herb cooking guide
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When I began my journey of learning to eat healthy, cooking with herbs was right up there with trying to learn a foreign language. My mother never used herbs unless they were in a packet inside of some processed food. So it’s a technique I hadn’t learned while growing up. But when I studied about the health benefits of herbs, I knew I had to learn.
The problem was, I didn’t want to waste a lot of money making a recipe only to find out that I didn’t like the taste of the herb included in the ingredients. Not only would I have wasted my money on the herb, I would have wasted money on the other ingredients as well.
While testing herbs in this manner, I found that my favorite herbs are basil, cilantro, and chives. And for convenience, my favorite blend is Italian seasoning. Once I had it honed down to these herbs, I then began googling recipes which included them. Suddenly, learning to cook with herbs was no longer like learning a foreign language but had become a very easy and inexpensive experience for me.
I then add about 1/2 tsp of the herb I am trying out. I especially like cilantro, dill, chives, or Italian Seasoning. You can also add 1 tsp of mustard and 1 clove of garlic chopped. A few of the recipes on my website that include herbs are:
Of course the number one reason for including herbs in my diet has to do with their health properties. In fact, I found out that the Bible lists numerous plants and herbs which were used by the Israelites for various health reasons. InThe Maker’s Diet,Jordan Rubin lists what he believes are the 21 top healing herbs listed in the Bible. You can order his book (which I used for “My Food Cure”) by clicking image below.
A close relative to mint, basil has a floral anise- and clove-like flavor and aroma. There are two main types of basil: Sweet, or Genoese, basil and Asian basils. In Western cuisine, basil is most often associated with Mediterranean foods like pesto and tomato sauce. Sweet basil pairs naturally with tomatoes, but it can be used with almost every type of meat or seafood. Asian basil has a more distinct anise flavor and is often used in soups, stews, stir fries and curry pastes.
One of the most common and versatile herbs used in Western cooking, parsley has a light peppery flavor that complements other seasonings. It's most often used in sauces, salads and sprinkled over dishes at the end of cooking for a flash of green and a fresh taste. Flat-leaf or Italian parsley has the best texture and flavor for cooking. Curly parsley is best used only as a garnish.
Cilantro, also called coriander, has a flavor that some people find "soapy," but it's still one of the world's most popular spices. Many people are addicted to its bright refreshing flavor, and it's a staple of Latin and Asian cooking. The sweet stems and leaves are usually eaten raw, added after a dish has been cooked. The roots are used to make Thai curry pastes.
Although more commonly associated with sweet treats, mint lends its cooling, peppery bite to plenty of savory dishes, particularly from the Middle East and North Africa. Fresh mint is perfect for summer-fresh salads, to liven up a sauce and or to brew fragrant teas. The cooling flavor is also used to temper spicy curries.
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