Friday, 23 June 2017


This name generally refers to a group of aromatic plants grown specifically for use in cooking,
though many are also attributed with medicinal properties. Along with spices, herbs have been used
with food since time immemorial. Originally, one of their purposes was to disguise the flavor of
perishable foods which were past their best, or even starting to rot. Today they are appreciated for the
distinctive tastes they add to heighten or improve the flavor of meat, fish and vegetable dishes.

ANGELLICA - A tall plant of the parsley family, it is chiefly cultivated on the
continent, specially in France and was at one time very popular because of its pleasant
musk like scent.

BASIL(Sweet Basil) - A herb with a distinctive, pungent taste and aromatic
scent that is generally used with tomatoes and in Italian cooking. It is good in salads, with lamb,
grilled meats and with green vegetables.

BAY (Sweet Bay, Sweet Laurel) - Aherb with a strong, spicy
flavor which can be used fresh or dried. It is one of the major ingredient for Bouquet Garni.


CAMOMILE (Chamomile) - There are many varieties of this daisy - like plant which grows wild over much of Europe and in America. It has aromatic scent and bitter flavor.                

CELERY - A vegetable of carrot family widely grown in
temperate regions. There are two main varieties of celery - the
self blanching variety available from July to October, and the
main-crop non-self blanching which is available from October
through to the following year.


CATMINT (Catnip) - Best known as a garden loved by cats, this plant has
strongly aromatic leaves that can be used as a herb, though it is less popular nowadays. Good for making herbal tea.

CELERIAC (Celery Root, Knob Celery) - Also sometimes
known as turnip rooted celery, celeriac is a large knobbly swollen
root with a pronounced celery flavor.

CHERVIL - This green leafy herb has a sweet, delicate flavor with a hint
of aniseed. It looks a little like coriander. It grows mostly in France. It blends well
with egg, cheese and chicken dishes.


CHIVE - This common herb is a member of the onion family and
can be grown easily in most parts of the world. It produces purple
flowers and has long, narrow tubular green stems which can be used
raw to flavor salads and dressings and as a garnish.

CLARY- A herb from the same family as sage, and grown in southern Europe.It has tall pink, white and mauve flowering spikes with a bitter flavor.

COMFREY - Amember of the borage family, comfrey is now
one of the less common herbs. It’s leaves and flowers can be used
fresh in salads.

CORIANDER (Chinese Parsley, Cilantro) - A herb plant grow both for its
leaves and seeds. Native to southern Europe, coriander is used in Chinese,
Japanese, Indian, Middle Eastern and Mexican cooking. It have a mild sweet or
orange flavor.

COSTMARY (Alecost) - Once used in beer making, it is now a rare herb that is mostly available in dry form.

CUBEB - A kind of pepper, native to Indonesia. They have a pungent spicy
flavor like camphor and are used in eastern cookery and also in some medicines.

DILL - The feathery leaves of this European plant are used
As a herb and dried seeds as spices. Good in salads, garnish, egg but
classically with Salmon.

EPAZOTE:- (Mexican Tea, Wormseed) - A strong flavored herb that grows
in America and some parts of Europe. It is most used in Mexican cooking but can
also be used for making tea.

FENNEL - There are two types of fennel plant, both of
which are common in Mediterranean countries. The feathery
leaves of one type are used as a herb, while the bulbous root of the
other type is eaten as a vegetable.
a) Herb or Sweet Fennel has a slightly aniseed flavor. It is a classical flavoring for fish.
b) Florence Fennel or Fennel Root, is a white bulbous vegetable topped with green feathery leaves.

FINES HERBES - A classical French herb mixture, traditionally consisting of finely chopped fresh chives, chervil, parsley and tarragon.

GARLIC - Although often used like a herb or spice, garlic in
fact belongs to a group of plants known as alliums. Also included in
this group are onions, chives and leeks. It has been mentioned in medical
and herbal literature for well over 700 years as a vital food, if taken
regularly and in small doses, to improve and maintain good general
health. It is also recognized as an aid to digestion.


LEEK - A vegetable belonging to the same family as onion and garlic. Its
flavor is mild but distinctive. The lower part of the stem is earthed up so that it
remains white.

LEMON BALM (Balm) - This herb is a member of the
mint family with green, heart shaped leaves. It has a lemony scent and
taste and is good with fish, poultry and ham dishes. Also good for herbal tea.


LOVAGE - A herb with sharp peppery flavor. Good in salads and in
cold roast beef. It is also used to make a alcoholic cordial.

MARJORAM - This small leaved herb has a spicy, slightly bitter, nutmeg
like flavor and can be used to replace basil if not available. There are
Many varieties but the most common being the savory pot and the sweet
Marjoram. Wild marjoram is also known as oregano. Good in stuffing, roasts, soups, pizza toppings etc.

MELLIOT (Sweet Clove) - A rare & delicate herb plant that is a
member of the clove family. Good in stuffings & to flavor home made wine.
The most common variety of melliot has yellow flowers, a blue flowering
variety that originated in Turkey is an essential ingredient of an unususal
Swiss Green cheese called Sapsago or Schabzeiger.

MYRTLE - Although not much used in cooking, it is a very fragrant
herb that goes particularly well with lamb.

OREGANO (Wild Marjoram) - This herb is a member of marjoram
family and can be used instead of marjoram, though it is much more
aromatic and strongly flavored. Good in meat, sausages, soups and pizzas.

PARSLEY - A mild, pleasantly flavored herb with flat or curly leaves
which make an attractive garnish sprinkled on food. Most of the flavor of
parsley is in the stalks which are used as a classic ingredient in bouquet garni
and fines herbes.


PENNY ROYAL - A small creeping plant related to the mint
family. It is strongly scented and for many centuries was used to repel
insects. It is popularly known as pudding grass as it is a traditional flavoring
in black pudding.

PURSLANE (Pigweed, Portulaca) - An unusual annual herb grown and
used as a salad leaf or for cooking as a vegetable.

ROSEMARY - A strong, pungent herbs with spikey leaves. The flavor
of rosemary overpowers other herbs. Good in meat, fish, poultry and some
sweet dishes.

RUE - A hardy evergreen shrub with blue grey foliage and a pungent
aromatic smell. It has long been cultivated for its medicinal and culinary

SAGE - A large leaved herb with a strong, slightly bitter taste. Good
in stuffings, casseroles, salads, meat dishes (specially pork), egg and
cheese dishes.

SAVORY - A herb which comes in summer and winter varieties and
is best when fresh. It has peppery flavor which has a particular affinity with


SWEET CICELY - An aromatic herb with a sweet flavor
resembling aniseed. It can be used as salad dressings.

SWEET WOODRUFF - A white flowering woodland herb that grows wild
over much of Europe. It is not usually used for cooking but is an essential
flavoring in the young German wine served on 1st May and known as Maibowle.


TARRAGON - A herb with a distinctive, unusual flavor. There are two
main species, the French variety being better than the Russian. It is also
used to flavor vinegar, in marinades, with fish and chicken.

THYME - This small leaved herb comes in many varieties, of
which garden and lemon are the most common. It has a strong aromatic
flavor and is a constituent of bouquet garni.


VERBENA(Lemon Verbena) - A herb with a faint lemon flavor,
which used for making a herbal tea.

YARROW - This is a common perennial herb which grows in parts
of Europe. It has furrowed downy stems and clusters of small white
flowers. The plants healing properties were known to the ancient Greek
who named Yarrow Archillea after the Greek hero Archilles.


YERBAMATE - A South American shrub, the leaves of which are dried
and used to make a drink called Paraguay tea.


  1. Probably the simplest approaches to fall into difficulty with a herb is to utilize "some unacceptable" one. How is it possible that that would occur? Regular names for herbs cover, creating turmoil concerning the correct character. toronto weed delivery

  2. I have found that this site is very informative, interesting and very well written. keep up the nice high quality writing Brisbane Party Catering