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 crème

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Basil crème

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

Dill oil

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Dill oil

Fine herb foam

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Fine herb foam

Charred thyme oil

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Charred thyme oil

Crispy dried parsley

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Crispy dried parsley

Deep-fried sage

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Deep-fried sage

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

Bay leaf oil

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Bay leaf oil

Lovage oil

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Lovage 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

Pesto

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Pesto

Parsley oil

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Parsley oil

Parsley puree

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Parsley puree

Parsley sauce

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Parsley sauce

Rosemary ice cream

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Rosemary ice cream

Rosemary olive oil

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Rosemary olive oil

Lemon thyme foam

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Lemon thyme foam

Vegan pesto

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Vegan pesto

Watercress coulis

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Watercress coulis

Sweet basil gel

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Sweet basil gel

Sorrel gel

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Sorrel gel