Green herbs

Green herbs Enlarge

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.

Basil granité

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Basil granité

Beurre vert

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Beurre vert

Chive crème

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Chive crème

Mexican tarragon crème

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Mexican tarragon crème

Green herb gnocchi

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Green herb gnocchi

Irish herb dumplings

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Irish herb dumplings

Chervil gel

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Chervil gel

Coriander cream

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Coriander cream

Coriander pesto

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Coriander pesto

Green herb crunch

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Green herb crunch

Herb croquettes

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Herb croquettes

Herb oil

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Herb oil

Lime leaf foam

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Lime leaf foam

Mint ice cream

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Mint ice cream

Yarrow and tarragon oil

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Yarrow and tarragon oil

Lime leaf oil

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Lime leaf oil

Parsley puree

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Parsley puree

Parsley sauce

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Parsley sauce

Rosemary olive oil

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Rosemary olive oil

Sweet basil gel

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Sweet basil gel

Sorrel gel

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Sorrel gel