The Book of aromatic herbs in gastronomy

Herbs certainly brighten up our regular meals, they are a staple to complement dishes and dressings.  Plus, most of these plants are cheap.  There are many books out there that can help you make the most of herbs for cooking.


It is said that many spring shoots purify and purify the blood.  They were traditionally eaten on Christian Easter or Easter, depending on the belief.  They are generally bitter herbs that have the property of increasing the secretion of digestive juices, stimulating the stomach and reducing appetite.  These herbs should be consumed in very small quantities, otherwise they will have the opposite effect.


There are usually aromatic herbs – parsley, chervil, chives, and tarragon – and herbs of Provence – thyme, dill, basil, rosemary, savory, fennel, wild marjoram (or oregano), bay leaf, coriander, mint  And even lavender.


We can classify herbs according to the intensity of their taste.


Herbs with the Strongest Flavor


Coriander: The leaves have an anise flavor and the seeds are reminiscent of orange peel.  Coriander seeds, whole or ground, can be kept for months.


Tarragon leaves are fine and tender, with a strong anise scent and a hint of lemon.


Fennel bulb, which can be used fresh or seeded and has an anise flavor.  Like coriander, fennel can be purchased whole or ground.


Rosemary: twigs with many small double-lobed leaves, whose pungent flavor imparts a slightly salty quality.  Rosemary is widely used in the cuisine of southern France.


Sage (or donkey pepper in Provençal) primarily counteracts the process of spoiling in meat.  Sage leaves feature a thin quilt with blue and silver undertones.


Spicy spearmint, delicious in sauces and especially in combination with chocolate, can be used in desserts as well as in savory dishes and salads.


Finally thyme, varieties of which have a citrus, spicy or verbena flavor.  Thyme is of importance in many culinary traditions.  It will make any grilled meal so much better.


sweet flavored herbs


Dill is a cousin of fennel that has the same anise flavor but is slightly fresher.  Dill is very popular in Scandinavian countries, where it is cooked in many salmon dishes.


Basil has small, pale green, smooth leaves that brighten up dishes and have a slightly bitter taste.  Basil tomato and mozzarella taste delicious with pasta or salad.


Chervil has a strong anise flavor with serrated teeth on the leaves and cannot tolerate heat.


Chives, whose fatty herb comes from the same family as garlic and onions, have a sharp and refreshing flavor.  Chives add a nice touch to salads and quiches.


Oregano is a strongly fragrant wild plant, indispensable in Mediterranean and southern Italian cuisine.  You can sprinkle oregano on baked potatoes and pizza before putting them in the oven.


And finally, parsley, which can be flat or curly, has no flavor, but brings freshness to the diet and a large amount of vitamins and antioxidant properties.  You can use parsley in salads, quiches, pies, seafood such as clams and red meat.

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