Best Herbs - Food and Beverage Division


Easy to grow a kitchen herb garden to save money and t eat healthier, there is plenty of herbs you can grow in your backyard, on your patio, or even on your windowsill. Fresh herbs make recipes taste even better and great to have around soup,  stew, and salad

Herbs are plants with aromatic properties that are used for flavoring and garnishing food and drinks, for medicinal purposes, or for fragrances. Culinary use typically distinguishes herbs from spices. Herbs generally refer to the leafy green or the flowering part of a plant, different from spices 

Herbs Typically

  • Basil: The leaves have a warm, spicy flavor. Use in soups, sauce, salad, omelets, and meat, poultry, and fish. Also a basis for pesto 

  • Chives: Leaves have a mild onion flavor. Chop them and add them to salads, egg, and cheese dishes, cream cheese, mashed potatoes, sandwich, and sauce  

  • Coriander: grind dry seeds to powder and dust over veal, pork, or ham before cooking. Young leaves are known as cilantro. The roots, which can be frozen are used to flavor soup, served chopped with avocados

  • Dill: Both seed and leaves have a sharp, slightly bitter taste. Use dried or fresh leaves, known as dillweed, to flavor fish, meat, poultry, salad, soup, omelets, and potatoes. Sprinkle dill on the sliced cucumber to make a sandwich filling

  • Fennel: Leaves have a sweetish flavor, particularly good in a sauce for fish; also useful with pork or veal, in soup and salads. Seeds have a sharper taste. You can also enjoy the bulb 

  • Mint: Brew leaves into tea, or garnish cold drinks. Spearmint is generally used to make mint jelly or sauce. Sprinkle dried or fresh leaves over lamb before cooking 

  • Parsley: Mix leaves into a salad, soup, stews, casseroles, and omelets. Serve fresh as a garnish with meat, fish, and onion dishes 

  • Sage: Dried leaves are a traditional constituent of poultry stuffing. Use also with lamb, pork, sausage, and in cheese dishes, and omelet 

  • Tarragon: Chop the anise-flavored leaves for use in soup, salad, egg dishes, stews, and soft cheese. Excellent with lamb. Serve in melted butter with fish, steak, or vegetables. The constituent of tartar sauce, and many types of chutney. Make good flavoring for vinegar when leaves are steeped for 2-3 weeks 

  • Tyme: Rub chopped leaves (fresh&dried) into beef, lamb, veal, pork before roasting. Sprinkle over eggs, cheese dishes, vegetables, fish, or poultry. Add to soup, stew, stuffing, and rice. Brew into a tea with a little rosemary and mint

  • Rosemary: is a woody, perennial herb with fragrant, evergreen, needle-like leaves, and white, pink, purple, or blue flowers, native to the Mediterranean region 

That's all our discussion for today about the Herbs. From here you have elaborated your food and beverage knowledge about Herbs Typically. Thank you for reading and please don't forget for coming back to get more information about food and beverage. 

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