Herbs Used in this Book

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The Food I Love

By Neil Perry

Published 2005

  • About
Always give herbs a good wash and dry them well before using.
  • basil – this very popular and versatile herb originated in India. It has an aromatic flavour reminiscent of mint and cloves. There are more than forty varieties, including sweet Thai basil, purple basil and bush basil, and its uses range from pesto, pastas and salads to curries. Basil leaves will bruise and darken when cut with a knife. Tearing them is the preferred option, though the flavour is not affected by the bruising.
  • bay leaf – this herb is available in both fresh and dried form, though fresh is best. Bay is known for its strong aroma, often described as being like tea with a slight menthol fragrance. It is used in casseroles, stews and stocks, and is also an important part of a bouquet garni.
  • bouquet garni – the traditional bouquet garni was a group of herbs consisting of 3 flat-leaf (Italian) parsley stalks, 1 thyme sprig and 1 bay leaf, often wrapped in the outside skin of a leek or some cheesecloth, and tied with a piece of string. The herbs are used to flavour simmering foods for the duration of cooking, and are removed before serving. Any herbs or spices (fresh or dried) can be used, depending on the recipe.
  • chervil – this native herb of Eastern Europe and Western Asia was introduced to France and England by the Romans more than two thousand years ago. It is used with poultry, seafood and vegetables; in vinegars and soups; and in bouquet garni and fines herbes. Even though it is a member of the parsley family, it is much more aromatic. Its flavour is similar to aniseed, with a hint of sweetness. I love it picked through salads and it makes a great butter to put on barbecued foods.
  • chives – this member of the onion family has a delicate, peppery, onion flavour. It is used in cheese and cream sauces, dips, potatoes, and as a garnish. Chives are part of the blend fines herbes.
  • coriander – also known as cilantro, this very aromatic herb belongs to the parsley family. It has a clean, uplifting flavour with a slight aniseed touch. Its flavour has also been described as minty, sweet and citrus-like. Coriander has many medicinal virtues, being both a stimulant and a digestive.
  • dill – an annual of the parsley family, dill is related to anise, caraway, coriander, cumin and fennel. It is used with fish and shellfish, in Middle Eastern cooking, and as a seasoning for meats and vegetables.
  • fines herbes – this mixture of very finely chopped herbs traditionally contained chervil, chives, parsley and tarragon but other herbs can be used as part of the blend. The blend should be added to the dish just before serving, otherwise its delicate flavour will be lost.
  • mint – these green leaves have a pleasant warm, fresh, aromatic, sweet flavour with a cool aftertaste. Mint is used in teas, beverages, jellies, syrups, ice creams, confections and, of course, lamb dishes.
  • oregano – this herb is generally described as possessing a strongly aromatic, camphoraceous aroma and a slightly bitter, pungent flavour. This pungent flavour is composed of earthy/musty, green, hay and minty notes. The herb imparts a slightly astringent taste and is most often used dried. However, it is wonderful fresh, and doesn’t seem to be at all overpowering, as it can be when dried.
  • parsley – the flavour and aroma of parsley is generally described as being green and vegetative in character. One of the most popular herbs, flat-leaf (Italian) parsley is the variety used exclusively in this book. It is mild and adds a fresh flavour to almost any savoury dish. The stalks contain a lot of the flavour, so don’t discard them, but chop and include them in recipes too. Parsley is used in soups, stews and sauces. It is particularly good with fish, and is also used in stuffing, in many garnishes and as a finishing touch to dishes.
  • rosemary – this hardy plant grows to about 60–90 cm (2–3 feet) tall under harsh mountainous conditions. Rosemary is found in herbes de Provence, bouquet garni and many seasoning blends for lamb. It is used extensively in Mediterranean cuisines. It has a distinctive pine-woody aroma with camphoraceous undertones and a fresh, bittersweet flavour.
  • tarragon – the slender dark-green leaves of this herb have a pleasant anise-like flavour and aroma. It is characteristically minty, earthy and green. Tarragon blends well with other spices. It is used in sauces, especially Béarnaise sauce, and in tarragon vinegar. In French cuisine it is an integral part of fines herbes.
  • thyme – this is a small-leaved perennial of the mint family. The plant produces small flowers that are very attractive to honey bees. Thyme is used in stuffing, meats, stews, fish and game, and plays an important part in bouquet garni, herbes de Provence and the Middle Eastern spice blend za’atar, along with jerk and curry blends. Warming and pungent, thyme is characterized by a minty-green, hay-like taste.