Eggs work well with soft leaf herbs like basil, sage, tarragon, chervil, dill, chives, parsley and coriander with the last three examples being a fantastic garnish. Dried herbs that work well with eggs include rosemary, thyme, oregano, marjoram and fennel and coriander seed.
You have options when adding herbs to salads, from using fresh soft leafed herbs like basil, lemon balm, mint and sage in the salads. To creating an herb infused oil drizzle, using herby croutons, micro greens, edible flowers or even a compound butter on a potato salad.
Tarragon has a stronger flavor profile to dill and will stand up to the heat of cooking, whereas dill will wilt if used fresh in stews or soups. Dill tastes like a gentle citrus grassy flavor with hints of anise, tarragon is strong and astringent anise licorice flavor with an earthiness.
Sorrel is one of those hard to obtain herbs. We love to grow our own and have a year round supply, however we are asked what can be used instead … Continue Reading What To Use Instead Of Sorrel
Reducing kitchen waste is a real priority in many homes, ours included. By learning how to correctly store fresh herbs you can really extend their life. Here are some of … Continue Reading How To Store Fresh Herbs At Home
We grow both fennel and dill in our herb garden and friends asked why we ‘bother’ growing both as they thought they were pretty much the same. So this article … Continue Reading Fennel and Dill – What’s The Difference