i Lead Recipes

I frequently use parsley sauce to either accompany poached salmon or for my kids’ favourite dish, chicken in parsley sauce. My parsley sauce is not like that you find in some restaurants – a white sauce containing a few sprigs of parsley. To me parsley sauce has to be green – that means lots of parsley, enough for you to be able to taste it. Much of the parsley available in supermarkets is pre-packed in cellophane and is not even a handful, but occasionally they have these huge bunches, and when they do I always snap one up. But here’s the tip. Remove all the leaves from the stalks and chop them in a food processor until they are finely chopped (or to the size that suits you) then pack them into a plastic container and dump them into the deep freeze. They will keep for a long time (weeks, if not months) and you can spoon them out as and when you need to use them.

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Jambu is a flowering herb in the plant family Asteraceae. It is also known as toothache plant or paracress as the leaves and flower heads contain an analgesic agent spilanthol used to numb toothache. For culinary purposes, small amounts of shredded fresh leaves add a unique flavour to salads. Cooked leaves lose their strong flavour and may be used as leafy greens. Both fresh and cooked leaves are used in dishes in parts of Brazil, often combined with chillies and garlic to add flavour and vitamins to other foods. A related species is used in several Southeast Asian dishes. Consumption of portions or whole flowers have been reportedly used to offset the intense heat of chilies and peppers. An infusion of the leaves and flowers is recommended for stammering, toothache, stomatitis and throat complaints.

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An aromatic herb, basil loses its pungency easily if the harvested herb is stored too long, or is grown in a cold climate. The dried herb is very different from the fresh in taste and aroma. Fresh basil can be stored in olive oil or vinegar, — this oil can be used for salad dressings or for cooking. Do not chop, crush, or tear fresh basil until the very last minute, or its flavour will dissipate. It makes a zesty vinegar. Fresh basil is an essential ingredient of pesto and is synonymous with “Italian” food. In cooking use basil with tomatoes, cheese, cream cheese, pasta, cream, eggs, peas, potatoes, beets, carrots, stews, soups, salads, vinegars, and oils.

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It is believed Angelica originated in northern Europe and was not used until the fifteenth century. It was associated with early Nordic magic as protection against plagues and evil. It was used in many pagan and Christian festivals. All parts of Angelica are used, roots, seeds stems and leaves. The roots and stems contain an essential oil that has a licorice flavour used to flavour Benedictine, Chartreuse and Vermouth. The oil is also used in perfumery. The leafstalks which resemble celery are sometimes used as a vegetable. The seeds are used in biscuits and sweets.

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The primary use of savory is in cooking, and the two savories were among the strongest cooking herbs available to Europeans until world exploration and trade brought them tropical spices like black pepper. The savories have been used to enhance the flavour of food for over 2,000 years. Savory is an herb so bold and peppery in flavour that since the time of the Saxons it has come to denote not only the herb itself, but is synonymous with tasty and flavourful foods. Savory’s wonderfully distinct piquancy brings an agreeable tasty element to relatively mild foods without overpowering them. The classic blend fines herbes and the traditional bunch of herbs for casseroles, bouquet garni will often contain savory. Savory complements egg dishes, whether chopped finely and added to scrambled eggs and omelets, or treated as a garnish with parsley.

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