Herb: Uses:
ANGELICA: Leaves chopped for flavour
Leaves, stems, roots Fruit desserts and fish, stems
Fresh and roots candied
BASIL: In pesto, with tomatoes raw or
Leaves cooked, widely used in Mediterranean Cuisines
Fresh or Dried
BAY: In bouquet garni; in soups, stocks
Leaves and casseroles
Fresh or Dried
BORAGE: Leaves in wine cups and soups, whole in
Leaves, flowers Fritters; flowers in wine cups, salads
Fresh
CHAMOMILE: As tea; in the manufacture of certain beers
Flower heads
Dried
CHERVIL: Soups, casseroles; salads, egg dishes, mainly
Leaves
Fresh Omelettes
CHICORY: Leaves in salad; root roasted, as coffee substitute;
Leaves, root root baked as a vegetable
Fresh or dried
CHIVES: Salads, soups, savory, butters, soft cheeses,
Leaves, flowers egg dishes, grilled meats
Fresh
COMFREY: Fresh leaves as fritters or vegetables; chopped in
Leaves white sauce; use sparingly.
Fresh or dried
CORIANDER: Salads, garnish for curries, chutney's oriental sauces
Leaves
Fresh
DILL: Pickles and vinegars, salads and dressings, soft
Leaves Cheeses, also for fish
Fresh or dried
FENNEL: Fish, chicken, pork; stems are placed under baking
Leaves, sprigs, stems bread or grilling and roasting meats
Fresh
GARLIC: Dressings, casseroles, saut'es, butters, dips
Cloves pates; soups, bread mixes
Fresh
HOPS: Young shoots and male flowers in salads; flowers
Shoots and flowers in beer
HORSERADISH: In sauces and vinegars, especially with beef
Root but also poultry and fish
Fresh
LEMON BALM: Wine cups, herb beers, teas; custards, sweet sauces
Leaves fish; mushrooms; soft cheeses
Fresh or dried
LEMON VERBENA: As lemon flavouring in cakes and fruit dishes; dried
Leaves leaves as tea
Fresh or dried
LICORICE: As sweetener (mainly in medicines) and in
Root Confectionery
Dried
LOVAGE: Broths, soups, casseroles; chicken, ham, fish;
Leaves * Avoid in pregnancy and kidney disease*
Fresh
MARIGOLD; Flowers in soups, stews, petals with grains,
Leaves soft cheese, butter,salads
Fresh or dried
MARJORAM: Bouquet garni; widely used in savoury meats
Leaves dishes; desserts; beers
Fresh or dried
MINT: Sauces and relishes; summer vegetables and
Leaves vegetables and fruit; teas and drinks
OREGANO: Widely used in savoury meat and vegetable dishes;
Leaves stuffings; with pasta dishes
Fresh or dried
PARSLEY: Garnish for all savoury foods; butter and sauces;
Leaves salads; bouquet garni
Fresh
ROSEMARY: Lamb, pork, poultry; honey, fruit juices, and wine cups
Leaves
Fresh or dried
SAGE: Rich meats, stuffings, sauces, sausages; cheeses;
Leaves, Sprigs teas, apple juice, hot milk
Fresh or dried
SALAD BURNET: Salads, soft cheese, stuffings, wine cups, cocktails
Small leaves
Fresh
SAVORY: Beans; cabbage, cauliflower; with flour and crumbs
Leaves
Fresh or dried for coating; rich meats; eggs
SWEET CICELY: For sweetening sour fruits; in salads; butters
Leaves
Fresh
TARRAGON: Salads; eggs; chicken, eggs, chicken, lamb,
Leaves, sprigs vinegars; sauces, butters; fish
Fresh or dried
THYME: All savoury dishes; bouquet garni; preserves,
Leaves, sprigs lemon and orange types with fruit
Fresh or dried
WOODRUFF: As tea; for flavouring in wines and wine cups
Leaves, flowers
Fresh or dried
