A-Z list of herbs
Here is an alphabetical list of herbs used in cookery. This directory should help you explore the wonderful flavours that seasoning a dish with herbs and spices can bring.
Allspice
Allspice is the dried fruit of the West Indian Myrtle pepper plant. Commonly
found ground to a powder in curry powders and Caribbean jerk seasoning.
Aniseed
Strongly flavoured liquorice-like seeds forming the base of Pernod
and similar French liquors. Aniseed is most often used as a confectionary
flavouring.
Basil
An aromatic leaf that adds a sweet pungent flavour to food. Used
extensively in both Italian and Thai cookery. Also great chopped up in Salads.
Celery
Celery and celeriac both come from the same plant and neither really
seems like an obvious choice to add to a list of herbs. However celery seeds
are a great flavouring for both egg and fish based dishes. Also sometimes
gets added to bread dough to flavour home made loaves.
Cinnamon
Cinnamon comes from the dry bark of Sri lankan laurel rolled into quills.
However the Chinese Cassia bark, darker and thicker is also sometimes sold
as cinnamon. Cinnamon is the perfect flavour addition to baked apple dishes.
Clove
Clove is warm and fragrant and often used in easter cookery. In the west it
is found in mulled wines and christmas spice mixes
Chicory
Chamomile
Coriander
Comfrey
Dandelion
The name comes from the french for Lion's teeth which perfectly describes
the shape of the leaves. Young leaves are used in salads for their peppery
taste and the roots were traditionally brewed into oth alcoholic and sweet
beverages. Dandelion and Burdock cordial was a particular favourite in Britain
throughout the early 20th century.
Fennel
Similar to Aniseed in flavour, its fronds go well with fish.
Fenugreek
Garlic
A staple of italian and french cookery, the garlic is a relative of the onion
and has many medicinal uses.
Ginger
A fiery asian root very popular in oriental cooking styles. Also great for
Ginger Beer.
Hops
Extensively used in brewing English ales, hops are native to northern europe
and are cultivated in many places. Different strains impart different tastes
to the beer. Hops are also a sedative and can often be found in organic sleep
remedies.
Hawthorn
Lavender
Milk Thistle
Marsh mallow
Nettle
A stinging weed from europe that makes excellent teas, beers and
wines. Similar in flavour to elderflowers, it is a taste redolent of spring.
Peppermint
Mint is a flavour that eveyone seems to love and can be found in teas, toothpaste,
icecreams, sweets and chewing gum. Easy to grow in practically any conditions,
mint is a delicious herb.
Rosemary
Saffron
Saffron is made from the stamens of crocus flowers. Saffron is very expensive,
but brings a rich yellow colour and unique, slightly bitter taste to dishes.
To extract saffron's flavour, the stamens are generally infused in hot liquid
for a few minutes before adding to a dish. Saffron is a key ingredient in
the Spanish rice dish Paella.
Sage
Thyme
Turmeric
We hope this alphabetical list of cullinary herbs is of use to you.
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