Do you know your herbs?

Do you know your herbs?

Using fresh herbs in your cooking instead of the dried varieties is one of the biggest steps you can take in the improvement of the quality of your kitchen output. Nearly all of the recipes found on this site use fresh herbs. They can be grown on the windowsill, in the garden or on a balcony, so even if you live in a tiny apartment in central Paris, then you should be able to grow your own herbs for cooking with.

Many supermarkets and flower-stalls now sell small pots of herbs growing in a little soil that can be kept watered and will provide fresh herbs for weeks. Growing from seed takes more time and care, but the results are very rewarding.

Question: How do I tell the difference between "flat leaf parsley" and "coriander leaves"...

Answer: Smell it, taste it, and look at it! Parsley has a distinctive rounded smell when rubbed between the fingers. Coriander has a tangy (almost lemony) taste when nibbled. There are two types of parsley, flat leaf and curly leaf. Flat leaf parsley has pointed tips to the leaf and looks similar to coriander, however coriander has more rounded endings.

In the image above, A is "flat leaf parsley", B is "curly leaf parsley", C is "coriander".

Question: What are these fresh herbs called?

Answer: A is oregano (related to marjoram), B is mint, C is sage, D is rosemary.

Question: What about these?

Answer: A is basil, B is thyme.

Question: And finally, these?

Answer: A is sorrel, B is dill.

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