Adding Herbs to the Cook Pot

Boiling water can be a challenge to the beginning cook. Add some herbs to that pot of water and you have the basis for a great soup. Any dish can be enhanced with the use of herbs. Their natural fragrance and flavor just add that perfect blend to make a meal complete.

Herbs like oregano and basil are the base of many Italian dishes. Cilantro and Cumin are what make Mexican dishes taste so authentic. More exotic spices like allspice and ginger can add beauty to the kitchen as well as tasteful treats to the mouth.

There is a difference between using fresh and dried herbs in cooking. The fresh herbs add a delicate flavor. The essential oil is not as concentrated as it is in the dried herbs. The general rule of thumb when using dried herbs is 1 teaspoon dried to 1 tablespoon fresh herbs.

Here are some herbs and their uses in cooking

NAME ———————-USE ——————–TYPE

Angelica —————- Jellies, Drinks, Candies —— Biennial

Basil —————- Sauces, Casseroles, Salads —- Annual

Bay Laure ————- Soups, Sauces, Seafood ——— Annual (unless indoors)

Chives ————– Salads, Soups, Cheeses, Eggs —– Perennial

Dill —————— Soups, Salads, Sauces ——— Annual

Fennel —————– Meats, Baking, Fish, Sausage —- Annual

Lemon Balm ———— Salads, Teas, Sauces ———- Perennial

Marjoram ————– Soups, Sauces, Vegetables —— Annual

Mint(s) —————- Teas, Jellies, Candies ———- Perennial

Oregano —————- Italian foods, Sauces ———– Perennial

Parsley —————- Salads, Garnish, Sauces ——– Annual

Rosemary ————- Meats, Sauces, Lamb ———– Annual

Sage —————— Sausages, Fish, Casseroles —— Perennial

Savory —————- Stuffings ————— Perennial (annual in cold)

Stevia —————– Beverages, Sauces, Soups ——- Perennial

Tarragon ————– Salads, Fish, Meats ———— Perennial

Thyme ————– Stuffings, Soups, Meats ——— Perennial

Verbena (lemon) —– Stir fries, Teas ————— Annual

Do not limit yourself to this list. Experiment, discover, experience!

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HERBS DEFINED
Herbs and their use defined
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Tags: cooking_herbs, herbs, herbs_for_cooking, Natural_Herbal_Alternatives

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