Beef- basil, coriander, cumin, thyme and curry leaves. Lamb – basil, coriander, cumin, thyme, rosemary Chicken – basil, bay leaf, coriander, cumin , dill, sage, rosemary, tarragon and curry leaves. Egg – chives, parsley, basil, coriander, cumin. Rice- basil, coriander, parsley.
Noodles – basil, coriander. Salads- dill, chives, rockets. - When grilling any meat or chicken, i always like to throw in a twig of a woody herb, such as rosemary, thyme etc.
- Always add fresh herbs during the last minute of the cooking.
- Do not use too many herbs in one dish. It is safe to use maximum, 1 or 2 herbs in a single dish.
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is mouseleaf (hinkandhi faiy) a herb as well as rainbowleaf (raanbaa faiy) and deep fried leaf (theluli faiy)