Herbs Used for Culinary
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Anise For: Baking and liqueurs |
| Sweet and very aromatic, Anise liquorice-like taste compliments cookies, cakes, adds a great flavor to lasagna,aniseed is used in producing alcoholic beverages, such as Arak (Morocco) and Ouzo (Greece). | |
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Asafoetida For: Worcestershire sauce |
| With a pungent aroma that is more persistent than garlic, asafoetida is still used as an ingredient in Worcestershire sauce, many cooks enjoy adding a pinch of asafoetida powder while stir-frying meats and vegetables. 52 | |
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Basil For: Pesto |
| Mediterranean and Indochinese cuisines frequently use basil, the former frequently combining it with tomato. One of the most well known uses of basil is as one of the main ingredients in pesto. | |
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Coconut oil For: Frying Oil |
| Coconut oil can be used in to fry foods, make a healthier mayonnaise and used in baking. When you make pastries, substitute 50% coconut oil for whatever fat is recommended. | |
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Fennel For: Culinary |
| The fresh stems of fennel can be eaten much like celery, the seeds add a lovely anise flavor to fish and other dishes. | |
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Galangal root For: Thai food and Bitters |
| Very popular spice in all Southease Asia and especially typical of the cuisine of Thailand. Fresh galangal has a pure and refreshing odor and an mildly spicy gingerlike flavor. The pungent aromatic oil of the galangal root is a bitters,vermouth, spice and ginger ale flavoring additive for beverages. Ruth Winter. A Consumer's Dictionary of Food Additives. (2009), Three Rivers Pres | |
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Lavender flowers For: Seasoning blends |
| Lavender can be overpowering by itself. It plays better as part of a choir of tastes, combining nicely with citrus, mint, berries, ginger, figs and vanilla, or other strong Mediterranean herbs such as marjoram, oregano and fennel. | |
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Lemon For: Culinary garnish, marinade, zest |
| It would be a great loss to kitchens everywhere were there no lemons. Lemons are used to make lemonade, garnish for drinks, marinate fish and tenderize meat, make marmalades, lemon zest is added to baked goods, and lemons make a liqueur called limoncello. | |
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Oregano For: Greek and Italian cooking |
| Oregano an important culinary herb in Greek and Italian cuisines.
Oregano is often used in tomato sauces, fried vegetables and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes, notably pizza. | |
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Paprika For: Organic Cooking |
| Paprika does contain capsaicin, and shares similar healthful propteris of chiles in the capsicum family, but as one of the milder chiles it is not used in a medicinal capacity, but is a healthy addition to the diet. Capsicum annuum Capsicum annuum ranges in hotness from very mild and sweet to the decidedly spicy Hungarian paprika. . Paprika Powder Profile. (), Mountain Rose Herbs | |
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Safflower For: Cooking and Seasoning |
| The orangey-red and yellow petals of the flowers are a standard substitute for
saffron, and are used in the same dishes as true saffron threads. But safflower
is not to be scorned as a mere substitute, it has a fine yellow color and delicate
flavor of its own, which have earned it a respected place in Mexican, Middle
Eastern, and Indian cooking. To use safflower to color a dish, you have to use
a lot, about 5 times as much safflower as you would use saffron. Soak the petals
in just enough hot water to cover and let them infuse 2 hours before cooking,
or sprinkle the dry petals on a dish after cooking for a very attractive accent. Alice Arndt. Seasoning savvy: how to cook with herbs, spices, and other flavorings. (1999), | |
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Savory For: Seasoning for beans |
| Savory's peppery bite is a natural for fresh and dried legumes, including chickpeas, green beans, lentils, pinto beans, and split peas. It can also flavor soups, meats and vegetables | |
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Sunflower For: Culinary & Salad Oils |
| Highly polyunsaturated oils, such as flaxseed, safflower, soy, and sunflower,
are not recommended if they are going to be exposed to heat. Heat changes the
chemical structures of the fatty acids and forms free radicals. These oils are
best suited for salad dressings. Michael T. Murray. The Encyclopedia of Healing Foods. (2005), | |
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Tarragon For: Tarragon vinegar |
| To make Tarragon vinegar, fill a widemouthed bottle with the freshly-gathered leaves, picked just before the herb flowers, on a dry day. Pick the leaves off the stalks and dry a little before the fire. Then place in a jar, cover with vinegar, allow to stand some hours, then strain through a flannel jelly bag and cork down in the bottles. The best white vinegar should be used. 11 | |
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Watercress For: Digestive, Nutrition |
| Hippocrates described watercress as a stimulant and expectorant, and herbalists still make use of these properties in the plant to treat coughs and bronchitis. Its stimulating qualities and the minerals it contains make watercress important nutritionally, useful in convalescence and general debility. It invigorates the digestion and is diuretic, and lowers blood sugar. 48 | |
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