Arguably the most important culinary herb in Southeast Asian cuisine (who doesn’t like a good Tom Yum soup!?), these grassy stalks are great for imparting a lemony, citrusy taste to both sweet and savoury dishes alike. Bruise first before using to enhance release of flavour compounds.
Known by some as Chinese parsley, cilantro is the leaves and stalks of the herbaceous plant which produces coriander seeds. Its distinctive, piquant flavour with citrus overtones is sought after equally in Latin America for livening up burritos, salsas and guacamoles, as well as in Asia for soups and as a garnish. If cooking, add towards the very end. For adding a splash of something different to your dishes, why not prepare your own cilantro butter?
We don’t grow garlic here at Evergreens, but we do grow the next best thing: Garlic Chives! They’re perfect for egg dishes and quintessential in home-cooked dumplings and pot-stickers. They also toe the herb/vegetable line carefully and are very useful as seasoning, garnish or part of a marinade. Please note that garlic chives are not the same as chives which lend more of an onion-y taste.
Owing to its many culinary and medicinal properties, sage has long been regarded as an essential herb. With its peppery flavour, this herb is best suited for making dressings, stuffings and sausages, as well as for accompanying pork and poultry dishes. Tea steeped with sage is great for clearing up coughs, colds and fevers as well as for soothing the digestive tract and calming the mind.