Questions about selecting, identifying, storing, preparing, replacing or cooking with herbs as a main ingredient.

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4
votes
1answer
249 views

Basil lookalike that tastes like aniseed.

I bought a herb on the market, thinking it was fresh basil. What I know for sure now, is that this isn't basil. It has a taste that reminds me of anise and fennel. It stays a bit firmer than basil ...
6
votes
2answers
1k views

Backyard mint too grassy

I just moved into a house with a large quantity of mint growing in the yard. It is late in the season and a lot of the mint is going to seed. I picked two packed cups of leaves and trimmed off all ...
4
votes
1answer
155 views

The three Cs - spices with chicken

I watched a TV programme that was talking about a particular combination of three spices which are often used together, especially with chicken. The TV presenter said that they were used together so ...
1
vote
0answers
42 views

Spearmint kinda Musky

So, I recently bought some Spearmint plants, and the yield has been pretty nice. However, I've hit a bit of a Snag. I've tried a few different Drying and Brewing methods, from Oven drying to Air ...
3
votes
1answer
78 views

How to use herb extracts or essential oils in drinks

What I am trying to do is make a drink called "Tarhun". It is, in its essence tarragon extract, sugar, water and lemon juice. I can not find fresh tarragon, so I must use either oil based tarragon ...
0
votes
1answer
100 views

Can I keep herbs fresh by spraying them with fertilizer?

I tend to use a lot of fresh herbs for cooking so over time with trial and error I have come up with this: It is possible to keep herbs fresh (Parsley and Dill mostly) for around a week or more but ...
0
votes
0answers
31 views

Is it really safe to use the same bowl of salt and /or other herbs on your cook top with your fingers that everyone uses? [duplicate]

I am just not sure of the cleaniness and mixing of the different herbs and the salt and leaving it on the counter after finishing preparing your meal, let alone rubbing it on meats and veges when you ...
1
vote
0answers
148 views

What herbs and spices are used in Kentucky Fried Chicken?

Has anyone here with an apt awareness of flavors been able to work out some of or all of the herbs and spices that are used in Kentucky Fried Chicken? I feel I can taste paprika but I wonder what ...
0
votes
1answer
41 views

How to calculate optimal temperature to extract specific compounds from herbal teas?

When making any kind of tea, I understand that water temperature can make a big difference with flavor. I'm wondering if we can also use precise water temperatures to selectively brew for specific ...
4
votes
1answer
142 views

Binding properties of turmeric

Is turmeric known to have any binding properties? Wikipedia doesn't mention anything, and a google search only relates to iron binding properties of turmeric or similar health benefits. A few days ...
2
votes
2answers
272 views

How to best keep a bunch of coriander fresh? [duplicate]

I bought this bunch of coriander at my local fruit shop. What is the best way to keep it fresh as long as possible? I usually cut off about 1 cm of the stems and then put them into a glass of water, ...
6
votes
2answers
217 views

Does “1 lime leaf” mean a pair of leaves, or half a pair?

I love lime leaves. In fact, I bought a lime tree so that I can have them all the time without making a grocery run. The leaves look like this: I have some very nice recipes that call for them but ...
5
votes
3answers
1k views

A cup of cilantro?

Generally speaking when a recipe calls for a cup of a fresh herb like cilantro, how tight to I have to cram it into the measuring cup?
1
vote
2answers
46 views

Can I use sage tea as a herb while cooking

I have a bag of loose sage tea, that I do not use for tea. I was wondering whether or not I could use these leaves in my dishes. At first sight, it seems all sage. Is there a way to know if it is ...
6
votes
1answer
175 views

Can sarsaparilla and sassafras be substituted with licorice root?

I am trying to make root beer using natural ingredients, but sarsaparilla and sassafras root are difficult to get in my area. I found root beer recipes that used licorice root as an ingredient, and I ...
3
votes
1answer
205 views

What tastes like marigold?

I'm looking to make Georgian Satsivi (example recipe), which has a complex unique flavour that is hard to describe. The recipe asks for marigold as an ingredient, which I can't find in my area. ...
-2
votes
2answers
150 views

Do nettles grow in Florida?

Where can i get nettles in Florida? I have never seen them grow around here or in any stores, and i am not even sure if they grow much in the US.
3
votes
2answers
70 views

Can I freeze fresh hyssop?

Is it possible to freeze fresh hyssop? Can I expect it to be as aromatic and flavorful after defrosting?
1
vote
4answers
187 views

Spices storage conditions

I have seen in a lot of places that spices and dried herbs need to be kept in an airtight container. I have several container that are virtually airtight, but they have couple small holes that if ...
3
votes
4answers
170 views

What is the best way to infuse mint into a tomato sauce?

I want to create a tomato based mint sauce. I have access to fresh mint. What is the best way or the best time while cooking the sauce to incorporate the mint? Are the flavor components in mint water ...
2
votes
2answers
165 views

Parsley storage

I am trying to store parsley safely at room temperature using the following method: I snip off a little from the stem part and put parsley in a jar filled with around an inch of water I loosely ...
4
votes
2answers
99 views

Dehydrating herbs - leaves vs. stems

I use my dehydrator to dehydrate herbs such as parsley and dill. I use low temperature (95 F = 35 C) to preserve the taste. The dark-green leaves are usually completely dry after several hours, but ...
9
votes
4answers
6k views

Can I use garlic leaf for cooking?

I planted a garlic clove and now I have a nice garlic plant. The question is: Can I use the leaves to season food safely? The leaves smell like garlic and I wonder if it's okay to use them dried, ...
1
vote
2answers
195 views

What can I do with a lot of fresh tarragon? [closed]

My tarragon plant has gone nuts and I need ideas for using it.
2
votes
2answers
154 views

What can I do with a large amount of dried cilantro?

My husband came home from America and proudly Presented me with about 4 cups worth of dried cilantro he bought from pensey's spices. I do love pensey's, but I don't see how coming from pensey's can ...
1
vote
2answers
405 views

What herbs to use when baking bread, rusks and scones?

since this is my first thread and I'm not a baker myself I hope you can help me as best as possible. I'm visiting my gran on the farm this weekend - she's the amazing chef and brilliant baker. She ...
1
vote
1answer
203 views

What are some interesting herbs/spices to sprinkle over fish? [closed]

I typically just pan fry my fish (typically cod, rockfish or salmon). For cod I dip it in batter (egg+flour) and for salmon, I marinate it in a Tandoori-ish type of yogurt-based marinade. In all ...
2
votes
2answers
110 views

Make lemon balm tea - recommended method

I get a ton of lemon balm in my yard and I'd love to make a tea from it - especially an iced tea. I'm a total tea newbie, so I have a few questions: Should I dry it first (in my food dehydrator) or ...
3
votes
3answers
358 views

Is there a typical ratio for Herbes de Provence?

I know that Herbes de Provence generally contains savory, fennel, basil and thyme. Unfortunately, pre-packaged mixtures in the US usually also contain lavender. I hate lavender, it smells like my ...
1
vote
1answer
769 views

What would be good substitute for Thyme and Oregano in Chili [closed]

I'm not so good with spices, wanted to know what would be good substitutes for thyme and oregano. I'm not even sure I can pick up the taste that it adds to the chili, but one of my friends was able to ...
1
vote
3answers
851 views

Rehydrating Dried Rosemary for Bread?

I love the flavor of rosemary but I don't like its prickliness. It's worse dried, but I don't even like that particular quality in fresh rosemary. I'm experimenting with a yeast bread that will ...
3
votes
2answers
322 views

Using toasted sesame oil in a cilantro “pesto”?

Pesto, chutney, whatever. I go on flavor profile "kicks", right now I am craving Asian - soups, stir fries, curries, you name it. Here's my thought. I want a simple condiment that I can add to ...
-6
votes
2answers
370 views

Need to match herbs/spices with certain foods and other herbs/spices [closed]

I have this table of foods and flavorings, but seeing as I'm not a chef, I don't know what combinations are appropriate. (This is not for use in real life.) Could use some help filling this in... ...
2
votes
1answer
210 views

Should I use dried or fresh chilli/ginger in chai tea?

Well, the question is in the title really. What are the pros/cons? I'm making some concentrate by cooking it for a long time.
0
votes
2answers
71 views

Lavender subsitute for Grilled Eggplant Nicoise

Is it okay to tear open some lavender tulsi herbal tea bags?
2
votes
1answer
130 views

Minimizing or Controlling the Flavor of Infused Butter

When making a butter which will be infused hot, are there any ways to minimize or control the flavor compounds which will be extracted? I would like to make a cannabis butter, but to maximize it's ...
2
votes
3answers
255 views

Will flavors marry in compound butter if given sufficient time to rest?

Edit: I plan to actually do a blind taste test to put this question to bed and satisfy my curiosity. If anybody wants to beat me to it, please feel free. If you make a salsa (for example) and store ...
1
vote
3answers
696 views

Matching herbs with meats [closed]

I'm well aware of how well rosemary and lamb goes together, but apart from that I'm a bit clueless. Is there a web page or something out there which can tell me what meat goes well with what ...
5
votes
2answers
201 views

Is there a way to freeze herbs without losing freshness?

I often use herbs in daily cooking, e.g. parsley, dill, basil etc. The problem is, I like to eat fresh homemade food yet cleaning and cutting herbs takes a good bit of time for me, I already I spend ...
2
votes
1answer
91k views

sprig of thyme dry substitute ratio

I have a recipe that asks for 2 sprigs of thyme. How much dry thyme do i use as a substitution for the fresh? Or what does 2 fresh sprigs of thyme measure, a tablespoon?
7
votes
4answers
7k views

How do I cook with bay leaves?

I am an amateur hobbyist cook. So a lot of the time I will toss in a dash of something, taste the dish, and add a bit more. Experimenting sometimes with disastrous results... but I learn :) One spice ...
5
votes
3answers
499 views

Why did some leaves of my fresh Fenugreek turn yellow after a few days of purchase, and how to prevent the leaves from turing yellow?

5 days after I purchased fresh Fenugreek, I noticed some of its leaves turned pale yellow. What does that indicate, and how to prevent it (if it is a bad thing)? The Fenugreek was placed as a tied ...
2
votes
1answer
112 views

Which parts of fresh Fenugreek am I supposed to throw off before attempting to dry them out completely?

The fresh Fenugreek which I bought contains: - long stems - green leaves - yellow leaves I wish to know what parts of fresh Fenugreek am I supposed to throw off before attempting to place them ...
3
votes
5answers
986 views

Can cilantro be used for tea or tisane?

I love using my dehydrator. Can I use dried cilantro as tea, or with other herbs to make tea? If so, how would I pick herbs to use with it?
3
votes
1answer
1k views

Why do we need to soak dry Fenugreek leaves in warm water, and then sprinkle salt over them?

What's the benefit of soaking dry Fenugreek leaves in warm water and then sprinkling salt over them? From: http://www.everestspices.com/masalas/kasuri-methi Soak the Everest Kasuri Methi in ...
5
votes
3answers
2k views

What is the procedure to dry out Fenugreek leaves?

It is winter here. I wish to purchase lots of fresh Fenugreek leaves and then dry them out for later use. Questions: What procedure should be followed to dry them out in winter as fast as possible ...
3
votes
2answers
24k views

What kind of herbs are common in Italian dishes?

Yesterday I tried to follow a pasta recipe that called for tarragon. Since I didn't have this herb, I sustituted basil. For convenience, I may try to plant those commonly needed herbs myself so I ...
12
votes
6answers
6k views

Is there a way to safely can pesto sauce?

I grow basil and I have enough that I would like to can some pesto sauce. I have tried to find a way to can it but I keep hitting a wall. I would like to give a few cans of pesto to people for ...
7
votes
3answers
3k views

How to get more flavor out of dried herbs?

What is the proper way of bringing the flavor out of dry herbs like oregano and basil? In the US I use fresh herbs to make my pizza sauce. But since I've moved to Norway they don't have any fresh ...
6
votes
1answer
495 views

Is it a good idea to grind dried oregano with a mortar and pestle?

Someone explained to me that I could increase the surface area of my herbs significantly when grinding them in a mortar with a bit of salt. It is indeed quite easy to grind them down to a powder. I do ...