SPRING VEGETABLES
Asparagus
Asparagus can vary in flavour from a nutty sweet buttery flavour to grassy/woodsy flavour with a slight bitterness.
Asparagus in best cooked lightly by blanching or steaming right before serving, it can also be eaten fresh or blanched and chilled in salads. Asparagus can also be tossed through stir-fries, pasta or risotto. Definitely unpleasant when over-cooked
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
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.
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.
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 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 many different uses as a side dish to a main course.
Celery
Celery has a mildly bitter, savoury flavour with a slightly herbal aroma. Celery is best enjoyed raw in salads or as a crudity with dips. Celery also plays a vital role in adding back notes and depth of flavour to many soups, stocks and sauces.
Chilli
The world of chillies is endless with new varieties being created everyday, chillies can vary in heat and flavour depending on the variety. Some varieties can have complex fruity notes with varying heats while other varieties will blow your socks off. Chillies are great raw in salads, stir-fries, pasta’s, pizzas and much more. Chillies are paramount when making curry paste’s/sauces or salsa’s and can be used to add heat to any dish.
Daikon Radish
Also known as the winter radish, Daikon has a milder flavour when compared to the red radish and can be described as having a slightly peppery and sweet flavour. It can be used fresh in salads or slaws, and also pickles well . Daikon can be grated and added to rosti to add a subtle peppery flavour. The mild mustard like heat of daikon softens when cooked and the texture becomes soft and tender. Daikon can also be used in soups, purees and dips.
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.
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.
Kale
Kale is fibrous green leafy vegetable that has a peppery flavour similar to rocket with slightly woody and grassy notes. Kale can be sautéed, steamed, roasted and added to soups or mash potato. There are a few different varieties of Kale all with varying levels of these flavour profiles, Tuscan Kale in particular is a little less fibrous and less bitter than regular Kale with a sweeter nutty flavour and is the best when it comes to baking for crispy Kale.
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 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 group, 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
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.
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.
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.
Peas
Pea’s have a grassy earthy flavour that is not too bitter with a slight sweetness. There are many different varieties of peas some of which can be eaten whole, most varieties however need to be shelled as the pod is too fibrous. When cooked just right pea’s can have a sweet moist burst of flavour. When overcooked pea’s become a little chalky and less pleasant. Pea’s can be used in purees, pastas, risotto, salads, slaws and soups or as a side.
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.
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. Potato is undoubtedly the most versatile carbohydrate available to any cook.
Rocket
Rocket also known as arugala has a slightly mustard, peppery flavour with grassy notes. The smaller leaves are much milder while the large leaves have a bite to them that could almost be called spicy. Rocket is great in salads, on top of or tossed through pasta and risotto, as a filling for burgers, sandwiches, wraps and even tacos. Rocket can be used as a base to make pesto and other sauces such as green goddess or salsa verde.
Radish
Radish has a spicy peppery taste that varies between different varieties.
The texture of radish also varies between varieties with some varieties having a slightly woodier texture than others. Radish when sliced thinly can be used fresh in salads and slaws or as a garnish. Radish also pickles well. Radish can be cooked by steaming or roasting which largely softens the intensity of the radishes flavour. When cooked radish can be transformed into, soups and purees or served as a side.
Spinach
Spinach has a crisp clean flavour with a mild sweetness and slightly earthy tinge. When cooked Spinach becomes a more full-bodied flavour with a slight acidity. Spinach can be used fresh in salads and slaws, as a filling for burgers, sandwiches wraps and tacos, on pizzas, in pasta, risotto and gnocchi. Spinach can also be sautéed or wilted to be used as a side or a filling for pastries and stuffing’s.
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).
Shallots
Also known as eschallots and not to be mistaken with spring onion shallots is a smaller variety of the onion family 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.
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.
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
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
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.
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.
Banana
Banana trees are technically an herb however banana is the fruit of the banana tree. 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.
Blueberries
Blueberries are a sweet berry with varying levels of acidity depending on the variety. Blueberries can be used to make, jam, compote, chutney and sauces. Blueberries can be used in cakes, muffins, tarts, and other pastries. Blueberries can be used fresh on pancakes, waffles, with yoghurt, in smoothies or simply enjoyed on their own. Blueberries can also be used in savoury salads, on cheese boards, and in savoury sauces particularly when served with gamey meat such as duck or venison.
Cherry
Cherries are generally sweet and tart with some varieties having nutty or smokey flavours. Cherries can be used to make, jam, compote, chutney and sauces. Cherries can be preserved in syrup and are used in cakes and pastries. Cherry pairs well with chocolate, one famous example of this is the black forest cake. Cherries can also be used in savoury dishes and pairs well with pork, duck and turkey. Like most fruit cherries are best enjoyed in their natural form and simply eaten fresh.
Honeydew Melon
Honeydew melon has a mild, slightly earthy, sweet flavour. Honeydew Melon has a soft juicy flesh that when ripe is succulent and tender. Honeydew melon can be used in fruit salads as well as savoury salads, Like most fruit Honeydew melon is best eaten fresh on it’s own.
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 Lemon cello. 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.
Mulberries
Mulberries come in three different varieties, White, Red and Black. White Mulberries have a subtle flavour that is sweet and almost vanilla like, red mulberries have a mild flavour that can be sour when under ripe. Black mulberries are the most common and have an intense sweetness with a tart flavour similar to blackberries whilst still maintaining its own unique flavour. Mulberries can be used to make jam, compote, sauces, dressings and desserts.
Oranges
Oranges have a tangy sweet and tart flavour. Oranges can be used in salads, sauces and desserts. Oranges can be juiced and be 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.
Pineapple
Pineapple has a distinctly tropical flavour that is both sweet and tart. Pineapple can be used in savoury salads and fruit salads. Pineapple can be made into sauces, dressings, sweet and savoury salsas or desserts. Pineapple can be char grilled to increase the sweetness and add a smokey flavour and depending on personal preference can be used on pizzas and in burgers or wraps.
Rockmelon
Rockmelon also known as cantaloupe has a mild yet distinct sweet floral flavour and tender juicy flesh. Rockmelon can be used in savoury or fruit salads. One common savoury combination is rockmelon and prosciutto. Rockmelon can be made into sweet and savoury salsas and is also used to make some desserts and drinks. Rockmelon can be used to make sorbet, smoothies and frappes.
Star Fruit
Starfruit has a crisp yet delicate texture with a sweet and slightly tangy flavour. Starfruit is mainly used as a garnish due to its star shape. Starfruit can be eaten simply as a piece of fruit or used in fruit salads. Starfruit can also be used in savoury salads or salsas. Starfruit can also be cooked by char grilling or cooked in sugar syrup.
Watermelon
Watermelon has a crunchy texture that is also juicy and melts in your mouth. Watermelon has a perfect blend of sweet sour and bitter that balances to a really enjoyable flavour. Watermelon can be eaten simply as a piece of fruit or used in fruit salads and frappes. Watermelon can also be used in savoury salads and salsas. Watermelon can be used to make desserts or sweet sauces. Watermelon can also be char-grilled and served as a side, which goes particularly well with scallops or prosciutto..
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 of 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 aromatic in pickling liquids. Dill is used in a variety of food cultures in many different ways.
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 aromatic 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.
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.
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 aromatic 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.
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.
Rosemary
Rosemary is sweet, earthy and herbaceous. Rosemary can add depth of flavour to many dishes and is great with red meats particularly lamb and other gamey meats. Rosemary pairs well with garlic or potatoes. Rosemary is good in egg dishes, soups, salad dressings and sauces, as a marinade or with roasted vegetables in a salad to name but a few uses. Rosemary can also be used as a garnish.
Sage
Sage is slightly menthol in aroma with a savoury flavour, sage is good for dishes with pumpkin, pork, apple or pear and also blends well with custard based desserts. Sage can be fried in nut-brown butter and used as a sauce for pastas, risottos and gnocchi. Sage can be tempura battered and used as a garnish. There are many different varieties of sage with many different uses, Pineapple sage is generally used to make tea and the flowers are also edible and can be used as a garnish