hello I’m Georgie from jamie oliver’s
food theme and i’m here to talk to you
about herds so herb sent me in two
sections the soft ones and the midi ones
so softer herbs are literally really
really really soft and the woody one
sort of tend to be a bit more robust in
their texture so we’re talking about
soft herbs first here we had chives
chives look a lot like grass and they’re
part of the Allium family so they
actually smell quite oniony they’ve got
lovely lovely flavour and the really
interesting texture
they’re quite unusual and they’re great
if he took finely chopped them and put
them through salads with all soft herbs
you want to add them to dishes at the
last minute you cook with them for a few
minutes they wouldn’t you know flavour
or perfume a dish from the beginning
really something like chives finely
chopped in a garden salad is absolutely
perfect here we have min this is my
favor of the sobs it’s absolutely
gorgeous I think it lends itself to
sweet and savory dishes and you go these
lovely pretty leaves here again mint is
really versatile in salads and it’s used
globally so you find often in Middle
Eastern cuisine inside zucchini and
yogurt you literally find it everywhere
it’s really universal and really really
versatile over here we’ve got coriander
coriander is fantastic really really
fragrant the stalks are really delicious
too so if you’re using it in something
like a curry a wonderful thing to do is
chop up the stalks really fine and then
you can put that into the base of your
dish and that will add loads of flavor
too and then you keep the herbs
afterwards and you can use the leaves to
garnish and just stir it through at the
last minute here we have our salt this
is Greek basil this is normal that’s all
that you might see in a supermarket
Greek as all the leaves just a little
bit smaller they’re very pretty they’re
really really really intense incredible
in salads and here is just your normal
large leaf basil as well they’re similar
to coriander in that you can use the
stalk you should absolutely if you have
a bunch of basil and you want to cook
with it I would pick off this tiny
four leaves and use those to garnish
just because they’re so sweet and pretty
but again the stalk has loads of loads
of flavor so you want to finely chop
that put it into the base of a tomato
sauce you’re making something Italian
making a ragu finely chop it and fry it
with your garlic into the base
I put tomatoes and then you finish with
the leaves the last minute you stare in
the big leaves and then you can use
these tiny little ones to sprinkle over
your pasta afterwards they’re perfect
then here we have parsley this is curly
parsley something that almost feels like
an 18-3 back and then we also have some
flat leaf over here so there’s the
flavors really similar with flat leaf
and curling but the flavor is almost a
bit more intense with the flat leaf it’s
really gorgeous to make like parsley
sauce you know with just a very
beautiful piece of ham you want to get
loads of flavor from that chop it up put
it in a salad and then we have Oregon Oh
over here so Oregon Oh is the
Mediterranean version of what we call
marjoram very similar they’re not the
same but they are very very similar
marjoram is very a very old English herb
so here you have marjoram the leaves are
slightly smaller and here we have Oregon
oh so they look quite similar you can
definitely see similarity it’s not that
dissimilar from basil it’s an incredible
incredible smell and you find them in
salads it’s quite an unusual soft herb
and that you can cook with it it
wouldn’t be wrong to fry and put in the
base of things but you can also garnish
with it’s quite robust so I would
definitely chop the larger leaves as it
is quite pungent and you wouldn’t really
want to bite into a whole leaf so pick
them I’ll chop them put the salad
fantastic we have some tarragon looks
very different to all overheard it’s a
lovely long leaf the tips are very very
pretty they almost blow and again
tarragon is great in salads and it also
goes really well with chicken so it’s
fantastic if you’re making a fricassee
of chicken or a chicken and leek stew
something quite creamy light almost a
garden stew your soup and if you picked
the leaves off and you chopped it
through and as at the last minute it
would work wonderfully especially
white wine base that’s fantastic here’s
dill deals gorgeous it’s very very
pretty and it took me quite a while to
get into dill it’s quite strong for a
soft herb and I didn’t really fully
appreciate it and so I went Sweden when
you have it with salmon and in their
salads it’s just incredible it goes
really well with fish so fish use but
you can use it in salad as well again
you’d add it at the last minute you can
pick off all the lovely funds it’s very
very pretty it’s great if you’re making
gravel ax or you’re curing salmon works
really well and then finally we have
chervil which is very soft very little
pretty herb it almost looks like a tiny
parsley and again this is very English
sherry garden you would pick these
lovely little ones and you could put
them in a salad you wouldn’t really want
to cook with them too much they’re very
very soft but they’re very sweet as well
so that’s all soft herbs over here we
have our woody herbs
we’ve got bay thyme rosemary and sage
and the beauty of these herbs they tend
to last longer and do well in the winter
months in the colder months Bay it’s
great I’ve always got a bay tree or bay
plant in the garden you don’t really
have to do very much to it it kind of
looks after itself and they’re just
brilliant for adding to slow cooks use
broths soups stock just a brilliant way
of infusing flavor if you whip up a leaf
you can really get the best from it over
here we have rose marine you get another
lovely woody herb you wouldn’t you want
to use the stalk rosemary something like
this you’d pull off all the leaves it’s
very very woody it’s almost like a twig
in in a way that’s great if you’re
making things like skewers it’s really
good to put all the leaves off and then
use them as you would like a bamboo
skewer and then you can put fish on it
and chicken and then you get the flavor
from the inside and it’s fantastic it
goes really well with lamb but it goes
well of all meats and as long as you
pick the leaves and you fry them it goes
well with those chicken you know you can
use it with beef anything really it’s
it’s very versatile with meats then we
have time again times got a very very
you woody stalk and in the same way with
rosemary you just want to hold the top
and pull from top to bottom and you get
the leaves there same again
fry them when you’re making the base of
a stew and you know release the oils
from the leaves and then cook them
really slowly times also very very
versatile it goes really well with
chicken but you can use it with fish you
can’t sum anything and then we’re left
with sage sage almost looks like it
could be a soft herb in in that it’s
much softer than the others you would
definitely want to cook sage you want to
fry it you want to get it crispy
the lovely big leaves mean that when you
fry them in oil they go really crispy
almost a little crisps and it’s great
with pork absolute winner with pork but
also squash like if you’re making squash
pasta or naki
it’s lovely to fry those leaves and you
can garnish with it and they add
incredible flavor and they crisp up
really really well
same again you really want to want to
use the stalks but you know you can use
it to flavor other things but yes where
the leaves are where it’s at you can dry
them and the easiest way to do that it’s
the literally just take a bunch just tie
little knots and then just have them
drying like that on the side and over
time they’ll sort of dry out I’ve got
some over here so this is just a little
one and that’s rosemary and thyme but
that still works just as well in cooking
the treaty’s and things and you add it
the same way at the beginning but the
dried rose meantime I would probably use
a bit less if you’re going with dried
herbs you can buy them in the
supermarkets dry they tend to be a lot
more flavoursome and that goes also with
the soft herbs
I wouldn’t dry them at home we don’t
really have a climate sort of keep them
out in the Sun and dry them but you can
buy them in the supermarket you can cook
with them for sure but they tend to be a
lot more pungent this is dried mint and
I mean it really smells really intense
so you’d only use a tiny amount so be
careful when using dried herbs
food theme and i’m here to talk to you
about herds so herb sent me in two
sections the soft ones and the midi ones
so softer herbs are literally really
really really soft and the woody one
sort of tend to be a bit more robust in
their texture so we’re talking about
soft herbs first here we had chives
chives look a lot like grass and they’re
part of the Allium family so they
actually smell quite oniony they’ve got
lovely lovely flavour and the really
interesting texture
they’re quite unusual and they’re great
if he took finely chopped them and put
them through salads with all soft herbs
you want to add them to dishes at the
last minute you cook with them for a few
minutes they wouldn’t you know flavour
or perfume a dish from the beginning
really something like chives finely
chopped in a garden salad is absolutely
perfect here we have min this is my
favor of the sobs it’s absolutely
gorgeous I think it lends itself to
sweet and savory dishes and you go these
lovely pretty leaves here again mint is
really versatile in salads and it’s used
globally so you find often in Middle
Eastern cuisine inside zucchini and
yogurt you literally find it everywhere
it’s really universal and really really
versatile over here we’ve got coriander
coriander is fantastic really really
fragrant the stalks are really delicious
too so if you’re using it in something
like a curry a wonderful thing to do is
chop up the stalks really fine and then
you can put that into the base of your
dish and that will add loads of flavor
too and then you keep the herbs
afterwards and you can use the leaves to
garnish and just stir it through at the
last minute here we have our salt this
is Greek basil this is normal that’s all
that you might see in a supermarket
Greek as all the leaves just a little
bit smaller they’re very pretty they’re
really really really intense incredible
in salads and here is just your normal
large leaf basil as well they’re similar
to coriander in that you can use the
stalk you should absolutely if you have
a bunch of basil and you want to cook
with it I would pick off this tiny
four leaves and use those to garnish
just because they’re so sweet and pretty
but again the stalk has loads of loads
of flavor so you want to finely chop
that put it into the base of a tomato
sauce you’re making something Italian
making a ragu finely chop it and fry it
with your garlic into the base
I put tomatoes and then you finish with
the leaves the last minute you stare in
the big leaves and then you can use
these tiny little ones to sprinkle over
your pasta afterwards they’re perfect
then here we have parsley this is curly
parsley something that almost feels like
an 18-3 back and then we also have some
flat leaf over here so there’s the
flavors really similar with flat leaf
and curling but the flavor is almost a
bit more intense with the flat leaf it’s
really gorgeous to make like parsley
sauce you know with just a very
beautiful piece of ham you want to get
loads of flavor from that chop it up put
it in a salad and then we have Oregon Oh
over here so Oregon Oh is the
Mediterranean version of what we call
marjoram very similar they’re not the
same but they are very very similar
marjoram is very a very old English herb
so here you have marjoram the leaves are
slightly smaller and here we have Oregon
oh so they look quite similar you can
definitely see similarity it’s not that
dissimilar from basil it’s an incredible
incredible smell and you find them in
salads it’s quite an unusual soft herb
and that you can cook with it it
wouldn’t be wrong to fry and put in the
base of things but you can also garnish
with it’s quite robust so I would
definitely chop the larger leaves as it
is quite pungent and you wouldn’t really
want to bite into a whole leaf so pick
them I’ll chop them put the salad
fantastic we have some tarragon looks
very different to all overheard it’s a
lovely long leaf the tips are very very
pretty they almost blow and again
tarragon is great in salads and it also
goes really well with chicken so it’s
fantastic if you’re making a fricassee
of chicken or a chicken and leek stew
something quite creamy light almost a
garden stew your soup and if you picked
the leaves off and you chopped it
through and as at the last minute it
would work wonderfully especially
white wine base that’s fantastic here’s
dill deals gorgeous it’s very very
pretty and it took me quite a while to
get into dill it’s quite strong for a
soft herb and I didn’t really fully
appreciate it and so I went Sweden when
you have it with salmon and in their
salads it’s just incredible it goes
really well with fish so fish use but
you can use it in salad as well again
you’d add it at the last minute you can
pick off all the lovely funds it’s very
very pretty it’s great if you’re making
gravel ax or you’re curing salmon works
really well and then finally we have
chervil which is very soft very little
pretty herb it almost looks like a tiny
parsley and again this is very English
sherry garden you would pick these
lovely little ones and you could put
them in a salad you wouldn’t really want
to cook with them too much they’re very
very soft but they’re very sweet as well
so that’s all soft herbs over here we
have our woody herbs
we’ve got bay thyme rosemary and sage
and the beauty of these herbs they tend
to last longer and do well in the winter
months in the colder months Bay it’s
great I’ve always got a bay tree or bay
plant in the garden you don’t really
have to do very much to it it kind of
looks after itself and they’re just
brilliant for adding to slow cooks use
broths soups stock just a brilliant way
of infusing flavor if you whip up a leaf
you can really get the best from it over
here we have rose marine you get another
lovely woody herb you wouldn’t you want
to use the stalk rosemary something like
this you’d pull off all the leaves it’s
very very woody it’s almost like a twig
in in a way that’s great if you’re
making things like skewers it’s really
good to put all the leaves off and then
use them as you would like a bamboo
skewer and then you can put fish on it
and chicken and then you get the flavor
from the inside and it’s fantastic it
goes really well with lamb but it goes
well of all meats and as long as you
pick the leaves and you fry them it goes
well with those chicken you know you can
use it with beef anything really it’s
it’s very versatile with meats then we
have time again times got a very very
you woody stalk and in the same way with
rosemary you just want to hold the top
and pull from top to bottom and you get
the leaves there same again
fry them when you’re making the base of
a stew and you know release the oils
from the leaves and then cook them
really slowly times also very very
versatile it goes really well with
chicken but you can use it with fish you
can’t sum anything and then we’re left
with sage sage almost looks like it
could be a soft herb in in that it’s
much softer than the others you would
definitely want to cook sage you want to
fry it you want to get it crispy
the lovely big leaves mean that when you
fry them in oil they go really crispy
almost a little crisps and it’s great
with pork absolute winner with pork but
also squash like if you’re making squash
pasta or naki
it’s lovely to fry those leaves and you
can garnish with it and they add
incredible flavor and they crisp up
really really well
same again you really want to want to
use the stalks but you know you can use
it to flavor other things but yes where
the leaves are where it’s at you can dry
them and the easiest way to do that it’s
the literally just take a bunch just tie
little knots and then just have them
drying like that on the side and over
time they’ll sort of dry out I’ve got
some over here so this is just a little
one and that’s rosemary and thyme but
that still works just as well in cooking
the treaty’s and things and you add it
the same way at the beginning but the
dried rose meantime I would probably use
a bit less if you’re going with dried
herbs you can buy them in the
supermarkets dry they tend to be a lot
more flavoursome and that goes also with
the soft herbs
I wouldn’t dry them at home we don’t
really have a climate sort of keep them
out in the Sun and dry them but you can
buy them in the supermarket you can cook
with them for sure but they tend to be a
lot more pungent this is dried mint and
I mean it really smells really intense
so you’d only use a tiny amount so be
careful when using dried herbs
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