Grow Your Own Herb Garden
Freshly cut herbs add extra zing to your cooking and boost the refreshing flavor of herbal teas (see Infusions, page 790). But most of the time, you'll want to dry your herbal harvest so it's on hand to use when needed - regardless of the season. for harvesting herbs are everyday
Depending on your lifestyle and on the amount of space you have, your herb garden can be anything from a showpiece to a personal retreat. Good garden design can seem deceptively simple, and some gardens often belie the creativity, skill and sheer hard work involved in their creation, while others leave visitors in no doubt of the financial commitment and years of effort invested in their planning, planting and presentation. You might prefer a potted herb garden so you can grow your favorite culinary herbs, or perhaps you have the space for a sprawling cottage garden, where shrubs and trees mingle with annuals, perennials and groundcovers. Or you could design a formal garden that's dedicated to herbs, like the grand knot gardens and parterres of Europe in the 16th and 17th centuries.
In the meantime, saute the vegetables (roughly chopped) with the garlic in the same frying pan you may have to add a little more oil. After a couple of minutes add the tomatoes (roughly chopped), lemon juice and rind. Cook gently for another few minutes. Transfer partly cooked lamb shanks into a casserole dish. Skim off any fat formed during cooking. Add the cooked vegetables, mix lightly, add the fresh herbs, spoon mashed potatoes on top and finish cooking in a pre heated 190 degree oven for about 30 minutes. Serve piping hot with crusty bread.
During the last hour of roasting time, baste with the pan drippings. During the last 30 minutes, baste with the citrus glaze. Loosely cover with lightweight foil to prevent excessive browning. Continue to roast until the thermometer registers 180 degrees F. in the thigh, or 170 degrees F. in the breast. Remove turkey from the oven and allow it to rest for 15-20 minutes before carving. Place on a warm large platter and garnish the platter with the remaining fresh herbs and lemon and lime roses.
A bouquet garni is an assortment of fresh herbs and other aromatic ingredients tied in a bundle with string. A basic bouquet garni contains pieces of leek and celery, thyme sprigs, bay leaf, and parsley stems (see Figure 8.2). The ingredients can be changed to suit different recipes. Escoffier includes only parsley, thyme, and bay leaf in the classic bouquet garni.
This mix is essential to many Georgian dishes. Like most herbal mixes, it varies from one household to another, so feel free to experiment. If you intend to store for any length of time (the mix will keep for two months if stored in a dry sealed container), use well dried, not fresh herbs. Use in sauces or rub into roasts.
A simple and quick method of preparing herb wines of many varieties is by the use of a standard basic recipe, such as Barley Wine, with the addition of the necessary herbs or the herb flavour extracted into the water for making the wine by steeping the dried herbs or boiling the fresh herbs.
Cooked whole and then peeled, diced, or pureed and added to soups, stews, and stir-fries or eaten alone with a bit of butter or margarine and fresh herbs. In Europe, celeriac is often added to mashed potatoes and served with butter or cream sauce. Like celery, the celeriac root as well as the stalks are often used as a seasoning.
In a fairly shallow pan, place aromatic vegetables, such as celery, carrots, onions, etc. (You don't necessarily have to eat them). Place the chicken, breasts up on top of the veggies. Stuff fresh herbs under the skin, such as basil, oregano, rosemary, tarragon, whatever.
Fresh herbs are an important part of Provencal cooking, which also makes it ideal country Inn fare. It is here that we learned not to cut herbs, but to tear them when using in recipes. It brings out more flavor and makes your fingers smell great When herbs are out of season, use the freshest and the best dried herbs you can find. A distinctive Herbes de Provence mixture can be created by combining cup each of thyme, bay leaf, rosemary, summer savory, lavender, cloves and orange zest. Mix them well and store in an air tight container. And when you serve any of these dishes, try a chilled rose.
U e drink herbal tea, add fresh herbs to recipes for extra flavor and take medicinal herbs to ward off colds and other common ailments. So it makes sense to use herbs in skin and hair-care products. Effective for fighting the signs of aging, such as wrinkles and dark spots, herbs also cleanse, tone, moisturize and exfoliate your skin and add condition and color to your hair.
Vietnamese curries are a specialty of the south of the country, where the Indian culinary influences are pronounced. While herbal pastes are generally employed in Cambodian or Laotian curies, they are absent from Vietnamese versions, and fresh herbs such as lemongrass and kaffir lime leaves are used whole as flavor enhancements. Another difference is that for a chicken curry such as this one, the Vietnamese cook will marinate the chicken in a sweetened curry powder before cooking. Potatoes are an integral part of Vietnamese curries, with the preferred type being sweet white yams. Serve this with rice or baguette (p290).
I like to use those herbs that will provide reasonably distinctive flavors. Some herbs can get lost in the flavor of the butter. When using herbs in a butter you really should use fresh herbs. Fresh herbs will release their flavor directly into the butter easily. The butter fat holds the flavor like a magnet. Another tip chop the herbs you use finely.
1 Fresh herbs are much more potent and impart more flavor than dried ones, so less is needed. But fresh herbs vary greatly in strength and the amount of flavor they exude. 1 Medium flavors are found in basil, celery seed, cumin, dill, fennel, tarragon, garlic, marjoram, mint, oregano, thyme, and turmeric. 1 Usually 4 teaspoon of dried or powdered herbs equals to 1 teaspoon of fresh herbs that are cut or crumbled.
A mix of flavorful greens such as chicory, endive, arugula, spinach, or radicchio. You can also add leaves or sprigs of fresh herbs, such as parsley, rosemary, thyme, cilantro, tarragon, basil, oregano, or chives. Italian Chicken Salad Substitute olive oil for the peanut oil and lemon juice for the vinegar. Omit the sesame oil (or replace it with extra olive oil). Substitute 1 minced garlic clove for the ginger. Omit the soy sauce and add V2 teaspoon dried oregano. Roast, peel, and chop 1 large red bell pepper and add along with Va cup shredded fresh basil. Serve on salad plates or use it to stuff peeled, seeded, and hollowed beefsteak tomatoes. Tex-Mex Chicken Salad Substitute corn oil or olive oil for the peanut oil. Substitute lime juice for the vinegar. Omit the sesame oil. Substitute 1 minced garlic clove for the ginger. Omit the soy sauce and add V2 teaspoon ground cumin and V2 teaspoon dried oregano. Add 1 cup corn kernels. 1 to 2 teaspoons finely chopped fresh or pickled...
You infuse herbal teas somewhat differently. It takes longer, 10 to 20 minutes, with some herbs even hours, of simmering, to produce a flavorful beverage. Leaves give out their aromatics faster, roots and seeds much more slowly. You can use pulverized roots and seeds to speed up the brewing process, as it is in commercial herbal tea bags.
Virtually all of us use herbs and spices n their conventional forms we find in retail food markets. You can always buy herbs dried, some of them fresh. Spices are available dried, whole or ground, rarely in the fresh form. Ginger is an exception. Chefs and professional cooks use flavorings for the same reasons home cooks do, but they rely more on fresh ones whenever possible. That is because maximum flavor impact, which is what the fresh version offers, is important to them and that is one notable reason why their food tastes so good. The fresh forms are also more readily available and fresher at wholesale than retail because there is more demand for them and they have high turnover rate. But if restaurant chefs use dry herbs, they make certain they don't keep them on their shelves for years as many home cooks do. Most of us buy fresh herbs mainly for special meals. But you don't really need fresh herbs and spices to get great-tasting food, dry seasonings are fine as long as they are...
Buying Herbs and Herb Products Herb growing and use are enjoying renewed popularity both with builders of beautiful cuisines and fragrant potpourris, and with seekers after kinder, gentler, cheaper cures for what ails them. (see below). In the detailed description of each herb (alphabetical, later in this chapter), I usually name places to buy seeds or starts in addition to this general list. (Also see the list of seed companies in Chapter 2.) Abundant Life Seed Foundation sells herb seeds and books, etc. Catalog, 2 360-385-5660 PO Box 772, Port Townsend, WA 98368 www.abundantlifeseed. org. Cricket Hill Herb Farm, Ltd. 978-948-2818 74 Glen St., Garden Medicin is and Culinaries offers 170 varieties of herb seeds, roots, tubers, and specialty garlics, herb books, and supplies equipment for herb growers and herbalists. Many links to herb-related and phyto-therapeutic sites from their website www.garden medicinals.com. Catalog, 2 434-964-9113 fax 434973-8717 PO Box 320, Earlysville, VA...
Fresh herbs can make a big difference in flavor. Always choose fresh herbs when available. 1 Tbsp. fresh oregano leaves Preheat oven to 450 degrees. In large bowl, place tomatoes, red pepper and onion. In small bowl, whisk oil with salt and garlic. Pour over vegetables and toss to coat well. Place vegetables on baking sheet and roast in oven for 35-45 minutes until tender and lightly browned. In soup pot, combine roasted vegetables with chicken broth. Heat over medium-high heat until simmering. Add oregano and basil. Simmer 2 minutes more. In blender, carefully pur e and return to soup pot. Season with salt and pepper, to taste. Pour into individual soup bowls and garnish with cheese. Serve.
Curly parsley, chives and dill are widely grown in Germany, while flat parsley and tarragon are widely grown in France. The USA has cultivation of high-quality herbs such as parsley, tarragon, oregano and basil. The Mediterranean countries of Egypt and Morocco cultivate parsley, chives and dill. East European countries such as Poland, Hungary, Greece and the former Yugoslavia grow herbs on a limited scale. The countries of origin of herbal spices and major areas of cultivation are given in Table 2.2. The European and American markets are the major consumers of herbal spices. Oregano is the most consumed herb in Europe and USA, followed by basil, bay leaf, parsley, thyme and chives. Herbs such as mint, rosemary, savory, sage and marjoram are consumed only to a limited extent in major markets. Consumption of different herbs vary according to the local food habits. Marjoram is the most sold herb in Gemany, while sage is popular in the USA but less so in Europe. Egypt, Turkey, Spain and...
The quality of Nigella seed mainly depends on appearance matt-black seeds, oily white interior and roughly triangulate, 1.5-3 mm long, uniformity in size, shape and texture. The odour in Nigella seeds when crushed resembles strawberry. Some authors have mentioned its smell is similar to oregano or carrots.
Herbs and particularly spices have always been highly-priced commodities and vulnerable to adulteration. In consequence simple standards evolved early. As an example, in 1180 in the United Kingdom in the reign of Henry II, a 'peppers' guild was established in London to set and enforce standards for spices. In 1429 it was incorporated into the Grocers Company which is still in existence. This guild was granted a charter by Henry VI to manage the trade in spices. This organisation was given exclusive power to garble (e.g. cleanse and separate) spices. The term is still in use today, for example in classifying types of pepper such as Tellicherry Garbelled Extra Bold Black Pepper (TGEB). Today the two major international standards are those set by the United States and those set by the European Union (EU). Standards relying on the same general parameters also exist in those countries responsible for growing herbs and spices, for example the Indian Spices Board and the Pepper Marketing...
The key flavoring ingredients for a Pakistani curry can be divided into four groups. The first consists of the components of the massalla base onions, garlic, fresh ginger, and tomatoes. second is spices, followed by fresh herbs and aromatics, and then salt, which is an essential seasoning for any curry. Careful balancing of these flavorings creates a foundation for the meat, legumes, and vegetables to be added. In Pakistani cuisine, mostly fresh ingredients are used, and so it is with herbs, which have been used here for centuries. Cilantro, mint, and fenugreek leaves are among the most popular fresh herbs, to add extra flavoring to curries and to garnish them.
Butter To make herb butters, start with either salted or unsalted butter, as you prefer. Soften the butter and cream into it finely chopped herbs to your taste. Chives, minced garlic, or watercress are fine additions. You may want to add a little lemon juice. Use 1-2 T. (well-packed) fresh herbs or 1-2 t. dried ones per lA c. butter. Use the herb butter on bread or hot meats, or with eggs. Unsalted butter won't keep as well as salted, but it's best for people who are watching their blood pressure. Candying Leaves and Flowers Mint leaves, rose petals, and the blossoms of borage, orange, lemon, lilac, sweet pea, and violet can all be candied. Dip in an egg white that's been stiffly beaten, flavored, and colored to suit. Coat with sugar. Then dry in a 110 F oven (door ajar) or dehydrator. peppermint-flavored toothpaste, and to flavor candies and baked goods. Certain ones are also used in mixtures to repel insects from people and plants. Gather fresh herbs and pound to a pulp with a...
The history of herbs and spices is as long as the history of mankind. People have used these plants since earliest times. No other commodity has played a more pivotal role in the development of modern civilization as spices. The lives of people and plants are more entwined than is often realized. Some herbs have the power to change our physiological functioning, they have revolutionized medicine, created fortunes for those who grow, process and treat them, and in many cases have assumed social and religious significance. Herbs have changed the course of history and in economic terms have greater importance as ingredients in food and medicine, perfumery, cosmetics and garden plants. The knowledge of herbs has been handed down from generation to generation for thousands of years (Brown, 1995). Wars have been fought and lands conquered for the sake of these plants. Even today we continue to depend on herbs and spices for many of our newest medicines, chemicals and flavours and they are...
Form and function go hand in hand in this mini hanging garden Change the contents with the seasons and pop in a few
When you choose your herbs, think about their leaf shapes, colors and growing habit. We selected wild creeping thyme as a groundcover and oregano to cascade over the sides, then contrasted the broad-leafed herb comfrey with the feathery foliage of the curry plant. Then we selected lime-scented geranium for its delicious fragrance, yellow-flowered marigolds for a color burst, and basil,
Your Herb Garden Public Herb Gardens Info and Networking Other Herb Periodicals Medicinal Plant Info Harvesting (Levisticum officinale) Mace Marigold, Pot (Calendula officinalis) Marjoram Martynia Mexican Parsley Mexican Tea Mignonette (Reseda odorata) Mint (Mentha) Mugwort (Artemisia vulgaris) Mustard Myrrh Myrtle (Myrtus communis) Nasturtium Nettle (Urtica dioica) Nutmeg Oregano Orrisroot Paprika Parsley Patchouli (Pogostemon patchouli) Pennyroyal (Mentha pulegium) Pepper Peppermint Pineapple Sage Poke Salet (also called poke salad) Poppies Purslane (Portulaca oleracea) Pyrethrum (Chrysanthemum roseum) Rose Rosemary (Rosmarinus officinalis) Rue Saffron (Crocus sativus) Saffron, Mexican Sage Salad Burnet Salt Sassafras Savory Sesame (Sesame indicum) Slippery Elm Sorrel Southernwood (Artemisia abrotanum) Stevia Sweet Cicely (Myrrhis odorata) Tansy (Tanacetum vulgare) Tarragon Thyme Tobacco Turmeric (Curcuma domestica, a.k.a. Curcuma longa) Vanilla Verbena, Lemon (Lippia citriodora)...
Once you've prepared the site, start planting your herbs. Some herbs benefit from added nutrients in the soil, so give them a good start in their new environment by adding a slow-release fertilizer into your beds. Other herbs -such as anise, sweet basil and the various lavenders - like an application of lime.
For gluten-free eating, concentrate on rice. Fresh spring rolls (p.90) combine fresh herbs with pork and prawns Prawn dumplings (p.103) are another option. Thai and Laotian curries and salads use mostly lime, fish sauce, chillies, and palm sugar for flavouring, but soy sauce is an issue, so cook at home or take your own gluten-free version to restaurants. There are numerous rice-based desserts including Thai sticky rice with coconut and mango.
Practical advice, invaluable information, and collected wisdom for folks and farmers in the country, city, and anywhere in between. Includes how to cultivate a garden, buy land, bake bread, raise farm animals, make sausage, can peaches, milk a goat, grow herbs, churn butter, build a chickenj coop, catch a pig, cook on a wood stove, and much, much more.
Note This is a nicely flavored bread. Quite dense and similar to a biscuit in texture. I have also made it using cottage cheese and some herbs for a different flavor. The cottage cheese version is good for use as a true bread for a sandwich (Way better than revolution rolls as a bread substitute ) This recipe can also be made using whey protein in place of the soy protein. I suspect you may also substitute Atkins bake mix for the soy flour but your carb counts will vary depending on the products you use. Soy protein however has 0 carbs. 1 2 Teasp baking powder 2 Tablesps sour cream 2 Tablesps olive oil 1 2 cup cheddar cheese -- grated 2 Teasps oregano
Mirepoix (meer-pwah) is a combination of onions, carrots, and celery. It is a basic flavoring preparation that is used in all areas of cooking, not only for flavoring stocks but also for sauces, soups, meats, poultry, fish, and vegetables. (The classical mirepoix of decades ago contained a wider variety of ingredients, sometimes including ham or bacon, leeks and other vegetables, and one or more fresh herbs.The modern version is considerably simplified.)
If a softer, wilder cottage garden is more your style, set out beds and paths with sweeping curves, instead of rigid squares and rectangles, and plant herbs in round pots, rather than square ones. However, the principles of a formal garden can still be useful in providing structure. Define planting areas with low hedging but, instead of traditional box, try a less regimented plant, such as catmint. This is a billowing flowering herb that softens lines, making it ideal for a more informal herb garden design. In front of these, grow taller perennial herbs, such as cardoon and angelica (see Herb Directory, page 13), which can reach over 67j ft. (2 m), then lower-growing herbs, such as salvias (see page 108). herb garden according to a theme. Sensory ppeal to the senses of sight, sound, smell and touch. Grow herbs such as lavender and roses for their fragrant flowers, or others for the oils they release when you crush the stems or leaves for example, citrus, lemon balm, thyme and aniseed....
formal herb garden This formal herb garden has a classic symmetrical geometric layout, with the height elements provided by an olive tree in each corner and trellises on either side. i The central herb garden is planted with culinary herbs, but you could also use the four quadrants to separate culinary from medicinal herbs, for instance. The brick paving radiating out from the pond makes each section easy to access for weeding and harvesting.
Most herbs can also be picked for winter storage and use, but some herbs such as basil, parsley and chives should be used fresh wherever possible. Picking and harvesting herbs for storage and winter use is relatively easy to do, but it is important to do this at the proper stage of the herbs' growth. There are 3 main ways to dry herbs 1. The simplest and most traditional way of drying herbs is to pick them with fairly long stems, bundle these together and hang the bunches upside down in a warm and dark place to dry. Ideal places are airing cupboards, attics and cellars. You will know when the herbs are completely dry as they will rustle when touched. This should take about 23 days. When dried out, the leaves should be removed from the stalks and stored in a in screw top container until needed. Store containers in a cool dark place. Do not crumble the leaves until you are ready to use them as this will help to further preserve their flavour. 2. Another way to dry herbs is in the oven....
So if you spray your susceptible herbs with insecticide, you're likely to kill all the beneficial insects as well. If you grow your herbs organically, essentially you're letting your garden - a balanced ecosystem -regulate itself. The bee pollinates millions of flowers to produce edible food crops and ornamental flowers. Butterflies are also attracted by scented flowers and foliage. In the herb garden, these include hyssop, oregano and woolly apple-mint, along with echinacea, bee balm and the yellow daisylike flowers of marigold and tansy.
Freezing herbs is a great way to retain their color and flavor. Although it isn't suitable for herbs you're going to use medicinally, it is ideal for culinary herbs with very fine leaves or a very high moisture content, and for those that lose their taste when dried. Good candidates include fennel and dill tips, tarragon, chives, parsley, chervil and basil. For herbs you intend to use in small quantities or add to wet dishes, such as soups, casseroles and risotto, freezing herbs into ice cubes works perfectly. Rinse fresh herbs under cold running water before chopping them finely. Place a tablespoonful of the chopped herb into each segment of an ice-cube tray, add a little water, and then place the tray in the freezer. When the cubes are frozen, transfer them into a labeled plastic bag or container, and they'll keep for months.
Salads can accompany any North African meal. They are made from a wide variety of vegetables, legumes, and fruits. Dressings often combine olive oil, lemon juice, salt, and cayenne pepper. The garnish might consist of olives or fresh herbs, such as mint, cilantro, or parsley. Always choose fresh, crisp vegetables for a salad.
Marjoram is used in many foods where a well-rounded herb note is desired. Nowadays, marjoram is added to soups, salad dressings, sauces for stewed meats (mainly mutton) and stuffings. Its widest use, however, is in seasoning sausages and salamis. Sometimes it is used together with other fresh herbs in 'bouquet garni'. It has been used as a substitute for oregano when prices for that spice go up. Marjoram can be added to practically any dish in which one would use thyme (Stobart, 1970). Marjoram has a delicate perfume, which can be lost easily while cooking. Hence it is at its best when added shortly before the end of cooking or used in dishes which are cooked very little, such as an omelet. It may also be used raw and it is particularly delicious when finely chopped and with lemon juice. According to Chiej (1984), sweet marjoram oil is used for flavouring of fats, oils, baked foods, coconut foods, meat products, processed vegetables, condiment relishes, soups, vinegars, snack food and...
The third stage is where the garnishes are added. To the Western sensibility, this defines a curry, but to a Thai it is just one element in a complex dish. Garnishing is quite straightforward with a boiled curry, since it is usually only made with fish or seafood cut up into bite-sized pieces that cook quickly. Any vegetables, fresh herbs, and other aromatic garnishes are added in order of the time it takes to cook them.
If you can't pick from your herb plants all winter long or bring some into the house in pots, you can either freeze or dry your herbs for winter use. Whether freezing or drying, label all containers. Frozen and dried herbs tend to look alike, and you may not be able to smell the difference. freezing Wash if needed, shake off excess water, package in small amounts in baggies or boxes, and freeze right away. Herbs that freeze well are anise, basil, chives, coriander, dill, lovage, marigold, mint, oregano, parsley, rosemary, sage, savory, sorrel, sweet marjoram, tarragon, and thyme. Take out of the freezer only the amount you intend to use. Drying In an Oven or Dehydrator. Spread in shallow pans at 110 F, with the door ajar if you're using an oven. Don't mix different kinds of herbs. It takes an average of 8 hours. Big Leaf Small Leaf. Some herbs are huge plants (as tall as 6 feet high) with real big leaves. Drying big, moist-leaved plants is harder than doing small ones. With comfrey,...
One of the best known culinary herbs, it is a must for the herb garden. Again an essential ingredient of bouquet garni, it also complements lamb, chicken, ham, casseroles, fish, vegetables, salads, eggs and cheese, soups and sauces. Ideal for more delicate dishes, as it does not overpower delicate flavours.
In a large saucepan, heat the milk to 180 degrees. Remove from the heat and cool to 72 degrees. Add the starter culture to the milk and stir thoroughly. Cover and let sit at 72 degrees for 12 to 15 hours, or until the milk has set into a firm curd. Ladle the curd into cheesecloth-lined colander and drain 1 to 6 hours to desired consistency. At this point, salt or fresh herbs may be added to cheese. Refrigerate until ready to use.
You will find the majority of the ingredients used in these recipes at your local pharmacy, supermarket or health food store, even in your kitchen cupboard. Others, such as cosmetic clays and soap moulds, are available from specialty distributors or craft shops and websites. When a recipe calls for fruit, vegetables, fresh herbs or eggs, wherever possible opt for organic to avoid exposure to pesticides. Storage and keeping properties Adding a small amount of vitamin E oil, citrus seed extract or benzoin (from pharmacies) to your products will extend their life and reduce the risk of rancidity. As a general rule, the herbal creams, oils and balms described here will last up to 12 weeks in the refrigerator dry scrubs and powder mixes will last up to 6 months in the refrigerator infusions made with fresh herbs and masks or pastes made with fruit should be refrigerated and used within 2 days.
1 Place herbs in a bowl and cover with the boiling water. Cover bowl and leave herbs to steep until water cools. Strain. Combine herbal water, vinegar and glycerine in a bottle. 1 Place herbs in a glass jar. Add milk and glycerine and seal securely. Chill overnight in the refrigerator. Strain and pour into an airtight bottle.
At The Quilt Inn, in the orchard, you see peach, plum, and pear trees, a single nectarine and an apricot. Apple trees with many varieties are there too. There is also a farm garden, which produces abundant quantities of beans, cucumbers, fresh herbs, tomatoes, the ubiquitous zucchini, corn, squashes, and more. We have raspberries, strawberries and blackberries. And we can pick wild blueberries down the path by the barn.
1 Place herbs and water in a small saucepan bring to boil. Reduce heat, cover and simmer 15 minutes. Cool and strain, pressing down on herbs to extract as much liquid as possible. 1 Place herbs in a dark glass jar with a tight-fitting cap. Add rosewater and witch hazel. Steep mixture in a dark place for 2 weeks, gently shaking once a day. Strain.
Green salads use fresh greens as their base. These salads can be served as an appetizer, or as a main course. Green salads can include many different kinds of ingredients, from vegetables to meat. Chefs often add fresh herbs, nuts, or even edible flower petals. You can make a salad mild or spicy by using different leafy greens. When you mix different greens, you can make salads with interesting, unusual flavors and textures. Three main types of greens and leafy vegetables are used in tossed salads traditional greens, flavor-adding greens, and herbs and other specialty items. Sprigs of fresh herbs, such as oregano and basil, can be included in green salads to add flavor and complement other dishes. Parsley, dill, mint, sage, chives, and cilantro all make flavorful additions. Only a small amount of an herb is needed. Too much of any herb will overpower the other flavors and ruin the salad. Herbs should be as fresh as possible, since they will be eaten raw. Leaves can be either torn or...
Olive oil and nut oils are especially flavorful. Also, you might add chopped fresh herbs if they complement the greens or other dishes in the menu. Pasteurized eggs can be added to any vinaigrette. When the eggs are well beaten with the other ingredients, the vinaigrette does not separate and clings well to the greens.
You can always add more fresh herbs at the table. In Iranian and Vietnamese cooking, a bowl of fresh herbs is a standard appetiser or accompaniment. Similarly, the Lebanese offer a platter of fresh herbs and vegetables as part of a mezze table. Fresh herbs Ideally, buy fresh herbs as and when you need them. However well you store them, they quickly deteriorate in flavor and appearance, particularly the soft-leafed varieties such as flat-leaf parsley, coriander and lovage. The coarser herbs, such as thyme and rosemary, are a little hardier. Store fresh herbs for no more than 3 or 4 days. Loosely wrap unwashed bunches in damp paper towels and store in an airtight container or sealed plastic bag in a cool place. Preserve chopped fresh herbs by freezing them in a little water in ice-cube trays.
Infusing Put one and a half handfuls of fresh herbs or 1 oz (25g) of dried into a heatproof container. Bring 1 pint (570 ml) distilled water to the boil. Pour over the herb immediately and cover. Steep for 30 minutes. Strain and store in a refrigerator for up to three days. Macerating Use this method for herbs likely to lose some of their therapeutic value if heated. Pack a glass jar with the crushed, fresh herb. Cover with vegetable oil, cider vinegar or pure alcohol. Seal and leave for two weeks, shaking the jar each day. Strain and top up with fresh herbs. Repeat until the liquid smells strongly herbal. Strain, seal and bottle. Keeps well and retains its scent. 2. Using fresh herbs, add sprigs of flowering herbs such as lavender or rosemary to bottles of almond oil and leave in a warm place for several weeks for the oil to absorb the herbs' scent. Stir or shake the mixture daily. Strain the oil and add a couple of spoonfuls to the bath water.
1 tablespoon oregano or basil -- or 1 4 teaspoon freshly ground black pepper 1 4 teaspoon dried basil, crushed 1 4 teaspoon dried oregano, crushed 1 8 teaspoon red pepper flakes Sprinkle a fourth of the chopped olives on each serving, and top with 1 4 each of the fresh herbs. 5. Seal any of the above wrappings the best you can. String, holding the parchment together with egg, etc.
-oregano,s,tems removed Crush the minced garlic into a mortar with the oregano, 2 tablespoons broth, and salt and work to a rough paste (or put it all into a blender jar and blend very briefly). Spread the paste over the chicken pieces, turning them so they ar evenly covered return to the pan and cover. Set aside to season for 2 hours. Heat a broiler or grill and brown lightly, brushing with a little melted chicken fat if necessary. 2 tb chopped fresh parsley Grilled crusty bread Fresh herbs for garnish -(optional) Place chicken in a bowl with lemon juice, garlic, vinegar, rosemary, olive oil, salt and pepper. Marinate in the refrigerator for several hours or overnight. In a medium saucepan, heat sauce over low heat, stirring occasionally until heated through. Add fresh basil and parsley to the sauce just before serving. Meanwhile, preheat grill or broiler. Grill chicken about 3-5 minutes per side or until chicken is thoroughly cooked. Server grilled chicken with roasted garlic sauce...
Use the vertical planes of your herb garden by installing pots of herbs on trellises. Use the vertical planes of your herb garden by installing pots of herbs on trellises. Set aside a dedicated area for growing herbs, or consider interspersing them with vegetables, flowering perennials and annuals and shrubs. Grow herbs in containers, using them to create focal points or accents. For more impact, choose large containers, rather than small ones Isee page 167 . An interesting twist on an herb garden is a pond or pool planted with aquatic herbs. Look for a low point in your garden thai is consistently boggy or wet, perhaps al the bottom of a small slope where runoff collects. Instead of correcting the drainage problem, consider installing a pond.
Herbs and spices have traditionally been traded as dried products for reasons of preservation. The industry goes back before the time of Christ (fragmentary written records exist from 2600 bc) when drying was one of the main forms of food preservation. Drying was then by means of the sun and this method is still widely used. With the advent of modern transport methods and methods of preservation, frozen herbs and fresh herbs and spices have made an appearance as items of trade, but the industry remains dominated by the trade in dried products. The major quality specifications are based mainly on dried herbs and spices.
Chicken which has been bred to lay eggs Hendl Austria Chicken Henne Germany Hen hennepot Belgium Chicken hotpot herb A generic name for low growing plants and shrubs but more generally reserved for those plants with flavouring and medicinal properties. See culinary herb. herbe aux chats France Catmint herbes de Provence France A mixture of culinary herbs usually containing thyme, marjoram, basil and oregano. Used fresh or dried.
Herbs are extremely beneficial to wildlife, providing a rich source of food and shelter for a variety of animal species. Their strong scent, coupled with the brightly coloured flowers that many herbs produce, attract a wide range of bees, insects and birds. By planting herbs in your garden you can create a wildlife haven for many of these species, that are being threatened by the removal of their natural habitats elsewhere. Planting herbs can also indirectly attract an even wider range a species into your garden. The insects attracted to herbs will in turn attract various insect-eating birds and animals, as a rich feeding ground is suddenly opened up to them. Then as your herbs produce seed, insect eating birds are replaced by seed eating birds. A herb garden can therefore act as a permanent residence for some species, a hunting ground for others, and can quite literally make a difference to a species' survival or extinction. It is amazing the wildlife you can attract and encourage by...
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