Herbs….

There are so many variety’s of herbs that we could utilise, but often, we’re not sure what they are, what they do, and even what are they best suited to! Everyone knows the basics, like mint with new potatoes., but there are so many uses!! Here’s an A-Z of all the ones we found, but please feel free to add your ideas in the comments…

• Agrimony, Aloe Vera, Angelica, Anise
• Basil, Bay leaf, Borage
• Calendula, Caraway,Chamomile, Chervil, Chives, Comfrey, Coriander
• Dill
• Elder-flower,Epazote
• Fennel, Fenugreek
• Garlic, Ginger, Ginkgo, Ginseng
• Horseradish
• Indonesian Bay
• Johnny jump up
• Kaffir lime leaf
• Lavender, Lemongrass, Linseed, Lovage, Lungwort
• Marjoram, Mint
• Nettle
• Oregano
• Parsley, Peppermint
• Quassia
• Rosemary
• Sage, Sweet Cicely, Sorrel, St John’s wort
• Tarragon, Thyme, Turmeric,
• Valerian
• Witch hazel
• Vitex
• Yarrow
• Zaatar

Many of these will be familiar, but there are definitely some that are relatively unknown to most of us.

Herbs have been used since time immemorial for medicinal purposes and more recently have certainly made a comeback in health food shops and it is good practice to check out the ones you’re not sure of regarding quantities for food purposes.

So let’s explore!!!!!

Agrimony is often used in tea and is an astringent.

Aloe Vera has antioxidant and has antibacterial properties. It is not used in cooking.

Angelica is a versatile herb, with a warm aromatic scent, it can be used in salads and eaten as a vegetable, the roots and stem smell strongly of gin. Crystalised it is used in cake decoration.

Anise is used as a flavouring, it has a sweet aromatic taste resembling black licorice. It’s used in dairy products, gelatin, meats, candies and breath fresheners.

Basil has a sweet, strong aroma and flavour, there are 3 main types sweet, Greek and purple. Ground with garlic, pine nuts and olive oil to make pesto, add to tomato based recipes, great raw in salad.

Bay leaf typically used in soups, stews with meat seafood and vegetable dishes, it’s has a delicate aroma and is likened to oregano and thyme remove the leaf before eating.

Borage is eaten in salads and soups, the leaves are good in yoghurt and cream cheese mixtures, also with shellfish, it tastes similar to cucumber.

Calendula, also called marigold, is slightly sweet as well as slightly bitter. It can be used in soups, stews and poultry dishes, also salads they look wonderful frozen in water in ice cube trays for use in drinks.

Caraway is also known as meridian fennel and Persian cumin. The seeds are highly aromatic and a distinctive anise flavour adding a subtle licorice taste, perfect in winter stews and soups.

Chamomile belongs to the daisy/sunflower family and has gentle notes of apple with a mellow honey-like sweetness, usually associated with tea for it’s soothing and calming taste that is also caffeine free. The flowers add colour and flavour to a salad, and of course can be infused for cordials/tea etc.

Chervil has a mild flavour similar to a cross between tarragon and parsley with hints of anise and licorice. Bearnaise sauce is the most popular dish it’s used in, but poultry dishes, soups, salads could also benefit.

Chives…. need I explain? They are a nutrient dense herb, low in calories but high in many beneficial nutrients, perfect in salads, chopped into yoghurt/sour cream, and yes you can eat the flowers too!.

Comfrey is from the Borage family and is not recommended for eating, however as a tea it has many properties but definitely get advice before trying it

Coriander is fast becoming a well known herb, it has a fresh citrus taste with a strong aroma with many health benefits, often used in Asian, Oriental and Middle Eastern cooking curries, soups and stews as well as raw in salads. The seeds take on a different flavour when roasted and crushed to add depth to meat rubs and marinades.

Dill leaves have a mild, sweet grassy flavour with noted of anise and parsley and are often used to flavour chicken, fish, soup and egg recipes and raw in salads, also dill pickles.

Elder-flower is most well known for it’s use in tea/ cordials it’s soft and subtle, fresh and fruity with a flavour compared to pear/lychee. Can be used with lamb and other casseroles.

Epazote leaves have a strong tart, citrus flavour with pine notes. They are grown in Mexico and are paired with pinto/black beans.

Fennel looks very similar to Dill, but has a much stronger aniseed flavour, can be used in any dish, usually the bulb is cooked/roasted for soups, pesto and the top used for flavour and decoration.

Fenugreek leaves have a sweet and earthy scent and can be added to curries, stews and soups as part of a spice mix and as a garnish for vegetables, meat, fish and flatbreads.

Garlic leaves add a subtle, savoury flavour to salads, sandwiches, stir-frys and soups. Can also be chopped and added to butter and oils.

Ginger leaves aren’t usually used raw, they are often steeped into a tea with honey and lemon as a digestive soother.

Ginger root is frequently used in Chinese cooking as well as sweet cakes.

Ginkgo leaves are also used in teas they have a herbal taste with woody notes and a green-like aftertaste.

Ginseng tastes earthy and bitter with subtle sweet notes often infused for tea.

Horseradish has a very strong radish like flavour with a pungent kick, usually an accompaniment to beef, but can also be used creatively in sandwiches, gratins, stews etc.

Indonesian Bay (Salam leaves) are lightly aromatic, earthy and citrusy. Well used in Sumatra, Java and Bali. They are practically odourless and the flavour is released during long cooking times.

Johnny Jump Ups are sweet violets, commonly added to salads but also vinegar’s, butters, tea breads, puddings, ices, fruit compotes and jellies.

Kaffir Lime Leaves originate from Southeast Asia they have an aromatic fresh flavour, sweeter and earthier than zest or juice. They are often used in Thai food and can be added whole or crushed to curries, raw in salads as well as desserts.

Lavender leaves have a pleasant yet slightly bitter both the flowers and leaves can be eaten, it’s more known for it’s sleep inducing properties

Lemon Balm leaves have a lovely citrus smell and taste, delicious frozen in ice cubes and added to summer refreshments.

Lemongrass has a mild citrus taste with a hint of ginger and is often used in Thai cooking as well as salads, it does have tough stalks so will require chopping finely or minced.

Linseed is usually eaten whole or ground to make oil they have a mild nutty flavour that works well with sweet and savoury recipes notably breads.

Lovage tastes like celery with undertones of parsley and a hint of anise, it’s mild to use with fish and poultry, but perfect raw.

Lungwort leaves have no unusual smell and are compared to comfrey and borage tea, so most likely used as an infusion.

Marjoram has a sweet pine and citrus flavour, can be used as a garnish for soups, salads and meat dishes. It can also aid digestion.

Mint a well known plant, perfect with lamb, new potatoes and in a raita, as well as infused for tea also known to aid digestion it’s a very versatile and easy to grow, comes in a variety of flavours apple mint, banana,grapefruit, chocolate, Moroccan,strawberry,pineapple and water mint.

Nettle leaves can help to reduce your risk of kidney disease, inflammation and hay fever, they are usually infused for tea.

Oregano is closely related to mint, thyme, marjoram and basil, and has a rich warm flavour with notes of cloves can help to aid digestion as well as helping to fight bacteria and viruses. This herb works brilliantly with any tomato based recipes, also pasta, lamb, fish and vegetables as well as sweet recipes.

Parsley comes in two varieties flat-leaf and curly. It as so many uses many of which we are all familiar with, brilliant with fish, great with garlic and butter in fact a great all rounder.

Peppermint see above

Quassia is a new one to me, also called bitter ash and is from the West Indies, it is a time honoured remedy for fevers, malaria, snakebite and many more. It is infused to make a drink. You can buy Quassia chips online.

Rosemary is a Mediterranean herb with pale blue flowers and aromatic leaves perfect with lamb, it is a type of sage and works well in soups, casseroles, salads and stews. It goes well with chicken, game, lamb, pork, steaks and fish.

Sage is traditionally used to flavour sausages and stuffing for fatty meats such as poultry and pork. Most associated with Christmas and rarely used ra.

Sweet Cicely is a member of the carrot family, it’s very aromatic with an aniseed taste, works well with cooking rhubarb as well as infusing for drinks.

Sorrel does have a bitter flavour and is usually combined with other ingredients. It can be eaten raw in salads also cooked in soups, puree’s and stuffings and goes particularly well with fish and egg recipes.

St John’s wort is used to make tea, salve and oil. For all the recipes and method Google has lots of ideas. It is not usually eaten.

Tarragon is a leafy green herb that is highly aromatic with a subtle licorice flavour which adds a fresh spring taste to salad dressings, sauces especially used with chicken and fish. This herb is extremely popular in France.

Thyme is a Mediterranean herb with a distinct smell, all parts can be used in cooking. there is a garden variety as well as a lemon one. both work well with vegetables, eggs, pork, lamb, fish and game. Also used in stuffing.

Turmeric is a flowering plant of the ginger family, it’s health benefits are being hailed as amazing. It is usually the root that is used and adds colour, flavour and spice to many Middle Eastern dishes.

Valerian is a herb native to Europe and parts of Asia and it’s root is usually used for it’s medicinal uses.

Witch Hazel is another that is used for medicinal purposes. It’s bark, twigs and leaves can all be used.

Vitex is a herbal remedy for many conditions, including menopause. It is not used in cooking.

Yarrow leaves can be eaten when as a garnish and in salads it has a strong licorice aroma with a sweet flavour.

Zaatar is a Middle Eastern herb mixture, also known as bible hyssop or Syrian oregano. It looks similar to oregano. It can be used as a rub for chicken and lamb as well as used in flat bread, mixed with oils and butters.

And there you have it, an A – Z of herbs and an idea of what you can do with them. Using more herbs can enhance the flavours of many foods which may reduce the need for salt and oils. It’s really easy to plant your own mini herb garden, head to the local garden center it’s really rewarding, or simply buy the herbs for the window sill in the supermarket and plant them up. Be bold, be adventurous, be inspired!!!!

Variety is the very spice of life that gives it all the flavour

william cowper-forbes