What Herbs In Soups

What herbs to use in soups:

Herbs can be used to improve and complement the flavour of soup.
Quite often a soup would be bland without adding something to it.
Here are some suggestions and most of the following culinary herbs are available by post through our mail order.

Vegetable soups:

For an aromatic, peppery taste use Sweet Basil.
Caraway Thyme gives a bitter licorice flavour.
Chives provide a mild onion taste and fine green foliage.
Dill gives a bitter aniseed flavour.
Pot Marjoram, Golden Marjoram, Marjoram Gold Tipped or Marjoram Acorn Bank supplies a flowery, sweet taste.
Variegated Oregano, Oregano Hot ‘n’ Spicy or Greek Oregano imparts a mild bitter taste with an underlying sweetness.
A bold peppery taste is given by adding Winter Savory or Creeping Savory.
French Tarragon or Russian Tarragon supplies an aniseed minty flavour.
An earthy clove taste is provided by Common Thyme or Broad Leaved Thyme.
Add a fresh lemon taste with Golden Lemon Thyme, Thyme Bertram Anderson, Lemon Thyme or Creeping Lemon Thyme.
French Buckler Sorrel provides a tangy, sharp flavour.
Lovage provides a celery and parsley taste.
For a perfumed, flowery taste add Lavender Hidcote, Lavender Munstead, Lavender Sawyers or Lavender Devonshire Compact.
Chervil provides a bitter aniseed taste.

Herbs to put in Bean soups:

Set off your flavours with the bitterness of French Parsley or Curled Parsley.
For an earthy pine flavour use Sage Icterina, Purple Sage or Green Sage.
Add Winter Savory or Creeping Savory for a bold peppery taste.
Common Thyme or Broad Leaved Thyme gives an earthy clove taste.

What herbs to add to Tomato soups:

Sweet Basil bestows an aromatic, peppery taste.
Chives give that mild onion taste and add a different texture with their fine green foliage.
A mild bitter taste with an underlying sweetness is imparted with Variegated Oregano, Oregano Hot ‘n’ Spicy or Greek Oregano.
Add zest with the bitterness of French Parsley or Curled Parsley.
A lemony pine taste is provided by Rosemary, Creeping Rosemary, Rosemary Primley Blue or Pink Rosemary.
A lively peppery taste from Winter Savory or Creeping Savory.
French Tarragon or Russian Tarragon adds an aniseed minty flavour.
An earthy clove taste is provided by Common Thyme or Broad Leaved Thyme.

Put these herbs into Meat soups:

Add Sweet Basil to give an aromatic, peppery taste.
Put Dill in your soup for a bitter aniseed addition.
Pot Marjoram, Golden Marjoram, Marjoram Gold Tipped and Marjoram Acorn Bank provide a flowery, sweet taste.
Include French Parsley or Curled Parsley to add an underlying bitterness.
Rosemary, Creeping Rosemary, Rosemary Primley Blue or Pink Rosemary will give a lemony pine taste.
For an earthy pine flavour add in Sage Icterina, Purple Sage or Green Sage.
A strong peppery taste is provided by Winter Savory or Creeping Savory.
Include Common Thyme or Broad Leaved Thyme for an earthy clove taste.
Include a fresh lemon taste by adding Golden Lemon Thyme, Thyme Bertram Anderson, Orange Thyme, Lemon Variegated Thyme, Lemon Thyme or Creeping Lemon Thyme.
Add Pink Hyssop or Blue Hyssop to give a licorice-minty taste.