Freshly picked culinary herbs add flavour to food and many are
delicious additions to salads. Edible herb flowers such as pot marigold,
nasturtium and rosemary can also be added to the salad bowl. Many
culinary herbs are rich in vitamins and minerals and when freshly picked
and eaten raw they can form part of a well-balanced diet. Raw herbs can
also be used to add flavour to oils and vinegars for cooking and for
salads.
Parsley
Parsley leaves gives a fresh flavour to sauces and salads, when added just before serving. The stems and leaves of parsley can also be used in bouquet garni. Parsley tastes particularly good with pasta dishes, omelettes, vegetables, fish and any meat or poultry.
Parsley is one of the most widely known and used of the culinary herbs. There are two main types of parsley - curly leaf and flat leaf - and both are excellent for culinary purposes. Both of these herbs are a rich source of vitamins and minerals and they can be used to enhance the flavour of cooked dishes and green salads.
Basil
Basil goes with almost any dish but it has a special affinity with tomatoes and is a favourite in Italian cooking.
Sweet basil with its soft green leaves and creamy white or purple tinted flowers is the most popular type of basil. This culinary herb can be used in sauces and salads and to enhance the flavour of cooked dishes such as soups and stews. Perhaps the greatest basil dish is pesto sauce, eaten with spaghetti. This combination makes a wonderfully delicious meal.
There are many other types of basil. Purple ruffle, dark opal and Greek basil are three of the other more unusual varieties, all with differing flavours.
Mint
Spearmint and peppermint are two members of the mint family most widely known and used as culinary herbs. There are many varieties of mint, some with distinct scents and flavours and some can be used for a variety of culinary purposes, such as in sweet and savoury dishes, in salads and for herb tea.
Spearmint is a favourite for mint sauce to accompany lamb and tastes particularly good with dishes such as soups, stews, plain meats, fish and lemon-based deserts.
Peppermint is also popular as a culinary herb flavouring. This herb is most commonly used as flavouring for sweets and chocolates etc. and is also used to flavour cordials. Fresh peppermint leaves can be used to make peppermint tea and the leaves can be added to fresh green salads.
Thyme
Thyme can be used to improve the flavour of most dishes. Both the fresh and dried leaves of this herb are used for cooking. Fresh thyme leaves are useful in many savoury dishes.
Thyme has a rich flavour which makes it an ideal accompaniment to roast meats and tastes good in slowly cooked dishes such as stews and soups. The finely chopped fresh leaves may be added to new potatoes or salad.
Thyme is regarded as one of the great culinary herbs and is widely used in European cooking. This herb is an evergreen perennial it is recognisable by its mauve flowers and small leaves.
Warning: Avoid using Thyme if you are pregnant.
Rosemary
This lovely culinary herb has a strong but pleasant flavour. It enhances the flavour of many dishes such as strong tasting fish and some meat dishes but goes especially well with lamb and also tastes good with strong flavoured vegetables.
Rosemary is also used as a flavouring for jams and jellies.
Rosemary is recognisable by its silver leaves, delicate light blue flowers and strong aromatic scent. Warning: Do not use Rosemary if you suffer from epilepsy or have a heart condition.
Sage
Sage has a powerful flavour but when used carefully it enhances the flavour of many foods, such as meat dishes, tomato-based sauces, salads and cheese dishes. Sage is most famous as a traditional stuffing for pork, turkey or goose.
There are several varieties of sage and all can be used for culinary purposes. Sage leaves can be used whole in many dishes and the young leaves can be used in green salads.
Sage is used worldwide as a flavouring herb and is among the most widely known and used of the culinary herbs. Sage is recognisable by its aromatic scent and blue or lilac flowers.
Sage is used worldwide as a flavouring herb and is among the most widely known and used of the culinary herbs. Sage is recognisable by its aromatic scent and blue or lilac flowers.http://adjanibali.com
Parsley
Parsley leaves gives a fresh flavour to sauces and salads, when added just before serving. The stems and leaves of parsley can also be used in bouquet garni. Parsley tastes particularly good with pasta dishes, omelettes, vegetables, fish and any meat or poultry.
Parsley is one of the most widely known and used of the culinary herbs. There are two main types of parsley - curly leaf and flat leaf - and both are excellent for culinary purposes. Both of these herbs are a rich source of vitamins and minerals and they can be used to enhance the flavour of cooked dishes and green salads.
Basil
Basil goes with almost any dish but it has a special affinity with tomatoes and is a favourite in Italian cooking.
Sweet basil with its soft green leaves and creamy white or purple tinted flowers is the most popular type of basil. This culinary herb can be used in sauces and salads and to enhance the flavour of cooked dishes such as soups and stews. Perhaps the greatest basil dish is pesto sauce, eaten with spaghetti. This combination makes a wonderfully delicious meal.
There are many other types of basil. Purple ruffle, dark opal and Greek basil are three of the other more unusual varieties, all with differing flavours.
Mint
Spearmint and peppermint are two members of the mint family most widely known and used as culinary herbs. There are many varieties of mint, some with distinct scents and flavours and some can be used for a variety of culinary purposes, such as in sweet and savoury dishes, in salads and for herb tea.
Spearmint is a favourite for mint sauce to accompany lamb and tastes particularly good with dishes such as soups, stews, plain meats, fish and lemon-based deserts.
Peppermint is also popular as a culinary herb flavouring. This herb is most commonly used as flavouring for sweets and chocolates etc. and is also used to flavour cordials. Fresh peppermint leaves can be used to make peppermint tea and the leaves can be added to fresh green salads.
Thyme
Thyme can be used to improve the flavour of most dishes. Both the fresh and dried leaves of this herb are used for cooking. Fresh thyme leaves are useful in many savoury dishes.
Thyme has a rich flavour which makes it an ideal accompaniment to roast meats and tastes good in slowly cooked dishes such as stews and soups. The finely chopped fresh leaves may be added to new potatoes or salad.
Thyme is regarded as one of the great culinary herbs and is widely used in European cooking. This herb is an evergreen perennial it is recognisable by its mauve flowers and small leaves.
Warning: Avoid using Thyme if you are pregnant.
Rosemary
This lovely culinary herb has a strong but pleasant flavour. It enhances the flavour of many dishes such as strong tasting fish and some meat dishes but goes especially well with lamb and also tastes good with strong flavoured vegetables.
Rosemary is also used as a flavouring for jams and jellies.
Rosemary is recognisable by its silver leaves, delicate light blue flowers and strong aromatic scent. Warning: Do not use Rosemary if you suffer from epilepsy or have a heart condition.
Sage
Sage has a powerful flavour but when used carefully it enhances the flavour of many foods, such as meat dishes, tomato-based sauces, salads and cheese dishes. Sage is most famous as a traditional stuffing for pork, turkey or goose.
There are several varieties of sage and all can be used for culinary purposes. Sage leaves can be used whole in many dishes and the young leaves can be used in green salads.
Sage is used worldwide as a flavouring herb and is among the most widely known and used of the culinary herbs. Sage is recognisable by its aromatic scent and blue or lilac flowers.
Sage is used worldwide as a flavouring herb and is among the most widely known and used of the culinary herbs. Sage is recognisable by its aromatic scent and blue or lilac flowers.http://adjanibali.com
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