Fresh garlic can be roasted, fried or added to sauces and even eaten raw, so your replacement will need to be suitable for the cooking method. Choose from garlic paste, powder, flakes, oils and more or go allium free with cumin, asofoetida or ginger.
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.
Thyme is a Mediterranean herb that has a lot to offer a dish in terms of gentle warmth and an herbaceous aroma. Both dried thyme and fresh can really make the difference between a bit of a boring dish or one with real depth of flavor.
There are some really easy replacements and alternatives for rosemary in your cooking. Some aren’t perfect alternatives, some are just sort of better than nothing flavors. It is better to add something than have a bland meal!
I am comparing Genovese or sweet basil to Peppermint, the most strongest of the mint flavors. Basil is peppery with anise notes and a mint like quality towards the back, pungent and with a kick if eaten in large amounts. Mint is highly menthol and will act as a palate cleanser in many dishes.