Fennel has an anise-liquorice like aroma and flavour. You can eat the leaves which are very similar to Dill, as garnishes and to add flavour to soups, salads and sauces. The greyish seeds are used in baking, breads and as a spice particularly in Chinese Five Spice and ‘Italian’ sausages found across North America. The large bulb of the fennel plant can be roasted, grilled, cooked in stews and is delicious sliced really thinly and eaten raw.
Tarragon Vinegar is a great way to add extra flavour to dishes such as steak with Bearnaise sauce and tarragon mayonnaise.
Fines herbes is a mix of parsley, chives, tarragon, and chervil used to flavour chicken, fish, and egg dishes, in sauces and in herb salads.
Gently crushing the leaves of tarragon releases a sweet aroma of liquorice.
In cooking, we can use all of the coriander plant, its leaves and stems, the seeds and the roots and each has its own distinct flavour.
Chives taste and smell mildly of onion and are delicious in potato, cheese and egg dishes.
Rosemary has a complex mix of flavours; mint, sage, peppery, with a slightly bitter aftertaste.
Dill pairs beautifully with seafood, smoked salmon, potatoes, eggs, fish, and carrots and is used extensively in Scandinavian cuisine.
Bay leaves have a floral aroma with scents of nutmeg and they are best used where their flavour can slowly release in recipes such as soups, stocks, and stews and in marinades.
Parsley has a vibrant, aromatic flavour, it is typically added toward the end of cooking as excessive heat can destroy its flavour.