Pimpantes and fragrant, they invite themselves into the essential recipes of summer, awaken our taste buds and delight us with their vegetable notes.
Its taste being powerful and slightly bitter, it is better to use it in small quantities: chiseled in a dressing, in a fragrant butter under the skin of a roast chicken, or with veal for saltimbocca. Renowned for its medicinal virtues, sage facilitates digestion in meats in sauce or herbal tea after the meal.
Darling of summer salads, basil is indispensable in pesto or simply on pasta, it surprises with a swim of strawberries or in a sorbet. It comes in dozens of varieties, including lemon basil, with a frank citrus scent, or Thai, with slightly aniseed flavors, delicious in green curry.
Very present in Scandinavian cuisine, especially in the recipe of gravlax, dill also raises pickled fish, sauces, or tzatziki. Its aniseed flavors, close to fennel, are even more powerful in its crushed seeds.
With oregano, thyme, and savory, it enters into the composition of the herbs of Provence. Finely chiseled to remain pleasant in the mouth, it marries with lamb, tomatoes, or cheeses. A few branches in the embers of the barbecue elegantly perfume the grills.
Its very typical citrus notes come to perfume many Asian recipes. It is sprinkled on soups, rice, most woks, and, unlike parsley, it is useless to strip it to chisel it, the stems are consumed in the same way as the leaves.
From mojito to nems, through the Lebanese taboulé or English peas, mint remains the number one freshness asset of salty and sweet recipes. Some varieties are peppery or lemony, but classic green mint remains the most used.
The most fragrant is the wild thyme, picked from the scrubland. Think of it to flavor bread and pizza pasta or even a salty crumble. As for lemon thyme,it allows you to prepare many sweet recipes, such as cakes, shortbread or poached fruits.
How to properly store aromatic herbs
To keep them fresh longer, forget the bouquet in a glass of water: wrap them in wet absorbent paper and place them in a freezer bag. Store them in the vegetable tray of the refrigerator. Some herbs, such as basil, chives or coriander, can also be frozen: chisel them, then place them in an ice cube tray and fill the prints with olive oil.