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Fruit and vegetables Commodities Examples of herbs and their uses…
Fruit and vegetables
Commodities
Examples of herbs and their uses
Parsley
Parsley is also used, with other herbs, to make a bouquet garni.
The leaves are chopped to give a stronger flavour and used in stuffing, sauces or parsley-flavoured butter.
The leaves and stalks can be tied in a bundle with celery, a strip of carrot and lemon rind and used to flavour soups and stews.
Parsley makes a good garnish and combines well with many ingredients.
There are many varieties of parsley, including broad leaf, curly and Hamburg.
ROSEMARY
This oil is called camphor.
Rosemary combines well with lamb and garlic dishes.
The taste and smell of rosemary comes from the oil the narrow needle-like leaves contain.
TARRAGON
The leaves are used to flavour vinegar, which can then be used to make a salad dressing.
It is an essential flavouring ingredient in bearnaise and hollandaise sauces.
It combines well with fish, poultry and eggs.
The stem and leaves are delicate in flavour.
SAGE
It combines well with onion and bread in stuffing.
It goes well with pork, bacon, poultry and cheese dishes.
The leaves are strong in flavour so sage should be used in small amounts.
The flavour can overpower other ingredients with a more delicate flavour such as fish.
THYME
The leaves are small and need little chopping.
They are added to stuffing, often combined with parsley.
The stem with leaves can be tied in a bundle with parsley, strips of carrot, celery and lemon rind to flavour strong meats such as beef and some cheese dishes.