http://www.health-andme.com/leaf-herb/
Herbs also known as culinary herbs are some of the best herbs to grow. These herbs are very diverse in terms of their use, adding benefits not only culinary but medicinal and ornamental as well. Fresh herbs are a safe way to go if you want to peel your favorite recipes and dishes.
Using fresh herbs are very powerful compared to dried herbs. When you're growing fresh herbs are much stronger in flavor and strength so a little goes a long way. So if you prepare a simple dish like Hamburger helper, well, you can add some fresh herbs like basil and it will taste as if a master chef has prepared.
This Article describes the different types of herbs and their uses.
Basil the most commonly used in pesto, pasta, salads and Thai dishes. What follows is an overview of different types of basil plants:
Basil-types Camphor Basil, Thai Basil, Camphor Basil, purple basil, green basil Ruffles, Purple Ruffles Basil, Holy Basil, lemon basil, lettuce leaf basil, Basil perennials.
Basil is a popular culinary herb and is normally used while you are cooking and serve chilled on a plate.
Bay leaves, bay leaves are commonly used in soups, stews, curries, beans, fish dishes and stuffing's. Bay leaves should never be consumed and used to flavor foods only.
Cilantro/Coriander- This herb is used primarily in Mexican, Vietnamese, South American and Thai dishes.
Dill – This culinary herb is generally used in soups, fish, eggs, vegetables, cheese, cream of rice, cucumber salad and apple land. It is traditionally used for pickling food. Dill is a very unique taste and is slightly spicy.
Fennel is also known as wild fennel, fennel and cumin common mellitus.
Cumin seeds, to produce a spice that can be used in your food. The leaf Fennel yields of grass.
This herb is often used in sausages, sauces, meats, fish dishes, crackers and breads.
Mint-This herb is typically used to season meats, soups, vegetables, desserts, sauces and breads. It is also used to tea with mint herbal.
Also known as oregano and marjoram is usually used to season beef, pork, lamb, chicken, vegetables, soups, pasta sauces and stuffing's.
Parsley-This is an important universal grass is fine with other herbs and good taste with potatoes, eggs, vegetables, soups, all kinds of meat, fish and vegetables.
Rosemary This is an grass that is commonly used to season meats, sauces, vegetables, pickles, potatoes and salad dressings. The rosemary and thyme is commonly used together when food seasoning.
Sage – Sage has traditionally been used to enhance the flavor of sausages, stuffing, lamb and pork.
Thyme-This herb is mainly used in soups, meat dishes, seafood, eggs and drinking teas.
Herbs have been used for thousands of years for all types of goals. Many use herbs, culinary spiritual, ritual, decorative and aromatic purposes. In recent years there has been a renewed awareness of herbs and their powerful benefits. Today, you find increasing integration of plants in their lives mainly for culinary and medicinal uses.
When using fresh herbs for culinary purposes it is important to be particularly attentive to the extra power in the fresh herbs to dry herbs, if you need only a little. Herbs have their unique taste and radically change the original flavor of food that makes it more tasty and enjoyable.
Janet Suzalski is an herb garden enthusiast and enjoys spending her time writing & teaching others about herb gardening. For more great information and tips on culinary herbs for growing visit her site at http://www.herb-gardening-info.com and while you are there feel free to sign up to her FREE Mini-Course on Herb Gardening Secrets.
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