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Herbs In Everyday Cooking

Updated on August 16, 2021
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I was always interested in growing herbs, using them in everyday cooking, and learning about their benefits.

Most commonly known herbs

Fresh herbs are required in every kitchen. They enhance the nutritional value and the taste of our food. A small herb garden in the backyard can provide us with the necessary freshness we need. Some herbs are also great for making refreshing drinks.

You have to wash the herbs in cold water only before use; otherwise, they will lose their nutritional benefits. Then you dry the herbs in a tea towel or paper towel. Some herbs must be cooked with the food (for example bay leaves); others can be added at the end after the food is cooked (parsley)

Parsley

Basil

Chives

Bay Leaves

Coriander

Fennel

Dill

Rosemary

Sage

Thyme

Oregano

Marjoram


Parsley

Parsley or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has been naturalized elsewhere in Europe, and is widely cultivated as a herb, and a vegetable.

Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves, 10–25 cm (4–10 in) long, with numerous 1–3 cm (0.4–1.2 in) leaflets and a taproot used as a food store over the winter. In the second year, it grows a flowering stem with sparser leaves and umbels with yellow to yellowish-green flowers.

Parsley is widely used in European, Middle Eastern, and American cuisine. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat-leaf parsley is similar, but it is easier to cultivate, and some say it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles. It is believed to have been originally grown in Sardinia (Mediterranean area) and was cultivated around the 3rd century BC. Linnaeus stated its wild habitat to be Sardinia, whence it was brought to England and apparently first cultivated in Britain in 1548

Parsley is used in cooking for:

  • salads
  • salad dressings
  • sauces
  • grilled meat
  • stuffing mix for chicken or fish
  • mashed potatoes
  • seafood

Parsley

Basil

Basil prefers good soil and a sunny position in the garden. It has bright green oval foliage. Basil has a sweet and spicy aroma. It is used in cooking:

  • soups
  • pasta sauces
  • marinade for chicken pizza topping
  • stirred-fried vegetables

Basil

Chives

Chive herb grows in tufts and has a mild onion flavor. It grows to about 30–50 cm tall. Their stems are hollow and tubular and have a soft texture. Chives like well-drained organic soil and full sun position.

Uses of chives in the kitchen:

  • salads
  • soups
  • scrambled eggs
  • stew
  • salad dressing
  • fish

Chives

Bay Leaves

Bay leaves have aromatic foliage. The Bay tree grows well in larger pots or herb gardens. It prefers cool to semitropical areas. It is used in:

  • sauces
  • soups
  • stews
  • casseroles
  • pickled cucumbers
  • marinated fish

Bay Leaves

Coriander

Coriander is an annual herb, soft and hairless. It grows to 50 centimeters tall. The leaves are varied in shape. The leaves have a citrus taste. taste from the seeds, with citrus overtones.

The culinary uses of coriander are:

  • salads
  • sauces
  • meats
  • stir-fried vegetable
  • soups

Coriander

Fennel

Fennel is an aromatic plant grown in home gardens. It is used in cooking especially fish and chicken. It gives a sweet taste to roasted vegetables and gives soups a great flavor.

Fennel

Dill

Dill is a herb native to Russia. It is related to the fennel. It is used in:

  • salads
  • seafood
  • soups
  • sauces
  • rice
  • potato salads
  • cucumber salad

Dill

Rosemary

Rosemary is a very easy to grow herb and has a very strong mint flavor. It thrives well in full sun, drained soil, and fresh air. It is used in cooking especially barbecued meat and goes very well with fresh tomatoes. Other culinary uses are:

  • sauces
  • potato soup
  • salad dressings
  • roasted meat

Rosemary

Sage

Sage is a green herb with pretty flowers in summer. Sage is grown from seed and it prefers a sunny place and drained soil. It is used for:

  • stuffing meet
  • sausages
  • sauces
  • tea
  • cheese

Sage

Thyme

Thyme grows well in dry and sunny positions. It is very easy to grow and does not need a lot of care. The flowers are white or pink. It is used in cooking:

  • sauces, especially tomato
  • vegetables
  • eggs
  • marinades
  • cheese

Thyme

Oregano

Oregano does not like cold climates. Plant it in well-drained soil and lots of sun exposure. Its uses are:

  • pizzas
  • bread
  • beans
  • tomato paste
  • pasta dishes
  • chilli powde

Oregano

Marjoram

Marjoram can be grown in gardens or containers. It strives well in full sun. Marjoram needs occasional watering and little fertilizer. It is used in:

  • salads
  • eggs
  • stuffing mix
  • soups
  • soups

Marjoram

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