- Aneth :
Taste of aniseed which goes very well with smoked salmon, herring, and crawfish . Try it with vine leaves, and green beans.
- Basil : Very famous in the vegetable soup ("soupe au pistou"), and very often used in mediterranean
dishes, it makes the digestion of the legumes and the cabbage easier and it gives a subtle taste to grilled meat, seafood, shellfish and summer fruit.
- Basil with purple leaves :
Very decorative, with a very pecular color. Has a slightly spicy taste. Perfect in fruit salads.
- Thin green basil : Has a discreet taste, try it in a gazpacho or in a potato salad.
- Chives : From the onion family, very tasty, it can replace onions and must be shopped to keep
its subtle notes. Excellent in omelettes with herbs, soft white cheese and salads. Famous for its taste and... vitamins !
- Coriander : It is said to be an aphrodisiac, or a Chinese or Arab parsley.
Fresh, it gives a spicy taste to the marinades, the mushrooms "à la Grecque", the Guacamole, and the couscous.
- Tarragon : Has 2 lovers : the chicken and the vinegar.
Is also welcome in the Bearnaise sauce and in the mayonnaise, in omelette with herbs, mushrooms, white meat and fish.
- Laurel : You can find its fresh and dry leaves in cooked dishes, marinades, sardines and herrings, broths, rice and sauces.
- Balm : Its leaves are rather used fresh and chopped. They softly
perfume omelettes, salads, tea or milk. They can replace a slice of lemon.
- Moroccan mint : Soft flavour which is particularly used in
refined desserts and sorbets. Like its cousins, it is tonic and stimulating for the digestive system.
- Peppered mint : One of the most cultivated variety. A spicy taste
which is appreciated in liqueurs, cold drinks, and fruit salads.
- Green mint : Its freshness is renowed, and it goes as well with
tabouli, lamb, fish as with yoghurt cucumbers, tea and herbal tea
- Flat parsley : Star of the "bouquet garni" and of the parsley
vinaigrette, it goes with almost every dish. Very high percentage of vitamin C (170 mg/100g),
of provitamin A and iron (6 mg/100 g) !
- Rosemary : Its fragrance emphasizes the taste of the beet,
lamb, pork, and brings a sunny note to the tomato sauce. Good with white meat, pizzas, in summer dishes,
aubergines...
- Perennial savory : This herb from Provence emphasizes the taste
of dry vegetables, court-bouillon, poultry, rabbit, fish. It can replace pepper.
- Sage : Has a very pronounced taste, goes well with porc,
french cooked pork meats, Italian veal... and with stuffings, anchovies, grilled meat, marinades, wine sauce and salads.
- Ananas sage : From Mexico, it has the fragrance of the ananas but not its taste !
Rather go with fish and salads.
- Thyme : A "bouquet garni" wouldn't exist without it. Fresh, is
crumbled on the aubergines, courgettes and other fried vegetables. Dry, its branches emphasize the taste
of the "ratatouille", rice and gratin. Helps the digestion after stews, stuffings and stocks.
- Lime thyme, lemon thyme : Their lemon flavour goes well with fish
and eggs, chicken and lamb, fresh fruit and sorbets.
- Citronella verbena : Its fresh leaves delicately perfume fruit
salads and various desserts. It can easily replace the citronella in exotic dishes.
- Medicinal verbena : odorless, the "holy herb", sorcerer's herb,
has virtues known since the time of the druids ! Essentially used in infusions.
|
