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Seasonings · Cooking Herbs Glossary |
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| Cooking Herbs Glossary |
| Ajowan | An herb closely related to caraway and cumin. It tastes a little like thyme |
| The taste of allspice is cloves, cinnamon, and nutmeg mixed together | |
| The young stems are candied and used as cake decorations The raw, blanced shoots may be used in salads. The leaves are used in court bouillon, for fish and shellfish Angelica is also used as a flavoring in Rhubarb or orange marmalade. |
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| Anise Pepper | This is an important spice in China. It's flavor is hot and aromatic |
| Anise | |
| It is used in certain types of curry | |
| This is actually a gum resin, primarily used in Indian cooking. This is used in very small quantities with fresh and salted fish |
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| Ash | Ash can be pickled. Boil it until tender in plenty of water, then pickle it in salted spiced vinegar |
| Balm | Balm has a pleasant lemon scent. Combined with other herbs it can be used in omelets. In Spain, Balm is used fresh in Soups, sauces, and in green salads |
| Borage | The young leaves can be chopped and added to salads. The flowers can also be used this way as well. The leaves taste lightly of cucumber. Borage leaves and flowers also make a wonderful and refreshing iced drinks. The flowers can be candied and used as cake decorations Borage is also particularly good with yogurt and cream cheese. |
| It's silvery leaves have a minty/lemony flavor. It is used in salads, to flavor soups and in dishes containing chicken, and veal. | |
| Elder | Elder flowers can be made into a cordial and used as a basis for fruit salads. Elderberries are used combined with other fruit such as crab apples to make jam or jelly. The elderflowers are best not eaten raw. |
| Hop | Cook young hop shoots until they are tender and serve with melted butter and lemon. Cook along with other leafy vegetables to make a summer soup |
| Lemon Balm | It has a tart/sweet flavor. It is used in salads and with meat and poultry. |
| Lemon Verbena | It has a very lemony flavor, so when used in cooking, you don't need very much. You may find it dried, more rarely you will find it fresh. |
| Marjoram is used to flavor meats and vegetables. It has a very delicate flavor so it is best added near the end of cooking. | |
| Sweet Basil | Basil is the primary ingredient in pesto. You should avoid chopping basil because that destroys the flavor, tear it instead. Fresh basil can be stored in a couple of different ways. 1.It can be blanched in boiling water then store in polyethene bags in the freezer. 2. Pack the leaves in a clean dry jar, sprinkling salt over each layer. When the jar is full, fill it with olive oil, so that it covers the basil. This will keep indefinitely, stored in a cool place. Over time the basil will turn black but the flavor is still there. 3.Chop fresh basil finely. Add enough olive oil to the basil to make a paste. Spoon by the tbs. into ice cube trays then place in the freezer. Once they are frozen place them in a freezer bag or container and use as you need it. 4. Wash fresh basil then blot it dry with paper towel. Let it air dry for 15 minutes. In a container that will seal tightly, place alternate layers of basil and coarse salt. Store this at room temperature for 6 months. |