The Herbs

CORIANDER (Coriandrum sativum)
Also known as Cilantro or Dhania.

It is an annual herb that is native to southern Asia and northern Africa. It has also been found growing in Greece since BC.

With the history of this herb going back hundreds of years, the versatility of the plant is extraordinary. It is not only the leaf that is used in cooking, (many use it as a garnish) but the seed, essential oil and root are used for their intense flavours.

The root is used in many Asian and Thai dishes. The seeds are used for optimum flavour when whole but it is best to grind them just before use for maximum taste. The essential oil is used in flavouring oils but also used in the perfume industry.

RECIPE IDEA
Why not try our Coriander and Lime Dressing with stir fried prawns? Cook the prawns (tiger prawns work brilliantly) until pink in a wok. Pour in the dressing and cook for another minute, stirring all the time. Serve with steamed broccoli, carrots and a bowl of rice.

LOVAGE (Levisticum officinale)
Also known as the 'love herb' in the Middle Ages.

Used a lot in southern European cooking, the seed is often mistaken for celery seed. They come from the same family and have very similar resemblances. It is a perennial plant that can grow up to 9 feet in height if left to its own devises.

Lovage is renowned for its soft, peppery taste and smell. When added to any winter farmhouse vegetable soup it brings a certain added warmth to the flavour.

RECIPE IDEA
Why not try our English Herb Seasoning added into soups and casseroles for this wonderful flavour at home?

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MINT (mentha spicata)

Also known as spearmint or the common garden mint.

Mint has been used for hundreds of years in British cooking, both for flavour and for medical purposes. Charlotte grew up with her grandmother’s famous mint sauce, leading her to want to expand the use of this indigenous Hampshire herb.

Subsequently, the mint used was re-propagated from the variety grown by her grandmother. Now all that’s left to do is to try our Mint Mayonnaise on some hot new potatoes.

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CURLY PARSLEY (Petroselinum crispum)
Also known as English parsley.

FLAT LEAF PARSLEY (Petroselinum crsipum var. neapolitanum)
Also known as French parsley.

Parsley is one of the most well known herbs grown in Britain. Curly parsley is known as English parsley (its traditional name). Flat leaf parsley is known as French parsley (its traditional name) and is better known for being grown in Europe and preferred by the French.

Parsley is thought to be native to southern Europe where it was often used by the Greeks. Theophrastus mentions two varieties in his writings around 320BC. However it is thought the Romans most likely introduced parsley to Britain. It has always been popular in southern European cooking and probably arrived along with many other herbs and spices they introduced.

Casson’s English Herbs came up with a traditional parsley sauce to use on hot new potatoes, salmon fillets or on top of jacket potatoes.

RECIPE IDEA
Hot new potatoes: Boil the potatoes until tender, then strain. Add a good 2 spoonfuls of the parsley sauce into a mixing bowl. Pour in some olive oil, about 2 teaspoons, and mix with the parsley sauce to loosen the sauce.

Add the potatoes, mixing the sauce and olive oil with them until the potatoes are covered. Serve hot alongside cold ham, and salad.

You can also do this with our Watercress Sauce and the Tarragon & Lemon Sauce.

Salmon / chicken fillets: This one’s very easy. Take a baking tray, pop the salmon or chicken fillet onto it and dollop some parsley sauce onto the fillet. Turn the oven onto about 230°C and pop the tray with the fillets in. Leave for about 20/30 minutes.

Whilst that’s cooking, boil some basmati rice, steam some vegetables and serve together once the meat is cooked.

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ENGLISH PERENNIAL SAGE (Salvia Officinale Perennial)

The oldest English variety of sage that was re-propagated by Jim Casson in the 1970’s from the discontinued stock from Evesham, Surrey.

Mentioned in Samuel Pepy’s diaries for its healing purposes such as helping increase one’s memory.

The Casson family grow English Perennial Sage on the farm for its fantastic flavour, for both dried herbs and essential oils for the flavour and fragrance industry. Casson's use this in the English Herb Dressing.

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TARRAGON
French Tarragon (Artemisia dracunculus var. Sativa)
Russian Tarragon (Artemisia dracunculus var. Inodora)

Tarragon is an herbaceous perennial and both varieties are thought to originate from south east Russia.

The French variety is more difficult to grow as it is more susceptible to climate change and does not survive as well as the Russian in harder winter climates. The French has to be re-propagated but it is possible to grow the Russian variety from seed.

Tarragon is very popular to use as an ingredient when cooking white meat such as chicken and fish.

RECIPE IDEA
The Tarragon & Lemon Sauce that we do is wonderful for using as a dip with king prawns for dinner parties. You can use it instead of dill sauce on smoked salmon to really give your guests a treat. It can also be used in the same way as our Parsley Sauce and Watercress Sauce on top of chicken or salmon fillets, or why not try it alongside some fresh trout?

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WATERCRESS (Nasturtium officinale)

Watercress has become one of the most popular herbs in the last few years due to its extremely beneficial vitamins and minerals that it contains. It is also know as one of the newest superfoods for its supposed cancer-suppressing properties and the antioxidants it contains.

Watercress is grown across the South East, however Alton in Hampshire, where the Watercress Festival is held each year, is considered the 'watercress capital'. This is where our watercress sauce was launched in 2007 and won ‘Best Overall Watercress Product’.

RECIPE IDEA
Our Watercress Sauce is an extremely useful sauce to have in your cupboard. Try it on jacket potatoes or dollop onto chicken or salmon fillets like the other sauces. It's fabulous on smoked salmon too.

One of our family favourites is with fresh asparagus. Although vailable year round, the best time is when they are in season in the UK.

Lie the aspargus onto a baking tray and drizzle over some olive oil. Season well with salt and pepper and pop into the oven at 250°C for about 20/30 minutes or until slightly crispy. (You are only gently roasting them so don’t over cook them or you lose the flavour)

Serve alongside our Watercress Sauce as the dip and that’s your starter sorted.

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