hello I’m Georgie from jamie oliver’s food theme and i’m here to talk to you
food theme and i’m here to talk to you
food theme and i’m here to talk to you about herds so herb sent me in two
about herds so herb sent me in two
about herds so herb sent me in two sections the soft ones and the midi ones
sections the soft ones and the midi ones
sections the soft ones and the midi ones so softer herbs are literally really
so softer herbs are literally really
so softer herbs are literally really really really soft and the woody one
really really soft and the woody one
really really soft and the woody one sort of tend to be a bit more robust in
sort of tend to be a bit more robust in
sort of tend to be a bit more robust in their texture so we’re talking about
their texture so we’re talking about
their texture so we’re talking about soft herbs first here we had chives
soft herbs first here we had chives
soft herbs first here we had chives chives look a lot like grass and they’re
chives look a lot like grass and they’re
chives look a lot like grass and they’re part of the Allium family so they
part of the Allium family so they
part of the Allium family so they actually smell quite oniony they’ve got
actually smell quite oniony they’ve got
actually smell quite oniony they’ve got lovely lovely flavour and the really
lovely lovely flavour and the really
lovely lovely flavour and the really interesting texture
interesting texture
interesting texture they’re quite unusual and they’re great
they’re quite unusual and they’re great
they’re quite unusual and they’re great if he took finely chopped them and put
if he took finely chopped them and put
if he took finely chopped them and put them through salads with all soft herbs
them through salads with all soft herbs
them through salads with all soft herbs you want to add them to dishes at the
you want to add them to dishes at the
you want to add them to dishes at the last minute you cook with them for a few
last minute you cook with them for a few
last minute you cook with them for a few minutes they wouldn’t you know flavour
minutes they wouldn’t you know flavour
minutes they wouldn’t you know flavour or perfume a dish from the beginning
or perfume a dish from the beginning
or perfume a dish from the beginning really something like chives finely
really something like chives finely
really something like chives finely chopped in a garden salad is absolutely
chopped in a garden salad is absolutely
chopped in a garden salad is absolutely perfect here we have min this is my
perfect here we have min this is my
perfect here we have min this is my favor of the sobs it’s absolutely
favor of the sobs it’s absolutely
favor of the sobs it’s absolutely gorgeous I think it lends itself to
gorgeous I think it lends itself to
gorgeous I think it lends itself to sweet and savory dishes and you go these
sweet and savory dishes and you go these
sweet and savory dishes and you go these lovely pretty leaves here again mint is
lovely pretty leaves here again mint is
lovely pretty leaves here again mint is really versatile in salads and it’s used
really versatile in salads and it’s used
really versatile in salads and it’s used globally so you find often in Middle
globally so you find often in Middle
globally so you find often in Middle Eastern cuisine inside zucchini and
Eastern cuisine inside zucchini and
Eastern cuisine inside zucchini and yogurt you literally find it everywhere
yogurt you literally find it everywhere
yogurt you literally find it everywhere it’s really universal and really really
it’s really universal and really really
it’s really universal and really really versatile over here we’ve got coriander
versatile over here we’ve got coriander
versatile over here we’ve got coriander coriander is fantastic really really
coriander is fantastic really really
coriander is fantastic really really fragrant the stalks are really delicious
fragrant the stalks are really delicious
fragrant the stalks are really delicious too so if you’re using it in something
too so if you’re using it in something
too so if you’re using it in something like a curry a wonderful thing to do is
like a curry a wonderful thing to do is
like a curry a wonderful thing to do is chop up the stalks really fine and then
chop up the stalks really fine and then
chop up the stalks really fine and then you can put that into the base of your
you can put that into the base of your
you can put that into the base of your dish and that will add loads of flavor
dish and that will add loads of flavor
dish and that will add loads of flavor too and then you keep the herbs
too and then you keep the herbs
too and then you keep the herbs afterwards and you can use the leaves to
afterwards and you can use the leaves to
afterwards and you can use the leaves to garnish and just stir it through at the
garnish and just stir it through at the
garnish and just stir it through at the last minute here we have our salt this
last minute here we have our salt this
last minute here we have our salt this is Greek basil this is normal that’s all
is Greek basil this is normal that’s all
is Greek basil this is normal that’s all that you might see in a supermarket
that you might see in a supermarket
that you might see in a supermarket Greek as all the leaves just a little
Greek as all the leaves just a little
Greek as all the leaves just a little bit smaller they’re very pretty they’re
bit smaller they’re very pretty they’re
bit smaller they’re very pretty they’re really really really intense incredible
really really really intense incredible
really really really intense incredible in salads and here is just your normal
in salads and here is just your normal
in salads and here is just your normal large leaf basil as well they’re similar
large leaf basil as well they’re similar
large leaf basil as well they’re similar to coriander in that you can use the
to coriander in that you can use the
to coriander in that you can use the stalk you should absolutely if you have
stalk you should absolutely if you have
stalk you should absolutely if you have a bunch of basil and you want to cook
a bunch of basil and you want to cook
a bunch of basil and you want to cook with it I would pick off this tiny
with it I would pick off this tiny
with it I would pick off this tiny four leaves and use those to garnish
four leaves and use those to garnish
four leaves and use those to garnish just because they’re so sweet and pretty
just because they’re so sweet and pretty
just because they’re so sweet and pretty but again the stalk has loads of loads
but again the stalk has loads of loads
but again the stalk has loads of loads of flavor so you want to finely chop
of flavor so you want to finely chop
of flavor so you want to finely chop that put it into the base of a tomato
that put it into the base of a tomato
that put it into the base of a tomato sauce you’re making something Italian
sauce you’re making something Italian
sauce you’re making something Italian making a ragu finely chop it and fry it
making a ragu finely chop it and fry it
making a ragu finely chop it and fry it with your garlic into the base
with your garlic into the base
with your garlic into the base I put tomatoes and then you finish with
I put tomatoes and then you finish with
I put tomatoes and then you finish with the leaves the last minute you stare in
the leaves the last minute you stare in
the leaves the last minute you stare in the big leaves and then you can use
the big leaves and then you can use
the big leaves and then you can use these tiny little ones to sprinkle over
these tiny little ones to sprinkle over
these tiny little ones to sprinkle over your pasta afterwards they’re perfect
your pasta afterwards they’re perfect
your pasta afterwards they’re perfect then here we have parsley this is curly
then here we have parsley this is curly
then here we have parsley this is curly parsley something that almost feels like
parsley something that almost feels like
parsley something that almost feels like an 18-3 back and then we also have some
an 18-3 back and then we also have some
an 18-3 back and then we also have some flat leaf over here so there’s the
flat leaf over here so there’s the
flat leaf over here so there’s the flavors really similar with flat leaf
flavors really similar with flat leaf
flavors really similar with flat leaf and curling but the flavor is almost a
and curling but the flavor is almost a
and curling but the flavor is almost a bit more intense with the flat leaf it’s
bit more intense with the flat leaf it’s
bit more intense with the flat leaf it’s really gorgeous to make like parsley
really gorgeous to make like parsley
really gorgeous to make like parsley sauce you know with just a very
sauce you know with just a very
sauce you know with just a very beautiful piece of ham you want to get
beautiful piece of ham you want to get
beautiful piece of ham you want to get loads of flavor from that chop it up put
loads of flavor from that chop it up put
loads of flavor from that chop it up put it in a salad and then we have Oregon Oh
it in a salad and then we have Oregon Oh
it in a salad and then we have Oregon Oh over here so Oregon Oh is the
over here so Oregon Oh is the
over here so Oregon Oh is the Mediterranean version of what we call
Mediterranean version of what we call
Mediterranean version of what we call marjoram very similar they’re not the
marjoram very similar they’re not the
marjoram very similar they’re not the same but they are very very similar
same but they are very very similar
same but they are very very similar marjoram is very a very old English herb
marjoram is very a very old English herb
marjoram is very a very old English herb so here you have marjoram the leaves are
so here you have marjoram the leaves are
so here you have marjoram the leaves are slightly smaller and here we have Oregon
slightly smaller and here we have Oregon
slightly smaller and here we have Oregon oh so they look quite similar you can
oh so they look quite similar you can
oh so they look quite similar you can definitely see similarity it’s not that
definitely see similarity it’s not that
definitely see similarity it’s not that dissimilar from basil it’s an incredible
dissimilar from basil it’s an incredible
dissimilar from basil it’s an incredible incredible smell and you find them in
incredible smell and you find them in
incredible smell and you find them in salads it’s quite an unusual soft herb
salads it’s quite an unusual soft herb
salads it’s quite an unusual soft herb and that you can cook with it it
and that you can cook with it it
and that you can cook with it it wouldn’t be wrong to fry and put in the
wouldn’t be wrong to fry and put in the
wouldn’t be wrong to fry and put in the base of things but you can also garnish
base of things but you can also garnish
base of things but you can also garnish with it’s quite robust so I would
with it’s quite robust so I would
with it’s quite robust so I would definitely chop the larger leaves as it
definitely chop the larger leaves as it
definitely chop the larger leaves as it is quite pungent and you wouldn’t really
is quite pungent and you wouldn’t really
is quite pungent and you wouldn’t really want to bite into a whole leaf so pick
want to bite into a whole leaf so pick
want to bite into a whole leaf so pick them I’ll chop them put the salad
them I’ll chop them put the salad
them I’ll chop them put the salad fantastic we have some tarragon looks
fantastic we have some tarragon looks
fantastic we have some tarragon looks very different to all overheard it’s a
very different to all overheard it’s a
very different to all overheard it’s a lovely long leaf the tips are very very
lovely long leaf the tips are very very
lovely long leaf the tips are very very pretty they almost blow and again
pretty they almost blow and again
pretty they almost blow and again tarragon is great in salads and it also
tarragon is great in salads and it also
tarragon is great in salads and it also goes really well with chicken so it’s
goes really well with chicken so it’s
goes really well with chicken so it’s fantastic if you’re making a fricassee
fantastic if you’re making a fricassee
fantastic if you’re making a fricassee of chicken or a chicken and leek stew
of chicken or a chicken and leek stew
of chicken or a chicken and leek stew something quite creamy light almost a
something quite creamy light almost a
something quite creamy light almost a garden stew your soup and if you picked
garden stew your soup and if you picked
garden stew your soup and if you picked the leaves off and you chopped it
the leaves off and you chopped it
the leaves off and you chopped it through and as at the last minute it
through and as at the last minute it
through and as at the last minute it would work wonderfully especially
would work wonderfully especially
would work wonderfully especially white wine base that’s fantastic here’s
white wine base that’s fantastic here’s
white wine base that’s fantastic here’s dill deals gorgeous it’s very very
dill deals gorgeous it’s very very
dill deals gorgeous it’s very very pretty and it took me quite a while to
pretty and it took me quite a while to
pretty and it took me quite a while to get into dill it’s quite strong for a
get into dill it’s quite strong for a
get into dill it’s quite strong for a soft herb and I didn’t really fully
soft herb and I didn’t really fully
soft herb and I didn’t really fully appreciate it and so I went Sweden when
appreciate it and so I went Sweden when
appreciate it and so I went Sweden when you have it with salmon and in their
you have it with salmon and in their
you have it with salmon and in their salads it’s just incredible it goes
salads it’s just incredible it goes
salads it’s just incredible it goes really well with fish so fish use but
really well with fish so fish use but
really well with fish so fish use but you can use it in salad as well again
you can use it in salad as well again
you can use it in salad as well again you’d add it at the last minute you can
you’d add it at the last minute you can
you’d add it at the last minute you can pick off all the lovely funds it’s very
pick off all the lovely funds it’s very
pick off all the lovely funds it’s very very pretty it’s great if you’re making
very pretty it’s great if you’re making
very pretty it’s great if you’re making gravel ax or you’re curing salmon works
gravel ax or you’re curing salmon works
gravel ax or you’re curing salmon works really well and then finally we have
really well and then finally we have
really well and then finally we have chervil which is very soft very little
chervil which is very soft very little
chervil which is very soft very little pretty herb it almost looks like a tiny
pretty herb it almost looks like a tiny
pretty herb it almost looks like a tiny parsley and again this is very English
parsley and again this is very English
parsley and again this is very English sherry garden you would pick these
sherry garden you would pick these
sherry garden you would pick these lovely little ones and you could put
lovely little ones and you could put
lovely little ones and you could put them in a salad you wouldn’t really want
them in a salad you wouldn’t really want
them in a salad you wouldn’t really want to cook with them too much they’re very
to cook with them too much they’re very
to cook with them too much they’re very very soft but they’re very sweet as well
very soft but they’re very sweet as well
very soft but they’re very sweet as well so that’s all soft herbs over here we
so that’s all soft herbs over here we
so that’s all soft herbs over here we have our woody herbs
have our woody herbs
have our woody herbs we’ve got bay thyme rosemary and sage
we’ve got bay thyme rosemary and sage
we’ve got bay thyme rosemary and sage and the beauty of these herbs they tend
and the beauty of these herbs they tend
and the beauty of these herbs they tend to last longer and do well in the winter
to last longer and do well in the winter
to last longer and do well in the winter months in the colder months Bay it’s
months in the colder months Bay it’s
months in the colder months Bay it’s great I’ve always got a bay tree or bay
great I’ve always got a bay tree or bay
great I’ve always got a bay tree or bay plant in the garden you don’t really
plant in the garden you don’t really
plant in the garden you don’t really have to do very much to it it kind of
have to do very much to it it kind of
have to do very much to it it kind of looks after itself and they’re just
looks after itself and they’re just
looks after itself and they’re just brilliant for adding to slow cooks use
brilliant for adding to slow cooks use
brilliant for adding to slow cooks use broths soups stock just a brilliant way
broths soups stock just a brilliant way
broths soups stock just a brilliant way of infusing flavor if you whip up a leaf
of infusing flavor if you whip up a leaf
of infusing flavor if you whip up a leaf you can really get the best from it over
you can really get the best from it over
you can really get the best from it over here we have rose marine you get another
here we have rose marine you get another
here we have rose marine you get another lovely woody herb you wouldn’t you want
lovely woody herb you wouldn’t you want
lovely woody herb you wouldn’t you want to use the stalk rosemary something like
to use the stalk rosemary something like
to use the stalk rosemary something like this you’d pull off all the leaves it’s
this you’d pull off all the leaves it’s
this you’d pull off all the leaves it’s very very woody it’s almost like a twig
very very woody it’s almost like a twig
very very woody it’s almost like a twig in in a way that’s great if you’re
in in a way that’s great if you’re
in in a way that’s great if you’re making things like skewers it’s really
making things like skewers it’s really
making things like skewers it’s really good to put all the leaves off and then
good to put all the leaves off and then
good to put all the leaves off and then use them as you would like a bamboo
use them as you would like a bamboo
use them as you would like a bamboo skewer and then you can put fish on it
skewer and then you can put fish on it
skewer and then you can put fish on it and chicken and then you get the flavor
and chicken and then you get the flavor
and chicken and then you get the flavor from the inside and it’s fantastic it
from the inside and it’s fantastic it
from the inside and it’s fantastic it goes really well with lamb but it goes
goes really well with lamb but it goes
goes really well with lamb but it goes well of all meats and as long as you
well of all meats and as long as you
well of all meats and as long as you pick the leaves and you fry them it goes
pick the leaves and you fry them it goes
pick the leaves and you fry them it goes well with those chicken you know you can
well with those chicken you know you can
well with those chicken you know you can use it with beef anything really it’s
use it with beef anything really it’s
use it with beef anything really it’s it’s very versatile with meats then we
it’s very versatile with meats then we
it’s very versatile with meats then we have time again times got a very very
have time again times got a very very
have time again times got a very very you woody stalk and in the same way with
you woody stalk and in the same way with
you woody stalk and in the same way with rosemary you just want to hold the top
rosemary you just want to hold the top
rosemary you just want to hold the top and pull from top to bottom and you get
and pull from top to bottom and you get
and pull from top to bottom and you get the leaves there same again
the leaves there same again
the leaves there same again fry them when you’re making the base of
fry them when you’re making the base of
fry them when you’re making the base of a stew and you know release the oils
a stew and you know release the oils
a stew and you know release the oils from the leaves and then cook them
from the leaves and then cook them
from the leaves and then cook them really slowly times also very very
really slowly times also very very
really slowly times also very very versatile it goes really well with
versatile it goes really well with
versatile it goes really well with chicken but you can use it with fish you
chicken but you can use it with fish you
chicken but you can use it with fish you can’t sum anything and then we’re left
can’t sum anything and then we’re left
can’t sum anything and then we’re left with sage sage almost looks like it
with sage sage almost looks like it
with sage sage almost looks like it could be a soft herb in in that it’s
could be a soft herb in in that it’s
could be a soft herb in in that it’s much softer than the others you would
much softer than the others you would
much softer than the others you would definitely want to cook sage you want to
definitely want to cook sage you want to
definitely want to cook sage you want to fry it you want to get it crispy
fry it you want to get it crispy
fry it you want to get it crispy the lovely big leaves mean that when you
the lovely big leaves mean that when you
the lovely big leaves mean that when you fry them in oil they go really crispy
fry them in oil they go really crispy
fry them in oil they go really crispy almost a little crisps and it’s great
almost a little crisps and it’s great
almost a little crisps and it’s great with pork absolute winner with pork but
with pork absolute winner with pork but
with pork absolute winner with pork but also squash like if you’re making squash
also squash like if you’re making squash
also squash like if you’re making squash pasta or naki
pasta or naki
pasta or naki it’s lovely to fry those leaves and you
it’s lovely to fry those leaves and you
it’s lovely to fry those leaves and you can garnish with it and they add
can garnish with it and they add
can garnish with it and they add incredible flavor and they crisp up
incredible flavor and they crisp up
incredible flavor and they crisp up really really well
really really well
really really well same again you really want to want to
same again you really want to want to
same again you really want to want to use the stalks but you know you can use
use the stalks but you know you can use
use the stalks but you know you can use it to flavor other things but yes where
it to flavor other things but yes where
it to flavor other things but yes where the leaves are where it’s at you can dry
the leaves are where it’s at you can dry
the leaves are where it’s at you can dry them and the easiest way to do that it’s
them and the easiest way to do that it’s
them and the easiest way to do that it’s the literally just take a bunch just tie
the literally just take a bunch just tie
the literally just take a bunch just tie little knots and then just have them
little knots and then just have them
little knots and then just have them drying like that on the side and over
drying like that on the side and over
drying like that on the side and over time they’ll sort of dry out I’ve got
time they’ll sort of dry out I’ve got
time they’ll sort of dry out I’ve got some over here so this is just a little
some over here so this is just a little
some over here so this is just a little one and that’s rosemary and thyme but
one and that’s rosemary and thyme but
one and that’s rosemary and thyme but that still works just as well in cooking
that still works just as well in cooking
that still works just as well in cooking the treaty’s and things and you add it
the treaty’s and things and you add it
the treaty’s and things and you add it the same way at the beginning but the
the same way at the beginning but the
the same way at the beginning but the dried rose meantime I would probably use
dried rose meantime I would probably use
dried rose meantime I would probably use a bit less if you’re going with dried
a bit less if you’re going with dried
a bit less if you’re going with dried herbs you can buy them in the
herbs you can buy them in the
herbs you can buy them in the supermarkets dry they tend to be a lot
supermarkets dry they tend to be a lot
supermarkets dry they tend to be a lot more flavoursome and that goes also with
more flavoursome and that goes also with
more flavoursome and that goes also with the soft herbs
the soft herbs
the soft herbs I wouldn’t dry them at home we don’t
I wouldn’t dry them at home we don’t
I wouldn’t dry them at home we don’t really have a climate sort of keep them
really have a climate sort of keep them
really have a climate sort of keep them out in the Sun and dry them but you can
out in the Sun and dry them but you can
out in the Sun and dry them but you can buy them in the supermarket you can cook
buy them in the supermarket you can cook
buy them in the supermarket you can cook with them for sure but they tend to be a
with them for sure but they tend to be a
with them for sure but they tend to be a lot more pungent this is dried mint and
lot more pungent this is dried mint and
lot more pungent this is dried mint and I mean it really smells really intense
I mean it really smells really intense
I mean it really smells really intense so you’d only use a tiny amount so be
so you’d only use a tiny amount so be
so you’d only use a tiny amount so be careful when using dried herbs
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