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.
Flavoring meat can all be down to personal preference, however matching the strength of flavor in beef is key to a tasty dish.
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.
Fines Herbes are used in many lighter dishes in our home and we wanted to highlight the very strict requirements there verses the casual nature of herbs de Provence. Fines … Continue Reading Fines Herbes Vs Herbs De Provence
Your perfect herb garden is waiting for you. We aim to show you how easy it can be to sow, grow, harvest and eat your perfect herbs in the UK. … Continue Reading Top 12 Herbs In The UK a Complete Guide!