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Herbs
The use of herbs in Australia has exploded in recent years with the ready availability of many fresh varieties replacing their inferior dried equivalents. Basil and parsley are synonymous with Italian food and are increasingly used in Australia, and the popularity of rocket in the 1990’s resulted from the rediscovery of a herb that has always been a favourite in Italy, but fell out of favour in Britain and consequently in it’s Dominions. Sorrel and dandelion, originally picked wild from the fields have the potential to enliven a staid lettuce salad in the same way. Other soft herbs that are well worth restoring to their former glory include chervil and lovage.
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52-1 TARRAGON (Dragoncello)
This is the Russian variety. While not as refined in taste as the French variety, which does not grow from seed, it combines well with others and is essential for béarnaise sauce. Goes well with tomato and chicken dishes and used to flavour white wine vinegar.
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132-2 THYME di provenza
French thyme is a wonderful, warm herb and essential for the Italian kitchen. Perennial to 30 cm, it does best in full sun. Plant in spring and use in soups, stews, vegetable dishes.
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3006-1 WHITE MUSTARD (Senape bianca)
This variety is being discontinued.
An annual with smallish leaves and a mustardy flavor. In southern Italy, people use it like turnip tops (cima di rapa). Blanch in boiling water and finish with olive oil to use with pasta or as a side, dish. Use in salads when young. Packet contains 3g seed.
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