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.