Hi Everybody! We Are Going Shopping for Herbs, so come on In!!!!!
We had a special request from one of our friends of the Blog for a Page on Herbs. This morning I went downtown to our local Herb Store, Bluebonnet Herb Farm in Hempstead, Texas to show all of You what it looks like at a Herb Store. If you do not have a Herb Store near you, all things are available on the Internet. I have gathered links and examples of places to begin your journey into herb gardening. I encourage all of you to have at least one herb plant(!!!!) It is Fun.
Enjoy the photostudy at the Herb Farm.
* All images on this page by Me!
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Herb
From Wikipedia, the free encyclopedia
In general use, herbs (pronounced /ˈɜrbs/ by some U.S. speakers, or /ˈhɜrbs/ by other English speakers[1][2]) are any plants "with leaves, seeds, or flowers used for flavoring, food, medicine, or perfume" or parts of "such a plant as used in cooking".[3] (In botanical use, the term "herb" is employed differently, for any non-woody flowering plant, regardless of its flavor, scent or other properties, and thus includes only grass-like plants and forbs.)
Herbs have a variety of uses including culinary, medicinal, and in some cases spiritual usage. General usage differs between culinary herbs and medicinal herbs. In medicinal or spiritual use any of the parts of the plant might be considered "herbs", including leaves, roots, flowers,seeds, resin, root bark, inner bark (and cambium), berries and sometimes the pericarp or other portions of the plant. Culinary use of the term "herb" typically distinguishes between herbs, from the leafy green parts of a plant (either fresh or dried), and spices, from other parts of the plant (usually dried), including seeds, berries, bark, root and fruit.
Culinary herbs
Culinary herbs are distinguished from vegetables in that, like spices, they are used in small amounts and provide flavor rather than substance to food.
Many culinary herbs are perennials such as thyme or lavender, while others are biennialssuch as parsley or annuals like basil. Some perennial herbs are shrubs (such as rosemary,Rosmarinus officinalis), or trees (such as bay laurel, Laurus nobilis) – this contrasts withbotanical herbs, which by definition cannot be woody plants. Some plants are used as both herbs and spices, such as dill weed and dill seed or coriander leaves and seeds. Also, there are some herbs such as those in the mint family that are used for both culinary and medicinal purposes.
[edit]Medicinal herbs
Main article: Herbalism
Plants contain phytochemicals that have effects on the body.
There may be some effects when consumed in the small levels that typify culinary "spicing", and some herbs are toxic in larger quantities. For instance, some types of herbal extract, such as the extract of St. John's-wort (Hypericum perforatum) or of kava (Piper methysticum) can be used for medical purposes to relieve depression and stress. However, large amounts of these herbs may lead to toxic overload that may involve complications, some of a serious nature, and should be used with caution. One herb-like substance, called Shilajit, may actually help lower blood glucose levels which is especially important for those suffering from diabetes. Herbs have long been used as the basis of traditional Chinese herbal medicine, with usage dating as far back as the first century CE[4] and far before. Medicinal use of herbs in Western cultures has its roots in the Hippocratic (Greek) elemental healing system, based on a quaternary elemental healing metaphor. Famous herbalist of the Western tradition include Avicenna (Persian), Galen (Roman),Paracelsus (German Swiss), Culpepper (English) and the botanically inclined Eclectic physicians of 19th century/early 20th century America (John Milton Scudder, Harvey Wickes Felter, John Uri Lloyd). Modern pharmaceuticals had their origins in crude herbal medicines, and to this day, many drugs are still extracted as fractionate/isolate compounds from raw herbs and then purified to meet pharmaceutical standards.
Some herbs are used not only for culinary and medicinal purposes, but also for psychoactive and/or recreational purposes; one such herb is cannabis.
[edit]Sacred herbs
Main article: Sacred herbs
Herbs are used in many religions. For example, myrrh (Commiphora myrrha) and frankincense (Boswellia spp) in Christianity, the Nine Herbs Charm in Anglo-Saxon paganism, the neem tree (Azadirachta indica) by the Tamils, holy basil or tulsi (Ocimum tenuiflorum) inHinduism, and many Rastafarians consider cannabis (Cannabis sp) to be a holy plant. Siberian Shamans also used herbs for spiritual purposes. Plants may be used to induce spiritual experiences for rites of passage, such as vision quests in some Native Americancultures. The Cherokee Native Americans use both white sage and cedar for spiritual cleansing and smudging.
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http://www.wvu.edu/~agexten/hortcult/herbs/ne208hrb.htm
Growing Herbs in the Home Garden
Anise (Pimpinella anisum)
DescriptionAnise is a dainty annual that grows from 1 � to 2 feet high. It has finely cut, serrated leaves and very small, whitish flowers in flat clusters. The leaves and seeds have a warm, sweet taste that suggests licorice.
CultureAnise grows rapidly from seed. Plant after all danger of frost has passed. If planted in rows, thin to 6 to 8 inches apart in rows 2 feet apart.
HarvestingThe green leaves can be cut whenever plants are large enough. Gather seeds about 1 month after flowers bloom.
Use
Anise leaves can be used in salads and as a garnish. Use the seeds to flavor confections such as cakes and cookies. Oil from anise seed is used in medicine.
Anise leaves can be used in salads and as a garnish. Use the seeds to flavor confections such as cakes and cookies. Oil from anise seed is used in medicine.
Basil (Sweet) (Ocimum basilicum)
DescriptionBasil is an attractive annual, about 18 inches tall with light-green, fairly broad leaves. The flowers are small, white, and appear in spikes. There are several species of cultivated basil, one having purple leaves.
CultureBasil grows easily from seed planted after all danger of frost has passed. Pinch stems to promote bushy, compact growth. Avoid lush growth as it may reduce the flavor.
HarvestingGreen leaves can be picked about 6 weeks following planting. It is best to cut leaves for drying just before flowers open.
UseSpicy-scented basil leaves are one of the most popular of all herbs used in cooking. Cooks favor basil for tomato dishes in either fresh or dried form.
Borage (Borago officinalis)
DescriptionBorage is a decorative annual with coarse, hairy leaves and stems and beautiful sky-blue flowers in a star shape. The plant grows about 2 to 3 feet tall.
CultureBorage is easily grown from seed and will sow itself. This plant does best in dry, sunny places. Although it is difficult to transplant, you can stretch out the harvest by sowing three times at 4-week intervals.
HarvestingPick blossoms as they open. Use leaves fresh anytime; they are seldom dried.
UseSprays of borage flowers and leaves are used to give a cool, cucumber-like flavor to summer drinks. Bees are attracted to the borage plant.
Caraway (Carum carvi)
DescriptionCaraway is a biennial plant that grows about 30 inches tall. The flowers appear in flat, white clusters and, like the finely cut leaves, resemble those of carrots.
CultureCaraway can be easily raised from seed. Usually, plants do not bear seed the first year they are planted, but if planted in the fall, they will bear seed the following year. This herb is not easily transplanted. If sown in rows, thin to 8 to 12 inches apart in rows 3 feet apart. Protect roots with mulch in winter.
HarvestingSeeds can be picked when ripe, about a month after flowering, when they are grayish-brown in color.
UseCaraway seeds have a warm, aromatic odor and flavor and are popular in cooking. The oil of caraway seeds is an important ingredient in liqueurs. Use in Hungarian-type dishes, coleslaw, cheese spreads, meat stews, and fish casseroles.
Catnip (Nepeta cataria)
DescriptionCatnip is a hardy perennial plant that grows 3 to 4 feet tall. The heart-shaped leaves are green above and gray below. The plant has purple flowers.
CultureCatnip is a hardy plant that will grow in sun or shade. It can be grown from seed or propagated by division. When young, the plants are decorative. As they grow older, however, they become scraggly. It's best to plant catnip as a background plant.
HarvestingCut and dry the mature leafy tops and leaves.
UseCatnip leaves are used for tea and seasoning and also are attractive to cats.
Chervil (Anthriscus cerefolium)
DescriptionChervil is an annual plant that grows up to 2 feet tall. It's lacy leaves resembe parsley but are a lighter shade of green. The flat heads have delicate white flowers.
CultureChervil can be raised from seed sown in the garden in early spring. Seedlings are difficult to transplant. Thin plants 3 to 4 inches apart. For denser foliage, cut the flower stems before they bloom.
HarvestingPick leaves just before the buds break. Cut and dry the green, tender leaves.
UseChervil leaves are used much like parsley - in soups, salads, sauces, egg dishes, and cheese souffl�s.
Chives (Allium schoenoprasum)
DescriptionChives are small, dainty, onion-like plants that grow in clumps reaching about 10 inches in height. They are a hardy perennial with decorative, light purple flowers.
CultureChives demand little care other than dividing when they become overcrowded. They are easily propagated by division or from seed and make attractive border plants.
HarvestingCut fresh leaves for use as they grow.
UseChives are used to impart a delicious, subtle, onion-like flavor to foods.
Coriander (Coriandrum sativum)
DescriptionCoriander is a dainty annual plant that grows about 2 feet tall. It has finely divided leaves that are both strong-smelling and ill-tasting. Small white or purplish-tinged flowers appear in small, flat heads.
CultureCoriander is easily grown from seed sown in the garden in spring. This plant does well in any good garden soil. Thin plants 7 to 10 inches apart.
HarvestingHarvest plants when 6 inches high or pick leaves sparingly when plants are 4 to 6 inches tall. Gather seeds as they ripen in mid-summer.
UseCoriander seeds, round and about one-eighth of an inch in diameter, have a delicious perfumed taste and odor and are used as a condiment in confections.
Dill (Anethum graveolens)
DescriptionDill, a popular annual, has bluish-green stems that contrast with finely divided, yellow-green, plume-like leaves and yellowish flowers. Dill grows about 2 to 3 feet high.
CultureDill is easily grown from seed sown in the garden in spring after all danger of frost has passed. Sow the seed where you want it to grow as it is difficult to transplant. Stake tall plants.
HarvestingFor best results, pick leaves just as flowers open. Pick seeds when they are flat and brown.
UseBoth the leaves and seeds of dill are popular for flavoring pickles, sauerkraut, and beet dishes. It can be combined with garlic and pepper to produce a highly flavored Mediterranean or East European pork roast (often cooked over a spit outdoors). The seeds yield a fragrant oil.
Fennel (Florence) (Foeniculum dulce)
DescriptionFennel is a perennial (but usually grown as an annual) that grows to about 3 to 4 feet tall. The leaves are finely divided into thread-like segments and are light green.
CultureFennel grows easily from seed planted in the garden in spring. Sow in full sun. Space rows 3 feet apart. Thin plants 10 to 12 inches apart and stake when 18 inches tall to protect from wind.
HarvestingPick seeds when ripe. The best stems for eating are the tender flower stalks just before they blossom.
UseFennel seeds are used as a condiment. The leaves have an anise-like flavor and the stems can be eaten like celery. Seeds can be used in cheese spreads and vegetable dishes.
Horehound (Marrubium vulgare)
DescriptionHorehound is a somewhat coarse perennial plant that is covered with a whitish down. The leaves are crinkled and tend to turn downward.
CultureHorehound grows well in light soil and withstands full sun and intense heat. It is a hardy plant but needs protection where winters are very cold. Horehound can be propagated from seed, cuttings, or by division. Because of its weedy growth habits, it is best to place this plant in the background.
HarvestingLeaves and small stems can be cut in May before plants bloom.
UseHorehound is the source of the familiar old-fashioned horehound candy.
Hyssop (Hyssopus officinalis)
DescriptionHyssop is a hardy perennial that grows no more than 2 feet tall. It has woody stems, small pointed leaves, and spikes of small purple flowers. There also are forms with pink or white flowers. If kept clipped, it makes a good border or small hedge.
CultureHyssop will grow in rather poor soil and is easily propagated from seed. When it is established, it is a quite hardy plant.
HarvestingUse the youngest leaves and stems as needed.
UseHyssop's pungent leaves are used to flavor liqueurs and sometimes are used as a condiment. Oil obtained from the leaves is used in making perfume.
Lavender (Lavandula vera)
DescriptionLavender is a many-branched, somewhat woody, perennial plant growing 1 � to 3 feet tall. The narrow leaves are about 2 inches long and have a pleasing gray-green color. The small lavender flowers are borne on long-stemmed, slender spikes.
CultureLavender grows best in rocky, dry, sunny places with an abundant amount of lime in the soil. It can be propagated by seed or cuttings. If winters are severe, the plant needs protected.
HarvestingCut whole flower spikes when the first flowers begin to open, and dry.
UseLavender is one of the most famous of all herbs for the fragrance of its dried flowers and the oil distilled from them. It is used most often in sachets and perfumes.
Lovage (Levisticum officinale)
DescriptionLovage is a hardy perennial with large, rich green leaves that resemble those of celery. The leaves are stronger tasting, but sweeter than celery.
CultureLovage does best in a rich, fairly moist soil and can be propagated from seed planted in late summer.
HarvestingUse the leaves fresh, or dry them at any time.
UseThe leaves and stems of lovage give a celery flavor to soups and salads. Blanch stem bases before eating.
Marjoram (Sweet) (Marorana hortensis)
DescriptionSweet marjoram, usually grown as an annual, is one of the most fragrant and popular of all herbs. Its growth habit is low and spreading, and it reaches a height of about 8 to 12 inches. It has small, oval, gray-green leaves that are velvety to the touch.
CultureThis plant can be easily grown from seed or cuttings. In colder climates, it is best treated as an annual or kept overwinter as a pot plant. Its color makes it an attractive border plant.
HarvestingSweet marjoram leaves can be used anytime. Cut the leafy stems at flowering and dry for future use.
UseSweet marjoram leaves, fresh or dried, can be used as a flavoring in cooking. The oil derived from the leaves is used in making perfume.
Oregano (Wild marjoram) (Origanum vulgare)
DescriptionOregano, also called "wild marjoram," is a hardy perennial that has sprawling stems which can grow to 2 feet tall. This plant is much coarser than sweet marjoram and smells more like thyme. It has small pink or white flowers.
CultureOregano grows well in poor soil and can be propagated by seed or division. Thin plants 10 to 12 inches apart. Stimulate foliage by cutting back flowers. Replant when plants become woody in 3 to 4 years.
HarvestingUse fresh leaves as needed. Preserve leaves by drying.
UseOregano leaves are used extensively as a flavoring on pizza. Sprinkle leaves over lamb or steak rubbed with lemon juice. Add to other Italian-type sauces.
Parsley (Petroselinum crispum)
DescriptionParsley is a hardy biennial that is usually treated as an annual. It is popular because of its much-divided, sometimes curly leaves which have a characteristic flavor and smell.
CultureCut parsley when the leaves are of suitable size. Leaves can be used fresh or dried.
UseParsley is one of the most familiar of all herbs and is used for both garnishing and flavoring. It is relatively high in vitamins A and C and iron.
Peppermint (Mentha piperita)
DescriptionPeppermint is a perennial plant with spreading rootstalks and many upright stems 2 feet or more in height. Its dark green leaves and reddish-tinged stems have a characteristic warm, spicy scent. Tiny purplish flowers appear in thick terminal spikes 1 to 3 inches long.
CulturePeppermint does best in a rich, moist soil. Propagate by division or cuttings. The plant will grow in sun or shade. It is best to renew beds every 3 to 4 years.
HarvestingThe more frequently the sprigs are cut, the better the growth. Use leaves at any time. Leaves to be dried are best taken just as flowers begin to appear.
UseThe leaves are used in tea and for other flavoring. Oil from the plant is used in products such as chewing gum, confections, toilet water, soap, and liqueur.
Rosemary (Rosmarinus officinalis)
DescriptionRosemary is a hardy evergreen shrub in areas where winter temperatures stay above 5oF (-15oC). In the Northeast, however, this perennial should be taken indoors and kept as a pot plant during winter. The narrow leaves have a leather-like feel and a spicy, resinous fragrance.
CultureRosemary grows best in well-drained, sunny locations in lime-rich soil. It can be propagated by cuttings or grown from seed. Pinch the tips to direct growth.
HarvestingUse fresh leaves as needed.
UseRosemary is a popular flavoring for meats and dressings or as a garnish on large roasts. Oil from leaves is used in medicine.
Sage (Salvia officinalis)
DescriptionSage is a woody, hardy perennial plant with oblong, wooly, gray-green leaves that are lighter underneath and darker on top. Sage grows 2 to 3 feet or more in height and has a tendency to sprawl.
CultureStart from seed or cuttings. A slow starter, sow seed indoors and transplant. Plant sage where it will receive full sun. Space plants 2 to 2 � feet apart. Plants eventually become woody and should be renewed every 3 to 4 years.
HarvestingPick the leaves before or at blooming. Cut back the stems after blooming.
UseThis aromatic and slightly bitter herb is noted for its use in stuffings for poultry, rabbit, pork, and baked fish. It also can be used in sausage or meat loaves.
Savory (Summer) (Satureja hortensis)
DescriptionSummer savory is a tender annual that grows up to 18 inches tall. It has small bronze-green leaves and very small white or lavender flowers. The leaves are pungent and spicy.
CultureSummer savory grows best in a well-worked loamy soil. Seed can be planted in the garden in spring.
HarvestingCut leafy tops when the plants are in bud. Hang in an airy, shaded place until crisp and dry.
UseSummer savory is popular as a condiment with meats and vegetables and is generally considered sweeter than winter savory.
Savory (Winter) (Satureja montana)
DescriptionWinter savory has dark green, shiny, pointed leaves much stiffer in texture than summer savory. It is a woody perennial plant growing to 2 feet in height with small white or lavender flowers.
CultureWinter savory does best in a light, sandy soil. Keep dead wood trimmed out. Propagate by cuttings or raise from seed.
HarvestingPick young shoots and leaves at any time. The leaves are almost evergreen but not as pungent in winter. It is best dried for winter use.
UseWinter savory is a condiment often used as a flavoring in liqueurs. Its taste is not as sweet as summer savory.
Spearmint (Mentha spicata)
DescriptionThis hardy perennial plant has pointed, slightly crinkled leaves that are a lighter shade of green than peppermint. The whole plant has a sweet characteristic smell.
CultureSpearmint grows best in a somewhat moist soil and can be propagated by cuttings or division. Renew beds every 3 to 4 years. Growth is enhanced by frequent cuttings.
HarvestingPick the fresh leaves and leafy stem tips for use at any time. For drying, it is best to cut leaves just as flowering begins.
UseSpearmint leaves are used in teas and to flavor cold drinks and make mint sauce. The oil is used in confections.
Tarragon (Artemisia dracunculus)
DescriptionTarragon is an herbaceous perennial that grows to about 2 feet tall. It has multibranched growth with narrow, somewhat twisted, green leaves.
CultureTarragon will grow in full sun but seems to do better in semishade. It can be propagated from root cuttings or by division. It needs protection in winter in cold climates. Make new plantings every 3 to 4 years.
HarvestingIt is best to use fresh young leaves and stem tips. Flavor is lost when tarragon is dried.
UseTarragon leaves have a distinctive flavor similar to anise and are used in salads, marinades, and sauces. Leaves yield flavor to vinegar when steeped.
Thyme (Thymus vulgaris)
DescriptionThyme is a low-growing, wiry-stemmed perennial that reaches about 6 to 10 inches in height. The stems are stiff and woody and leaves are small, oval, and gray-green in color. The lilac flowers are borne in small clusters and the leaves are very aromatic.
CultureThis plant grows best in light, well-drained soil. Thin plants 8 to 12 inches apart. It is best to renew the plants every few years. Propagate with cuttings, divisions, or by direct seeding. Thyme is an attractive edging plant or a spreading plant among and over rocks.
HarvestingCut leafy tops and flower clusters when first blossoms open and dry.
UseThyme is widely used as a seasoning. Oil of thyme is used in medicines and perfumes. It goes well in gumbos, bouillabaisse, clam chowder, poultry stuffings, and slow-cooking beef dishes.
Woodruff (Sweet) (Asperula odorata)
DescriptionSweet woodruff is a low, spreading, perennial plant that forms clumps about 8 inches in height. The slender leaves are borne in starry whorls. The flowers are tiny and white and form in loose clusters. When the plant is crushed, it has a sweet scent similar to freshly mown hay and vanilla.
CultureSweet woodruff can be grown as a perennial if winters are not too severe, but it needs winter protection or should be taken indoors in cold climates. It will thrive in semishade and makes an attractive ground cover under taller plants.
HarvestingHarvest and dry plants in the spring when fragrance is the strongest.
UseSweet woodruff is most often used in flavoring German May wine and in other drinks.
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https://www.google.com/search?source=ig&hl=en&rlz=&q=basil&oq=basil&aq=1&aqi=g10&aql=&gs_l=igoogle.1.1.0l10.670353.671297.0.682820.5.5.0.0.0.0.140.481.4j1.5.0...0.0.zZlxFfhpq4k#hl=en&gs_nf=1&tok=gUTvxPGnyEqfO9A05xxyhg&pq=herbs&cp=1&gs_id=17&xhr=t&q=growing+herbs&pf=p&newwindow=1&sclient=psy-ab&oq=gherbs&aq=0c&aqi=g-c4&aql=&gs_l=&pbx=1&bav=on.2,or.r_gc.r_pw.r_cp.r_qf.,cf.osb&fp=d6d29e77425191f3&biw=1027&bih=686
Below is an example of search box results for Google Search: Growing Herbs. These links are not live (will not work from this page). Enter: Growing Herbs in your search box to get these results from Google
Growing Herbs in the Home Garden
www.wvu.edu/~agexten/hortcult/herbs/ne208hrb.htmOffers information for beginning herb gardeners on history, cultivation, harvesting, and uses of herbs. Growing Herbs for the Home Gardener
www.ces.ncsu.edu/depts/hort/hil/hil-8110.htmlThe optimum growing conditions vary with each individual herb species. Some of theherbs familiar to North Americans, such as lavender, rosemary, thyme, bay ...- [PDF]
Growing Herbs - Purdue University
www.hort.purdue.edu/ext/HO-28.pdfFile Format: PDF/Adobe Acrobat - Quick View
Kate Copsey* and B. Rosie Lerner. Growing Herbs. Herbs are plants used whole or in part for flavor, but many of these same herbs are also used for fragrance, ... Growing and Using Herbs
www.herbsociety-stu.org/Growing%26Using.htmA Brief Word About Growing Herbs in the Houston Area. The Houston area's unique climate is both an asset and a challenge to the herb gardener. Each month ...How to Grow Herbs Indoors | DoItYourself.com
www.doityourself.com/stry/growingherbsindoorsEven if you have little experience with plants, or you don't have the space to grow them outdoors, a simple indoor herb garden may be just the solution for you.Growing Herbs for Beginners — Learn how to grow herbs quickly ...
www.growingherbsforbeginners.com/Herb gardening is relaxing and rewarding. Your own home grown herbs will provide you with fresh flavors for cooking, teas, crafting, and even herbal medicines.Outdoor Herb Gardens
www.gardening-guides.com/herbs/outdoor-herb-gardens.phpTo start growing herbs, it's best first to select where and how you want to grow them. Lavender Herb. Most herbs thrive in just about any location that gives them ...Herbs - Organic Gardening
www.organicgardening.com/learn-and-grow/edibles/herbs20+ items – Get tips and growing guides on your favorite herbs from the ...
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Basil
From Wikipedia, the free encyclopedia
Basil, or Sweet Basil, is a common name for the culinary herb Ocimum basilicum(pronounced /ˈbæzɪl/ or, in the US, /ˈbeːzɪl/), of the family Lamiaceae (mints), sometimes known as Saint Joseph's Wort in some English-speaking countries.
Basil, originally from India[1], is a half-hardy annual plant, best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in the Northeast Asiancuisine of Taiwan and the Southeast Asian cuisines of Indonesia, Thailand, Vietnam,Cambodia, and Laos. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.
There are many varieties of Ocimum basilicum, as well as several related species or species hybrids also called basil. The type used in Italian food is typically called sweet basil, as opposed to Thai basil (O. basilicum var. thyrsiflora), lemon basil (O. × citriodorum) and holy basil (Ocimum tenuiflorum), which are used in Asia. While most common varieties of basil are treated as annuals, some are perennial in warm, tropical climates, including holy basil and a cultivar known as 'African Blue'.
Basil is originally native to India and other tropical regions of Asia, having been cultivated there for more than 5,000 years
| Basil | |
|---|---|
 | |
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Asterids |
| Order: | Lamiales |
| Family: | Lamiaceae |
| Genus: | Ocimum |
| Species: | O. basilicum |
Culinary use
Basil is commonly used fresh in cooked recipes. In general, it is added at the last moment, as cooking quickly destroys the flavor. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. The dried herb also loses most of its flavor, and what little flavor remains tastes very different, with a weak coumarin flavor, like hay.
Basil is one of the main ingredients in pesto—a green Italian oil-and-herb sauce. Its other main ingredients are olive oil, garlic, and pine nuts.
The most commonly used Mediterranean basil cultivars are "Genovese", "Purple Ruffles", "Mammoth", "Cinnamon", "Lemon", "Globe", and "African Blue". The Chinese also use fresh or dried basils in soups and other foods. In Taiwan, people add fresh basil leaves to thick soups (Chinese: 羹湯; pinyin: gēngtāng). They also eat fried chicken with deep-fried basil leaves. Basil (most commonly Thai basil) is commonly steeped in cream or milk to create an interesting flavor in ice cream or chocolates (such as truffles). The leaves are not the only part of basil used in culinary applications, the flower buds have a more subtle flavor and they are edible.
Thai basil is also a condiment in the Vietnamese noodle soup, phở
Basil Growing in the Garden Today (6 20 12)
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Danke , brendasue !
ReplyDeleteDanke Gisela!!! Have a good day!
DeleteGreat herb blog! We've always grown our own herbs ... they are so easy to grow. I'm sure you just encouraged many others to give it a try! Fabulous job!
ReplyDeleteHi Lana! I knew you had to be a gardener! Yes I love many things growing! Thanks for the visit and the comment! The Lady who owns the herb farm is my best friend!!!
ReplyDelete