Herbs pairing flavours- Herbalist Mixology
Angelica
n Tasting notes: The whole plant is aromatic. When rubbed, young stalks and leaves have a sweet, musky scent; the taste is musky and bittersweet, slightly earthy, and warm, with notes of celery, anise, and juniper. The flowers have a honeyed fragrance.
n Combines well with: almonds, apricots, hazelnuts, oranges, plums, rhubarb, and strawberries.
Bergamot 
n Tasting notes: The whole plant has a distinctive citrus aroma. The flavour is citrus with an added warm, spicy note. Flowers are more delicately flavoured than the leaves.
n Combines well with: apples, kiwi fruit, melon, citrus fruits, papaya, and strawberries.
Tarragon
n Tasting Notes: The leaves are sweetly aromatic, with hints of pine, anise, or liquorice; the flavour is strong yet subtle, with spicy anise and basil notes and a sweetish aftertaste.
n Syrup can be made from Tarragon, or muddling the herb
n Combines well with: citrus fruits, chocolate, basil, tomato juice.
Eucalyptus
n Tasting Notes: very aromatic when crushed young leaves. Leaves are pleasantly pungent flavour backed by strong notes of menthol and citrus. Also slightly sweet, tangy, and spicy with a fresh cool aftertaste. Leaves can be used to make infusions and syrups.
n Combines well with: Limes and lemons, apples, chocolate, mint, honey
Basil 
n Tasting notes: Sweet basil has a complex sweet, spicy aroma with notes of clove and anise. The flavour is warm peppery and clove like with underlying mint and anise tones.
n Other basil varieties: Purple basil, Bush basil, lettuce basil, and “Ruffles basils, Cinnamon basil, African blue basil, Thai basil, Holy basil, Liquorice basil, Lemon basil, Lime basil.
nCombines well with: Lemons and limes, tomatoes, mint, cinnamon.
Mint
n Tasting Notes: Spearmint is mellow and refreshing, with a sweet sharp, pleasantly pungent flavour backed by hints of lemon. Peppermint has pronounced menthol notes and a fiery bite, yet is also slightly sweet, tangy, and spicy with a fresh cool aftertaste.
n Other mint Varieties: Moroccan mint, Bowles mint, Apple mint, Chocolate mint, Black peppermint, Mountain mint, Pineapple mint, Basil mint, Tashkent mint, Corn mint, Grapefruit mint, Ginger mint, Pennyroyal, Lemon mint, Lime mint.
Lemon Verbena
n Tasting Notes: Lemon Verbena as an intense, fresh lemon aroma. The taste echoes the aroma but is less strong; it is more lemony than a lemon, but lacks the tartness. The aroma of dried leaves is retained for up to a year.
n Combines well with: apricots, lemons and limes, mint, coriander.
Lavender
n Tasting Notes: Lavender has a penetrating, sweetly floral, and spicy aroma with lemon and mint notes; the taste echoes the aroma with undertones of camphor and a touch of bitterness in the aftertaste. The flowers have the strongest fragrance, but leaves can also be used.
n Can be used as syrup.
n Combines well with: Blackberries, blueberries, cherries, damsons, mulberries, plums, strawberries, rhubarb.
Coriander
n Tasting Notes: Leaves, roots, and unripe seeds all have the same aroma. Some people are addicted to its refreshing lemony-ginger aroma wit notes of sage; others hate it and find it soapy and disagreeable. The flavour is delicate yet complex, with a suggestion of pepper, mint, and lemon.
n Combines well with: Avocados, coconut milk, cucumber, lemons and limes, lemon grass, mint, ginger.
Lemon Balm
n Tasting Notes: When crushed the young leaves have a fresh, lingering, lemon scent and a mild lemon-mint flavour. The aroma is subtle and pleasant, and not as penetrating as that of lemon verbena or lemongrass.
Combines well with: apples, apricots, melons, peaches, figs and summer berries
Rosemary
n Tasting Notes: Strongly aromatic, warm and peppery, resinous and slightly bitter, with notes of pine and camphor. Nutmeg and camphor are present in the taste; the aftertaste is woody, balsamic, and astringent. The flavour dissipates after leaves are cut. Flowers have a milder flavour than leaves.
n Combines well with: apricots, oranges, tomatoes.
Lemongrass
n Tasting notes: The flavour is refreshingly tart, clean and citrus-like with peppery notes. Freeze-dried lemongrass keeps its aroma quit well, but air-dried lemon grass loses its volatile oils; grated lemon rind gives more flavour than dried lemongrass.
n Combines well with: peaches, pears and other fruits, ginger, chillies, cucumber, cinnamon, coconut milk.
Cardamoms
n Tasting Notes: The aroma is strong but mellow, fruity, and penetrating. The taste is lemony and flowery, with a note of camphor or eucalyptus due to cineole in the essential oil; it is pungent and smoky, with a warm, bittersweet note, yet is also clean and fresh.
n Combines well with: apples, oranges, pears, coffee.
Vanilla
n Tasting Notes: Fresh vanilla pods have no aroma or taste. After fermentation they develop a rich, mellow, intensely perfumed aroma with hints of liquorice or tobacco matched by a delicate, sweetly fruity or creamy flavour. There may also be hints of raisin or prune, or smoky, spicy notes.
n Could be used as a syrup
Combines well with: apples, melon, peaches, rhubarb strawberries
