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Anise 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).
Asparagus Delicate flavor and diuretic properties(Wiki. Asparagus. (19 November 2007), Wikipedia)
Basil 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.
Calendula The bright florets give color and nutritional value to soups and salads. Dried calendula blossoms are also an economical substitute for saffron to color rice.(Dawson,Adele )
Caraway The roots may be boiled and treated like cooked parsnips or carrots.
The young leaves can be used in salads or for seasoning soups and stews. The licorice flavored seeds give rye bread its characteristic taste but are also good in potato soup, cheese spreads, sauerkraut and salad dressings.
Coconut 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.
Coriander Here is a culinary herb of worldwide popularity that is really two herbs in one. The leaves of young plants, which resemble flat-leaved parsley, are staples in Mexican, Chinese and Thai cooking. When used in leaf form, this herb is properly called cilantro.(Pleasant, Barbara )
Cubeb berries Cubeb berries are a "red" alternative to black pepper, bitter, peppery, and pungent.
Fennel The fresh stems of fennel can be eaten much like celery, the seeds add a lovely anise flavor to fish and other dishes.
Lavender flowers 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.
Lemon 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.
Oregano 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.
Tarragon 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.(Grieve, Maude )
Watercress 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.(Mabey, Richard p53)
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Go ahead and spice up your life with herbs, not only does food taste better, its better for you. Herbs can be thought of as food, medicine, or better yet "food pharmacy". They add micro nutrients and vitamins, digestive enzymes and great taste to any meal.
