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IAMHUNGRY
5/28/07 11:52 A
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I am so glad that other people love herbs, too. I have a small raised herb garden with sage, chives, rosemary, basil, italian flat leaf parsley (much better than curly parsley, in my opinion), lemon thyme (smells like lemon) and slow-bolting cilantro (regular cilantro grows quickly then doesn't sprout again).
My sage and chives survive through the winter and I use them on squash and soups through the fall and winter.
I use my cilantro in homemade salsa and on salads with fresh corn and black beans.
The lemon thyme and rosemary are really good on poultry.
I use my basil and parsley in my recipe for Herb Veggie Dip:
Veggie Dip:
large container of plain non-fat yogurt
1 cup fat free sour cream (if desired)
4 cloves sauteed finely minced garlic
teaspoon of both kosher salt and pepper
1/4 cup finely chopped basil and parsley
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AHERRINGTON
4/5/07 1:57 P
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| One of our local nurseries has their herb plants on sale - saw it in the paper today! I'm on my way!
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thanks for the rosemary and tarragon idea i think i will have to try those. i di use rosemary on my salmon i baked and it was very good. Can one of you tell me how to show your spark points please.
kerri
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| I make a super thin pizza crust top with a little olive oil and fresh rosemary. Just the smell of it baking is amazing! Sometimes I add a tiny bit of some strong flavored cheese and I feel like I'm eating something very naughty!
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| Rosemary is one of my favorite herbs. It is easy to grow, weather hardy, and delicious! I like it with roasted new potatoes, pork, chicken, turkey and even salmon. You can pull the leaves off the stems and use the stems for skewers to make kabobs with veggies and meat. It's very yummy!
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The perennial French Tarragon is my favourite herb.
There is a Russian Tarragon but is rather weak in flavour compared to the French species.
Tarragon is great with pork, lamb, chicken. It is nice in salads, roasted veggies such as potato and carrot.
It is easy to grow in the garden.
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| Thanks for the info I have basil and mint growing right now but I have to start using my basil before it dies. I guess I will try the ice tray method! Thanks.
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| thanks for the info I know that basil and oregano work good for italian and chicken. Not sure about thyme and rosemary. I have to fill my other 2 pots probably parsley and not sure on the other one.
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There are plenty of websites each offering their own opinions on which herbs to use with which foods.
My rule of thumb...if the herb smells like it will work, use it.
But, something I learned long ago.
If the herb grows in the area that the food comes from, it will probably work.
for instance: basil...what do you think of..Italy, or maybe Thai...so you think tomato (originally from south america), garlic, pork (northern italy), fish for southern italy.
If I say lamb, I go to greece...what grows well in Greece? oregano...lamb and Oregano are naturalls.
If this doesn't help you may i suggest the ook, Culinary Artistry...its about 29.00, but it has great tables, charts and graphs about what foods team well. proteins, fruits, veg, starch, and herbs...
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AHERRINGTON
4/2/07 5:05 P
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| You all have inspired me to try growing my own. Why didn't I think of that??? I get tired of spending so much on fresh herbs!
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PARKMORGAN
4/2/07 12:08 A
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I grow a little bit of everything. Right now I only have rosemary and thyme but soon I'll plant a bunch of others. I love them not only for eating but also because they are just lovely little plants.
Melissa
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Rach988 I just bouth 6 little pots to grow herbs in too, had a basil plant last year and it lasted into Jan until we had a horrible ice storm here and I was without electricity for 12 days. If anyone has a chart or site that tells what herb is good for what meat, veggie, etc. I would love the info.
Thanks all
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What I find wonderful in cooking (after adding onion and garlic)
are specific herbs and spices that are great and aromatic:
Nutmeg
Corriander
Parsley
Bay leaves
Cinnamon
Oregano
Basil
Rosemary
Taragon
cardemon
Thyme
Saphron
Turmeric
and arabic spices that are great!
Yara
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Well, I learned NOT to leave my Bay Leaves in the orginal packaging and then leave on my windowsill for 2 days. They aren't so good anymore :-(
That tought me to check everyplace when cleaning up and making sure I put everything away.
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| you can also dry your own herbs...something I like to do.
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LONELYHOPE
3/30/07 6:04 P
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I've been growning my own parsley, cilantro, basil, and chives for a while now and I tell you, fresh is the way to go. If you don't have a green thumb you can buy potted herbs and use them till ya kill them and then buy another but seeds are cheaper.
I freeze my herbs often because they grow faster then I can use them and I use the ice tray method mentioned earlier in this thread.
I think herbs are pretty easy to grow, my 5 year old helps me with everything from germinating the seeds to re-potting, clipping and cooking with them and its been an amazing learing experience for him and has taught him a lot of compassion for the plant life he sees in nature. He's turning into such a little nurturer.
I definalty recommend basil and chives, they are super easy to germinate and grow. Parsley seems like its a little trickier and so far I've managed to kill off every rosemary I've ever tried to grow. Oh, and watercress is super easy to grow too, but you need a very swampy kind of environment for it, like a bowl with no drainage so the soil stays saturated.
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Thanks guys. I will try both ideas and see which one I like best.
Rach, I was thinking of starting a little garden on my kitchen windowsill. Then I realized that my cats probably would eat them before I could cook with them....lol
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I'll have to try those ideas. I really have to work to use up all of an herb when I buy fresh. They're expensive, so I really hate to waste.
I want to start a little windowsill herb garden this summer. I think then I would just pluck a little at a time and use as I go.
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| You can freeze it. One way that I do it is to chop the herb up and add 1 tbs to each cube of an ice tray then add water to cover. Freeze and store. Pop a cube into the sauce or whatever you are cooking that calls for fresh herbs.
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Heavenlie
On Food Network they say to put them in a ziplock bag with a damp paper towel in the fridge. I've done it and it seems to work. This year I'm trying to grow my own and experiment with some that I don't usually use
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HEAVENLIE
3/29/07 11:08 A
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I just started to purchase fresh herbs. But I don't use them alot. Is there a way to keep them fresh longer? I just bought fresh parsley and I know I won't use it all before it goes bad and I'm just trying to find a way to save it. Can I freeze it?
TIA
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