Herbs A

For more herbs please visit pages B & C

THYME

Thyme has grown in Mediterranean regions from the ancient times and was regarded as a symbol of courage in ancient Greece.

There are many different varieties of thyme, but for culinary purposes, there are only three available today including lemon, caraway and creeping thyme.  

Lemon thyme has an attractive citrus perfume and is excellent herb tea that helps digestion. French chef’s they combine thyme with other herbs for their “bouquet garni.”

Thyme is excellent with: stews, soups, tomato-base sauces, stuffing, roast or grilled meats, poultry.

The lemon thyme can be used sparingly with poultry and some fish.

TARRAGON

Tarragon is a native of Siberia

Tarragon is a very popular herb and used extensively around the world.

Tarragon in Latin it means “little dragon” It has a strong "anise" flavour and is used very often in French cuisine for classic sauces, such as béarnaise, Omelettes, poached fish, soups, salad dressings and mustard sauces.

Also mixed herbs for “Bouquet garni”

BAY LEAVES

Bay leaf three is a native of Mediterranean

Bay leaves, also known as sweet laurel come from an evergreen tree, which is native to the Mediterranean regions of Europe.

The leaves can be used in a number of cooking applications most often they are used whole and simmered in soups, sauces and stews marinades, pickling, meat, fish any tomato-based sauce, also important for “bouquet garni.

The flavour is mild and slightly bitter.

 In ancient Greece, bay leaf branches were used to make crowns for the victors of war, sports contests and poets.  

For best cooking use fresh ingredients and Greek virgin olive oil