There are a many ways to give a crisp citrus herb flavor to any cooking you are doing. The first thing to do, is to find herbs have a citrus component to them. This is commonly misunderstood, it doesn't mean that they have orange, lemon or lime flavor in them, but that they can emulate the taste of these sharp flavored fruits or provide a similar flavor.



If you do not know where to start, looking for crisp citrus herb, the quickest and fastest way to start is to let your fingers do the walking and use the internet.

If you look for crisp citrus herb itself, you may find that its is used for body washes and body lotions so you may have to look a little deeper to find what you are looking for. All this means is you expand your search to something like this: "Crisp Citrus Herbs recipes"

Some Herbs That Give a Citrus Flavor

1. Lemon Grass

This is one of most well known herbs that can provide with a lemon edge with out the sharpness of that actual lemon. Due to the acid in an actual lemon, it can curdle some dishes, so lemon grass is a good option.

2. Lemon Pepper - Not so much a herb but more of a spice which goes really well with grilled fish other similar dishes. Mixes well with black pepper.

There are also other combinations and other spices, which can help to provide citrus edge. This are lessor known ones like: Lemon Verbena, Lemon Balm, Lemon Basil, lemon thyme and Thai lime.

There are certain dishes that are going to work better with a citrus flavor than other dishes. Fish dishes are the best when it comes to using citrus.

The herbs that provide the citrus flavor compliment all the methods of cooking fish. This includes baked, grilled or even pan-fried. These lemons like flavors will, enhance the natural taste of the fish and give it a new edge.

Poultry is another dish that works well with a crisp citrus herb. Chicken works well, and in fact, a common Asian dish is honey lemon chicken, in which the opposite flavors of sweet and sharp work well together.

As with using any type of herb or spice like this, the best school of thought is that its designed to enhance the taste, meaning that it should be used in moderation. It should add to the flavor of the food and not override the natural taste of the meat item.