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

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4
votes
1answer
245 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
149 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
75 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 ...
0
votes
1answer
40 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 ...
1
vote
0answers
146 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 ...
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, ...
4
votes
1answer
138 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 ...
6
votes
2answers
215 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 ...
2
votes
2answers
260 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, ...
7
votes
9answers
26k views

What is coriander root and where can you get it?

I mentioned the book Thai Food in an answer to another question. This reminded me of one of my longest running quandaries with it. Many of the recipes mention “coriander root”. I am aware of being ...
6
votes
1answer
168 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 ...
5
votes
3answers
990 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 ...
7
votes
5answers
72k views

Difference between parsley and coriander(cilantro)?

A lot of falafel recipe calls for both chopped coriander/cilantro and parsley. Online images look the same to me. Is there a difference between the two? Would omission of one drastically change the ...
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 ...
9
votes
6answers
2k views

What herbs and spices should a beginner cook have? [closed]

What herbs and spices should a new cook purchase? These should be versatile herbs and spices that are used in many dishes.
3
votes
1answer
201 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. ...
10
votes
5answers
62k views

When basil gets brown spots, is it still usable?

When I store basil in the fridge, sometimes it gets brown spots. Is it still usable? Is that valid also for Thai basil? Throwing it all away after 2-3 days seems such a waste. Also, how can I prevent ...
2
votes
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 ...
5
votes
5answers
33k views

What are appropriate spices/herbs for spinach? [closed]

Tonight, my mom prepared spinach and we were discussing what spices go well with spinach. I google'd a bit and I found 'nutmeg' on some sites, but it seems like a strange combo to me. Honestly, I ...
16
votes
8answers
150k views

What herbs and spices are in “Italian Seasoning”?

I'm beginning to grow my own herbs and would like to put together something similar to the "Italian Seasoning" found in the grocery store spice section. (It's an easy way to add more flavor to pasta ...
-2
votes
2answers
149 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.
9
votes
4answers
102k views

How much dried herb to use when substituting for fresh herbs?

When replacing a fresh or leaf herb in a recipe with the dried or powdered kind, what is the ratio I should normally use for the substitution? E.g. if the recipe calls for 2 teaspoons finely chopped ...
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 ...
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?
10
votes
12answers
26k views

What can I do with a lot of sage?

We have this sage plant and it's grown into gigantic monster which is consuming my herb patch. I'm going to attack it with gusto and will have lots of sage to do something with. Last year we made a ...
1
vote
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 ...
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 ...
4
votes
2answers
97 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 ...
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 ...
6
votes
4answers
16k views

culinary difference between dill and fennel

Many salmon recipes use Dill (Anethum graveolens) as the usual ingredient as condimentary herb. In my place, I have fennel (Foeniculum vulgare) available outdoors, so I opt to use it instead. And I ...
4
votes
4answers
1k views

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 ...
1
vote
2answers
193 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
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 ...
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 ...
1
vote
1answer
202 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 ...
16
votes
8answers
17k views

Is canned or jarred minced garlic substantially different from fresh garlic?

I am always in favor of fresh ingredients when possible. I recently discovered that minced (and crushed and chopped) garlic is available in very inexpensive jars in the produce section of the grocery ...
3
votes
3answers
355 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 ...
38
votes
17answers
3k views

How to Store Fresh Herbs

What is the best way to store fresh herbs like parsley or cilantro? I find I have about the same luck with them whether they are left in a plastic bag or I put them in a cup of water.
3
votes
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 ...
12
votes
11answers
6k views

What can I do with a lot of bay leaves?

I have a bay tree, and it's far too big. If I cut it back, I think I'll have around 40 pounds of bay leaves (and I'll still have a bay tree). It seems like a waste to throw all those bay leaves away. ...
8
votes
2answers
330 views

How do you prepare fresh fennel for cooking?

How do you prepare fresh fennel for cooking? My isntructions just say to "roughly chop", but don't say what parts of the plant to use.
12
votes
13answers
30k views

What is a good use for lots of fresh cilantro? [closed]

I have a few recipes I like to make which call for fresh cilantro, but when I buy it at the store it's usually in large bunches and I have a ton left over. What's a good use for the leftovers?
1
vote
3answers
844 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 ...
7
votes
3answers
3k views

How should I use lime leaves when making Thai green curry?

When making Thai green curry should the fresh lime leaves be torn in to big pieces and then taken out when ready or shredded so that they can be eaten ? I have found that when I shred them they ...