Use the following herb chart to help you choose the perfect combination for your next culinary masterpiece. Print out a copy of the chart and keep it near your spice rack to help you out where you'll need it most.
Herb
Description
Serving Suggestions
Balm elissa Officinalis
A combination of spice, honey and lemon
Can be used to replace grated lemon rind with fish, rub leaves over poultry before roasting, add two or three leaves to green salads.
Great as an addition to consommes, vegetables such as beans and peas, combine with lemon balm and add to fish dishes or chop into omelettes and quiches.
Chives Allium Schoenoprasum
Mild onion flavour
Chop into salads, as a garnish and very traditional stirred into sour cream for baked potatoes.
Use the leaves to enhance Oriental or Southwestern cuisine. Use the ground seeds in rich meaty soups and stews. The leaves can also be added to salads.
Dill Anethum Graveolens
Very rich flavour
Add chopped greens to white fish and salmon dishes, egg and cheese dishes. Use the seeds in hearty vegetable and legume based soups, cook whole with carrots or parsnips, and use in pickling.
Fennel Foeniculum Vulgare
Reminiscent of aniseed
The greens can be used almost interchangeably with dill and the seeds can be used ground in lentil soups, whole in boiling water for rice, brussel sprouts, and to flavour bread.
