Simple Guide to Cooking with Herbs and Spices
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On the Use of Herbs and Spices
Most households have herbs and spices in their pantry or spice rack. Some do use them and some other seem to forget they're even there... except for the classic salt and pepper, that is.
Among the people who use herbs and spices, few know what they are doing. Many just like to add them to their cooking for flavor and better taste.
But since there is currently a lot of herbs and spices available, do you know which ones work best with a particular dish?
As stated on its title, this lens is a simple guide to cooking with herbs and spices.
Furthermore, relevant information about my favorite herbs will be added, as well as a few recipes from my kitchen and others'.
Among the people who use herbs and spices, few know what they are doing. Many just like to add them to their cooking for flavor and better taste.
But since there is currently a lot of herbs and spices available, do you know which ones work best with a particular dish?
As stated on its title, this lens is a simple guide to cooking with herbs and spices.
Furthermore, relevant information about my favorite herbs will be added, as well as a few recipes from my kitchen and others'.
Which herbs and spices to use?
I know some herbs go very well with some dishes and
some other not so well. Here is a simple guide to help you get it right.
Basil:
pasta, tomato dishes, pesto, eggs, cheese, salads, italian dishes, Thai dishes.
Caraway seeds:
stir-fries
Cardamom:
rice, rice cakes, cookies
Cinnamon:
cakes, pies, cookies, ice cream, toasts, rice pudding. Can also be infused into tea, soups, stews and sauces.
Coriander seeds:
poultry, fish
Chili:
spicy dishes
Chives:
potatoes, sauces, salads, eggs, savory pancakes
Cilantro:
Asian soups, salads, pesto, chicken, dips and sauces
Cloves:
baked hams, fruit salads, Oriental chicken dish, mulled drinks
Dried herbs:
meat, poultry, fish
Dill:
fish especially salmon and shrimp, mayonnaise or thick dressing, potatoes, tartar sauce
Garlic:
sauces, most vegetable dishes, meat and poultry, spreads
Ginger:
ice cream, Chinese dishes, tea, cookies
Lemon Grass:
tea
Mint:
eggs, lamb, fruit salad, iced tea , chocolate sauces and garnish on deserts such as: cakes, ice cream
Mustard Seeds:
meat and poultry
Oregano:
fish, tomato sauce, pizzas
Paprika:
chicken, rice
Parsley:
cucumber salad, green salad, potato, rice, pasta, egg, garnish on fish dishes, broiled meats and vegetables, seafood, soup, stew, gratins
Rosemary:
roast chicken, lamb, pork, potato, beans, polenta, quesadillas
Salt and Pepper:
most savory dishes.
Saffron:
rice, stews and soups
Sage:
bread, cheese, stuffing, sausage, turkey
Tarragon:
lamb, chicken, fish, mayonnaise
Thyme:
poultry, soups, and stuffing
Tumeric:
Rice
some other not so well. Here is a simple guide to help you get it right.
Basil:
pasta, tomato dishes, pesto, eggs, cheese, salads, italian dishes, Thai dishes.
Caraway seeds:
stir-fries
Cardamom:
rice, rice cakes, cookies
Cinnamon:
cakes, pies, cookies, ice cream, toasts, rice pudding. Can also be infused into tea, soups, stews and sauces.
Coriander seeds:
poultry, fish
Chili:
spicy dishes
Chives:
potatoes, sauces, salads, eggs, savory pancakes
Cilantro:
Asian soups, salads, pesto, chicken, dips and sauces
Cloves:
baked hams, fruit salads, Oriental chicken dish, mulled drinks
Dried herbs:
meat, poultry, fish
Dill:
fish especially salmon and shrimp, mayonnaise or thick dressing, potatoes, tartar sauce
Garlic:
sauces, most vegetable dishes, meat and poultry, spreads
Ginger:
ice cream, Chinese dishes, tea, cookies
Lemon Grass:
tea
Mint:
eggs, lamb, fruit salad, iced tea , chocolate sauces and garnish on deserts such as: cakes, ice cream
Mustard Seeds:
meat and poultry
Oregano:
fish, tomato sauce, pizzas
Paprika:
chicken, rice
Parsley:
cucumber salad, green salad, potato, rice, pasta, egg, garnish on fish dishes, broiled meats and vegetables, seafood, soup, stew, gratins
Rosemary:
roast chicken, lamb, pork, potato, beans, polenta, quesadillas
Salt and Pepper:
most savory dishes.
Saffron:
rice, stews and soups
Sage:
bread, cheese, stuffing, sausage, turkey
Tarragon:
lamb, chicken, fish, mayonnaise
Thyme:
poultry, soups, and stuffing
Tumeric:
Rice
Recommended reading
My top 2 picks:
Famous mixed herbs
Bouquet garni: parsley, thyme and bay leaf. The bouquet itself is removed before serving. Use with meats and vegetables.
Fines herbes: chervil, chives and tarragon. Mostly used with omelettes to make the famous "Omelette aux fines herbes."
Herbes de Provence: Bay leaf, thyme, fennel, rosemary, chervil, oregano, summer savory, tarragon, mint, and marjoram. Some recipes call for orange zest and/or lavender. Good on rotisseries.
Parsley and garlic: main ingredient in persillade, which is a French sauce. Great with meats and vegetables.
Fines herbes: chervil, chives and tarragon. Mostly used with omelettes to make the famous "Omelette aux fines herbes."
Herbes de Provence: Bay leaf, thyme, fennel, rosemary, chervil, oregano, summer savory, tarragon, mint, and marjoram. Some recipes call for orange zest and/or lavender. Good on rotisseries.
Parsley and garlic: main ingredient in persillade, which is a French sauce. Great with meats and vegetables.
Need a little help for storage?
Did you know?
1. Best when fresh:
parsley, basil, thyme, cumin, mint, rosemary, cilantro, oregano, ginger, lemon grass, garlic.
2. Best when dried:
bay leaves, tarragon, black pepper, cayenne pepper, paprika.
3. Growing herbs indoors is easier than you might think. Basil, especially, loves a sunny window sill.
4. Prolonged cooking causes fresh herbs to lose their flavor.
5. Fresh herbs are great in breads including cornbreads, biscuits, dumplings, savory pancakes and waffles.
6. Fresh herbs can be stored in the refrigerator with their stems in water.
7. Dried herbs are good to store for approximately four to six months. Kept too long, dried herbs will loose their flavor and spices will taste stale.
parsley, basil, thyme, cumin, mint, rosemary, cilantro, oregano, ginger, lemon grass, garlic.
2. Best when dried:
bay leaves, tarragon, black pepper, cayenne pepper, paprika.
3. Growing herbs indoors is easier than you might think. Basil, especially, loves a sunny window sill.
4. Prolonged cooking causes fresh herbs to lose their flavor.
5. Fresh herbs are great in breads including cornbreads, biscuits, dumplings, savory pancakes and waffles.
6. Fresh herbs can be stored in the refrigerator with their stems in water.
7. Dried herbs are good to store for approximately four to six months. Kept too long, dried herbs will loose their flavor and spices will taste stale.
You might need...
My favorite herbs
1. Parsley: the king of herbs
Parsley, or carum petroselinum (bot.) belongs to the Petroselinum crispum species. It is used for its leaves but also for its roots. There are two varieties of parsley used as herb: the curly leaf and the flat leaf which is also known as Italian leaf parsley.Parsley is packed with Vitamin C but it is also rich in iron and B vitamins, especially B9 or Folate.
Many people use parsley as garnish but you can also chew it raw for fresh breath or brew it like tea or tisane .
Parsley is associated with better digestive and cardiovascular activity. It also promotes elimination due to its high enzyme content.
- Nutrition facts
- Here is what you get in one tablespoon of raw parsley.
- How to use parsley in your recipes
- Find out which dishes go best with parsley and enjoy a recipe from Linda Gilbert.
- Cultivation
- How and when to grow parsley
- Parsley in different civilizations
- Learn the role of parsley in Roman, Greek and Egyptian civilizations.
- What about Hamburg parsley?
- If you are more into parsley root, this is for you:
cultivars, planting, timing, bed, growing... - Neapolitan parsley: the persley grown for its stalks
- Very limited information is available about Neapolitan parsley. You will find a good source here.
Roast chicken and parsley
Try this easy recipe
You will need:1 whole chicken
1 quarter cup of good Dijon mustard
2 tablespoons of freshly squeezed lemon juice
1 teaspoon of finely chopped parsley
1 teaspoon of crushed dried thyme
1 bunch parsley
Salt and pepper to taste
Cooking time: 1 hour and 15 minutes
Preheat oven to 350 degrees.
Combine the Dijon mustard, lemon juice, chopped parsley,crushed thyme, salt and pepper.
Rub the chicken with the above dressing.
Stuff the bird loosely with the bunch of parsley
Bake, uncovered, in a preheated oven for about 1 1/4 hours.
Serve hot and enjoy with julienned beets and minced garlic salad.
For he above salad, you will only need: julienned beets, minced garlic, lemon juice, red wine vinegar, salt and pepper.
2. Basil
Basil or Ocimum basilicum is native to three Asian countries: India, Pakistan and Thailand despite its current association with Italian cuisine.The sweet basil as we now it nowadays has a strong and pleasant fragrance. It is best when used fresh. It compliments very well pasta and tomato dishes.
If using basil in your cooking, it should be added at the end of the cooking time and should be cooked for only a couple of minutes for maximum flavor.
Dried basil does not keep much of the flavor so if at all possible, use fresh one.
3. Chives
Chives or Allium schoenoprasum originated in northern Europe and Asia. They are known to be the smallest species of the onion family. They have a mild onion-like flavor.There are two known types of chives as herb: the common chives and the Chinese chives, also called garlic chives which has a garlic flavor. Both can be used in cooking.
Chive nutrition facts
Cultivation and harvesting
My favorite omelet
Try it!
You will need:
3 beaten eggs
1 tablespoon finely chopped chives
1/2 cup chopped tomatoes
1/4 cup shredded cheddar
salt and pepper to taste
Cooking spray such as Pam
Warm a non-stick omelet pan that has been lightly coated with Pam cooking spray over medium-high heat.
Pour in eggs, swirling around pan to distribute evenly.
Let cook for a minute, lifting sides of omelet to let uncooked egg flow underneath.
When the egg whites have actually turned white, add the chopped tomatoes and chives.
Season with salt and pepper.
Let cook for a few more minutes until completely set.
Quickly sprinkle cheese over the omelet, fold and cook for an additional 20 seconds.
Enjoy.
3 beaten eggs
1 tablespoon finely chopped chives
1/2 cup chopped tomatoes
1/4 cup shredded cheddar
salt and pepper to taste
Cooking spray such as Pam
Warm a non-stick omelet pan that has been lightly coated with Pam cooking spray over medium-high heat.
Pour in eggs, swirling around pan to distribute evenly.
Let cook for a minute, lifting sides of omelet to let uncooked egg flow underneath.
When the egg whites have actually turned white, add the chopped tomatoes and chives.
Season with salt and pepper.
Let cook for a few more minutes until completely set.
Quickly sprinkle cheese over the omelet, fold and cook for an additional 20 seconds.
Enjoy.
What is your favorite herb/spice? Want to share any tips?
Comments always welcome!
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cffutah
Jan 16, 2012 @ 8:02 am | delete
- I liked all the different herb names you listed. I enjoy cooking different meals with 5 or less herbs, most people would probably say they use less then 3 herbs per entree however. Enjoyed my reading this morning, thank you.
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WriterJanis
Jan 10, 2012 @ 4:58 pm | delete
- Didn't know the basil trick. Thanks!
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fishwholesalers
Dec 19, 2011 @ 12:12 am | delete
- thanks for the tips! love how they were used on simple and common food.
buy the freshest fish and seafood from your trusted fish wholesalers
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ionee_25
Dec 8, 2011 @ 12:51 am | delete
- I love spices on my fried rice
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RobinDM
Dec 1, 2011 @ 5:45 pm | delete
- Excellent lens! Very helpful information. My personal favorite is basil. Very easy to grow and many varieties from which to choose! Thanks.
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