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.
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.
Mint is closely related to basil and therefore basil makes a slightly more peppery and anise replacement. Dried mint works well to replace fresh, with a little bit of adjustment to ratios. Lemon balm is a nice citrus like version of mint and can be tasty in drinks or recipes.
The genus Mentha has more than 25 species sitting under it and an unknown number of cultivars within each species. Peppermint is the most common species and has the strongest ‘mint’ flavor. Spearmint is the next most popular and will have a much more gentle flavor.
When looking at cut and come again we have Evergreen and Herbaceous herbs to take into account. The evergreen type will take a good prune and harvest through the growing season, with a general trim before the dormant Winter. Herbaceous herbs will thrive with regular pinching out of new growth.