“Hardy” herbs keep their flavour throughout prolonged cooking. They are the herbs that are added at the beginning of cooking.
Sage
A pungent herb that pairs well with chicken, pork, potato, pumpkin and garlic. Deep-fry sage leaves to top off eggs, risottos or gnocchi, or sauté with butter to douse over pork schnitzel or tortellini. Shake sage leaves into a gin, citrus and honey cocktail for a wintery aperitif. Finely chop sage leaves into a fresh breadcrumb stuffing for roast chicken or stuffed mushrooms.
Rosemary
Rosemary is classically paired with roast lamb, chicken and root vegetables. Use it to marinade meats, in herb butters, jus, infused oil or dry it out to blitz up and use in flavoured salts. As an eco-friendly skewer alternative, use woody rosemary stalks. Pair rosemary with chocolate, nuts, citrus, salmon or olives.
Thyme
The floral and citrusy flavour profile of thyme works with both sweet and savoury dishes. It is a match made in heaven when paired with mushroom, chicken and in rich winter dishes like risotto or soup. Its flavour is heightened when paired with honey in sweet treats.
Bay leaf
Bay leaves are the aromatic leaf of the bay laurel tree that is commonly used to bring depth of flavour into food. Add them to a braising liquid, in soups, stews or casseroles, or in milk before it is added to a roux. They can also be used to infuse ice cream, pickling brines or ground up to add to a spice rub.
Angelica
Is a European plant that has been a flavouring agent in many popular liquors from gin and vermouth to chartreuse. Closely related to carrots and a member of the parsley family, angelica is most often used in New Zealand kitchens as a hardy garnish for sweets and desserts.
Oregano
Is said to have a “balsamic” flavour, a combination of mint, thyme and rosemary. Its arrow- shaped leaves have a soft, fuzzy texture and can be used where both soft and hard herbs are. A traditional Mediterranean herb, oregano plays a prominent role in Greek and Italian cuisines. Pair with cured olives, sheep's milk cheeses, tomatoes, pork, lamb, potatoes, pasta and rice. Marinate meats with oregano, olive oil, garlic, thyme or pair it with anchovies, cauliflower, eggplant, eggs, tomato and zucchini.
Marjoram
Has light green, slightly oval-shaped leaves, growing in pairs along its tender stems. The leaves tend to be rounder and more elliptical than those of its close cousin oregano, which it is often confused with. Where it differs from oregano is its ability to be used in sweet applications. Marjoram can be used to flavour custards, ice cream, pies, tarts and other desserts with fruit; it pairs well with melons, apples and tropical fruits.
Marjoram has a sweet flavour, mixed with hints of pine and citrus. Often used in stuffing or sausages but is also great in marinades for either meat, fish and poultry or vegetables. It pairs well with vegetables, particularly tomato-based sauces and soups.