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

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0answers
47 views

Is there more flavor in the stems or leaves of Tagetes Filifolia?

I'm a tea drinker, and feel that Tagetes Filifolia makes a great loose leaf tea (eat the whole thing). Should I keep the leaves, or the stems for myself and share the other parts because some people ...
0
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1answer
59 views

How do I preserve Tagetes Filifolia?

It's turning to fall, and have a lot of Tagetes Filifolia to preserve. How should I preserve it?
1
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1answer
120 views

berberis vulgaris vs berberis aristata

I was reading about zershek (dried berberis vulgaris fruit) in Iran and being Indian , I searched if this is grown in India. I found that berberis aristata is grown in Himalayas and it's fruit is ...
0
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2answers
138 views

Fresh spices vs Dried spices

I am new to this community and I have a question in mind. Spices like garlic , cinnamon etc after drying lose the volatile oil content in them. [HERE, HERE] Though We see fresh garlic in market ...
5
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7answers
1k views

Bitter taste of rocket pesto

I've gone overboard with sowing rocket (Eruca sativa, also known as arugula, eruca, rucola, roquette, etc.) in my vegetable garden... To use up the surplus I've made some fresh salad (recommended), ...
2
votes
1answer
144 views

How do I preserve papalo?

I have a lot of papalo in my garden, and want to preserve it. What method should I choose to do this? I want to use it throughout the winter, and maybe some next year. The internet suggests that ...
1
vote
1answer
84 views

Chicken breast in slow cooker

I’m new to slow cooking and wanting to slow cook some chicken breast. I put in potato’s, onion and herbs along with whole chicken breast. Will this just burn onto the crock pot with no liquid in or ...
1
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1answer
62 views

How should I dehydrate sage?

I have access to a dehydrator, but have never dehydrated sage. How should I dehydrate it?
0
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2answers
74 views

Two different gynostemma teas taste completely different, why?

So i've ordered 2 different brands of gynostemma (or jiaogulan in chinese) and they each taste very differently. The first one I've ordered tastes extremely bitter, the second one I've ordered tastes ...
1
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3answers
421 views

How can I make fine powder from leafy herbs?

I've been curious about how to make fine powder from leafy herbs for some time now (I don't mean merely flakes). We can have large amounts of tarragon, basil, etc. in the garden. It would be nice to ...
1
vote
2answers
90 views

When you simmer certain spices in fat and water, where do the spices/nutrients go?

I'm referring to ingredients like cumin, coriander and tumeric. If you have a fat and water mixture, both the fat and water will seperate i.e. fat moves to top. Will these ingredients and their ...
11
votes
1answer
2k views

Is tomato foliage edible?

I was picking some home-grown basil for a simple pasta dish yesterday, and like many people who grow in home-made compost find tomato seedlings are very common weeds. Obviously the leaves of basil and ...
2
votes
2answers
116 views

What are the tasteful herbs served with dizi in Iran?

I’ve tasted Iranian dizi and loved the herbs that where served with it. Leaves look like basil and have a minty taste. Does anyone know what it is? Thanks :)
4
votes
1answer
160 views

What is this plant that sometimes accompanies parsley?

I frequently buy bunches of flat-leaf parsley. Every now and then I find one or two stems of a different-looking plant included. Here is an image, with normal flat-leaf parsley on the left. I remember ...
0
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0answers
27 views

Should you re-freeze lime leaves [duplicate]

Can you re-freeze lime leaves as in Madeira that’s all I can get? Many thanks
-1
votes
1answer
47 views

When to use dried herbs instead of fresh herbs [duplicate]

I've often heard as a rule of thumb that if you have both, go with fresh. But are there exceptions to that? Are there times when using dried herbs is preferred?
1
vote
2answers
578 views

How to defrost coriander / cilantro?

My local supermarket has cheap frozen coriander/cilantro. But when I defrost it by leaving it in a bowl for an hour, it turns into a slimy mess. How can I defrost it so that I get nice fresh leaves?
2
votes
2answers
81 views

DIY herb preservation

My (garden) pot is overflowing with oregano. How can I preserve it to use later? Is it possible to preserve rosemary not in fat - butter or oil? If I have to use oil, what kind has the least inherent ...
2
votes
2answers
468 views

Is it safe to leave mint leaves in unrefrigerated in water overnight?

Instead of drinking plain water, I would like to start drinking water with mint. I plan to put several leaves of mint in a 1.5 liter bottle filled with tap water during the night, and drink the water ...
5
votes
3answers
269 views

How to preserve herbal syrup or herbs that will be used to make syrup?

I want to preserve my windowsill herbs before the plants die back, and my idea is to make herbal syrups for lemonades or cocktails. (Possibly even meat sauces.) The method I'll use is a cold, dry ...
0
votes
1answer
129 views

Herbs in Dressing - Fresh vs Dried [duplicate]

A ranch dressing recipe I found online calls for a few dried herbs and a couple of fresh herbs, specifically fresh chives and fresh Italian parsley. To save time and money, I'd like to substitute if ...
5
votes
1answer
433 views

What ingredient(s) available in the UK would make a passable alternative to epazote?

I'm following a recipe for Sopa Azteca de Tortilla that calls for Epazote, which I haven't heard of before, let alone tasted (to my knowledge!). Wikipedia mentions: Raw, it has a resinous, ...
0
votes
2answers
143 views

Premix dry herbs for easy oil pasta

How normal is it to use premixed dried herbs with pre-toasted garlic as a quick oil pasta preparation? Is it presumable that one can just use supermarket brands in making one's own premixes, or is it ...
2
votes
3answers
167 views

When do you add spices to homemade butter?

I have looked up many homemade butter recipes. I know how to make plain butter. I have seen some recipes with herbs added and other seasoning. They don't say when to add the seasonings. Do you add ...
3
votes
2answers
2k views

Too much Rosemary

I put too much Rosemary spice in a pureed vegetable soup. Ingredients were onions, peppers, celery, ,cauliflower, vegetable broth, tamari and Rosemary and coconut milk. The Rosemary is too strong. ...
0
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1answer
123 views

How can I liven up run-of-the-mill stir fry? [closed]

Rice or noodles, onions, garlic, sesame oil, and soy sauce are a pretty standard stir fry base. How can I liven this up a little? I'm not looking for major additions, like chicken, eggs, etc. I'm ...
3
votes
1answer
904 views

Add spices/herbs early or late to a chili or stew in a crockpot slow-cooker?

Should spices and herbs be added early to a chili/stew in a crockpot slow-cooker to maximize their flavors? Or do the spices/herbs cook-out over a long time, effectively disappearing, and should ...
1
vote
3answers
142 views

How do I properly cut leafy herbs like basil?

I often cut herbs to top off my dishes or as a core ingredient in salsa, sauces, guacamole, or any other similar use. For most purposes I would want a fine chop but in some cases more of a strip is ...
3
votes
4answers
290 views

Can someone identify this herb?

I found this herb in an Asian supermarket. The label didn't actually say what it was, and the clerks at the store didn't speak English well enough to ask them. My first thought was mint, but I would ...
1
vote
2answers
189 views

Basil wilting, how to preserve? [duplicate]

I have a hard time keeping basil. When I buy it from a local grocery store, it is perfectly fresh, but when I take it home it withers in a couple of days. I have tried keeping it in fresh water and ...
1
vote
1answer
140 views

Which fresh herbs goes well with an omelette? [closed]

I'm playing around with omelettes, and was wondering which fresh herbs (and fresh spices) are commonly used in omlettes? Also, are there some that are often avoided? I'm looking for personal ...
1
vote
1answer
371 views

Dutch savoury spices and herbs

My family has been trying to work out my late Dutch grandmother's soup recipe since she lost it to dementia. If you have any ideas on herbs and spices to try to get the taste right we'd really ...
0
votes
1answer
35 views

Do the herbs which promote relaxation in certain herb teas have more efficiency when theyre warm/hot as opposed to cool/cold? [closed]

I had made Celestial Seasoning Sleepy Bear tea and left out too long and it got cool, and it just didn't quite have the same affect on me as when I normally drink it.
0
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3answers
283 views

How do I impart the flavor of mint to a tomato sauce? [duplicate]

I have dumped 2 tbsp of dried mint and 2 handfuls of crushed mint leaves into a reduced 28 oz tomato sauce but it only made a dent of mint taste in the sauce. I don't get it - a little dry or fresh ...
3
votes
1answer
1k views

Tarragon: French vs Russian vs Mexican

In this question about tarragon lookalikes on the gardening stackexchange, I asked about whether I have grown a tarragon lookalike or whether tarragon can be tasteless if grown improperly. I added an ...
0
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1answer
1k views

“Shelf”-life of frozen Kaffir lime leaves

A scale infection ruined my vision of a constant supply of fresh Kaffir lime leaves. I salvaged the unaffected leaves and now have a baggie full of frozen leaves in my freezer - My local asian food ...
2
votes
1answer
108 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?
2
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0answers
131 views

What is the shelf life of herbal ghee: at room temp, fridge, or freezer?

What is the shelf life of herbal ghee? At room temperature? In the refrigerator? In the freezer? (Does ghee even freeze well?)
9
votes
1answer
4k views

Solubility of herbs and spices

I am asking this question for reference mostly. My motivation comes from having a chef suggesting to place the saffron in white wine before using in a fish soup to "make the most of it". He said ...
2
votes
4answers
702 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?
5
votes
2answers
804 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 ...
1
vote
1answer
4k 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
0answers
53 views

Fresh herbs going bad [duplicate]

When I buy fresh herbs from the grocery store they go bad too quickly what can I do to keep them fresher longer? I just bought a vacuum sealer because I thought it would help preserve my food ...
4
votes
1answer
1k 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 ...
8
votes
3answers
2k 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
727 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 ...
3
votes
0answers
60 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
593 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
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1answer
169 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 ...
1
vote
0answers
278 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 ...