LET'S TALK SPICES AND HERBS
AS YOU KNOW, I LOVE COOKING AND SO DO MANY OTHERS AS WELL. BUT, SOME PEOPLE ARE A LITTLE IMITATED BY USING SPICES AND HERBS. SO I THINK THAT I COULD HELP SOME OF YOU WITH THIS FEAR,AND TALK ABOUT THEM AND WHAT THEY ARE GOOD TO USE WITH AND A FEW HINDS ON WHAT THEY CAN BE USED FOR THAT ARE NOT JUST FOR FOODS. SO LETS GET STARTED !!
GIE
BASIL = IT'S PEPPERY, SWEET, WITH A HINT OF CLOVE. GOOD WITH A PESTO, VEGETABLE SOUPSN AND ITALIAN TOMATO SALADS OR SAUCES.
OTHER USE = NATURAL INSECT REPELLENT. BOIL 2 CUPS WATER AND 1 CUP FRESH BASIL LEAVES FOR 20 MINUTES. LET COOL AND PUT IN A SPRAY BOTTLE AND THEN JUST SPRAY AROUND PATIOS, DECKS, ECT. TO WARD OFF MOSQUITOES AND FLIES.
BAY LEAVES = A STRONG, PUNGENT, WITH A WOODSY SMELL. GOOD FOR BEEF STEWS, POT ROAST, AND GRAVIES.
CHIVES = A MILD, ONION TASTE. GOOD WITH DIPS, MASHED POTATOES, AND EGG DISHES.
CILANTRO = GRASSY SCENT WITH A CITRUS HINT. GOOD IN ASIAN SOUPS, CHUTNEYS, CHIMICHURRI OR A DELICIOUS DRIZZLE BUY BLANCHING ONE SMALL BUNCH OF THE LEAVES IN BOILING WATER FOR 5 MINUTES. RINSE IN COLD WATER; DRAIN WELL. THEN PUREE IN A BLENDER WITH 1 CUP OF EVO. STRAIN WELL. THIS CAN LAST UP TO 2 WEEKS IN FRIDG.
DILL = LIGHT AND FRESH, WITH A FAINT ANISE TASTE. GOOD WITH SALMON, BOILED POTATOES, BEETS OR TO MAKE A FLAVORED BUTTER BY ADDING 2-3 T. [CHOPPED] TO ROOM TEMP. STICK OF BUTTER.
LAVENDER = SWEET AND A FLORAL SCENT. USE WITH CAKES, ICINGS OR ICE CREAM.
OTHER USED AS A FACE CLEANER BY ADDING 1T DRIED LAVENDER TO 1 CUP OATMEAL IN A CHEESECLOTH, TIE TIGHTLY AND SOAK IT IN HOT WATER .; SQUEEZE OUT WATER AND NICELY DAB OVER FACE AND THEN RINSE.
MINT = REFRESHING, COOL AND SWEET. GREAT ON LAMB, IN ICE TEA, GREEN PEAS OR FRUIT SALADS.
OTHER USE IS FOR DIGESTIVE AID. TAKE A HAND FULL OF FRESH LEAVES IN 2 CUPS BOILED WATER FOR 15 MINUTES COVERED , THEN STRAIN.SIP THE WATER AND IT WILL SETTLE UPSET TUMMIES.
OREGANO = IT IS N ASSERTIVE, PEPPERY TASTE. GOOD FOR GARLIC BREADS, ITALIAN TOMATO SAUCES, CHILI, GREEK SALADS, AND ANY GRILLED FISH.
OTHER USE IS THAT IT IS A GOOD COUGH REMEDY, SIMMER 1-2 TEASP. OF DRIED
LEAVES IN 2 CUPS HOT WATER . LET STAND COVERED FOR 10 MINUTES. SWEETEN WITH HONEY AND SIP WARM.
PARSLEY = GRASSY AND FRESH TASTE. GOOD FOR BOILED POTATOES, SOUPS, AND GARNISHING.
ROSEMARY = STRONG, SWEET, WITH A PINEY FRAGRANCE. GOOD WITH LAMB, ROASTED POTATOES, POULTRY, PEAS, AND A BEAN SOUP.
CUMIN = IT HAS A RICH SMOKY SMELL AND TASTE. GREAT FOR ANY TYPES OF MEAT OR POULTRY, OR IN A CHILI. MIX WITH GARLIC POWDER, CHILI POWDER, SALT AND PEPPER AND YOU HAVE A GREAT RUM FOR GRILLING MEATS.
SAGE = A WOODSY, BITTER TASTE. GOOD FOR ROASTED CHICKEN, PORK AND IN A RISOTTO.
TARRAGON = HAS A STRONG, TART TASTE. WITH A SUGGESTION OF LICORICE FLAVOR. GOOD IN A ROASTED OR SAUTEED CHICKEN, OMELETS, OR IN A SAUCE FOR FISH / LOBSTER.
THYME = PUNGENT, AND WARM/SMOOTH TASTE HAS A TRACE OF LEMON AND MINT. GREAT IN TOMATO SOUPS, CASSEROLES, POULTRY, AND STUFFING'S.
OTHER USE IS THAT IT IS A GREAT MUSCLE RELAXER AND JOINT PAIN. PUT A SMALL BUNCH OF FRESH THYME INTO A WARM BATH.
CLOVES = IT IS A PUNGENT, SWEET AND SLIGHTLY MEDICINAL SCENT. GREAT FOR HAMS FRUIT CHUTNEY, AND GINGERBREAD'S.
OTHER USES ARE FOR A ROOM SCENT. PUSH CLOVES ALL OVER AN ORANGE FOR A GREAT AROMATIC SMELL. OR AS A TOOTHACHE TAMER, BY SLIGHTLY MASH A DRIED CLOVE AND HOLD IT AGAINST THE TOOTH.
FENNEL = AN INTENSE, LICORICE LIKE TASTE. FOOD FOR POTATO SALADS, RYE BREAD AND A BOUILLABAISSE.
GINGER = SPICY, BITTER,BUT ALSO SWEET TASTE. GOOD IN PASTRIES, SOUPS,AND ASIAN STIR-FRIES.
NUTMEG = IT'S A SWEET, WARM, AROMATIC WITH A SLIGHT BITTER EDGE. GREAT IN SOME PASTRIES, EGGNOG, STEWED FRUIT, POUND CAKE AND CREAMED SPINACH.
WELL THAT IS MY MOSTLY USED LIST OF SPICES AND HERBS. I LOVE TRYING THEM IN NEW DISHES OR COMBINE THEM. I HOPE NOW THAT YOU HAVE AN IDEA OF THAT THESE ARE ALL ABOUT , YOU TO WILL TRY THEM MORE.
GIE
BASIL = IT'S PEPPERY, SWEET, WITH A HINT OF CLOVE. GOOD WITH A PESTO, VEGETABLE SOUPSN AND ITALIAN TOMATO SALADS OR SAUCES.
OTHER USE = NATURAL INSECT REPELLENT. BOIL 2 CUPS WATER AND 1 CUP FRESH BASIL LEAVES FOR 20 MINUTES. LET COOL AND PUT IN A SPRAY BOTTLE AND THEN JUST SPRAY AROUND PATIOS, DECKS, ECT. TO WARD OFF MOSQUITOES AND FLIES.
BAY LEAVES = A STRONG, PUNGENT, WITH A WOODSY SMELL. GOOD FOR BEEF STEWS, POT ROAST, AND GRAVIES.
CHIVES = A MILD, ONION TASTE. GOOD WITH DIPS, MASHED POTATOES, AND EGG DISHES.
CILANTRO = GRASSY SCENT WITH A CITRUS HINT. GOOD IN ASIAN SOUPS, CHUTNEYS, CHIMICHURRI OR A DELICIOUS DRIZZLE BUY BLANCHING ONE SMALL BUNCH OF THE LEAVES IN BOILING WATER FOR 5 MINUTES. RINSE IN COLD WATER; DRAIN WELL. THEN PUREE IN A BLENDER WITH 1 CUP OF EVO. STRAIN WELL. THIS CAN LAST UP TO 2 WEEKS IN FRIDG.
DILL = LIGHT AND FRESH, WITH A FAINT ANISE TASTE. GOOD WITH SALMON, BOILED POTATOES, BEETS OR TO MAKE A FLAVORED BUTTER BY ADDING 2-3 T. [CHOPPED] TO ROOM TEMP. STICK OF BUTTER.
LAVENDER = SWEET AND A FLORAL SCENT. USE WITH CAKES, ICINGS OR ICE CREAM.
OTHER USED AS A FACE CLEANER BY ADDING 1T DRIED LAVENDER TO 1 CUP OATMEAL IN A CHEESECLOTH, TIE TIGHTLY AND SOAK IT IN HOT WATER .; SQUEEZE OUT WATER AND NICELY DAB OVER FACE AND THEN RINSE.
MINT = REFRESHING, COOL AND SWEET. GREAT ON LAMB, IN ICE TEA, GREEN PEAS OR FRUIT SALADS.
OTHER USE IS FOR DIGESTIVE AID. TAKE A HAND FULL OF FRESH LEAVES IN 2 CUPS BOILED WATER FOR 15 MINUTES COVERED , THEN STRAIN.SIP THE WATER AND IT WILL SETTLE UPSET TUMMIES.
OREGANO = IT IS N ASSERTIVE, PEPPERY TASTE. GOOD FOR GARLIC BREADS, ITALIAN TOMATO SAUCES, CHILI, GREEK SALADS, AND ANY GRILLED FISH.
OTHER USE IS THAT IT IS A GOOD COUGH REMEDY, SIMMER 1-2 TEASP. OF DRIED
LEAVES IN 2 CUPS HOT WATER . LET STAND COVERED FOR 10 MINUTES. SWEETEN WITH HONEY AND SIP WARM.
PARSLEY = GRASSY AND FRESH TASTE. GOOD FOR BOILED POTATOES, SOUPS, AND GARNISHING.
ROSEMARY = STRONG, SWEET, WITH A PINEY FRAGRANCE. GOOD WITH LAMB, ROASTED POTATOES, POULTRY, PEAS, AND A BEAN SOUP.
CUMIN = IT HAS A RICH SMOKY SMELL AND TASTE. GREAT FOR ANY TYPES OF MEAT OR POULTRY, OR IN A CHILI. MIX WITH GARLIC POWDER, CHILI POWDER, SALT AND PEPPER AND YOU HAVE A GREAT RUM FOR GRILLING MEATS.
SAGE = A WOODSY, BITTER TASTE. GOOD FOR ROASTED CHICKEN, PORK AND IN A RISOTTO.
TARRAGON = HAS A STRONG, TART TASTE. WITH A SUGGESTION OF LICORICE FLAVOR. GOOD IN A ROASTED OR SAUTEED CHICKEN, OMELETS, OR IN A SAUCE FOR FISH / LOBSTER.
THYME = PUNGENT, AND WARM/SMOOTH TASTE HAS A TRACE OF LEMON AND MINT. GREAT IN TOMATO SOUPS, CASSEROLES, POULTRY, AND STUFFING'S.
OTHER USE IS THAT IT IS A GREAT MUSCLE RELAXER AND JOINT PAIN. PUT A SMALL BUNCH OF FRESH THYME INTO A WARM BATH.
CLOVES = IT IS A PUNGENT, SWEET AND SLIGHTLY MEDICINAL SCENT. GREAT FOR HAMS FRUIT CHUTNEY, AND GINGERBREAD'S.
OTHER USES ARE FOR A ROOM SCENT. PUSH CLOVES ALL OVER AN ORANGE FOR A GREAT AROMATIC SMELL. OR AS A TOOTHACHE TAMER, BY SLIGHTLY MASH A DRIED CLOVE AND HOLD IT AGAINST THE TOOTH.
FENNEL = AN INTENSE, LICORICE LIKE TASTE. FOOD FOR POTATO SALADS, RYE BREAD AND A BOUILLABAISSE.
GINGER = SPICY, BITTER,BUT ALSO SWEET TASTE. GOOD IN PASTRIES, SOUPS,AND ASIAN STIR-FRIES.
NUTMEG = IT'S A SWEET, WARM, AROMATIC WITH A SLIGHT BITTER EDGE. GREAT IN SOME PASTRIES, EGGNOG, STEWED FRUIT, POUND CAKE AND CREAMED SPINACH.
WELL THAT IS MY MOSTLY USED LIST OF SPICES AND HERBS. I LOVE TRYING THEM IN NEW DISHES OR COMBINE THEM. I HOPE NOW THAT YOU HAVE AN IDEA OF THAT THESE ARE ALL ABOUT , YOU TO WILL TRY THEM MORE.
Labels: SPICES ANS HERB LIST
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