The following herbs, spices, and fl avoring agents are also used in charcuterie for ter-rines, marinades, bter-rines, and sauces.
parsley, fresh
Parsley is probably the most well-known and used herb in the United States. It is used extensively in fl avoring and garnishing foods, as well as fl avoring sauces, stews, and stocks. Curly leaf parsley is best known for garnishing, while fl at-leaf parsley is used in bouquets garnis and other fl avoring applications.
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SPICES, HERBS, & SEASONINGSTHE ART OF CHARCUTERIE
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tarragon, fresh
The slender, dark green leaves of tarragon have a pleasant, anise-like fl avor. Tarragon blends well with other spices. It is used in many sauces, particularly béarnaise, and is used in making tarragon vinegar. In French cuisine, it is an integral part of fi nes herbes and Dijon mustard as well as marinades, terrines, sausages, and sauces.
basil, fresh
Basil, also known as sweet basil, is a member of the mint family. Basil is a small, bushy plant that grows to about 2 feet/61 cm tall. Its botanical name is derived from the Greek word meaning “to be fragrant.” Pesto and basil oil are examples of products made from basil. It is also used in marinades, sausages, and sauces.
thyme, fresh
The thyme plant grows to about 18 in/46 cm tall and produces small fl owers that are very attractive to honeybees. The leaves measure about ¼ in/6 mm in length and
¹⁄10 in/2.5 mm in width. This a versatile herb that can be used to season almost any meat, poultry, or fi sh, and usually will blend well with other herbs.
marjoram, fresh
Most scientists consider marjoram to be a species of oregano. Available whole or crushed, marjoram’s light grayish-green leaves have a sweet fl avor, more delicate than oregano. Its fl avor is mild, sweet, complex, and inviting. Marjoram is used for season-ing fi sh, poultry, and meats, in marinades for pork, and in fresh or smoked Polish sausage.
bay (laurel) leaves
Whole bay leaves are elliptically shaped, light green in color, and brittle when dried and are also available ground. The leaves come from an evergreen tree and have a distinctively strong, aromatic, spicy fl avor. Bay leaf is the approved term for this herb, but the name “laurel” is still frequently seen. It is used in marinades, terrines, and poaching liquid.
cloves
Cloves are the dried, unopened, nail-shaped fl ower buds of an evergreen tree. They are reddish-brown in color, can be whole or ground, have a strong aromatic fl avor and spicy aroma, and are used in seasoning sausages.
celery seed
Celery seeds are the dried fruit of a plant that is related, but not identical, to the cel-ery plant. The tiny brown seeds have a celcel-ery-like fl avor and aroma and are available whole or ground.
caraway seed
Caraway seeds are the dried fruit of an herb related to both dill and carrots. The small, tannish brown seeds have a fl avor similar to a blend of dill and anise, sweet but faintly sharp.
anise seed
Whole or ground, anise is the dried, ripe fruit of an herb. The crescent-shaped seeds are unmistakably identifi ed by their distinctive licorice-like fl avor. Anise is not related to the licorice plant, whose roots are the source of true licorice. It is used in pepperoni and other sausages.
allspice
Whole or ground, allspice is a dried, unripened fruit of a small evergreen tree. The fruit is a pea-sized berry that is sun-dried to a reddish-brown color. It is called allspice because its fl avor suggests a blend of cloves, cinnamon, and nutmeg. It is used in blood sausages and pepperoni.
juniper
The juniper is a small shrub, 4 to 6 feet high. It is the berry that is used dried either whole or ground. It has a slightly bitter fl avor.
onion
Used fresh or cooked, onion is also available and commonly used dehydrated, chopped, or powdered. Flavor ranges from sweet and heavy to strong and hot. It is used in terrines, sausages, and marinades.
pickling spice
A mixture of whole leaves, berries, and pods, pickling spice contains a range of fl avors from sweet to spicy and tangy. It is used for pickling, canning, pickles, bread, butter, tomatoes, peppers, eggs, and onions.
truffl es
Truffl es are one of the most expensive of the fungi, but they are packed with fl avor.
Raw truffl es can be grated into salads or they can be chopped, sautéed, and used to fl avor sauces. The fl avor of truffl es is complex, so they work best in delicately fl avored dishes like cream sauces. Truffl es are highly perishable, so you should plan to use them within a few days after buying them. To preserve them, cut the truffl es into slices and add to bourbon, then use the bourbon and truffl e pieces to fl avor sauce. Fresh truffl es are often sold in containers fi lled with rice. The rice absorbs some of the truffl e’s ex-quisite fl avor and should be reserved for use. Morels or porcini can be substituted if truffl es are not available.