With Spring just around the corner, Sunday to be exact!!, New recipes are amidst.
Dont just use the same herbs and seasonings you used this past winter. Use some new and fresh herbs!!!
I have listed 3 herbs that are perfect for the change in weather. These herbs will be great for salads, pastas and baked dishes. Try them and see!!
Thyme is a delicate looking plant with a penetrating fragrance, it's a wonderful addition to bean, egg and vegetable dishes. The leaves are curled, elliptically shaped and very small, measuring about one-eighth of an inch long and one-sixteenth of an inch wide. The upper leaf is green-gray in color on top, while the underside is a whitish color. Along with fresh sprigs of parsley and bay leaves, it's included in the French combination of herbs called bouquet-garni used to season stock, stews and soups.
Rosemary is native to the Mediterranean region. Rosemary is a well-known and greatly valued herb that is native to southern Europe.
The fresh and dried leaves are used frequently in traditional Mediterranean cuisine; they have a bitter, astringent taste and are highly aromatic, which complements a wide variety of foods.
A tisane can also be made from them. When burned they give off a distinct mustard smell, as well as a smell similar to that of burning which can be used to flavor foods while barbecuing.
Rosemary is extremely high in iron, calcium, and Vitamin B6.
It has been used since antiquity to improve and strengthen the memory. Rosemary leaves increase circulation, reduce headaches and have anti-bacterial and fungal properties. Rosemary has a long-standing reputation as a tonic, invigorating herb, imparting a zest for life that is to some degree reflected in its distinctive aromatic taste.
Sage enhances pork, lamb, meats, and sausages. Chopped leaves flavor salads, pickles, and cheese. It is one of the most popular herbs in the United States.
Dont just use the same herbs and seasonings you used this past winter. Use some new and fresh herbs!!!
I have listed 3 herbs that are perfect for the change in weather. These herbs will be great for salads, pastas and baked dishes. Try them and see!!
Thyme is a delicate looking plant with a penetrating fragrance, it's a wonderful addition to bean, egg and vegetable dishes. The leaves are curled, elliptically shaped and very small, measuring about one-eighth of an inch long and one-sixteenth of an inch wide. The upper leaf is green-gray in color on top, while the underside is a whitish color. Along with fresh sprigs of parsley and bay leaves, it's included in the French combination of herbs called bouquet-garni used to season stock, stews and soups.
Rosemary is native to the Mediterranean region. Rosemary is a well-known and greatly valued herb that is native to southern Europe.
The fresh and dried leaves are used frequently in traditional Mediterranean cuisine; they have a bitter, astringent taste and are highly aromatic, which complements a wide variety of foods.
A tisane can also be made from them. When burned they give off a distinct mustard smell, as well as a smell similar to that of burning which can be used to flavor foods while barbecuing.
Rosemary is extremely high in iron, calcium, and Vitamin B6.
It has been used since antiquity to improve and strengthen the memory. Rosemary leaves increase circulation, reduce headaches and have anti-bacterial and fungal properties. Rosemary has a long-standing reputation as a tonic, invigorating herb, imparting a zest for life that is to some degree reflected in its distinctive aromatic taste.
Sage enhances pork, lamb, meats, and sausages. Chopped leaves flavor salads, pickles, and cheese. It is one of the most popular herbs in the United States.
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