Growing up there were few spices used in the kitchens I was raised in. Among these were Iodized salt, pepper, garlic, and seasoned salt. Notice the trend? That's right, salt.
I don't add a lot of salt to my food, I never have. I always watched and helped my Great-Grandmother in her herb garden. As I grew older and started cooking for myself I became more interested in herbs and their use in the kitchen. This post will be to short to cover all their uses in the kitchen, that quite literally takes a book(s).
If you've never cooked with herbs there is nothing like the present to start. I will be the first person to tell you the variety of flavors you're missing out on! If you're nervous about getting started then let me give you a small list to start with and then you can expand from there.
The following list is one that I not only enjoy cooking with but enjoy growing. If you don't have a lot of garden space it's fine because many herbs can be grown in pots in the window, or on a porch.
Here is a small list to start your cooking experiments with:
Rosemary
Oregano
Mint
Tarragon
Basil
Sage
Garlic
Chives
Bay
Dill
While I choose to grow most of the list i do find it easier to purchase Bay leaves and Garlic (one of these days I'll grow a successful garlic bed). If you are able to grow some of these the plants can be purchased a most gardening stores. As your love for herbs grows it can be difficult to find all the different varieties but they are out there.
If you have the space you can hang herb cuttings in a dry, well-ventilated area and allow them to dry and then store them. I store my dried herbs in colored Mason Jars. Chives are better fresh or freeze-dried.
Cooking with herbs can be an amazing adventure and introduces flavoring you will never want to do without again! Different herbal blends can be enjoyed in soups, roasts, casseroles, baked dishes, teas and even desserts.
Comments