About Me:Herbs and SpicesWe all have those tiny jars of different Herbs and Spices in our kitchen cupboards but what exactly are they and how should they be used? HERB DESCRIPTION USE Basil Leaf Good herb for salads, although it is also excellent in stew, soups etc. At its best with fresh tomatoes or in any dish containing cooked tomatoes or tomato sauce. Bay leaves Thickish shiny leaf Can be used in soups, stocks, stews etc. as well as court-bouillon for fish. Bouquet Garni Collection of herbs The classic bouquet garni is composed of three sprigs of parsley, including stems which contain most of the flavour, one sprig of thyme and half a bay leaf, tied together in muslin. However, many variations are possible such as the inclusion of peppercorns, mace, cloves or other herbs such as rosemary or marjoram. Celery salt Granular Mild and pleasant in flavour and can be used generously in all kinds of hot dishes. Excellent in tomato soup. Chervil Similar flavour to parsley, but milder. Can be used fresh as a garnish or in soups, stews and salads. Cloves Brown and twig like. Excellent for both sweet and savoury dishes, should be used sparingly as it has a strong flavour. At its best in combination with other flavourings, particularly good with apples and ham. Dill Quite a sharp, pungent flavour, used in pickling. Also good in salads and salad dressings. Garlic salt Granular May be used as a substitute for fresh garlic. Should be used with discretion as too much will dominate all other flavours. Marjoram Use sparingly for flavouring soups, stews etc. and in stuffings for meat and fish. Mint Smallish green leaves Popular, well known herb, either fresh or dried. Particular good in salads, cooked with carrots, peas or new potatoes. Also as a seasoning or sauce with lamb. Nutmeg Hard brown and nut like Can be ground. May be used in both sweet and savoury dishes. A little grated nutmeg is excellent with potatoes, baked | |||||
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