The Spice and Herbs

08/19/2016

Dried or Fresh

BAY LEAVES are the whole, dried leaves of the bay laurel tree and are most useful in long-simmering recipes, such as soups and stews, where their flavor has a chance to permeate. Its warm, somewhat “woodsy” character lends itself especially well to recipes that contain tomatoes, beans, corn, and potatoes.

08/18/2016

Benefits of fennel

FENNEL SEED is a small, elongated seed that, used whole or ground, imparts a subtle anise or licorice flavor. Fennel seeds are used in some traditional Italian bread recipes and stews. In Indian cookery, they add a pleasant flavor and aroma to grain pilafs and curries. A few fennel seeds tossed into fresh fruit salads add an offbeat twist. Try green beans or root vegetables such as parsnips with a hint of the whole or ground seeds.

08/17/2016

Herbs Medicine

Anti-spasmodic
Anti-fungal
Vermicidal / Antihelmintic
Vermifugal
Expectorant

THYME is a popular herb related to the mints. Even when used sparingly, it imparts a vivid flavor and aroma. Thyme is an important seasoning in classic French and Creole recipes and is good used whenever a mixture of dried herbs is called for. Soups, vinaigrettes, grain and bean dishes, corn dishes, and tomato sauces all benefit from the distinctive flavor of thyme.

08/16/2016

Did you know Sage improved memory!

SAGE is the leaves of a small evergreen plant. Its strong, complex taste is best known as a flavoring for stuffing and sausages. When preparing foods such as TVP, tempeh, or seitan, all of which can be used as meat substitutes, seasoning with sage can add to the meatlike sensation. Sage may also be used, rather sparingly, in salad dressings, grain dishes (try it on wild rice pilaf) and soups, particularly pumpkin or squash soups. Dried leaf sage is preferable to ground sage.

08/15/2016

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08/14/2016

Resons to Love Rosemary

ROSEMARY is the slender leaves of a small evergreen shrub and has a well-known legacy in folklore as the herb of remembrance. You’ll certainly remember rosemary if you don’t use it sparingly, since its strong, piney flavor can be overwhelming. Rosemary is traditionally used to season lamb, chicken, and stuffing. In the vegetarian realm, it may be used to flavor vegetable stews, herb breads, and tomato soups or sauces.

08/13/2016

Did you try bread with poppy seeds

POPPY SEEDS are the tiny, round seeds of the beautiful and notorious o***m poppy flower. The seeds contain none of the drug, but are thought to have a slightly calming effect. Poppy seeds come in colors ranging from white to gray to black, but the best ones are the darkest. Their nutty flavor makes them a special addition to spice cakes and seed cakes and an excellent topping for breads and rolls. In addition, poppy seeds are a nice seasoning for noodle dishes, cabbage dishes, casseroles, and dishes utilizing root vegetables such as parsnips.

08/12/2016

http://frugalliving.about.com/od/makeyourowningredients/qt/How-To-Substitute-Fresh-Herbs-For-Dried-Herbs.htm

It's fairly simple to substitute fresh herbs in a recipe that calls for dried herbs. Here are the general guidelines to follow, plus some caveats.

08/12/2016

Are you cooking realy with realy oregano?

OREGANO, a close botanical relation to marjoram, has become familiar to the North America palate through its use in popular Italian dishes such a pizza and spaghetti sauces. Oregano is a splendid kitchen-garden herb. Used fresh, it is especially nice in green salads and tomato salads. In dried form, it is a widely available, inexpensive herb useful in traditional Mexican, Italian, Greek, and Spanish recipes. It’s also a common addition to salad dressings and does much to enhance the flavor of soups, grains, bean dishes, and pasta sauces.
Read more at http://www.vegkitchen.com/tips/herbs-and-spices-common-culinary/ .99

08/10/2016

Emma Christensen Sep 16, 2014 BAKING INGREDIENTS HERBS SEASONINGS SHAREPINEMAIL78 (Image credit: Jag_cz/Shutterstock) Ever get coriander confused with cumin? Or...

08/10/2016

Fresh Laurel Laeaves

07/28/2016

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