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Guide to Garden Herbs
Information below describes common uses for the following herbs.
Chives, Parsley, Summer Savory, Sage, Coriander (Cilantro), Oregano, Dill,
Thyme, Mint
Check out the recipes below the table
| Chives |
Chives are the smallest of the onion family.
Chives impart a
light onion flavor (not the overbearing taste that onions sometimes
provide when used raw) in any dish and can be used interchangeably in
recipes calling for onions. Chives keep their lovely green color when
cooked so they make a fancy addition to butters for an aromatic blended
topping for corn on the cob, pasta dishes or garlic bread and snipping
onto baked potatoes.
Chives have a
stunning purple blossom that offers a culinary treat that will become a
fantastic treat for any food lover. The proper way to keep chives
tasting fresh all year long is to freeze them.
(click here for
Chive omelet recipe)
(click here for
Chive flavoured butter recipe) |
|
Parsley |
Parsley is a bright green,
biennial
herb,
also used as
spice.
It is very common in
Middle Eastern,
European,
and
American
cooking.
Parsley is used for its
leaf
in much the same way as
coriander
(which is also known as Chinese parsley or cilantro),
although it has a milder flavor than coriander. Two forms of
parsley are used as herbs: curly leaf and Italian, or flat leaf
.
The fresh
flavor of the green parsley goes extremely well with potato dishes
(french fries, boiled buttered potatoes or mashed potato), with rice
dishes (risotto or pilaf), with fish, fried chicken, lamb or
goose, steaks, meat or vegetable stews. Freshly chopped green
parsley is used as a topping for soups like chicken soup, green salads,
on open sandwiches with cold cuts or pâtés. Parsley is a key ingredient
in several West Asian salads, e.g., tabbouleh (the national dish of
Lebanon). In addition, the consumption of parsley is thought to
contribute to sweet smelling breath |
|
Summer Savory |
Summer savory is a traditional popular herb in
Atlantic Canada, where it is used in the same way sage is elsewhere. It
is the main flavouring in dressing for turkey and chicken, in
stews, and in meat pies. It can be dried and stored, and
unlike other herbs, is always added to recipes in large generous heaping
spoonfuls.
Summer
savory is preferred over winter savory for use in sausages because of
the sweeter, more delicate aroma |
| Sage |
As an
herb, sage has a slight peppery flavor. In Western cooking, it is used
for flavoring fatty meats (especially as a marinade), cheeses, and some
drinks. Sage is used with onion for poultry or pork stuffing and also in
sauces, in white meat and in vegetable soups as well as sausage
dishes. Sage is also a common herb used in Italian cooking where
sage is sautéed in olive oil and butter until crisp, then plain or
stuffed pasta is added.
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| Coriander Cilantro |
Coriander is
also known as cilantro. Fresh leaves and the dried seeds are the
most commonly used in cooking. The leaves have a very different taste
from the seeds, with citrus-like overtones.
The leaves
also spoil quickly when removed from the plant, and will lose
their aroma when dried or frozen. |
| Oregano |
The subspecies of oregano is an important culinary
herb. It is widely used in Greek and in Italian cuisine.
It is the leaves that are used in cooking, and the dried herb is often
more flavourful than the fresh. Oregano is
often used in tomato sauces, with fried vegetables, and grilled meat.
Together with basil, it contributes much to the distinctive character of
many Italian dishes (sauces, pizza). Unlike most Italian herbs oregano
works with hot and spicy food, which is popular in southern Italy.
Oregano is
an indispensable ingredient for Greek cuisine. Oregano adds flavor to
Greek salad and is usually used separately or added to the lemon-olive
oil sauce that accompanies many fish or meat barbecues and some
casseroles. |
| Dill |
Dill seeds are used as a spice, and fresh Dill
leaves (dill), and its dried leaves, dill weed, are used as
herbs. Its fernlike leaves are aromatic, and are used to flavor many
foods, such as gravlax (cured salmon), borscht and other soups, and
pickles (where sometimes the dill flower is used). Dill is said to be
best when used fresh, as it loses its flavor rapidly if dried; however,
freeze-dried dill leaves preserve their flavor relatively well for a few
months. Dill
weed is used in salads, egg dishes , cheese , salad dressings, breads
, fish recipes and as a garnish
Dill seed and seed
stocks are used in pickles, salads, sauerkraut, soups, stews,
vegetables, curry, fish, and chicken recipes
(Click here for
recipe new potatoes in dill cream sauce) |
| Thyme |
Thyme is a good source of iron and is used widely in
cooking. Thyme is a basic ingredient in the cuisine of many countries.
Thyme is often used to flavour meats, soups and stews. It has a
particular affinity to and is often used as a primary flavour with
lamb, tomatoes and eggs. Thyme, while
flavourful, does not overpower and blends well with other herbs and
spices. The fresh form is more flavourful and is often available
year-round.
Fresh
thyme is commonly sold in bunches of sprigs. A sprig is a single stem
snipped from the plant. It is composed of a woody stem with paired leaf
or flower clusters ("leaves") spaced ½ to 1" apart. A recipe may measure
thyme by the bunch (or fraction
thereof), or by the sprig, or by the tablespoon or
teaspoon. If the recipe does not specify fresh or dried, assume that it
means fresh.
Depending on how it is used in a dish, the whole
sprig may be used, or the leaves removed and the stems discarded.
Usually when a recipe specifies 'bunch' or 'sprig' it means the whole
form; when it specifies spoons it means the leaves. It is perfectly
acceptable to substitute dried for whole thyme.
Leaves may be removed from stems either by scraping
with the back of a knife, or by pulling through the fingers or tines of
a fork. Leaves are often chopped.
Thyme
retains its flavour on drying better than many other herbs. Thyme is
slow to release its flavours so it is usually added early in the cooking
process. |
| Mint |
The leaf, fresh or dried, is the culinary source of
mint. Fresh mint is usually preferred over dried mint when storage of
the mint is not a problem. The leaves have a pleasant warm, fresh,
aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in
teas, beverages, jellies, syrups, candies, and ice creams. In Middle
Eastern cuisine mint is used on lamb dishes. In British cuisine, mint
sauce is popular with lamb.
Alcoholic
drinks sometimes feature mint for flavor or garnish. |
Herb Recipes:
Chive Omelet
- 4 Eggs
- 4 Tablespoons milk
- Salt and Pepper to taste
- 2 tablespoons minced chives
- 3 tablespoons butter
about a dozen or so chive blossoms, gently washed and dried.
Instructions:
Melt the
butter in a frying pan. Combine eggs, milk, salt, pepper, and chives in a
blender and pour into the hot, buttered pan. As the edges of the omelet
begin to set, reduce the heat somewhat and with a spatula turn the uncooked eggs
to the bottom of the skillet until they are all cooked.
Sprinkle the washed chive blossoms across the top of the eggs and then
fold the omelet over and let cook another few minutes. Serve.
The butter is great for making
toasted garlic bread, and can be used to fry hash browns as well as to top off a
big mountain of mashed potatoes.
Chive flavored Butter
- 1/2 cup butter
- 1 small clove garlic minced
- 1 tbsp chopped chives
Cream ingredients
together in the bowl or container you will be storing the butter in. Cover the
herb butter and store in refrigerator for 3 hours before use. Will keep for
several days
New Potatoes in Dill Cream Sauce
Makes: 16 servings, about 1/2 cup each
-
2 1/2 pounds new red potatoes, quartered
-
1 container (8 ounces) PHILADELPHIA Chive & Onion Cream Cheese Spread
-
1/4 cup milk
-
1 green pepper, chopped
-
3 tablespoons chopped fresh dill
PLACE potatoes in large saucepan: add enough water to cover. Bring to a boil.
Reduce heat to medium; cook 15 minutes or until potatoes are tender.
MEANWHILE, mix cream cheese spread, milk and green pepper in large microwavable
bowl. Microwave on HIGH 40 to 50 seconds or until cream cheese spread is
melted; stir until well blended. Stir in dill.
ADD drained potatoes; toss lightly to coat.
Rhonda G. in Missouri.
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