Fresh basil or sweet basil is one of the most aromatic herbs. It has a combination scent of pepper, anise and mint with a complex taste of sweet yet savoury. It adds bold flavour when tossed with pasta and stir-fry and blended well into dressings and spreads.
The hardy rosemary has a piney yet bitter and somewhat astringent taste. Its aroma is tea-like, with a fragrance similar to charred wood that makes it extremely compatible with barbecued dishes. When rosemary leaves are roasted with meats or vegetables, a distinctive mustard-like aroma is produced. Strip leaves off stem and add to meat, dressings, potatoes & roasted vegetables for that warm, savoury taste.
Thyme has a gentle earthy, lemony and minty flavour that blends beautifully with just about anything. This versatile herb works best added in early to sauces simmered in stews or for grilling meat and seafood.
The smallest member of the onion family, chives resemble hollow little blades of grass and taste of delicate, mild onions. The delicate onion-like flavour complements egg dishes, salads and cream sauces.
Fresh dill has a mildly sharp, green taste with a delicate, sweet crunch. This feathery herb is ideal for flavouring fish, eggs, salads and as a garnish in soups.
Arugula is an aromatic salad green. It is also known as rocket, roquette, rugula and rucola and is popular in Italian cuisine. On its own or mixed with other greens, the peppery flavour makes for a great salad and topping.
Chervil comes from the carrot family along with dill, parsley, and fennel. Strikingly similar to parsley, except with smaller, lacier and paler leaves. Sharing a similar flavour profile as tarragon, it has a very delicate anise aroma and flavour. Perfect with eggs, delicious when added to omelette or sprinkled over scrambled eggs.
Tarragon’s long and slender leaves with pointed tips have a slightly bittersweet flavor and an aroma similar to anise. The sweetness perfectly balances flavour in tomato-based dishes, fish, sauces and soups.
Marjoram, a variety of oregano looks very similar to oregano with its woody stems and flat, rounded leaves, and the two are often confused. Taste wise, marjoram is more sweet and aromatic with floral and woody notes while oregano tends to be more pungent and spicy. Add only the leaves at the tail end of cooking to vegetables, tomato-based dishes, poultry dishes, sausages and stuffings.
Fresh sage can be used in salad toppings to bring out the sweet natural aroma and flavour. Its warm and mellow minty smell makes it ideal as an enhancer to improve the taste and intensify the flavour of any meat.
Oregano has a warm, slightly bitter taste with a hint of sweetness. It is also known as wild or pot marjoram. The robust flavour pairs well with meat dishes, pizza, hearty soups, stews and stocks.
Italian parsley, sometimes known as flat-leaf parsley is a green herb with serrated leaves and a clean, slightly peppery taste. Often used as a garnish, its flavour is stronger than curly-leaf parsley. Add finely chopped leaves to seafood, vegetables and a variety of sauces & soups for that extra flavour.
Ice plants are coated in frosted dew-like crystals that are naturally cold, crunchy and slightly salty, making it an interesting ingredient. The fleshy tender leaves and stems can be eaten raw in salads as they retain their slightly briny flavour and add a refreshing note. When cooked, ice plant like spinach, wilts a little and takes on flavours very well.
The fragrance of fresh bay leaf, also known as laurel leaf is more noticeable than its taste. Most commonly used in meat and fish stews or stocks, bay leaves are also used in marinating fish or meat and even in soups to produce that aromatic flavour that is distinctively Meditarrenean. Bundle up a bunch of fresh bay leaves for pasta sauces or salad dressings to bring out its aroma and flavour.
Edible flowers, typically delicately small in size may be eaten as vegetables, as a main part of a meal, incorporated into salads, as herb or for garnishing and decoration. With endless varieties and an array of unique flavours, textures and colours, edible flowers have gained popularity as a creative and innovative ingredient for the culinary world. They are often added to foods and dishes to provide flavour, aroma and decoration.
