Herbs, long prized for their medicinal and culinary value have been used for thousands of years.Ancient paintings in caves in Europe can attest to this .The Greeks used hundreds of different herbs as early as the 5th century, B.C. In North America native Indian tribes used them in teas,dyes,and curing simple ailments. The Chinese have been utilizing thier healing properties for centuries and still do today. They have also been included in religious rituals and festivals of many civilizations throughout history. The true botanical definition of an herb is that it is a seed-bearing plant with fleshy,not woody parts.It can be a shrub,tree vine or even a fungi. Today herbs of many aromas and flavors are prized by professional chefs and home cooking enthusiasts alike. They can transform a dull, bland meal into richer more satisfying experience for the palate. They can add color to a plate of food as a garnish also. Many home cooks just use spices such as salt and pepper in their dishes and miss out on the depth and richer flavors that herbs can bring to the table. Herbs are a healthier alternative to salt especially those with high blood pressure issues and can bring out the subtle flavors of many meats and vegetables that salt can overpower or mask.
Many home cooks are resistant to using fresh herbs and instead only will cook with the dried variety found in bottles on the store shelves. A lot of this has to do with a lack of knowledge on the pairings of herbs and the foods that they go well with. After a little practice and taste testing anyone with a nose and taste buds will gain a new respect for the various herbs and the special qualities that each one possesses. Dried herbs lose much of the aroma and flavors that only freshness can deliver. Those that have grown a little herb garden in their kitchen window or perhaps a more ambitious one in their back yard will tell you that their endeavors have made the foods they prepare taste better and will seldom use the dried variety when they have fresh sources available.
Lets take a look at some of the basic herbs commonly available and the different foods they marry well with.
Basil- A common herb that is widely used in Italian cuisine among others.It accents and brings out the flavors of any tomato based dish such as spaghetti sauce,pizza,or lasagna.It is also good chopped over salads or other vegetables.
Oregano- Again,a natural for many Italian recipes and is good with other meat dishes and vegetables.
Thyme- Vegetables,soups and many sauces get extra zest from this fragrant herb.
Rosemary- Lamb and poultry go great with it.
Garlic- Especially fresh,this is a great flavorful addition to many foods.
Bay Leaves- A must for hearty soups and stews.
Tarragon- Another versatile herb that is excellent with fish ,chicken, and sauces. It is also used as a component in Tarter sauce.
Sage- Use in stuffings, poultry and meats.
Fennel- Fish,sauces, and vegetables can benefit from this savory herb.
Parsley- As well as soups, salads and meat it can be used as a garnish on the plate or just for color atop many dishes.
There are many, many more out there that have great uses in the kitchen and out.Don't be afraid to experiment and always try to get fresh herbs into your recipes when available. You and those you cook for will notice the difference as the natural flavors of the ingredients will come alive and compliment each other with the herbs you use.
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