In culinary school I had a classmate that would make up crazy terms for certain methods, like calling liquid passing through a chinois (a very tight strainer) was chinois “able” which is just ridiculous. But there was one that came along that I really felt worked. It was the phrase, “add some herb’age’ to that dish,” or “you need some herbage.” What can I say, if you can’t have a little fun while in school you aren’t learning right.
Switzerland has amazing recipes that contain unique “herbage.” Herbs bring out different tastes and qualities in the most common of foods. The Swiss have mastered this technique.
I have always wanted to learn more about all the herbs in existence. If you have any suggestions of what herbs we should experiment with, just post below.