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Herbs have long been incorporated
into our diets. Archeological excavations and early documents
show that herbs were important to ancient Egyptians and Greeks.
Yet they weren't the first civilizations to use herbs; seasoning
and medicinal herbs were cultivated in the Orient long before
their uses were appreciated in the West. Early spice caravans
trafficked in dried herbs and also herb seeds; by the fall of
the Roman Empire, significant numbers of herb species had crossed
continents.
For centuries, occult uses of herbs
flourished alongside the medicinal and culinary uses. During
the Dark Ages inquisitors would have banished herbs were it not
for the monks, who grew herbs in monastery gardens for innocent,
scholarly purposes. The Medieval Ages and the Renaissance saw
the popularity of culinary herbs rise to unparalleled heights.
Kitchen gardens were common, as the herbs imparted delicious
flavours to the somewhat bland and limited menu of the commoner.
Today we find fresh herbs readily
available in grocery stores; potted herbs can be grown on a sunny
sill indoors. A little addition to convenience foods can elevate
them to an almost home-cooked taste!
Herbs not only impart wonderful
flavours to food, but also provide our bodies with trace elements,
minerals, vitamins and other benefits. The following recipes
use commonly available herbs.
Click herbs (listed below) to view
some of my favourite recipes. I hope you enjoy making and eating
them as much as I do!
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Seafood: Tarragon, dill, coriander, fennel, basil, parsley,
garlic, lemongrass
Poultry: Basil, parsley, rosemary, thyme, marjoram, oregano,
garlic, lemongrass
Meat: Rosemary, , marjoram, oregano, savory, thyme, fenugreek,
horseradish, garlic
Vegetables: Caraway, dill, salad burnet, cumin, parsley, garlic
Fruits: Mint, borage, lemon balm, lemon verbena, hyssop
Beverages: Mint, borage, lemon balm, lemon verbena, lavender
Teas: Simple tisanses, blends
Soups: Chervil, lovage, bay, parsley, oregano, basil,
garlic
Desserts: Mint, borage, geraniums, lemon balm, angelica,
anise
To substitute dried herbs for fresh,
use 1/3 teaspoon powdered or 1/2 teaspoon crushed for every tablespoon
fresh. Herbs are often mingled in cooking. When you blend your
own, remember that strongly flavoured herbs, such as rosemary,
marjoram, oregano, sage and tarragon are best used alone or with
only two or three milder herbs. The most popular culinary herb
is parsley, which is used extensively both in cooking and as
a garnish.
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