Herbs & Spices A To Z Part 4 (final) Recipe
Yield: 1 TextfileRecipe by luhu.jp
Ingredients:
1: Textfile only,
Directions:
** Continued from Part 3 **
** SAVORY **
Fresh savory has a grass-like smell and a mild peppery flavor. It
maintains most of its flavor when dried. There are two seasonal varieties:
summer and winter savory. The color and size vary, but the flavor is
markedly similar. Savory is popular in poultry seasonings and can be used
in some vegetables such as green beans or peas.
** SMALLAGE **
See Celery -- Herbs & Spices A to Z Part 1
** TARRAGON **
Dried tarragon loses its pungency rather quickly, so take care in
packaging and storage.
Tarragon has a characteristic flavor which makes it a valuable seasoning
in vinegar, sauces, salads, fish, lamb, poultry and veal. Only fresh
tarragon should be used in making tarragon vinegar.
** THYME **
Cut thyme leaves just as the buds appear but before they begin to
blossom. French thyme has the best flavor when dried and is easily grown
from seed.
Thyme is one of the stronger herbs with a heavy aroma and spicy taste
that faintly resembles cloves. Use sparingly in meat, fish and poultry
dishes. It is a good seasoning for some vegetables such as green beans,
beets, carrots, potatoes and tomatoes as well as vegetable soups. ** How To
Dry Food 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
** SAVORY **
Fresh savory has a grass-like smell and a mild peppery flavor. It
maintains most of its flavor when dried. There are two seasonal varieties:
summer and winter savory. The color and size vary, but the flavor is
markedly similar. Savory is popular in poultry seasonings and can be used
in some vegetables such as green beans or peas.
** SMALLAGE **
See Celery -- Herbs & Spices A to Z Part 1
** TARRAGON **
Dried tarragon loses its pungency rather quickly, so take care in
packaging and storage.
Tarragon has a characteristic flavor which makes it a valuable seasoning
in vinegar, sauces, salads, fish, lamb, poultry and veal. Only fresh
tarragon should be used in making tarragon vinegar.
** THYME **
Cut thyme leaves just as the buds appear but before they begin to
blossom. French thyme has the best flavor when dried and is easily grown
from seed.
Thyme is one of the stronger herbs with a heavy aroma and spicy taste
that faintly resembles cloves. Use sparingly in meat, fish and poultry
dishes. It is a good seasoning for some vegetables such as green beans,
beets, carrots, potatoes and tomatoes as well as vegetable soups. ** How To
Dry Food 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