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 memberBasic method of preparing chlorophyll
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Become a memberCoriander cream
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Become a memberCoriander pesto
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Become a memberGreen herb crunch
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Become a memberHerb oil
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Become a memberPesto
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Become a memberParsley oil
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Become a memberParsley puree
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Become a memberViennoise with tarragon and curry
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