Add a little bit of chopped leaves to stuffing.
Neutralize acidity in fruits when cooked together.
Add chopped young leaves to soups at the end of cooking.
Add fresh leaves to soups upon serving. It is an essential ingredient in Vietnamese Pho no...
Add an "Earl Grey" flavour to oriental teas, wine cups, and lemonades.
Add young leaves to cold drinks for their refreshing cucumber taste.
Add young leaves to salad.
Add young leaves to salads.
The thyme of choice for seasoning steaks in England.
Add a aromatic mint flavour to salads. Use moderately.
Chervil adds a subtle aromatic flavour to sauces, and brings out the flavors of other herb...
Cook as a spinach-like vegetable.
Use in beef stir-fry, and a variety of pork and poultry dishes.
Combine well with smoked salmon.
Chopped young leaves can be add to salads. However, comfrey is unsuitable as culinary herb...
Add curry flavour to stews.
Finely chop and add to cream cheese.
Cook or eat raw as a nutritious.
Flavours cakes, ice-creams, jellies, and syrups.
Add young leaves to salads. Older leaves are not as palatable.
Add young leaves to salad, which has a subtler taste than its roots.
Has a strong, slightly bitter flavour that helps to balance rich fatty meat. Use only a sm...
Young leaves have a slightly bitter taste. Add to salad in small pieces.
Add lemon scent to fish dishes.
Use moderately to flavour stuffings and sauces.
Add a special flavour to soups.
Use sometimes in beer making.
Add a refreshing mint note to chocolate, cakes, ice-creams, and other rich desserts.
Sometimes used in very small quantity to balance fatty meat. The leaves are very bitter, h...
Add to sauces for pasta and fish.It also flavours stews, vinegars, and oils.
Add chopped leaves to soups.
Add to casseroles, vinegars, and dressings.
Add a small amount to meat sauces.
Cook with fatty meat dishes like goose, duck, and pork. Add to sausages.
Add to refreshing cold drinks.
Add lemony flavour to green sauces.
Reduce acidity in fruit stews.
Add flavour to cold drinks and cocktails.
Combines well with most vegetables, especially tomatoes, potatoes, zucchini, and mushroom....
Rub onto fatty meat. Add flavour to pates. Good with lamb, poultry, and rabbit.
Add small amount of chopped leaves to salad.
Add dried leaves to herbal teas to enhance the aroma.
Used to make absinthe and flavour other liqueurs.
Add fresh young leaves into salad. Taste peppery, slightly bitter.
