Rosemary—Rosemary is hard to cook with, which makes it perfect for the herb stripper. But the leaves give the plant a wonderful woody and piney taste. That makes it great for roasting chicken, lamb chops, beef, potatoes, and lamb chops. It tastes great on pita, sweet potato fries, and even cake.
Cilantro: Many people don’t like cilantro, which is also called coriander leaf. Some people like how bright and sour it tastes, while others say it tastes like soap. But Asian and Latin American food can’t do without it. You can eat cilantro raw or cooked, and it tastes great without being too strong.
Dill—Dill is often used in German and Scandinavian cooking. It’s a soft plant that tastes strong, fresh, and earthy. Chicken, yogurt, seafood, salad, soup, and egg meals like quiche are just a few of the foods that go well with it.
Marjoram: Marjoram can taste like oregano reduced in strength, but it’s still strong. You can eat it with meat and veggies, but it can also make salads, soups, sauces, fish, and other foods taste better. You can use the leaves in these recipes, but save the stems to make a stock or soup taste better.
The herb thyme is used a lot in French cooking. It can make food taste better with its strong, flower smell and taste that doesn’t overpower other flavors. A herb stripper can also make it easy to prepare thyme, just like it can with rosemary. It goes well with chicken roast, bread, potatoes, and drinks.
