Our aromatic herbs and their uses

USED PARTS: LEAVES Uses and properties: the young, tender leaves of this plant are used in soups with the heat off, finely chopped, in omelettes, salads, in meat dishes. Together with tarragon and parsley it makes...

PARTS USED: FLORAL BUTTERS Uses and properties: capers are used for boiled meat, fish, in pickles, in appetisers, in fillings in raw meat, in salads, in cheeses and for garnishes.

PARTS USED: LEAVES AND FLOWERS Uses and properties: In addition to the famous herbal tea, Roman chamomile can be used for invigorating baths.

PARTS USED: LEAVES & FLOWERS Uses and properties: Chamomile is little used in cooking, only in addition to a few wine recipes such as Spanish xeres and barolo.

PARTS USED: LEAVES&FLOWERS Uses and properties: it is definitely the most bitter herb after rue, used in the preparation of liqueurs and aperitifs. Used in cooking to garnish fatty meats of poultry, geese and ducks.

USED PARTS: LEAVES Uses and properties: has a strong acidic aroma to flavour many dishes. The basal leaves are used for salads, to add flavour to soups; they can be boiled and seasoned, added to omelettes and in sauces for fish,...