Mixed Herbs (50g bag)

£1.00

A mixture of rosemary, sage, parsley or marjoram. All grown at our Community Garden Site in Margate using Chemical Free growing methods.

Rosemary: Intense, fragrant aroma which is traditionally paired with lamb, chicken and game, but it’s also suited to fish and bean dishes.

Whole sprigs of rosemary can be added to pieces of meat or roasted vegetables and removed before serving. During the roasting process, rosemary leaves tend to fall from their stalk and so will need to be strained out.

To chop rosemary, strip the leaves off the woody stem and dice them very finely as they are quite tough. Similarly, crush dried rosemary before using it as the herb becomes even more brittle when dried. Rosemary can also be included in a bouquet garni.

Sage: Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly furry surface. Its aroma is pungent and it has a strong, slightly minty, musky taste. Traditionally, it’s used to flavour sausages and as a stuffing for fatty meats such as pork and goose. A little goes a long way – and it’s never used raw.

Pick the leaves from the stem, wash, then use whole or chop.

Parsley: One of the most ubiquitous herbs in British cookery, parsley is also popular in European and Middle Eastern food. The traditional British choice is curly parsley, but flat-leaf (Continental) parsley is mostly used in recipes today. The flavour is fresh and grassy, and works well in creamy sauces, blended into salsas or pestos, and used as a garnish.

Wash, then chop the leaves either finely (for adding subtle flavour to cooked dishes) or coarsely, for dishes such as salads, for which you want more of a flavour impact. The stalks have a lot of flavour, too, so can be chopped finely and added as well – or use them for making stock.

Marjoram: Marjoram is an aromatic herb in the mint family that has been cultivated for thousands of years.

The primary flavour compounds in marjoram are sabinene (fresh, woody), terpinene (citrusy), and linalool (floral). Marjoram has a milder flavour than oregano and tastes similar to thyme, but sweeter and with a stronger scent. It’s warm, slightly sharp, and a little bitter.

Marjoram can be wrapped in cheesecloth with other herbs to create an aromatic sachet for braises and stews, or sprinkled fresh onto vegetable side dishes. Dried marjoram is a popular addition to salad dressings, meat dishes, and preserved meats such as German sausage. Used in both fresh and dried form, marjoram is subtler than its relative oregano and well suited to delicate vegetables, tomato-based dishes, such as tomato sauce and pizza, and poultry seasoning.

Back to the shop

3 in stock

Categories: ,

Description

A mixture of rosemary, sage, parsley or marjoram. All grown at our Community Garden Site in Margate using Chemical Free growing methods. Rosemary: Intense, fragrant aroma which is traditionally paired with lamb, chicken and game, but it’s also suited to fish and bean dishes. Whole sprigs of rosemary can be added to pieces of meat or roasted vegetables and removed before serving. During the roasting process, rosemary leaves tend to fall from their stalk and so will need to be strained out. To chop rosemary, strip the leaves off the woody stem and dice them very finely as they are quite tough. Similarly, crush dried rosemary before using it as the herb becomes even more brittle when dried. Rosemary can also be included in a bouquet garni. Sage: Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly furry surface. Its aroma is pungent and it has a strong, slightly minty, musky taste. Traditionally, it’s used to flavour sausages and as a stuffing for fatty meats such as pork and goose. A little goes a long way – and it’s never used raw. Pick the leaves from the stem, wash, then use whole or chop. Parsley: One of the most ubiquitous herbs in British cookery, parsley is also popular in European and Middle Eastern food. The traditional British choice is curly parsley, but flat-leaf (Continental) parsley is mostly used in recipes today. The flavour is fresh and grassy, and works well in creamy sauces, blended into salsas or pestos, and used as a garnish. Wash, then chop the leaves either finely (for adding subtle flavour to cooked dishes) or coarsely, for dishes such as salads, for which you want more of a flavour impact. The stalks have a lot of flavour, too, so can be chopped finely and added as well – or use them for making stock. Marjoram: Marjoram is an aromatic herb in the mint family that has been cultivated for thousands of years. The primary flavor compounds in marjoram are sabinene (fresh, woody), terpinene (citrusy), and linalool (floral). Marjoram has a milder flavor than oregano and tastes similar to thyme, but sweeter and with a stronger scent. It’s warm, slightly sharp, and a little bitter. Marjoram can be wrapped in cheesecloth with other herbs to create an aromatic sachet for braises and stews, or sprinkled fresh onto vegetable side dishes. Dried marjoram is a popular addition to salad dressings, meat dishes, and preserved meats such as German sausage. Used in both fresh and dried form, marjoram is subtler than its relative oregano and well suited to delicate vegetables, tomato-based dishes, such as tomato sauce and pizza, and poultry seasoning.