Culinary uses - Fresh or dried leaves and flowering tops of thyme are used to flavour soups, fish, meat, sausages, marinades, vinegar, stuff...
Culinary uses - Leaves are traditionally used to flavour meat dishes, especially pork, liver, goose, soups, stews, sauces and sausages. It’s...
Culinary uses - In Italian, Greek and Mexican cooking, oregano is often used dried in dishes with other strongly-flavoured ingredients like ...
Culinary uses - Parsley leaves are widely used as a garnish and to flavour sauces, butter, dressings, stuffings and savoury dishes....
Culinary uses - As you’d expect from one of the most popular herbs in Italian cuisine, basil makes a natural partner for tomato dishes, and ...
Culinary uses - Leaves are widely used in flavouring, with peas and potatoes, and for making mint sauce and jelly to accompany lamb - also a...
Culinary uses - Leaves are eaten in salads and as a garnish and flavouring, especially with olives and fish dishes. Fennel leaf bases are ea...
Culinary uses - Leaves and leafstalks of coriander are used to flavour soups, salads, beans and curries. Seeds are an ingredient of curries,...
Culinary uses - Chives are especially good with potato and eggs, while the leaves can also be used to garnish and flavour soups and salads, ...
Culinary uses - Fresh or dried rosemary leaves can be used to flavour meat (especially lamb and goat), sausages, stuffings, soups and stews....