COOKING HERBS

Cooking Herbs are the essential part of a good cook. Some have built their reputation on what kind they put in their fabulous dishes. This is where you come in because you can do the same thing. Take advantage right now and visit this web site to get all you need to start making your favorite dish.

Basil
Mainly 2 types of basil are the bush and sweet. Sweet is the most popular sold one, has shiny large leaves with a stong sweet flavor. Best used added to tomatoes, eggs, mushrooms and pasta dishes. There is also a 'Greek' basil which has tiny green leaves...more info on basil...

Bay Leaves
From a mediterranean tree sweet bay or bay laurel. With a strong aromatic scent the leaves are shiny, smooth and dark. Can be used when poaching fish, or to marinades, casseroles, soups and stews. May be often used to flavor milk for use in sauces or even custard.

Chervil
Part of the parsley family and traditionally part of the fines herbes mixture used in french cookery. It has a delicate fern-like leaf with a mild anise flavor. Extremely good in soups, egg and cheese dishes, or added for flavor to green salad. May be used as a garnishing leaf.
..more info on chervil...

Chives
Chives have a mild onion flavor and long, spiky, green leaves because it is a member of the onion family. Can be added to omelettes, cheese dishes, stews, soups and salad dressings after chopping. Makes a great topping for baked potatoes when mixed with soured cream, yogurt or soft cheese. Useful for garnishing dishes.
..more info on chives...

Cilantro
Coriander and cilantro sure do cause a lot of confusion. They are just two parts of the same plant: cilantro is the pungent leaf and coriander is the citrusy seed.

Coriander
Corinander is often confused with flat parsley because it has flat feathery leaves. It has a distinctive spicy flavor and is often added to Southern European, Indian and South East Asian dishes. Added to curries, stews, soups and marinades after the leaves are chopped. Probably best when added towards the end of cooking times and is also used for garnishing.
..more info on coriander...

Dill
A herb with an aromatic, sharp but sweet flavor. It is especially good with fish if added to the marinade, cooking liquid or accompanying sauces. Also try adding to vegetables, cream cheese or cottage cheese. One of main ingredients in canning cucumbers--dill pickles.
..more info on dill...

Florence Fennel
Include Florence Fennel in recipes like oven potatoes and coleslaw.

Garlic
Experts say that garlic not only tastes good but is also good for you. It's been shown to lower cholesterol and has proven antibacterial properties. Some even swear it reduces your risk of cancer. Use whenever and wherever possible just in case this all true.
..more info on garlic...

Garlic Chives
The stems of garlic chives are skinnier than common chives, and flat instead of hollow. They will add an interesting flavor to any dish in which you would use common chives.

Marjoram Marjoram may be confused with Oregano. The difference is that sweet marjoram has small, furry leaves and a similar flavor to oregano but is sweeter and milder. It can be added to most savory dishes, especially Italian ones. Also good with potatoes and rice. Scandinavian, German and Austrian dishes is where it is mainly used along with the cuisine of the South Western USA.

Mint Spearmint is the most common type of mint used which is named after it's spear-shaped leaf. Mint is used in a lot of countries, from Middle East salads to British new potatoes to American mint julep cocktails. The peppermint leaf is rarely used in cooking, but the oil is used for making sweets and medicinal flavorings. Pennyroyal used to be a favorite in herb teas.

Oregano A herb used in cuisines - especially those of Italy and Greece. The flavor is similar to Marjoram but stronger and the leaves are larger and darker. Will enhance many meat dishes and it is often added to salads, pizza and tomato based dishes.

Parsley Parsley livens up the most savory dishes and is often used as a garnish, either chopped or as sprigs. The most common varieties are the curly leaved parsley and the french or flat parsley. Add chopped leaves to salads, soups, sauces and cooked vegetables. Chew it after garlic it will remove the smell.

Rosemary Rosemary grows best in a mild climate, it is an evergreen. It is a pungent, fragrant shrub with small, narrow leaves, densely on the branches. Used most often with lamb but it can be used with other meats, in Italian dishes and in vegetable dishes or added to marinades.

Sage
A strong flavored herb that has narrow, pale grey-green leaves. Usually used with pork, liver and in stuffings. But it can be used with any richly flavored meat, also in cheese and tomato dishes. The old English word "sage" means a wise man, and this term comes from the belief that sage was thought to impart wisdom and improve one's memory.

Salad Burnet
One of the first perennial plants to come back in the spring. The taste of the leaves -- tangy, fresh, with a hint of cucumber will remind you of summer.

Tarragon
One of the classic fine herbes, there are two varieties of this herb - French and Russian. French is harder to grow but it has more flavor than the Russian tarragon. It has a distinctive flavor and shiny, narrow leaves. It is widely used in vinegars, soups, stuffings, sauces and salad dressings. Also good with roast meat, poultry dishes and fish.

Thyme A roburst herb which is one of the favorites. You will find it indispensable to most stocks, sauces, and stews. The small dark green leaves have a strong flavor, so use with caution. Try combining with meat, fish, soups, stews and vegetables.

Watercress
Watercress is an old fashioned plant, yet many perceive it as "trendy" or "fancy". It's easy to grow from seed for harvesting year round.

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