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Southern Green Beans
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Thursday, March 4, 2010
Thursday, March 04, 2010 | 
Posted by
Chris
Cooking with herbs can be a very rewarding experience. I love to use fresh herbs when cooking all types of dishes. Herbs can be used to change the odor and flavor of your recipes. Some people are a little intimidated by herbs because they have never used them before and some can be overwhelming if not used correctly. I like to use fresh herbs, but dried herbs work great also. Just remember when using a recipe that you typically use a 3:1 ratio of fresh herbs to dry herbs when working with a recipe. Herbs can be grown at home and make nice house and window plants. Most herbs have two growing season. The first is leaf production and will stay in this phase as long as they are pruned and trimmed. The second is flower production. Many people will use the flowers as garnish and editable flowers in recipes. If you are new to herbs and want to experiment with different flavors and aromas, you may want to invest in a dried herb set.
There are many to choose from. The one to the left is a great all around set that comes with 20 different herbs to start off with.Here is an overview of some of the most popular herbs.
1. Chives - part of the onion family, great for dips, potatoes, tomatoes, and garnishes.
2. Thyme - has a minty, citrusy taste, great for eggs, squash, poultry, potatoes, and soups.
3. Basil - has a peppery and spicy taste, works well in tomatoes, pasta, pesto, and italian dishes.
4. Cilantro - has a lively, fresh taste, used in Mexican, Asian, and Carribian dishes
5. Dill - works good with fish, carrots, tomatoes, and for pickling
6. Mint- has a fresh taste, great for fruit dishes, teas, chocolates, and for garnish
7. Oregano - aromatic, works great in italian dishes, tomatoes, and pastas.
8. Parsley - has a peppery taste, used in many dishes and one of the most popular garnishes.
9. Rosemary - aromatic and has a pine taste, works great with poultry, lamb, fish, pork, and garnish
10. Sage - aromatic and has a woody taste, work well with pork, poultry, and stuffings
11. Tarragon - has a licorice taste, a staple for many italian dishes, poultry, fish, shellfish, and vegies.
Be sure to taste each herb to get a better understanding of the taste and aroma. Take a leaf and chew to get the taste and then spit out. Herbs are great to mix with butter and oils to use as flavorings in many dishes.
Enjoy!
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