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...
Garnish desserts such as sorbets.
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.
Add generously to cooked vegetables or salads.
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.
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.
Add chopped fresh leaves to green and fruit salads.
A little bit of lemon verbena adds a sharp lemon scent to fruit, cakes, and ice-creams.
Add a special flavour to soups.
Add flavour to cheese. Used in some Swiss cheese.
Brew as a refreshing tea.
Sometimes used in very small quantity to balance fatty meat. The leaves are very bitter, h...
Add to cheese and egg dishes.
Add chopped leaves to soups.
Add to casseroles, vinegars, and dressings.
Use in mung bean soup, a traditional Chinese dessert.
Add to soft cheese and butters.
Good with salmon and other fish dishes.
Extracts are used in commercial food products, such as salami.
Reduce acidity of rhubarbs.
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.
