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

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5answers
234 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 ...
4
votes
1answer
638 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?
4
votes
1answer
342 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
votes
1answer
205 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 ...
4
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2answers
123 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
4answers
421 views

Adding fresh herbs in no-knead Bread [closed]

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 ...
4
votes
1answer
230 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
votes
2answers
275 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 ...
3
votes
3answers
8k 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
votes
1answer
5k 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 ...
3
votes
1answer
472 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. ...
3
votes
3answers
4k 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 ...
3
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2answers
74 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?
3
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2answers
36k 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 ...
3
votes
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 ...
3
votes
3answers
497 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 ...
3
votes
5answers
1k 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 ...
3
votes
1answer
524 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
votes
1answer
197 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
votes
1answer
151 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 ...
3
votes
1answer
2k 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. ...
3
votes
2answers
380 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 ...
2
votes
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 ...
2
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4answers
193 views

Remove Cilantro Stems?

Is it necessary to first remove the stems from fresh cilantro when chopping it for a recipe? If so, how much of the stem should be removed?
2
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2answers
340 views

How is basil prepared for pesto most efficiently?

I'm typing this with a case of "pesto-finger" - the stubborn stains that take a few days to fully wash off my thumb and fingertips from hours of picking basil leaves (mostly after harvesting all the ...
2
votes
3answers
281 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
votes
2answers
337 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
votes
2answers
114 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
votes
1answer
131 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
1answer
125k 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?
2
votes
2answers
269 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 ...
2
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2answers
729 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
184 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
votes
1answer
257 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
votes
1answer
118 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 ...
2
votes
2answers
208 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
votes
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.
2
votes
1answer
75 views

How long should I cook herbal ghee?

How long do you simmer the ghee with the herbs? Does it depend on what herbs I'm using?
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3answers
1k 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 ...
1
vote
4answers
278 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
295 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.
1
vote
1answer
964 views

Lemon Thyme Substitute

In the following recipe, lemon thyme is used. Unfortunately, I can't find it in my local grocery store. 1) Can I substitute thyme + lemon zest? If so, how much? 2) The recipe notes rosemary and ...
1
vote
3answers
788 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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vote
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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vote
5answers
293 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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vote
2answers
51 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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vote
2answers
708 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
295 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 ...
1
vote
1answer
1k 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 ...