Rosemary Leaves

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Use Rosemary as a seasoning in soups, casseroles, salads, and stews. Add a dash of it to chicken and other poultry, game, lamb, pork, steaks, and fish, especially oily fish. It also goes well with grains, mushrooms, onions, peas, potatoes, and spinach.
It’s also a great idea to infuse olive oil with rosemary. It is a go-to ingredient for the most obvious culinary choices. potatoes, but it’s also really good on popcorn.

Thyme Leaves

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Thyme has a slightly sour flavour like a very mild lemon, and goes great with vegetables and seafood. Use it on poultry and meats, and even for stuffing.
Thyme is typically used in savoury dishes like braised or roasted meat, vegetables, or fish, as well as in savoury baking. It can also be used to add flavour and depth to marinades, soups and stocks, cocktail elements, and teas.

Basil Leaves

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The flavour of basil is a balance between sweet and savoury, with hints of mint, anise, and pepper. This herb will add a distinctive flavour to many Western and Asian dishes. Sprinkle it over a pizza or into a wrap, salad, then drizzle the dish with olive oil.
Add basil to soups, tomato sauces, stir-fries. Make a marinade of your favourite protein to give a hint of sweetness.

Tarragon Leaves

Tarragon is highly aromatic with a subtle licorice flavour. Its herbaceous flavour pairs well with meats like chicken, veal, and lamb, as well as seafood and egg dishes. It adds a fresh, spring taste to sauces and acidic flavours like lemon and vinegar, a mixture that is useful in salad dressings and marinades.

Bay Leaves

Bay leaves are commonly added to stews, soups, sauces, and casseroles during the cooking process or applied directly to marinate meat and fish.
In addition to these savoury applications, add bay leaves for desserts, like the cream mixture for rice pudding, to infuse it with a subtle herbal flavour.

Oregano Leaves

Oregano is mostly used in tomato-centric recipes, like pizza and pasta sauce. Combine Oregano with olive oil to create marinades for lamb, chicken, and beef dishes.
It’s also an excellent garnish to add, particularly to hearty vegetables like eggplant and cauliflower in order to release the flavorful essential oils contained within.

Parsley Flakes

This slightly peppery and bright herb has long been considered an ideal garnish. Sprinkle on top of grilled vegetables, roasted potatoes, a cold green-bean salad, stews, soups, pasta, hot or cold grain dishes.
Put Parsley on everything: infuse your homemade dressing or finish your savoury bread dough before you pop it into the oven.