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Fruit and vegetables Commodities Examples of herbs and their uses (MINT,…
Fruit and vegetables
Commodities
Examples of herbs and their uses
ANGELICA
Stem of the plant which when preserved in sugar is used as cake decoration.
BAY
Used on its own, it combines well with meat and poultry.
Leaves are used to make a bouquet garni which is used to flavour meat, poultry and vegetables.
CHIVES
The leaves are dark green, hollow stems which have a delicate flavour and can be chopped or snipped with scissors to make a good addition to salads, rice and pasta dishes.
DILL
The leaves are used with many fish dishes
The stalks and seeds are used in pickle recipes
LEMONGRASS
The citric oils in the stalks give a lemony flavour which combines well with fish and lightly spiced ingredients
BASIL
The leaves have a strong flavour, so only small amounts are required; too much gives a bitter flavour.
A popular flavouring in Italian dishes that combines well with tomato.
CORIANDER
The seeds are used whole or ground for both sweet and savoury dishes (whole seeds in casseroles and stews and ground seeds in cakes and puddings).
The leaves are bright green and are chopped and added to or sprinkled over spicy food.
A member of the carrot family.
The flavour is lemony with a touch of sage
HORSERADISH
It combines well with beetroot, cheese, fish such as mackerel and all types of smoked fish
The root is grated and used for making horseradish sauce to serve with beef or for flavouring other dishes such as stews, soups and salad dressings.
MINT
The leaves combine well with vinegar or other acid to make mint sauce or to make mint jelly.
Both mint sauce and mint jelly combine well with meat, particularly lamb.
Apple mint has a finer, more delicate flavour and large white, hairy leaves.
Mint leaves can be added during the cooking of new potatoes and peas to add flavour.
There are many varieties, the most common being spearmint.
Mint tea is popular as a refreshing drink.
MARJORAM
They have a sweet, spicy flavour
The leaves are used to add flavour to potato, eggs and tomatoes and are good in stews and casseroles.