Herbs and spices

Do not use very strong, powerful spices for veal. These will ruin the fine taste of veal. What is suitable, however, are (fresh) green herbs such as parsley, dragon, chervil, oregano, coriander, sage, basil, chives, and dill. Milled black and white pepper, nutmeg, mace, sereh, djahé (Indonesian spices), salt, seasalt and celerysalt are often used as well.

Here's a list of the most important herbs and their characteristic features:

• Parsley
• Dragon
• Chervil
• Oregano
• Coriander
• Sage
• Basil
• Chives
• Dill

This is by far the most used garden herb. The plant has small fresh aromatic leaves. The stem contains ethereal oil. Fresh parsley can be used by numerous dishes. It is an advantage that this herb is available throughout the whole year. Parsley is also very suitable as a garnish and is very easy to grow even on the smallest balcony.

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Garden herb. The leaves and the stem buds can be used for cooking. The taste of dragon is a little bit bitter, so it has to be applied carefully. The dragon plant is very aromatic.

Dragon can be used both fresh and dried.

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Chervil (Myrrhis odorata)

Garden herb. The fresh chervil leaves have a very delicate aroma and a light anise taste. The leaves are sweet and are therefore a good replacement for sugar. The tender leaves should not be cooked, as they will then lose most of their aroma.

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The oreganoplant has aromatic, dark green leaves. The plant can reach a height of 80 centimeters. There are 3 kinds with different variations, which all have their own taste. Oregano is an excellent combination with thyme and basil.

Oregano can be used both fresh and dried.

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Coriander (Coriandrum sativum)

Spice. The leaves of the young coriander plant are mostly used as a fresh herb. Coriander tastes like a combination of sage and orange peel.

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Garden herb. The fresh and dried leaves are especially used in meat dishes. Sage has a positiv effect on the digestion. The leaves can be used both fresh and dried.

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Garden herb. Basil has soft, dark green aromatic leaves. The leaves are full of ethereal oil. In the kitchen basil is most used in Italy and the Provence.

Basil is available fresh, dried and oilbased.

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Garden herb with light onion flavour. Chives stem are long, hollow and grasslike. Fresh and minced chives is used in the kitchen.

When cooking chives gets a light bitter taste. You should therefore only add it to your dish at the very last moment.

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Garden herb. Both the leaves as the seeds are used in the kitchen. Dill has a smooth, hollow, dark green stem. Add fresh dill to dish only at the very last moment, to prevent it from losing taste. Dried dill has already lost a great deal of its taste.

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