Herb / Plant List -

HERB / PLANT

TASTE

USE

THYME
Fresh or dried leaves.

Bitter, sharp taste and aromatic.

In all piquant dishes, bouquet garni, leeks, macaroni, and for aromatic vinegar.

POMEGRANATE
Seeds, rind.

Cool, aromatic, slightly styptic.

Salads, sauces.

GRAPES
Leaves, fruit, sprouts.

Cool, aromatic, sweet-citric.

Sweets/Cakes, bread, salads, game.

QUINCE
Seeds.

Very aromatic and styptic.

Cakes, drinks, liquor, meat (pork).

LEEK
Green section.

Sweet and warm.

Pies, soups, salads.

CAPER
Fruit.

Very piquant and sharp taste.

In pasta, salads, pizzas, meat, eggs, fish and bread.

MALLOW
Leaves, offshoots, flowers.

Cool and sweet.

Meat, drinks.

ROCKET
Leaves.

Sharp taste and pungent aroma.

In salads with tomatoes, lettuce, wheat, fresh pasta.

NETTLE
Leaves.

Cool, slightly bitter, styptic with no aroma.

Pies, soups, risotto.

PURSLANE
Leaves.

Sweet, cool, sour without aroma.

Salads, yogurt, chicken.

ASPARAGUS
Green section.

Sweet, cool, without aroma.

Salads, meat, soups.

DICTAMUS
Leaves, flowers.

Sharp taste and aroma Slightly bitter.

Drinks.

ROSE, WILD
Leaves, fruit.

Sweet, styptic, aromatic Fruit slightly sour.

Sherbet, sweets, in condiments.

FIGS
Sweet, slightly aromatic.

Sweet, slightly aromatic.

Cakes, salads.

POPPY
Whole (green leaves)
White or Blue (seeds).

Sweet, aromatic and slightly dry.

Vegetable pies, bread making, biscuits, cakes.

SAFFRON
Whole (stamens).

Aromatic, slightly bitter.

Adds colour to food, particularly in rice dishes, cakes, liquors, sweets.

BASIL
Fresh or dried leaves.

Sweet, pungent and aromatic.

In pesto sauces, raw or cooked tomatoes, eggplants, spaghetti, salads, fish, cheese.

DAPHNE (LAUREL)
Fresh or dried leaves.

Sweet, acute aroma and discrete taste.

In bouquet garni, soups, stock, casserole, game, puddings.

BORAGE
Leaves, flowers fresh.

Cool taste, scentless and slightly moist.

The leaves in salads, soups and pancakes (whole leaves). The flowers in refreshing wines, salads.

CHAMOMILE
Dried flower heads.

Sweet, discrete aroma.

Teas, drinks.

CHICORY
Leaves, root Fresh or dried.

Bitter, styptic.

The leaves in salads; the root cooked as substitute of coffee; in casserole with meat.

FENNEL
Leaves, sprigs, stems, seeds.

Sharp, intense aroma, sweet.

Fish, lamb, pork.
In pies with wild herbs.

MARJORAM
Fresh or dried leaves.

Sharp taste, intense aroma, slightly bitter.

In bouquet garni, widely used in meat and vegetable dishes, puddings and bread.

SPEARMINT
Fresh or dried leaves.

Cool and aromatic.

In sauces and condiments, yogurt, summer vegetables and fruit, teas, drinks and cakes.

OREGANO
Fresh or dried leaves.

Sharp taste and slightly bitter aroma.

In meat and vegetable dishes, as stuffing and in pasta dishes, pizzas, meatballs, and bread.

ROSEMARY
Fresh or dried leaves and sprigs.

Bitter and dry with sharp taste and aroma.

Lamb, pork, fish, poultry, potatoes, snails, wines. It adds aroma to vinegar and oil.

SAGE
Fresh or dried leaves and sprigs.

Slightly bitter, intense aroma.

Red meat (pork), stuffing, sauces, sausages, eels, cheese, tea, apple juice, white beans.

SAVORY
Fresh or dried leaves.

Intense aroma, pungent.

Red meat, eggs, bread.