Herbs & Spices A To Z Part 1 Recipe
Yield: 1 TextfileRecipe by luhu.jp
Ingredients:
1: Textfile,
Directions:
** ANISE **
Anise seeds should ripen on the plant. If they are picked green they will
mold during storage. When ripe, their color changes from green to grayish
brown. Clip clusters into a bag or basket to prevent the seeds from
scattering. Cut the stems and wash the seeds in hot water to remove
insects.
Anise is grown mainly for its sweet, licorice-flavored seeds, although
the small tender leaves are used in fruit and vegetable salads, soups,
stews or sauces. Anise seed is used in baking cookies such as the German
springerle, sweet breads and cakes. It is occasionally used in spicy meats
such as sausage and in poultry and coleslaw. Anise seed will add a distinct
flavor to stewed fruits and fruit compotes.
** BASIL **
Clip basil leaves 3 to 4 inches from the top of the plant just as the
first buds appear. The plants may have a second and third cutting later in
the summer. The flavor and color are very perishable so handle fresh basil
gently to avoid bruising. Package basil carefully and store it under the
best conditions.
Basil is one of the most popular herbs in Italian and Mediterranean-
style cooking. It is delicious in all tomato dishes and improves many
vegetables, green salads, vegetable soups, meat, fish, poultry and egg
dishes.
** BORAGE **
Borage is a mild, rather uncommon herb with leaves and flowers which can
be used in seasoning. Salads and cooked vegetables are enhanced by a little
borage, although it is used mainly as an ornamental plant.
** CARAWAY **
The entire caraway plant is usually dried to keep the seeds from
scattering when it matures. The seeds continue to mature after the plant
dies. Caraway seeds are susceptible to aphid attacks while ripening. To
destroy any hidden insects, scald ripened seeds before drying them.
Caraway seeds add refreshing flavor to heavy dishes such as pork or
sauerkraut. They are frequently used in Hungarian cooking, some cabbage
salads, several types of cookies, rye bread and cheese. Try them with green
beans, beets, cabbage, carrots, cauliflower, potatoes, turnips or zucchini.
Use them sparingly until you become accustomed to their flavor.
** CELERY **
Although celery is known primarily as a vegetable, the leaves are
frequently used for seasoning. Celery leaves can be used in main dishes,
soups, stews, salads and vegetables.
The tiny brown celery seeds come from a different variety of celery
called SMALLAGE. They are very strong and must be used sparingly or they
will over-power accompanying flavors.
** CHERVIL **
Tender green chervil leaves are frequently used as a substitute for
parsley, although their flavor is milder. Chervil is popular in French
cooking and can be used with other herbs in salads, sauces, soups and fish.
It should be added at the end of cooking to preserve its full flavor. Try
it in cottage cheese or cream cheese for dips or sandwich spreads.
** CHIVES **
Chives have a very mild onion flavor. Drying diminishes their already
delicate flavor, but dried chives may be used when fresh are not available.
Dehydrator drying is recommended. When dried, the long, tubular leaves are
best used in moist dishes such as cottage cheese, soups or vegetables to
bring out their flavor.
** CILANTRO **
See Coriander in Herbs & Spices A to Z Part 2
** Continued in Part 2 ** ** How To Dry Foods by Deanna DeLong HPBooks,
California 1992 ISBN = 1-55788-050-6
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp
Anise seeds should ripen on the plant. If they are picked green they will
mold during storage. When ripe, their color changes from green to grayish
brown. Clip clusters into a bag or basket to prevent the seeds from
scattering. Cut the stems and wash the seeds in hot water to remove
insects.
Anise is grown mainly for its sweet, licorice-flavored seeds, although
the small tender leaves are used in fruit and vegetable salads, soups,
stews or sauces. Anise seed is used in baking cookies such as the German
springerle, sweet breads and cakes. It is occasionally used in spicy meats
such as sausage and in poultry and coleslaw. Anise seed will add a distinct
flavor to stewed fruits and fruit compotes.
** BASIL **
Clip basil leaves 3 to 4 inches from the top of the plant just as the
first buds appear. The plants may have a second and third cutting later in
the summer. The flavor and color are very perishable so handle fresh basil
gently to avoid bruising. Package basil carefully and store it under the
best conditions.
Basil is one of the most popular herbs in Italian and Mediterranean-
style cooking. It is delicious in all tomato dishes and improves many
vegetables, green salads, vegetable soups, meat, fish, poultry and egg
dishes.
** BORAGE **
Borage is a mild, rather uncommon herb with leaves and flowers which can
be used in seasoning. Salads and cooked vegetables are enhanced by a little
borage, although it is used mainly as an ornamental plant.
** CARAWAY **
The entire caraway plant is usually dried to keep the seeds from
scattering when it matures. The seeds continue to mature after the plant
dies. Caraway seeds are susceptible to aphid attacks while ripening. To
destroy any hidden insects, scald ripened seeds before drying them.
Caraway seeds add refreshing flavor to heavy dishes such as pork or
sauerkraut. They are frequently used in Hungarian cooking, some cabbage
salads, several types of cookies, rye bread and cheese. Try them with green
beans, beets, cabbage, carrots, cauliflower, potatoes, turnips or zucchini.
Use them sparingly until you become accustomed to their flavor.
** CELERY **
Although celery is known primarily as a vegetable, the leaves are
frequently used for seasoning. Celery leaves can be used in main dishes,
soups, stews, salads and vegetables.
The tiny brown celery seeds come from a different variety of celery
called SMALLAGE. They are very strong and must be used sparingly or they
will over-power accompanying flavors.
** CHERVIL **
Tender green chervil leaves are frequently used as a substitute for
parsley, although their flavor is milder. Chervil is popular in French
cooking and can be used with other herbs in salads, sauces, soups and fish.
It should be added at the end of cooking to preserve its full flavor. Try
it in cottage cheese or cream cheese for dips or sandwich spreads.
** CHIVES **
Chives have a very mild onion flavor. Drying diminishes their already
delicate flavor, but dried chives may be used when fresh are not available.
Dehydrator drying is recommended. When dried, the long, tubular leaves are
best used in moist dishes such as cottage cheese, soups or vegetables to
bring out their flavor.
** CILANTRO **
See Coriander in Herbs & Spices A to Z Part 2
** Continued in Part 2 ** ** How To Dry Foods by Deanna DeLong HPBooks,
California 1992 ISBN = 1-55788-050-6
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp