Dictionary of Herb Uses

Bouquet Garni

A bunch of several sprigs of parsley, a sprig of thyme and a bay leaf (or two) tied with fine thread.  Tarragon or marjoram may be added.  Place the bouquet garni in stock,  stews or casseroles during cooking – remove before serving.  If dried herbs are used it is necessary to place them in a muslin bag before putting in the pan.

Fines Herbes

A mixture of finely-chopped herbs with a delicate flavour.  Three or more are usually required – popular ingredients are parsley, chives, chervil and tarragon.  The mixture is used fresh or dried and is mainly used with egg dishes.

Herb Butter

Butter in which finely-chopped herbs have been incorporated.  The herbs should have a strong flavour – examples include garlic, thyme, chives, rosemary and sage.  Mix a tablespoon of  herbs to 4 ounces of softened  butter – beat until they are evenly mixed.  Let the herb butter stand for a day or two before serving and then place in a mould or place in the refrigerator before cutting into cubes.  Cream cheese can be flavoured in the same way.

Herb Oil

Oil in which one or more herbs have been steeped.  Olive oil, sunflower oil are being increasingly used for salad dressings, marinading and stir frying these days and these oils can be given a flavour boost by adding sprigs of herbs.  Leave the mixture to stand for about a month and then strain before bottling the oil.  A favourite herb for Italian cooking is basil-flavoured olive oil, but for others try  -  fennel, marjoram, savory, etc.

Herb Pillow

With modern sanitation the need for herb pillows is less than it used to be, but a sachet of sweet- smelling herbs inside the pillowcase can still be a welcome and soothing touch.  The favourite plant materials are the ones which smell of newly-mown hay when dried – examples include woodruff and meliot. Hops are another as they are reported to have sleep-inducing properties.

Herb Tea

A drink made by steeping herb leaves, flowers or fruits in hot water to produce a tisane ( tea made with unfermented plant material).  Mint and chamomile are the favourite herbs – use fresh or deep frozen leaves rather than dried ones.  Pour the boiling water over the leaves and allow to stand for 5 – 15 minutes before serving.   Use 3 teaspoons of chopped fresh herbs per cup of water.

Herb Vinegar

Vinegar in which one or more herbs have been steeped.  Bruise the leaves of a few sprigs of the chosen herb and place in a jar – pour 1 /2 litre of tepid wine vinegar over them. Cover tightly and place the jar in a warm place for 2 – 3 weeks – shake the bottle occasionally.  Strain the vinegar and then bottle – include a sprig of herb.  Suitable herbs include mint, dill, rosemary, chervil, bay, basil and thyme – use alone or in combination.

Mixed Herbs

A mixture of chopped herbs with a stronger flavour than fines herbes. Popular ingredients include sage, thyme, morjoram and parsley.  The mixture is used fresh or dried  and is recommended for fish and meat dishes.

Pesto

An Italian sauce which has become popular for use with pasta, steak and poultry.  It is a blend of two herbs (basil and garlic) with parmesan cheese, pine nuts and olive oil.

Pot-Pourri

A mixture of dried flowers and leaves which remains fragrant for a long time.  There are many recipes – below is a typical example.  Collect petals from colourful flowers (marigold, rose, delphinium, cornflower, etc.) and place on a mesh bottom rack or seive together with leaves from aeromatic herbs – mint, lavender, pineapple sage, geranium, bergamot, etc.  Place in an airing cupboard for a week or two, stirring occasionally until cornflake-crisp.  You now need a mixture of spices (to enrich the fragrance) and a fixative (to stop the fragrance from dissappearing in a short time). A basic recipe is 1 oz dried orris root, 1/2 teaspoon allspice and 1/2 teaspoon cinnamon to a quart of dried flowers and leaves.  Keep in a tightly closed container for about 3 weeks before placing in bowls around the house.  Add a few drops of flower oil (rose or violet) when fragrance fades.

Salad Flowers

Flowers from herbs and a few other plants which can be used to both decorate and add flavour to salads and other cold dishes. Examples are rose, chives, nasturtium, basil, thyme and pot marigold.

Tussie Mussie

A small nosegay or posy made with fragrant herbs surrounding a central flower.  This central flower is usually a rose bud  with a ring of other flowers (e.g. violets, honeysuckle, pinks) round it.  The outer leafy ring is composed of  lavendar, scented geranium, thyme etc.  Ribbon is tied around the leaf stalks to keep the posy in place.