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Herbs are used
in the food, pharmaceutical, cosmetic and beverage industries. It can
add very interesting aroma to food, and it is a quick way to transform
ordinary meals into extraordinary meals. Nowadays, more and more customers
prefer fresh herbs rather than dried herbs. Therefore, how to produce
enough fresh herbs with good quality to supply year a round to satisfy
exist and potential customers is quite important.
The Agronomy Institute is developing a research programme on growing
and marketing fresh herbs, along with salad plants in Orkney. Based
on market survey with consumers’ preference, currently there are
30 genotypes from 11 species are growing in polythene tunnel for further
research and selection for year a round supply to the local market.
Basil
(Ocimum basilicum):
Attractive plants coming in varieties with different leaf colour (purple
or bright green) or size.
Fresh, torn leaves can be added to salads, and used to flavour tomatoes
and tomato based dishes, pasta sauces, vegetables, soups and herb oils/vinegars.
Chives
(Allium schoenoprasum):
Small, dainty, onion-like plants, reaching about 10 inches in height.
Used in cold soups, salads, soft cheeses, cream sauces, dips, potatoes,
stir-fries and also as a garnish.
Coriander
(Coriandrum sativum) (Chinese Parsley, Cilantro)
A plant with a distinct, spicy aroma. Leaves are similar to parsley in
appearance.
Leaves and leafstalks can be used in soups, salads, beans and curries
as a condiment and garnish. Seeds are an ingredient of curries, pickles,
baked foods and sauces. Roots are used in Thai cooking.
Dill
(Anethum graveolens):
Dill has bluish-green stems that contrast with finely divided, yellow-green
leaves and yellowish flowers.
Leaves are used with fish and shellfish, cottage and cream cheese, and
with tomato juice beverages. It is also used to season meats and vegetables.
Marjoram
(Marorana hortensis):
Marjoram reaches a height of about 8 to 12 inches and is a fragrant herb
with small, oval, grey-green velvety leaves.
It is used in sausages, lamb, beef, pork, chicken, fish, tomato dishes,
stuffing, breads, salad dressings, and chowders.
Peppermint
(Mentha piperita):
Peppermint is a plant which can grow up to 2 feet or more in height. Its
dark green leaves and reddish-tinged stems have a characteristic warm,
spicy scent.
It is used in classic mint sauces for lamb, added to salads and cold summer
drinks, and as a garnish on fruit desserts.
Parsley
(Petroselinum crispum):
Parsley is a plant with much-divided, sometimes curly leaves, which have
a characteristic flavour and smell.
It is used in egg dishes, soups, stews, stocks, and with other herbs to
bring out their flavour. Leaves can also be used as a garnish and to flavour
butter, stuffing and savoury sauces.
Rosemary
(Rosmarinus officinalis):
The narrow leaves of Rosemary have a leathery feel and a spicy, resinous
fragrance.
Rosemary is a popular flavouring for meats and dressings or as a garnish
on large roasts.
Savoury
(summer) (Satureja hortensis):
Summer Savoury is a plant that grows up to 18 inches tall with small bronze-green
leaves and very small white or lavender flowers.
The leaves are pungent and spicy and can be used as a condiment with meats
and vegetables.
Lettuce
(Lactuca sativa)
A large number of different cultivars of lettuce with different in colour,
taste and texture, have been supplied in the market all over the world,
mainly for use in salads.
Rocket
(Hesperis matronalis):
This is a quick-growing plant about 15-20cm in height. Fresh leaves have
a peppery flavour and are delicious used alone or mixed with other salad
leaves, on sandwiches or tossed into hot dishes such as pasta or rice.
Also good in soups and sauces, whole or chopped, and as a base for chicken
or fish.