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The online cookbook for entertaining and gourmet recipes. |
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Herbs
Herbs are the flavourful, leafy parts of plants in general grown for culinary purposes. Although the other parts of the plant may be used such as the parsley root or fennel bulb, the term herb describes the tender leafs only.
The most common herbs used include basil, bay leaf, borage, chervil, dill, marjoram, mint, oregano, parsley, rosemary, sage, sorrel, tarragon and thyme. But there are more
Although herbs are available dried and ground, they are best used fresh. Fresh herbs are great in salads and if used to flavour cooked dishes should be added at the end of the cooking process, the flavour will diminish the longer a herb is cooked. Dried or ground herbs can be added earlier in the cooking process as they do need to develop their flavour over a period of time.
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