Herbs & Spices A To Z Part 3 Recipe
Yield: 1 TextfileRecipe by luhu.jp
Ingredients:
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Directions:
** Continued from Part 2 **
** MINT **
A variety of mints can be cultivated in home gardens. The fresh leaves
are considerably more flavorful than the dried. Because the mint flavor is
very perishable, dry quickly and store carefully.
Mild spearmint is popular in sauces and mint jelly or lamb dishes.
Strong-flavored peppermint can be used in candies and some beverages or
baked goods. A variety of meat dishes improve with the addition of mint.
Mint blends well with a few vegetables such as beans, eggplant, peas and
potatoes. Crush the leaves just before adding to food. Add at the end of
cooking for the best flavor.
** MUSTARD **
Two main types of mustard seeds are grown; black mustard, which has
potent dark brown seeds, and the lighter variety of white mustard with its
milder yellowish seeds. The seeds of both vary from mild to hot, depending
on the variety. These seeds are usually ground in combination with other
seasonings. Mustard seeds can also be used whole in corned beef,
sauerkraut, cooked cabbage and vinegar-based salad dressings.
** ONIONS **
See Vegetables A to Z Part 6
** OREGANO **
A member of the mint family, oregano is a stronger herb than its close
cousin, marjoram.
It is widely used in Italian, Greek and Mexican foods, tomato dishes and
with some vegetables. Use prudently until you are accustomed to its strong
flavor.
** PARSLEY **
Parsley has a much higher food value than most herbs and is frequently
classified as a vegetable.
When cutting parsley, always remove the outer leaves rather than the
inner leaves, as growth is from the center. The curly variety of French
parsley is the most popular for garnishing and seasoning but it tends to
diminish in flavor with drying. Italian parsley with the large flat leaves
holds its flavor better when dried. Dried parsley will readily reabsorb
moisture from the air, so it must be packaged extremely well.
Parsley is a popular seasoning for meats, fish, soups, casseroles or
vegetable dishes.
** PEPPERS, SWEET BELL, GREEN & RED **
See Vegetables A to Z Part 8
** PEPPERS, CHILI **
See Vegetables A to Z Part 8
** ROSEMARY **
Rosemary grows well indoors, is easy to dry and retains most of its
flavor. Its needle-like leaves add a unique flavor to many foods. Use them
in barbecue sauces, egg dishes, meats, lamb, poultry and some vegetables
such as cauliflower, peas, beans or zucchini.
** SAGE **
Sage leaves are used primarily in poultry dishes such as stuffings,
soups, chicken stocks or roast poultry, but they also enhance some pork,
lamb, veal, game and fish dishes. Crush or grind the dried leaves to
release their full flavor.
** Continued in Part 4 ** ** 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
** MINT **
A variety of mints can be cultivated in home gardens. The fresh leaves
are considerably more flavorful than the dried. Because the mint flavor is
very perishable, dry quickly and store carefully.
Mild spearmint is popular in sauces and mint jelly or lamb dishes.
Strong-flavored peppermint can be used in candies and some beverages or
baked goods. A variety of meat dishes improve with the addition of mint.
Mint blends well with a few vegetables such as beans, eggplant, peas and
potatoes. Crush the leaves just before adding to food. Add at the end of
cooking for the best flavor.
** MUSTARD **
Two main types of mustard seeds are grown; black mustard, which has
potent dark brown seeds, and the lighter variety of white mustard with its
milder yellowish seeds. The seeds of both vary from mild to hot, depending
on the variety. These seeds are usually ground in combination with other
seasonings. Mustard seeds can also be used whole in corned beef,
sauerkraut, cooked cabbage and vinegar-based salad dressings.
** ONIONS **
See Vegetables A to Z Part 6
** OREGANO **
A member of the mint family, oregano is a stronger herb than its close
cousin, marjoram.
It is widely used in Italian, Greek and Mexican foods, tomato dishes and
with some vegetables. Use prudently until you are accustomed to its strong
flavor.
** PARSLEY **
Parsley has a much higher food value than most herbs and is frequently
classified as a vegetable.
When cutting parsley, always remove the outer leaves rather than the
inner leaves, as growth is from the center. The curly variety of French
parsley is the most popular for garnishing and seasoning but it tends to
diminish in flavor with drying. Italian parsley with the large flat leaves
holds its flavor better when dried. Dried parsley will readily reabsorb
moisture from the air, so it must be packaged extremely well.
Parsley is a popular seasoning for meats, fish, soups, casseroles or
vegetable dishes.
** PEPPERS, SWEET BELL, GREEN & RED **
See Vegetables A to Z Part 8
** PEPPERS, CHILI **
See Vegetables A to Z Part 8
** ROSEMARY **
Rosemary grows well indoors, is easy to dry and retains most of its
flavor. Its needle-like leaves add a unique flavor to many foods. Use them
in barbecue sauces, egg dishes, meats, lamb, poultry and some vegetables
such as cauliflower, peas, beans or zucchini.
** SAGE **
Sage leaves are used primarily in poultry dishes such as stuffings,
soups, chicken stocks or roast poultry, but they also enhance some pork,
lamb, veal, game and fish dishes. Crush or grind the dried leaves to
release their full flavor.
** Continued in Part 4 ** ** 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