Green herbs
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Green herbs have become indispensable in cooking because of their specific individual flavours. They are best used fresh as herbs impart flavour and aroma which are partially lost when the herbs are dried. Some herbs also change flavour, often for the worse.
Basic techniques: blanching, drying, gratinating, puréeing, centrifuging, infusing, marinating, deep-frying, ice cream, mousse.
Taste combinations: bacon, beef, lamb, smoked fish, oily fish, oyster, shellfish and crustaceans, potato, lemon, strawberry, avocado, egg, capers, garlic, carrot, cucumber, pea, chilli pepper.
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Become a memberBasil crème
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Become a memberBasil granité
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Become a memberBasic method of preparing chlorophyll
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Become a memberMexican tarragon crème
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Become a memberCrispy dried parsley
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Become a memberSmoked herb-potato purée
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Become a memberGreen herb gnocchi
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Become a memberIrish herb dumplings
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Become a memberCoriander cream
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Become a memberCoriander pesto
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Become a memberCrunchy brick pastry and green herb crisps
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Become a memberGreen herb crunch
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Become a memberHerb oil
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Become a memberChives and miso mayonnaise
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Become a memberYarrow and tarragon oil
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Become a memberLime leaf oil
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Become a memberNasturtium leaves in chive oil
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Become a memberPesto
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Become a memberParsley puree
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Become a memberParsley sauce
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Become a memberRosemary olive oil
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Become a memberWhey and green herbs sauce
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Become a memberVegan pesto
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Become a memberViennoise with tarragon and curry
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Become a memberSweet basil gel
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