It is widely used in Middle-Eastern and South American dishes, and is common in Asian cuisines, especially Thai. The finely chopped roots of coriander are used in curry pastes and the leaves and stems are wonderful in salads, soups and stir-fries. Fresh coriander also adds a delicious flavour to rice dishes, seafoods, scrambled eggs and tossed green salads. Chervil Looks a little like a feathery parsley but has a sweeter flavour. Excellent with scrambled eggs, omelettes, cauliflower or added to soups and salads.
Chives Related to onions, chives range in flavour from delicate to strong.
Chinese chives have flat and a mild garlic flavour. Dill Use snipped fresh dill on fish or chicken or leave some in vinegar to add a slight flavour to salad dressings. A common ingredient in Thai and Sri Lankan recipes. The lower part of the stalk is used, sliced finely and used in Thai recipes, or ground up with other ingredients in many curry pastes. Oregano Sometimes known as wild marjoram, oregano is a wonderful ingredient in Greek or Italian dishes.