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Perfect Blends

Some herbs, like mint, sage, and dill, are best used individually as their strength can overpower more delicate flavors, while other herbs complement each other to create recognizable blends.

For those who enjoy making their own spice combinations, here are a few popular ones.

Herbs de Provence commonly consist of fennel, tarragon, marjoram, rosemary, basil, bay leaves, and thyme, but it's the lavender that gives them their signature taste.

The ingredients in chili powder include oregano, garlic, onion, cumin, cayenne pepper, and paprika.

Bouquet garni consists of fresh herbs tied together with twine for easy removal after simmering in sauces and soups. It traditionally includes bay leaves, thyme and parsley.

To make curry, you'll need turmeric, cumin, ginger, and black pepper, and you can enhance its taste by adding garlic or cinnamon.

Za'atar is a blend of dried thyme, oregano, sumac, sesame seeds, caraway, marjoram, and dill.

Finally, Chinese five-spice powder includes cinnamon, fennel seed, cloves, peppercorns, and star anise, chosen to represent the five flavors: sweet, bitter, sour, salty and umami.

Herbs and Desserts

Dessert recipes often incorporate herbs, even though they might not be the first thing you think of when it comes to sweets.

Including spicy herbs in recipes like chamomile honey cakes, fig and lemon verbena pudding, raspberry mint chocolate, lavender biscuits and sorbets, basil custard, cardamom cupcakes, rosemary apple pie or thyme and pear tarts, adds a delightful twist and enhances the flavors.

Infusing honey with lavender and mint is a popular practice, and herbs are also incorporated into fruit preserves for a flavor boost.

They can be used fresh to enrich the texture of sweet breads, or dry to blend seamlessly into delicate custards. They can be added as garnish, candied, or raw. The only limit is the baker's imagination.

For truly adventurous bakers, try adding a few scented geranium leaves on the bottom of the pan when you're making pound or box cake.

The leaves, which must be removed after the loaf cools, impart a delicate flowery flavor to the classic dessert.

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