Herbs

Herbs are plants that are used in relatively small amounts to add flavour to dishes. We can use the leaves, stems, roots, and seeds. Some herbs also provide spices like Coriander with its citrus, spicy flavoured foliage and warm, spice and nutty flavoured seeds. Before the introduction of exotic spices during the Norman conquest herbs were one of the principal methods of flavouring food in Britain. Now we use fresh and dried herbs to add depth of flavour across a wide variety of cooking styles and cuisines.

Fresh Herbs
A Selection of Fresh Herbs

Different herbs grow best in different conditions and are divided by gardeners into perennials ( growing every year )  like Bay trees and shrubs like Thyme and Rosemary, plants with a two-year life cycle ( biennials ) such as Parsley and those that need fresh planting every year or annuals like Basil. Herbs such as Mint and Thyme are used both in the preparation of food and have medicinal uses as well.

Herbs on a Cook’s Compendium


Bay Leaf

Parsley

Thyme

Dill

Rosemary

Chives

Coriander

Tarragon

 

 

 

Advertisements

5 thoughts on “Herbs

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s