are available fresh...

Chervil

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Chervil AKA cicely or sweet cicely, has dark green, curly leaves and is a member of the parsley family. It is a self-sowing annual that...

Celery Leaves

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Celery Leaves is a highly unused ingredient. Although the stalks of the celery plant are usually treated as a vegetable, the leaves of the same...

Comfrey

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Comfrey isn’t found in many kitchens these days, but it was valued in the Middle Ages. They were used for cooking and also for its...

Calamint

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Calamint is a pleasantly minty, thyme-like flavour and aroma of these members of the mint have are used to flavour vegetable and mushroom dishes. They...

Catnip

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Catnip has been popular for centuries for its minty, camphorous aroma, catnip isn’t as popular in the kitchen as it once was. However it is...

Burnet

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Burnet is also known as salad burnet, the leaves of this compact evergreen are often added to salads in Italy. They have a saying that...

Bouquet Garni

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Bouquet Garni is simply a bunch of herbs tied together. They’re then wrapped in cheesecloth or enclosed in a tea infuser, and used to flavour...

Borage

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Borage is a European native. The flowers and hairy leaves have a flavour reminiscent of cucumber. They are used mainly in salads and teas and...

Bay Leaf

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Bay Leaf (Laurus nobilis) – Also known as laurel leaf and bay laurel, the leaves of a small evergreen laurel tree native to the Mediterranean....

Basil

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Basil (Ocimum basilicum) – is also known as sweet basil and the royal herb.  Its an annual which may be grown as a perennial and...

Arugula

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Arugula leaves are usually treated as a salad green. The spicy, peppery flavor of arugula is also a valued addition to soups and vegetable dishes....

Angelica

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Angelica is the “herb of the angels” is a member of the parsley family and is grown extensively in Europe. The pale green celery-like leaves...
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