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

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What's the best way to learn what each seasoning is?

For example, Iike cayenne pepper is spicy and marjorum has a smoky flavor. I just want to learn the different flavors of each seasoning, so I can know exactly what seasonings to use for the different ...
4
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3answers
16k views

Is there a measurable difference between fresh and dried minced garlic?

For example, I just tried a recipe for Rosemary Potatoes last night that called for a tablespoon of minced garlic. I believe the recipe may have referred to it being freshly minced, but I have some ...
4
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3answers
3k views

How long can a bottle of self-made basil sauce last without rotting?

I made a bottle of basil sauce by myself last year summer. It composed of basil leave, extra virgin olive oil, pine nuts, garlic and parmesan cheese. It was kept in a glass bottle in the ...
4
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1answer
572 views

How do “frozen fresh” herbs compare to fresh?

I noticed my grocery store has "frozen fresh" chopped herbs (basil, cilantro, oregano I think, among others) in the freezer section. How would these compare to fresh herbs?
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1answer
140 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 ...
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2answers
98 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 ...
4
votes
1answer
247 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 ...
4
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1answer
150 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 ...
4
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2answers
269 views

How much fresh lovage in soup?

My friend just gave me two lovage leaves and I am planning on making chicken soup (from bouillon crystals) with it. My question is how much lovage should I put in? Also should I leave them whole, chop ...
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3answers
7k views

1/4 cup of shredded basil OR 1/4 cup of basil that is then shredded?

I am thinking of making a Chicken Parmigiana that I found on the Lidia's Italy website - http://lidiasitaly.com/recipes/detail/398. The recipe calls for "1/4 cup fresh basil leaves, shredded." I am ...
3
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1answer
4k views

Couldn't make pesto in a blender

I was making pesto one day and couldn't find the lid to my food processor. So first I tried mixing it all in a blender. Didn't work, the leaves wouldn't go down to meet the blade. I had this pastey ...
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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 ...
3
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1answer
202 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. ...
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3answers
3k views

What flavor (if any) do ti leaves impart? How about substitutes?

I'm just back from a trip to Hawaii, and hot to make an oven version of kalua-style turkey. Of course, all the recipes call for Ti leaves for wrapping the whole thing up. I don't think I can easily ...
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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?
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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 ...
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2answers
1k views

Would one use holy basil to make pesto sauce? Are there other culinary uses?

I got some holy basil seeds (via mail) from a guy on an internet forum. I planted them and they are growing nicely. They taste similar to thai basil. Would one use holy basil to make pesto sauce? Are ...
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3answers
397 views

Adding fresh herbs in no-knead Bread

I am experimenting with the no Knead bread recipe and want to add herbs to the recipe. I have added fresh rosemary (great) and fresh oregano (not so) to the recipe. What other herbs would you ...
3
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3answers
356 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 ...
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5answers
984 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
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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 ...
3
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1answer
441 views

How do I make cumin and herb cheese at home?

I would like to make cumin and herb cheese at home without using any special cheese-making equipment. At what stage should I add my cumin and herbs? Which herbs should I use? Should I use fresh or ...
3
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1answer
185 views

How do I measure frozen herbs, like dried or fresh?

I froze a lot of my herbs over the summertime, but now I'm not sure how to measure them for my recipes....Do I measure as fresh or dried?
3
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1answer
77 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 ...
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1answer
1k views

How to store fresh coriander for future use, outside refrigerator, so that they don't lose their taste? [duplicate]

Possible Duplicate: How to Store Fresh Herbs I have seen this thread: How to Store Fresh Herbs, but I won't want to use a fridge neither I have any garden. All I have is the plastic bottle. ...
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2answers
321 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 ...
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2answers
2k views

What is the most efficient way to prepare (very small) fresh oregano leaves?

While making my manicotti tonight, I received a painful reminder that the stuffing isn't actually the most tedious part of the process - it's pulling all the tiny leaves off the oregano stems. It ...
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3answers
254 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 ...
2
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2answers
322 views

How do you dry herbs?

We've had a container-based herb garden on our deck all summer, which has been wonderful. Unfortunately, the weather is predicted to hit freezing in the next week or so, and now I'm looking for ways ...
2
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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 ...
2
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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
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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?
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2answers
236 views

What kind of dishes use fresh coriander fruits

I grew some cilantro in my garden and allowed some of it to go to seed. Most commonly, I've seen the seed pods dried and ground. Where I live at least, the fresh leaves are referred to as cilantro and ...
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2answers
265 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, ...
2
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2answers
164 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 ...
2
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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.
2
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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 ...
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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 ...
2
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1answer
1k views

How to maximize and preserve horseradish potency without vinegar?

Is there a way to pre-grate and store horseradish in a manner which preserves and maximizes its potency without relying on vinegar? Preferred storage time is approximately a few hours, a day at most.
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3answers
846 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 ...
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4answers
185 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 ...
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2answers
194 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.
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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 ...
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1answer
2k views

There a Difference between Chinese parsley and cilantro

Is there a difference between the two? It looks almost like cilantro?
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5answers
288 views

How to cover up bad jenever?

Last weekend, I bought a bottle of passion fruit jenever. Normally, this tastes very sweet and has a nice fruity flavour. But unfortunately, I had to buy a brand with which I'm not familiar with. The ...
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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 ...
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2answers
398 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 ...
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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 ...
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1answer
762 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 ...
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1answer
1k views

What is maggiorana and how can I use it

Someone left me a jar of maggiorana and I have no clue what to do with it (other than pass it on to someone). Wikipedia says "marjoram is synonymous with oregano", but the stuff I have tastes and ...