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The following article was published in our article directory on February 15, 2013.
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Article Category: Gardening
Author Name: Jefferson Haynesworth
One best-kept secret successful cooks have in turning everyday dishes into special culinary masterpieces is the addition of herbs in their recipes. Cooking with herbal plants gives food extra flavor thus cutting back on salt, sugar or MSG. Aside from that, the leaves and plants themselves have intrinsic health properties adding to a dish's nutritional value.
Here are a few tips that are helpful when cooking with these herbal plants:
Fresh vs dried. It is generally better to use fresh herbs especially those that have been grown in one's own garden than their dried counterparts. A general rule of thumb is to use three times more fresh herbs as much as you would use if dried. Dried herbs give one the convenience of not having to go to the garden every time one needs to cook. For fresh herbs, it is ideal to pick or purchase them right before cooking.
Storage. One can still enjoy fresh herbs without planting them. Proper storage provides an assurance that the flavor and freshness still stays after a few days of purchase. Fresh herbs can be stored in the refrigerator either by putting them on a glass with water or in a perforated plastic bag.
Preparation. Wash herbs as you would wash salad greens - small amounts at a time under a running faucet. One can conveniently use a colander to drain and shake off remaining water, or for herbs with larger leaves, one can wipe excess moisture with paper towels. Mince the herbs into tiny pieces using a chef's knife and chopping board. This is an easier and quicker way than snipping them off with kitchen scissors.
Cooking. Fresh herbs are usually added last when cooking to preserve flavor. Some herbs like cilantro, dill, basil, parsley, and mint leaves are so delicate that it is better to add them when putting the dish to the plate. Others like oregano, rosemary and thyme can be added while cooking.
A lot of cuisines are famous for their extensive use of herbs. Popular cuisines known for cooking with herbs are Thai, Vietnamese, and Italian.
Thai cuisine is known for balancing a lot of flavors - hot, sour, sweet, salty, or even bitter - in one dish. The popular hot and sour Thai soup called Tom yam has a variety of herbs and spices added in whose mix of flavors erupts wonderfully in the mouth. Herbs commonly used in Thai cooking are the coriander, kaffir lime leaves, lemon grass, and Thai basil.
Vietnamese cuisine, on the other hand is represented widely by their pho or noodle soups. Fresh herbs are treated as essential side dishes, eaten raw, during every meal. Herbs widely used in Vietnamese cooking are lemongrass, mint, coriander and basil leaves.
Italian cuisine travels well and is thus widely loved around the world. Italian sauces, breads, pasta, sausages, and pizzas are just a minute sampling of the wide variety of dishes where Italians creatively add herbs for flavor. One herb that is an Italian culinary essential is the basil as it is an important ingredient in their famous pesto sauce. Other herbs widely used in Italian dishes are bay leaves, oregano, parsley, rosemary, and sage leaves. Those who love this cuisine are encouraged to cultivate an Italian herb garden for freshness and convenience's sake.
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