Use moderately in salads. The taste is strong.
Neutralize acidity in fruits when cooked together.
Add chopped young leaves to soups at the end of cooking.
Use as a marinade for chicken and lamb.
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 chopped young leaves to soups.
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...
A nutritious salad herb, available all year except cold winters.
Add chopped leaves to soups.
Add chopped leaves to soups.
Chopped young leaves can be add to salads. However, comfrey is unsuitable as culinary herb...
Add curry flavour to pickles and steamed vegetables.
Finely chop and add to cream cheese.
Cook or eat raw as a nutritious.
Use infusion to flavour sauces and vinegar. Remove the leaves before use.
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.
Small amount of lemon verbena adds zest to sauces. The taste can become too strong if used...
Add a special flavour to soups.
Add flavour to cheese. Used in some Swiss cheese.
Flavours vegetable dishes like zucchini, tomatoes, and carrots.
Sometimes used in very small quantity to balance fatty meat. The leaves are very bitter, h...
Flavours souvlaki, the Greek-style meat skewers.
Add fresh leaves to salads.
Add to casseroles, vinegars, and dressings.
Use in mung bean soup, a traditional Chinese dessert.
Sage and onion is a classic combination for poultry stuffing.
Add flavour to vinegars and dressings.
Add lemony flavour to green sauces.
Add sweet taste to cream.
Combines well with cheese like mozzarella.
Add flavour to cold drinks and cocktails.
Add a little bit to enhance the flavour of green salads.
Add to New England clam chowder and other soups.
Add small amount of chopped leaves to salad.
Add dried leaves to herbal teas to enhance the aroma.
Extracts used in commercial food products, such as salami.
Used to make absinthe and flavour other liqueurs.
Add fresh young leaves into salad. Taste peppery, slightly bitter.
