The Alchemist's Pantry
Where Distinctive Flavours Are Crafted.
Culinary herbs and aromatic leaves from the garden and beyond.
Turn a reviewed leaf from this chapter. Historical sources, flavour affinities and kitchen notes accompany each ingredient.
Culinary herb · aromatic leaves
Levisticum officinale
An emphatic celery-like taste with green parsley notes, a little sweetness and a hint of anise. Young leaves are more agreeable than older foliage, which becomes bitter as flowering develops. A small amount can season...
Culinary herb · evergreen leaves
Salvia rosmarinus
Strongly aromatic, resinous and pine-like, with a woody, slightly bitter edge. Finely chopped young leaves are more comfortable to eat than tough needles; prolonged cooking can release a forceful aroma.
Culinary herb · aromatic leaves
Salvia officinalis
Warm, earthy and slightly camphor-like, with a dry savoury finish and a little bitterness. The soft-looking leaf has a felted surface but a substantial texture. Dried sage is concentrated and can quickly become dominant.
Culinary herb · small aromatic leaves
Thymus vulgaris
Earthy and gently peppery, with a warm, slightly sweet herbal aroma. Fresh young shoots are softer and brighter than the woody older stems. Dried thyme remains assertive and is easily used too heavily in delicate...
Culinary herb · leaves and edible flowers
Allium ursinum
Fresh leaves have a green, unmistakably garlic-like aroma, with softer pungency than a raw garlic clove. Their tender texture suits delicate foods; heat softens the flavour. The flowers bring an aromatic, onion-like accent. Freshness matters:...
☙ The Herbarium ❧
