Savory Herbs

A combination of 5 savory herbs in one tower, these herbs have unique aromas, mainly used in fine cuisine recipes and European dishes.

INGREDIENTS: Parsley, Tarragon, Cilantro, Savory, Chives.

Parsley (6g / 0.2oz): Parsley is considered an herb, a vegetable and a spice, and is the most popular of any of these designations across the globe. Dried parsley flakes preserve the bright green color and celery-like flavor of the leaf of the plant. Use as a seasoning and garnish for just about anything and everything edible. Add generously to salads, soups, stews, rice, pasta, potatoes and other cooked foods to enhance flavor.

Tarragon (7g / 0.25oz): French tarragon, also known as Little Dragon, has a grassy with a slight anise-like aroma. The herb is a component of the fines herbes combination of herbs that is featured in French cuisine.  Tarragon is also the star ingredient in Béarnaise sauce. In eastern Europe, tarragon is used to flavor Hungarian chicken soup and a rolled yeast bread called potica. Pair tarragon with champagne vinegar and olive oil to make a vinaigrette to drizzle over salads or roasted vegetables. Tarragon also lends flavor to herbal vinegars, butters and cheese spreads.

Cilantro (6g / 0.2oz): This is the herb that lends the characteristic fresh taste to Mexican foods, most notably salsa. Green and leafy, with a mild scent. The dried herb has a mild, parsley-like flavor. Pairs well with beans, avocado, rice, tomato-based foods, fish and shellfish. Used as a seasoning and garnish in salads, vegetable casseroles and bean dishes. Also used to make tea, which is reputed to be soothing to the digestive system.

Savory (10g / 0.35oz): Slightly peppery and pungent. Complements marjoram, rosemary, thyme, oregano, parsley and many other herbs. The herb is widely used in Hungarian, German and Romanian cuisines, especially in dishes that feature grape leaves or cabbage. Savory is also an ingredient in herbes de Provence, a common seasoning blend used in French cuisine. Use savory to flavor grilled and roasted meats and vegetables, soups, stews, sauces and beans.

Chives (6g / 0.2oz): Like its cousins, onion, leeks and garlic, chives is a bulbous perennial herb in the amaryllis family and is the smallest member of the onion genus. Also known as rush leeks, the cultivation of chives as food dates to ancient Rome. In terms of culinary appeal, the flavor of chives is considerably milder than onion or garlic. The herb is used fresh or dried (as well as the flowers) to flavor vinegars, often in combination with other herbs. Dried chives are excellent additions to soups and salads, as well as dips, soft cheeses and herbal butters. As an added bonus, chives is a good source of vitamin C.

Net weight: 35g / 1.23 oz