AUTUMN VEGETABLES
Artichoke
Artichoke has a fresh clean earthy taste with a slightly nutty undertone. The best way to cook artichokes is to steam them, artichokes can also be braised, grilled and baked. Pickling artichokes is a great way to preserve them and enjoy them on pizza’s and pasta’s, in salads, as part of a tasting plate or as a side to a main meal
Avocado
While technically a fruit avocado is generally used as a savoury, which lends itself more to the use of vegetables. Avocado has a slightly nutty flavour and mild sweetness with creamy buttery flesh. Avocado can be used in salads and salsas, served on toast with cracked pepper and lemon, on burgers sandwiches wraps and tacos. Avocado pairs well with fish, chicken and bacon. Avocado can be used to make dips and purees and is most famous for the Mexican dip Guacamole. With a wide range of health benefits avocado is even being used in smoothies and other drinks.
Beans
There are many different varieties of beans, in this section we will talk about the common bean varieties and will discuss dried beans in the pantry section. Beans have 3 main varieties with pods that are green, yellow and purple. Beans have a mild earthy flavour that is slightly sweet. When eaten raw beans have a crunchy fibrous texture, when cooked correctly beans are tender and crisp. Beans can be cooked and used as a side by steaming, blanching or roasting. Beans can be used in salads, curries, stews, soups and casseroles. My personal favourite is garlic butter beans.
Beetroot
There are several different varieties of beetroot and flavour will vary between them, all varieties will have differing degrees of sweet, earthy and floral flavours. Beetroot can be cooked by boiling, steaming or roasting. Beetroot can also be grated or finely sliced and eaten fresh. Beetroot can be used to make dips and puree’s, served fresh or cooked in salads, cooked and added to pasta’s, risotto’s and pizza’s as well as being used as a side dish to a main course.
Broccoli
Broccoli is slightly sweet with a mild earthy bitterness. When eaten raw Broccoli is crisp with a grassy finish. Broccolini is the second pick from the side shoots, whereas broccoli is the main head from the centre of the plant. When cooked broccoli becomes less bitter with a tender texture. Broccoli is best cooked by steaming or blanching. Broccoli can be used in soups, salads, stir fries, purees and is most commonly used as a side to a main dish, however if you are creative broccoli has many uses
Brussel Sprouts
Brussel sprouts when prepared correctly can have a sweet nutty flavour, the best way to achieve this is by roasting, or sautéing them. Steaming Brussel sprouts is okay if you don’t overcook them and then finish them in butter. When overcooked especially when boiled or eaten raw the Brussel sprout will be bitter and unpleasant.
Cabbage
Cabbage has a slightly peppery bitterness when eaten raw, the flavour of cabbage becomes sweeter as it is cooked. Cabbage is essential to a good slaw and can be used in soups, stews, salads and stir-fries. Cabbage can be fermented to make sauerkraut or pickled to preserve it and add a point of difference. Cabbage can be grilled or sautéed and served as a side to a main dish.
Capsicum
Capsicum has a sweet fruity flavour when ripe and is slightly less sweet and a little bitter when green. Capsicum can be used fresh in salads, sauces, salsas and as crudities. Capsicums can be cooked in many different sauces, in pastas, risottos, stir-fries, curries, stews, soups (hot and cold), nachos, and pretty much anything Mexican. Fire roasting capsicum gives the vegetable a smokey flavour and soft texture to the flesh. There are many different varieties of capsicum, with varying flavour profiles and uses, such as the paprika capsicum, which is dried, and ground to create a spice.
Carrots
Carrots are slightly sweet and earthy with a little bitterness, Carrots have a flavour that is quite unique and can only be described as a carrot. Carrots have many uses in the kitchen and can be eaten raw in salads, slaws or as crudities. When cooked carrots become even sweeter losing much of the bitterness and can be roasted, boiled or steamed. Carrots can be made into dips or puree’s and are a must have in many soups stocks and sauces.
Cauliflower
Cauliflower has a delicate flavour that is slightly nutty with a mild sweetness. Cauliflower is a fibrous vegetable that is really versatile. It can be steamed, roasted, boiled and char grilled. Cauliflower is great for making soups and puree’s, and goes great in curries due to its ability to absorb flavours. Cauliflower can also be used as an alternative to rice as well as having man y different uses as a side dish to a main course.
Corn
Corn is technically a grain however is generally used as a vegetable. Corn is very sweet and has a fibrous texture. Corn can be used in salads, salsas, fritters, stir-fries, soups, breads, dips and relish. Corn can be steamed, baked, grilled or blanched and served as a side. There are many different varieties of corn with varying uses. When dried the sugar in corn converts into starch and can be used to make flour and polenta. We will talk more about corn as a grain in the pantry section.
Cucumber
Cucumber has a crisp refreshing texture with mildly earthy tones and a slightly fruity sweet inner flesh and bitter skin. Cucumber has many different varieties with varying degrees of these flavour profiles. Cucumber can be used in salads, salsas, chilled soups, sushi and dips as well as in sandwiches, burgers, wraps and tacos. Cucumbers can also be pickled and made into relish. Cucumbers can also be cut and eaten alone or used as crudities.
Eggplant
Eggplant has a mild sweet flavour but can be bitter when undercooked, salting the eggplant before cooking can help to reduce the bitterness, eggplant can be sliced and char grilled roasted or added to sauces (particularly curries and pasta sauces). When char grilled whole eggplant takes on the smokey flavour of the char grill and can be used to make purees or dips such as the famous Baba ganouche or the Greek melitzana salata. Battered eggplant fritters or chips are another great way to serve eggplants.
Fennel
Fennel has a mild Anise flavour and a crisp crunchy texture when eaten raw. Fennel is very versatile and can be used fresh in salads and slaws or cooked by roasting, braising, and sautéing. Fennel is a great addition to pasta’s, risotto’s, pizza’s and stir-fries. Fennel can also be used in soups, purees and sauces, and in some cases if you’re being creative in desserts.
Leek
Leek is a mild, sweet and delicate flavoured member of the onion family. Leek can be finely sliced and used raw in salads or slaws. Leek can also be roasted and served as an accompaniment to a main course. Leek can also be used in purees and is an essential ingredient in many soups, stocks, and sauces.
Lettuce
With many varieties in this cultivar lettuce can vary in flavour from the neutral crispy flavour of iceberg and soft buttery leaves of butter head to the more bitter flavour of witlof and radicchio which are technically endives though still considered part of the lettuce group. While lettuce has it’s traditional use of being the main body of a salad it can also be used in laksa, or you could even char grill Cos or Radicchio to create an interesting dish. With many uses the lettuce family is a must have.
Mushrooms
Mushrooms have a myriad of varieties that all have varying levels of Umami, which is robust and rich, most mushrooms have a mild earthy/woodsy flavour with a meaty texture. A mushrooms use in cooking is quite broad and can be used in Pasta, Risotto, Pizzas, Stir-fries and Salads. Mushrooms can also be roasted whole and served as a centre plate highlight or as a side. Mushrooms can be used in soups, stocks and sauces as well being used as a stuffing just to name a few things. The culinary world would be a little less exciting without Mushrooms
Okra
Okra has a mild, sweet grassy flavour. Okra can be fried, roasted, pickled, grilled or eaten raw to name a few. Most famous for it’s use in Gumbo, Okra is also a great thickener for soups and curries.
Onion
Onions have many different varieties ranging from mild and sweet to spicy and pungent. Onions are a staple in any kitchen and can be roasted, sautéed, grilled or caramelized. Onions are quite often the starting point of many dishes and are essential in many soups, stocks and sauces. When cooked onions lose much of the astringent bitter flavour and become sweet and fragrant adding depth of flavour to any dish.
Parsnip
Parsnips have a sweet, nutty and earthy flavour, which develops more as you cook them. Parsnips can be roasted, steamed, boiled or shaved and fried into crisps. Parsnips can be used to make soups and purees or added to a hearty stew.
Potato
Potatoes have a mild earthy flavour with textures varying between different varieties. Some varieties are starchy and best used for mashing, roasting and chipping, while other varieties are waxy due to a lower starch level and higher sugar and moisture levels, these potatoes are best for boiling or steaming when you wish to maintain the shape of the potato. Potatoes have an amazing number of uses apart from the obvious and can be used to make soups, dips, purees, rosti, hash browns, gnocchi, bakes, croquettes, Spanish tortilla and an array of delicious French specialties such as Pommes duchess, fondant potatoes, Pommes Anna and Pommes Dauphine just to name a few. Undoubtedly the most versatile carbohydrate available to any cook.
Pumpkin
Pumpkin has an earthy, mildly sweet flavour with a slight nuttiness, there are many different varieties of Pumpkin with varying degrees of these flavour profiles. Pumpkin can be roasted, steamed, boiled, or sautéed. Pumpkin can be used cooked in salads, pasta, risotto, pizza, curries, tagine, soups, stews and purees. Pumpkin can also be used as a base to make gnocchi among many other uses.
Shallots
Also known as eschallots and not to be mistaken with spring onion shallots are a smaller variety of the onion families with red or gold skin. Shallots have a delicate peppery flavour that is slightly sweet when raw. Shallots sweetness increases when cooked and loses some of the pungent flavour. Shallots can be used fresh in sauces, salads and slaws. Shallots can be cooked by roasting, sautéing or grilling. When cooked shallots can be used in soups, stocks, sauces, pasta, risotto, stir-fries, and purees or as a side. Shallots can also be pickled.
Silverbeet
Also known as Chard, Silverbeet has a robust, deep earthy flavour. While the larger leaves and stems are generally cooked the smaller leaves are nice when used fresh in a salad. Silverbeet can be sautéed, steamed or added to a soup or stew. Silverbeet is great in quiche, and pies or pastries and is essential to traditional Greek Spanakopita (spinach and cheese filo).
Spring Onion
It is quite confusing how many different names spring onions have, they can be known as scallions, green onions and shallots although all of these names have different meanings the world over. Most commonly known in Australia as shallots, spring onion has a sharp, peppery flavour that is almost spicy yet subtly sweet as well with the sweetness intensifying when cooked, like all onions. Spring onion can be used in soups, stocks, sauces, salads, salsas, pastas, risottos, stir fries, on pizzas to name but a few. Spring onions are very versatile and can be used in many different ways.
Squash
Squash has a slight nutty flavour that is mild and has a soft texture, while technically a fruit squash is used as a vegetable. Squash can be steamed, roasted or sautéed and also pickled. Squash can be stuffed and roasted and served as a centre plate or as a side. Squash can also be added to pasta, stir-fries, risotto or ragout. Pickled squash is great in salads or on burgers, sandwiches, wraps and cheese boards where it pairs well with sharp cheddar.
Swede
Swede is an earthy root vegetable with a sweet, nutty and slightly tart flavour. Swede can be roasted, or steamed, when boiled Swede has a tendency to disintegrate if over cooked. With this in mind Swede is great in soups and stews as it can thicken the dish while adding depth of flavour. When roasted Swede becomes sweeter and can be used as a side to a main dish.
Sweet Potato
Sweet potato has a sweet flavour with an earthy hint and a trace of nuttiness and mild spice. Sweet potato can be roasted, steamed or boiled. Sweet potato is good in curries, stews, on pizzas or roasted and served warm or cold in salads. Sweet potato can be roasted and served as a side, steamed and mashed, used as a base for gnocchi or to make dips and purees.
Tomato
The flavour of tomatoes can be described as sweet, sour, tangy, balanced or bland depending on the levels of sugar and acid in the variety. With so many different varieties of tomatoes available the uses for tomatoes is endless. Tomatoes can be used fresh in salads, on burgers, sandwiches, wraps and tacos. Tomatoes can be sundried, semi dried, slow roasted, used as a base for a relish or many sauces. Tomato can be used in soups, stew, braises, curries and broth. An essential for any cook
Turnips
Turnips have a delicate taste that is slightly sweet with a hint of bitterness. Turnips have a crisp white flesh that along with the leaves can be eaten raw or pickled. Turnips can be added to soups, stews and mash to add depth of flavour. Turnips can be roasted and served as a side dish or steamed and made into a puree. Turnips can also be used to make a bake such as a gratin
Watercress
Watercress has a grassy peppery flavour that is fresh and clean when eaten raw. Watercress can be used in salads, as a garnish or even in a chilled soup. When cooked watercress loses some of it’s qualities and is best enjoyed raw.
Witlof
Witlof is a part of the endive family and has a slightly nutty bitter flavour. Radicchio is considered to be a red leaf variety of witlof and is much more bitter than regular witlof. Witlof can be eaten fresh in salads and pickled. Witlof can be grilled, sautéed, braised and roasted. Due to witlofs bitter flavour it pairs well with sharp flavours such as blue cheese or yoghurt as well as salty flavours like prosciutto.
Zucchini
Zucchini has a slightly grassy, bittersweet flavour, some varieties can also have nutty undertones. Zucchini can be steamed, blanched, roasted, grilled, sautéed, battered and fried. Zucchini has a tendency to take on the flavours of what it is cooked with and is a great substitute for pasta or noodles. Zucchini can be used in fritters, savoury muffins and slices as well as being used as a side dish. Zucchini pickles really well and when pickled can be used on burgers, sandwiches or cheese boards.
Apples
Apples have a crisp refreshing texture when eaten raw and become soft and tender when cooked. There are many different varieties of apples each offering varying degrees of sweet, tart and floral flavours. Apples can be used in fruit salads, savoury salads, sauces, purees and many desserts. Apples can be cooked by steaming, roasting, sautéing, caramelizing, poaching and stewing. Apples pairs well with pork and can be used as an accompaniment for many pork main dishes.
Blackberries
Blackberries have a sweet and tart flavour that is deep and slightly earthy. Blackberries are juicy and succulent with soft flesh. Blackberries can be used in fruit salads, savoury salads, sauces, dressings, salsas as well as a range of desserts. Blackberries can be used to make sweet sauces, compotes and jams. Blackberries pair well with many spices and rich gamey meats such as venison.
Banana
Banana trees are technically an herb however banana is a fruit. Banana has many different varieties and flavour can vary between these from sweet honey like vanilla flavours to tropical citrus notes with all bananas exhibiting varying degrees of these flavour profiles. Banana’s can be used to make cakes, muffins, tarts, smoothies and fritters. Bananas can be served fresh or grilled on pancakes, waffles, toast, crumpets, yoghurt and granola to name but a few. Bananas like all fruit can also be enjoyed by simply peeling and eating. One classic savoury combination is banana with bacon and maple syrup on pancakes or waffles.
Cumquat
Cumquat are small citrus fruit packed with flavour. The skin is thin with no pith and is sweet with a very mild bitterness. The flesh is pulpy with a very sour and tangy flavour. Cumquats can be used in fruit or savoury salads, marmalade, jam, chutney, marinades or baked in cakes, tarts, or pies.
Custard Apple
Custard apple have a hard inedible skin and inside the soft delicate flesh encases black inedible seeds. The soft white flesh of the custard apple has a sweet flavour and vanilla like aroma. Custard apples can be used in fruit salads, savoury salads, salsa (sweet and savoury), ice cream, sweet drinks, and baked goods.
Figs
Figs are actually an inverted flower, and not a technically a fruit. The skin of a fig is soft and smooth while the flash of the fig has a cakey almost jam like consistency with lots of little crunchy seeds. Figs have a sweet honey like flavour that has back notes similar to dates, strawberry and even nuts depending on the variety. Figs can be eaten raw or cooked. Figs can be used raw in fruit and savoury salads and as an accompaniment to savoury dishes or desserts. Figs can be grilled, stuffed, roasted, sautéed and used as the star of the plate or as a side dish. Figs pair particularly well with blue cheese, prosciutto and scallops.
Feijoa
Feijoa have a similar look to guava with a rough dull green skin. The flesh of the feijoa is opaque, firm and slightly grainy with a gelatinous seed pulp. Feijoa have a uniquely tropical flavour that is sweet, floral and zesty. Feijoa can be used to make chutney, jam, paste, salsas, salads, cakes, loaves, and many other desserts. Feijoa can be preserved by poaching in sugar syrup. Feijoa can also be cut in half and simply eaten with a spoon.
Grapes
Grapes have many different varieties all with varying degrees of four main flavours being sweet, bitter, acidic and in some instances slightly salty. Grapes are complex in their background flavours with each variety being quite unique. When used raw grapes have a delicate skin and juicy flesh that bursts in your mouth. When cooked or dried the sweetness of grapes intensifies. Grapes can be used fresh in fruit and savoury salads, sauces, dressings, jams, jellies, tarts, cakes and an accompaniment to cheeses, desserts or savoury dishes. In fact grapes have an endless number of uses. Grapes can be dried to make sultanas or raisins or made into sorbet, juiced, made into wine, or even made into vinegar or verjuice.
Grapefruit
Pink and yellow grapefruit has a distinct bitter sweet flavour that is quite tart. The Ruby grapefruit however is much less bitter with a sweet tangy flavour making it the more popular of the varieties. Grapefruit can be used in fruit salads however it is an acquired taste and may not be to everyone’s liking. Grapefruit can also be used in savoury salads, salsas, sauces, dressings and desserts.
Guava
There are many varieties of guava with varying degrees of its regular flavour profiles. Most common is the apple guava, which has a green skin and pink flesh, the cherry guava is a smaller variety with red skin and white flesh. Guava has a sweet tropical flavour and a musky scent that can be overwhelming when becoming over ripe. Guava can be used to make jam, syrups, breads, caskes, relish, in fruit and savoury salads, salsa, sauces, baked goods and desserts.
Kiwi fruit
Kiwi fruit have a fuzzy greenish brown skin that is thin and edible with a tart flavour. The flesh of the kiwi fruit is light green or golden (depending on the variety) with small black seeds. Kiwi fruit has a soft texture and unique flavour that is refreshingly sweet and mildly acidic. Kiwi fruit can be used in Fruit and savoury salads, sauces, marinade, salsa, jam, compote, sorbet, cakes, breads and as an accompaniment to desserts. Kiwi fruit can also be used to ceviche fish or tenderize squid, don’t leave it on too long though or the enzymes will cook the squid too much.
Lemons
Lemons have a sour and acidic taste that is very astringent. Lemon rind is very aromatic and quite bitter. Lemons are best used in dressings and sauces or squeezed fresh over a variety of foods particularly seafood. Lemons can be preserved in salt. Lemons can be used for a range of desserts such as citrus tarts, lemon cakes, and lemon curd to name but a few. Lemon can also be used in various drinks and is used to make the famous aperitif Lemoncello. Lemon zest can be used in various dishes to add a subtle lemon flavour and aroma.
Limes
Limes are much like lemons only a little more tart and slightly less sweet. Limes can add a zesty zing to salads, salsa’s, and sauces by using the juice or the zest. Limes can also be preserved using salt although it is not as commonly done as lemons. Limes can also be used to make various desserts like the famous key lime pie, baked lime tarts or lime cheesecakes. Limes are the most commonly used fruit for mixing drinks. Limes are used in a variety of food cultures the world over.
Mandarin
There are many different varieties of mandarin, all of which offer varying degrees of sweetness and slight sourness with a very distinct flavour. My personal favourite is the Imperial Mandarin, which has a great balance of both. Mandarin can be used in salads, fruit salads and desserts or to create a nice salad dressing. Mandarin is best eaten simply as a fruit. The peel of mandarin can be used in stocks and is traditionally dried and used in Chinese master stock.
Mangosteen
Mangosteen have a hard smooth leathery skin which varies from deep red to purple in coulor. The flesh of the mangosteen is white with a juicy and slightly crisp texture. Some segments of mangosteen will contain seeds. Mangosteens have a unique tropical flavour that is sweet and sour and is compared to lychee with notes of peach and strawberry. Mangosteen can be used in fruit and savoury salads, sweet and savoury salsa, sauces, smoothies, sorbet, and various desserts. Mangosteen pairs well with other tropical flavours, bold spices like ginger and chilli as well as white meats and seafood.
Nashi
Also known as Japanese pear the Nashi resembles a large apple with light green to yellowish skin. Nashi has a thin skin and crisp juicy flesh with a sweet honey like aroma and mildly acidic pear flavour. Nashi can be used in fruit and savoury salads, slaw, salsa, jam, chutney, cakes, muffins and various other desserts. Nashi can be poached in sugar syrup to be used as the centre plate for a dessert or used as an accompaniment to sweet or savoury dishes. Nashi is also great on it’s own and enjoyed simply as a piece of fruit.
Oranges
Oranges have a tangy sweet and tart flavour. Oranges can be used in salads, sauces and desserts. Oranges can be juiced and added to marinades or dressings, or you could just drink the juice alone or mix with a drink. The rind of oranges can be used in sweets such as Orangette . Oranges can also be used to make sangria. Oranges are also great to peel and eat in their raw form.
Papaya
When ripe Papaya has a very sweet slightly musky flavour and a smooth creamy flesh. When green papaya has a clean fresh taste and fibrous texture and is used to make traditional green papaya salad. Ripe papaya can be used in savoury salads and fruit salads. Ripe papaya is great with yoghurt for breakfast or peeled and eaten simply as it is.
Passionfruit
Passionfruit has a juicy jelly like flesh with lots of crunchy seeds. Passionfruit have a well-balanced sweet and sour flavour that is quite tart. Passionfruit can be used in Fruit salads, salsa’s, sauces (sweet and savoury), dressings, in desserts or as an accompaniment to desserts. Passionfruit goes particularly well with very sweet desserts like pavlova or meringue and also pairs well with salty seafood like oysters.
Pear
There are many different varieties of pear with varying uses and flavour profiles. Generally pears have a tender juicy texture that is slightly crisp and a little coasrse. Pears have a floral aroma and a sweet yet slightly tart flavour. Pears can be poached, roasted, sautéed and caramelized. Pears can be used for fruit and savoury salads, slaw, sweet and savoury sauces, jam, paste, relish, cakes, muffins, artisan baked goods and even soups. Pears go well with flavours such as pork, sage and custard
Persimmon
Persimmons range in colour from dark orange to pale yellow with a shape similar to that of a tomato. The flesh of a persimmon is soft and silky when ripe with a delicate flavour that is mildly sweet and honey-like, while the peel is edible it can have a crisp texture that interferes with the overall experience. Persimmon is in some ways like a cross between a mango and an apricot with its own unique flavour. Persimon can be eaten raw, cooked or dried. Persimmon can be used in fruit and savoury salads, salsa, sauces, chutney, jam, relish, breads, cakes, muffins and tarts to name but a few. Persimmon can be also be roasted and served as an accompaniment. Persimmon is a truly under-rated fruit considering its flavour profile and all of its uses.
Pomegranate
Pomegranate has a red or yellowish brown, smooth leathery skin that is inedible. Inside the pomegranate is several compartments separated by thin white membranes that hold deep red arils, each containing a singular seed. The arils of pomegranate have a succulent, crunchy texture and a sweet, sour and dry flavour. Pomegranate can be used in fruit and savoury salads, sweet and savoury sauces, dressings, vinegar reductions, vino cotto, various desserts, as a garnish and in a range of beverages. Pomegranate pairs well with rich meats such as lamb, venison, goat or quail and is a must have in Middle Eastern cuisine.
Quince
Quince is a golden coloured fruit similar to an apple. When consumed raw quince has an astringent flavour that is dry and sour with notes of pear and sour apple. Quince is generally eaten cooked as the flavour profiles of quince develop into a less astringent citrusy pear like flavour. Quince can be poached, stewed or roasted and the general rule is the slower the better as the slower it is cooked the more the flavour develops. Quince can be used to make jam, compote, paste, cakes, tarts, muffins and other desserts particularly custartd based. Quince pairs well with rich gamey meats such as lamb, venison and duck.
Rambutan
Rambutan has a similar appearance to lychee, which is not surprising given that they are from the same family. The outer skin of the rambutan is tough and inedible with soft spines covering it completely. The flesh of rambutan is soft and gelatinous with a fruity floral flavour that is sweet and slightly acidic. Rambutan can be used in fruit salads and savoury salads, sweet sauces and savoury sauces, salsas, chilled soups, and many desserts. Rambutan are also great eaten fresh as a piece of fruit
Raspberries
Raspberries are made up of many little drupes each containing a single seed. Although plump and fleshy when ripe and freshly picked raspberries are extremely delicate and spoil easily. Raspberries have a sweet dry and tart flavour with a floral aroma. Raspberries can be used in fruit salads and savoury salads, sweet sauces and savoury sauces, vinno cotto, vinegar reductions, dressings and many desserts.
Rhubarb
Rhubarb is not technically a fruit however it is most commonly used as a fruit would be used. Rhubarb has long crunchy stalks simular to celery and an extremely tart flavour when eaten raw. Rhubarb is often stewed, poached or sometimes baked with sugar added to counteract the tart dry flavour. Rhubarb can be used in sweet and savoury sauces, as an accompaniment to rich proteins or desserts. Rhubarb can also be mabe into jam and compote.
Strawberries
Strawberries have delicate skin with many little achenes (seeds). The flesh of strawberries is firm yet tender and succulent. Boasting a rich floral aroma, strawberries are sweet and juicy with a mildly acicdic tang. Strawberries can be used in fruit salads, savoury salads, sauces (sweet and savoury), jam, compote, salsa’s (sweet and savoury) cakes, muffins, artisan baked goods, vinno cotto, vinegar reductions, dressings and many desserts. Strawberries are extremely versatile and have an endless amount of uses in the kitchen.
Tamarillo
Also known as a tree tomato the Tamarillo has a firm skin and juicy jam like flesh similar to that of a tomato. While the skin is edible it is quite bitter and usually not consumed by most. The flesh of Tamarillo has a sweet citric piquancy. Tamarillo can be used in savoury salads, chutney, jam, sauces, chilled soups and salsas. Tamarillo’s have a broad range of uses in desserts and are commonly poached in sweet syrup.
Basil
There are many different varieties of basil all with varying degree’s of flavour. Sweet basil is most common and is sweet and pungent with very faint aniseed notes. Thai basil is not as sweet with a strong aniseed flavour and a slight spice. Holy basil has a peppery heat that is almost akin to mustard with strong aniseed flavour and a mouthwatering aroma when being cooked. Basil has a myriad of uses such as salads, sauces, oils, pastas, pizzas, risotto, curries, stir fries and even desserts and teas. Basil is a must have in any kitchen.
Chives
Chives have a slightly grassy and herby mild onion flavour. Chives can be used in many ways although they are most commonly chopped and sprinkled fresh over a dish as garnish. Chives can be used to make sauces and oils, added to potato dishes to give a subtle onion flavour, added to pastas, pizzas, risottos, salads, egg dishes and stuffing’s to name but a few.
Coriander
Coriander is also known as cilantro and is one of the most resourceful herbs, the leaves, stem, seed and even roots can be used. It has a pungent aroma that people either love or hate. The leaf can be used in salads or as a garnish, the seed in curry pastes or spice rubs, and the root also in curry pastes, salsa or sauces. Coriander is also used traditionally in a variety of cuisines from all over Asia as well as Europe and South America.
Chervil
Chervil has a delicate flavour that is slightly aniseed and grassy. Chervil can be used in soups, sauces, salads, and egg dishes or as a garnish. Chervil is used frequently in French cuisine and is essential to béarnaise sauce. Chervil pairs well with seafood, pork and poultry and can be used to make up part of the flavours Parisian Butter that goes great with red meat.
Dill
Dill has a fresh, slightly grassy flavour with mildly acidic sweet undertones. Dill has the amazing ability to highlight the flavour of whatever it is being served with. Tomato is a great example of this, when paired with dill the flavour of tomato is lifted to another level. Dill can be used in Salads, sauces, soups and egg dishes. Dill pairs well with Seafood, poultry, and pork. Dill seeds can also be used and are great as an aromat in pickling liquids. Dill is used in a variety of food cultures in many different ways.
Garlic
Garlic has a unique flavour that is pungent and slightly acrid and a little spicy when raw. When cooked Garlic takes on a sweeter more nutty flavour, be careful not to let garlic get anywhere beyond nut brown when cooking as this will make it more acrid and bitter to the point of being unpleasant. Garlic has so many uses and ways to be enjoyed and is one of the pinnacles of cooking. It can be used in salad dressings and emulsions raw or cooked. Garlic can be sautéed, roasted, added to sauces, used in soups, stocks, sauces, dips and purees. Garlic is essential to pasta, risotto, pizzas, stir-fries, curries, salsas, and many soups, stocks and sauces. Garlic is one of the most commonly used ingredients across all food cultures.
Ginger
Ginger has a slightly sweet, earthy flavour with a warm spice that is quite unique. Raw ginger has a woody texture that is slightly less so when young. Ginger can be used in curry sauces and pastes, soups, sauces, stir-fries, dips and salad dressings. Ginger can be pickled and used in salads or sushi. Ginger can also be used in many different desserts, Ginger can also be dried and ground which softens the flavour a little. Ginger is used in a wide variety of food cultures around the world
Lemongrass
Lemongrass has a mild lemon like flavour that is floral with notes similar to that of ginger. Lemongrass can be used in curry sauces and pastes, in stocks, sauces, dressings, sambals, stir-fries and as an aromat when cooking rice. Lemongrass can also be used to make tea and other drinks. Lemongrass can be used in desserts and sweet sauces. Lemongrass is essential to many South East Asian food cultures.
Makrut Lime Leaves
Makrut lime leaves have a bold aromatic citrus flavour that is slightly softer and less bitter than lemon or lime. Makrut lime leaves can be used in soups, stocks, sauces, stir-fries, dressings and curries. Makrut lime leaves can be used as an aromat when cooking rice. Makrut lime leaves can also be used to make desserts or sweet sauces. Makrut lime leaves are used widely in South East Asian food cultures.
Mint
Mint has a, fresh, aromatic and very menthol flavour. Mint can lift other flavours and refresh the palette. Mint can be used in fruit salads, savoury salads, sauces, dressings, dips, desserts, drinks, and is commonly used as a garnish. There are many different varieties of mint each offering variations in flavour lending their uses to many different food cultures.
Oregano
Oregano is bold, aromatic, earthy and herbaceous. Oregano has a savoury and very faint menthol flavour. Oregano goes well in tomato based sauces, fresh on a pizza, with artichokes in a salad, with beef or lamb and is essential to achieve the authentic Greek or Italian flavours. Oregano is essential in chimmi churi sauce an Argentinean favourite and is also essential in za’atar spice an ancient Middle Eastern spice rub.
Parsley
Parley has a fresh, grassy flavour that is slightly earthy and bitter. Parsley can be added to just about any dish to give it a nice savoury lift. Parsley can be used in soups, stocks, sauces, salads, salad dressings, pizzas, pastas, risotto and gnocchi.
Parsley is great with all potato dishes and egg dishes. Parsley can be used as a garnish and is also a great palette cleanser. Curly parsley is slightly sweeter than the flat leaf parsley.