Cooking Herbs Guide

Herbs Guide: A Quick Guide To Basil – When And How To Use It

Basil is one of the most popular herbs used in cooking today. It is a very versatile herb, and is used in Italian, Thai and Vietnamese cuisines amongst many others.

It has a warm, aromatic but gentle flavor, with a hint of spicey aniseed. It’s well known that it goes extremely well with tomatoes, where it can be served raw in salads such as the classic Italian Caprese, or cooked into a rich tomato sauce for pasta or other hot dishes.

Basil is also popular as the prime ingredient of pesto sauce (known as pistou in France), which is made by pounding fresh basil leaves with pine kernals, olive oil, parmesan cheese and garlic to produce the distinctive thick green sauce so often used with spaghetti or as a dipping condiment.

Like most herbs, basil is widely available in both fresh and dried forms. Again like most herbs, the fresh version is generally considered to be superior. If you come across a cheap and bountiful supply of the fresh herb, you can dry it slowly in a very low oven before crumbling it and storing in airtight jars. This method of preserving it costs much in terms of flavour though, and a better option is to puree the leaves and freeze into ice cubes, which can then be dropped from frozen straight into the recipe you’re cooking.

Basil can be quite expensive to buy in the fresh form, so if you become a fan of the herb you might like to try growing it yourself – it’s much cheaper that way, and you can also ensure that the leaves you’re using will be as fresh as can be! It’s also one of the easier herbs to grow and so is ideal for beginners.

Basil is a native of warm climates, and so needs to be planted in a sunny and sheltered spot if it is to flourish. If you have a patio or terrace with a south facing wall, then sowing it in a pot there is ideal. It’s all the better too if you can grow it close to your kitchen for easy picking whenever you need it!

Left to itself, basil will tend to grow into a tall, thin, ungenerous-looking plant with little in the way of edible leaves. You can encourage a more rewardingly bushy growth by ‘pinching out’ the plant as it grows, removing the top young leaves to encourage more sideways growth. Harvesting the herb regularly will also encourage more vigorous growth.

Basil is a tender annual, and will die off quickly in cold weather. You may be able to prolong its life by bringing it indoors at the first sign of a cold snap, or you could sow a succession of new plants indoors for a year-round supply.

Although it is mainly a culinary herb, basil does have some minor antiseptic properties, but is not widely used medicinally by herbalists. It is however a member of the wider mint herb family, and in common with its relatives it’s said to be a good digestive aid.

There are many varieties of basil available, but the most popular are the Genovese type which gives the typical authentic italian flavour and aroma, and the purple-leaved ‘holy’ basil which is used more often in Asian cooking.

Whichever variety you choose, and whether you decide to buy it or grow it, basil is a treat for your senses and a great addition to your culinary toolbox.

About the Author

Learn about anti blemish solutions and other information at the Health And Nutrition Tips site.

Any hint on what spices/herbs go with what meats (pork, beef, lamb, chicken, fish) and…?

Any hint on what spices/herbs to with what meats (pork, beef, lamb, chicken, fish), which combinations of spices go together, and most importantly which combinations of spices DO NOT work together.

I like to cook sometimes, and like to experiment. Sometimes it’s very good, and somtimes…well…not so much.

Any guides to spices out there?

http://www.foodnetwork.com/

A delightful Christmas meal by the lake MANILA, Philippines – In the mad December rush, it’s refreshing to hie off to a place where clause you-can celebrate Christmas in peace, bonding with loved ones on a wonderfully made gourmet meal with a breathtaking view of a beautiful lake down below.

Herbs Guide: Backyard Herb Growing Guide

 

Cooking Herbs Guide

Culinary Herb Gardens

Anyone who has ever done any type of baking or cooking knows that the food just tastes better with seasoning. This can be as simple as adding salt and pepper, or as complicated as using a blend of spices for the perfect taste. What is surprising to some people is pepper is actually an herb.

Pepper is a berry from the Piper Nigrum plant. Black and white pepper are made from the same plant. The un-ripened berries are used for the black pepper while the red, ripe ones are used for the white pepper.

Along with the natural organic herb, pepper, many other herbs are used to create culinary masterpieces. Nutmeg, cloves, and cinnamon are common varieties of herbs grown in many kitchen herb gardens. Sage, oregano and basil are three more popular culinary herbs.

As more and more plants were discovered for their pungent flavor, people started making extraordinary dishes. What would a roast beef sandwich be without horseradish?  Try making a good breakfast sausage when there isn’t sage garden herbs around.  Herb bread would just be plain old bread if it were not for the flavorful little buggers.

One of the most beneficial attributes to growing kitchen herbs is that herbs have no calories, have no fatty acids, no cholesterol, and generally no bad ingredients at all.  They just have a unique taste that wakes the taste buds in all of us.

When using herbs for cooking, it is important to remember that a little goes a long way.  Too much can actually distract you from the natural flavor of the food.  The entire concept of using herbs is to highlight the natural flavors.  Too much can overpower the food and result in a tossed meal.

Did you know that there is even an herb that adds the sweetness of sugar without all the calories? This is an herb known as STEVIA. Although this herb cannot be sold as a sweetener for foods, it can be used in place of sugar.  One leaf has enough sweetener in it to sweeten a glass of lemonade. Imagine a hot summer day when the only thing that can cool you off is a frosty glass of ice cold tea!  You can brew the tea from your backyard herb garden, pour it over the ice, add a leaf off the stevia plant and one off the lemon balm plant, and you have a wonderful sweetened glass of ice cold lemon tea!  You can even use this herb in sauces, salad dressings or even your salsa instead of sugar to cut down on the calories.

Many of the meat marinades on the market get their flavoring from natural organic herbs. You can use dill with lemon balm on fish.  Saffron in your rice is always a delight.  Putting rosemary on a pork roast or lamb results in a mouth-watering treat. With so many different herbs on this planet, there is something for every dish you could possibly create.

Having herbs in the kitchen is a wonderful experience for the novice cook to the master chef.  With the right blend of herbs, you too can make meat rubs, soup and stew bases, or how about trying a new flavor for your morning coffee or tea.

Successful Gardening!

Learn more about Home Herb Gardens Here! Better yet, pick up your copy of Kali’s e-book:Holistic Herbs~A Beginners Guide to Herbal Gardening Here! There you will find 12 free bonus e-books available for immediate download.

About the Author

Kali S Winters is a gardening enthusiast and author who spends much of her time teaching others how to setup and maintain beautiful, amazing gardens. Discover one of Kali’s free bonus e-books, “101 Holistic Remedies Here! Learn more about Harvesting and Drying Herbs Here!and by signing up for Kali’s Herbal Gardening Mini Course.

Cooking With Fresh Herbs-Food Network

Cooking Turkey Burgers….

« Previous12345...1920Next »

Cooking With Herbs: $9.98 Cooking With Herbs

Cooking With Herbs $19.2 Cooking With Herbs

Cooking Well: Healing Herbs: $7.7 Cooking Well: Healing Herbs

Cooking With Herbs & Spices $17.46 Cooking With Herbs & Spices

Herbs: $16.96 Back in print! Beautifully photographed with an entertaining and highly readable text, chock full of helpful advice and wry anecdotal observations, this volume has the maximum amount of information in the most accessible and enjoyable form.Chapters are devoted to: Soil; Selecting and growing Herbs; Perennial Kitchen Herbs; Thymes; Alliums; Herbs to Blend and Brew; Herbs for Fragrance; Growing Herbs Indoors; Cooking with Fresh Herbs; and Gathering Wild herbs.This volume, as beautiful as it is useful, is a delightful and essential addition to any gardener's library.

Field Guide To Herbs And Spices $9.71 Field Guide To Herbs And Spices

The Practical Guide to Garden Herbs: $10.18 The Practical Guide to Garden Herbs