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Please visit following pages for more spices A & B
Chervil
is often confused with curly parsley. It is actually a member of the
carrot family.
A very mild
flavoured herb that is excellent for creamy
soups, green salads, fish, stews, Chicken, omelettes and glazed vegetables. It
is a very popular herb in France, they use it for garnishes as parsley and
is often blended with other herbs to create the “des herbs fines" Fine herbs) DILL-WEED Dill
or dill weed as it is often called is widely used today in cooking. Dill
seeds are often used when making pickles or pickling and the leaves are
excellent with sauces, fish, and vegetables and in dips. Dill
for Greeks and Romans the ancient times was the symbol of vitality and
remedy for hiccups and protection against witchcraft. Fresh
and seeds both are widely used also in Germany, Central and Eastern Europe
cuisines. Seeds:
For breads, meat, stew and root vegetables. Seeds also are known for
soothing digestive problems. Leaves
are used: for Soups, stuffed vine leaves Dolmadakia Seafood,
Omelettes and
Salmon. Greeks
loved in their green salads and lamb-egg and lemon sauce. |
CILANTRO Native
of Middle East, southern Europe, Far East, member of the carrot family and
it is very popular in cuisines around the world. “Cilantro”
are the fresh leaves and “Coriander” are the seeds and in ground form. Leaves
are good with: Soups, Salads,
Fish, Stews, and Poultry, Tomato sauces, relishes and chutneys. Seeds
and ground seeds: Meat, Poultry, vegetables and chutneys. Chop
and add fresh leaves the very last minute before serving. Handle
and wrap gently in absorbent paper and in plastic zipper bag and do not
cut roots or rinse with water until you are ready to use the herb. Chives
are a popular herb, often used with eggs, potatoes and spreads. They
are the smallest member of the onion flavour and have a strong pungent
onion flavour. Chives are also used in many sauces, salads and cooked
vegetables. While
chives are available dry like any other herb they are best fresh. Chives
have a great "flower" that can make an excellent plate garnish. They
are very easy to grow and beautiful in the garden
MARJORAM:
Native
of Mediterranean region Marjoram,
essentially a wild variety of oregano but much more mellow flavour is an
excellent culinary herb. Not
as pungent or bitter as oregano. Marjoram
can be used in tomatoes sauces, to flavour beans, vegetables or to marinate
meats, poultry, grilled meats, pasta, aromatic oil oils, salads and most
of Greek dishes. |
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Cooking with fresh herbs enhances the flavours of food without adding more fat or salt |
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