Savour the Flavour of Herbs

Herbs are the easiest way on earth to add delicate flavour and colour to everyday cooking and to enhance gourmet dishes. They can be varied according to personal taste, and are a source of nutrients, vitamins and minerals. Herbs do not contain calories and are, therefore, suitable for any type of diet.
 

Listed is a general guide for flavouring dishes

Soups & Stews
Parsley, Chervil, Thyme, Basil, Marjoram, Lovage, Sage, Rosemary, Summer or Winter Savory.

Vegetables
Marjoram, Basil, Chervil, Summer or Winter Savory.

Egg & Chicken Dishes
Tarragon, Chervil, Basil, Chives, Summer or Winter Savory.

Poultry Stuffing
Marjoram, Thyme, Basil, Sage, Bronze Fennel.

Fish
Marjoram, Thyme, Basil, Sage, Bronze Fennel.

Lamb & Veal
Marjoram, Rosemary, Summer or Winter Savory.

Ground Beef
Basil, Marjoram, Thyme, Parsley, Lovage leaves.

Pork
Sage, Basil.

Only use small quantities until you have assessed whether you like subtle or strong flavours. A very simple way of discovering your taste in herbs is to make a herb butter. Use as an accompaniment to any meal.

The herbs most suitable for this are: Basil, Chervil, Chives, Coriander, Dill, Fennel, Garlic, Marjoram, Mint, Parsley, Rosemary, Sage, Winter and Summer Savory, Thyme and Yarrow.
 

Herb Butters

Soften 50g or more of butter with a fork in a bowl. Add a small dash of hot water and, if required, juice of 1/4 lemon. Salt and pepper are optional. Add 1/2 cup of chopped herbs, mix through with a fork. Wait 2 hours, for flavour to be absorbed by the butter. For freezing, wrap in foil. (Use within 3 months).

 

Recipie for Tabouleh

Parsley
Mint
Spring Onions or Chives
Tomatoes
Burghul (cracked wheat)

Use equal amounts of all ingredients.

Soak burghul in water to soften. Finely chop the parsley, mint, spring onions or chives and tomatoes. Drain remaining water from burghul. Combine all ingredients. Add salt, pepper and lemon juice to taste. The salad should be moist but not wet. Chill for best flavour.