Just before Christmas I purchased an Aerogarden and was growing dill, thyme and Basil (I don't think it is sweet basil though) Well one week I forgot to put water in the reservoir and both the dill and thyme died, but the basil came back and is still going strong. I have had to cut and finely chop some when it gets too big, and then freeze. Other times, eat it faster than it grows ....lol I love the taste in tomato dishes. It is so much better than dried.
I plan on starting a table top (indoor) garden this spring, and try some different herbs....
If you get a chance to grow some of your own herbs, it would be worth the effort. FRESH gives good such a different, marvelous flavour. Good luck.
I don't think you really have to worry too much about leaving out those spices. A couple things you could try are (1) go with a different "ethnicity" in your cooking (marjoram, corriander, etc. are usually found in Indian cuisine. Try Mexican, Chinese, German, or Italian) or (2) make it up as you go using different spices (you can use the way the spices smell together to kind of gauge if they'll be good). Another thing to note, some spices (like fennel) smell like licorice (anise) but lose that flavor when they're cooked. You could try small quantities of the spice in a little bit of the dish (separate) to see if the flavor changes. Or (3) pull out his portion before adding the spices. Then you can have what you want, and he gets what he wants! (I do this ALL THE TIME with my hubby who doesn't like veggies.)
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Can anyone tell me if recipes are still good if you leave out the Majorum, Corriander or any other seasoning that taste like licorice? My husband hates those seasoning so I just use garlic and onion powder and hot spices mainly. I dont make the recipes with the above ingredients and I get bored making the same things over and over again. Please advise what I can do to spice up meals or make the ones that call for licorice flavor but not use it and have it taste different.
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