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Soft Herbs - Summer


herbs in a vase
“Soft” herbs, such as basil, tarragon, dill, and chives, are added at the end of cooking to finish off the dish.

Parsley

In the past, parsley was relegated to a role as a simple garnish, but today it takes centre stage. Parsley adds a fresh flavour to starchy vegetables, like potatoes and squash, and is the main ingredient in the popular Middle Eastern salad tabbouleh.

The two main varieties are Italian flat-leaf and curly parsley. While flat-leaf parsley is characterised with a slightly peppery bite, curly parsley has a mild, clean flavour.


Basil

An an aromatic sweet herb at its very best in the summer. Pair basil with classics like tomato, olive oil, lemon, olives, capers, or try something new like an apricot and goat cheese canape with basil leaves. It can be used with avocado, watermelon, eggplant, courgette and berries.


Chives

Have a delicate onion flavour. They pair well with egg dishes, such as omelette or scrambled eggs. Add into dairy products, such as sour cream, cream cheese or crème fraiche, or in herb butter to create a savoury spread or dip, or to dollop on soups.

mint. It also heightens dressings, such as a mayonnaise, vinaigrette or a creamy yoghurt dressing.

Dill

With a delicate fennel taste that makes it a great addition to salmon and other seafood dishes. It pairs with lemon, garlic, horseradish and mustards. Add into a grain salad with cucumber, tomato, capsicum, spring onion and mint. It also heightens dressings, such as mayonnaise, vinaigrette or a creamy yoghurt dressing.


Mint

A refreshing herb that leaves a cool lingering effect on the tongue. Muddle mint into a summer cocktail or make a refreshing tea. Use mint with asparagus, beans, cucumber, peas, potatoes and alongside basil, dill, and other soft herbs. Blitz mint into herby dressings for barbequed meat dishes, especially lamb and beef.


Tarragon

With an aromatic anise-like taste to it, the French variety being a lot stronger than the Russian. Tarragon is the essential flavour in a béarnaise sauce and is classically paired with beef and chicken. It also works well with egg and dairy dishes, artichokes, asparagus and fish.


Chervil

A member of the parsley family Chervil has a delicate flavour, use it as a last-minute addition to soups, salads and egg dishes. It can be used in herb butter, infused oil and pestos to use on fish and poultry dishes.




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