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Arrugula
The edible leaves are characterized by a distinctive spicy, pungent flavor resembling The plant was spoken of by early writers as a good salad herb, but which should not be eaten alone. Use in foods with olives, garlic, tomatoes, peppers and olive oil.
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Basil
Basil is most commonly recommended to be used is fresh; in cooked recipes it is generally added at the last moment, as cooking quickly destroys the meal.
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Chives
Chives are one of the "fines herbes" of French cuisine, which also include tarragon, chervil and/or parsley. Chives are good in omelettes, scrambled eggs and in all sorts of salads. They can be chopped up very finely and sprinkled over cooked new potatoes.
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Cilantro/Coriander
Coriander is used in lentils, beans, onions, potatoes, hotdogs, chili, sausages, stews, and pastries. It is used in the cooking of North American, Mediterranean, North African, Mexican, Indian, and Southeast Asian cuisines. Nutritionally, it has been demonstrated that coriander can assist with the reduction of excess fat in the bloodstream.
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Curry leaves
Curry leaves are highly aromatic and are used as an herb. They are commonly used as seasoning in Indian and Sri Lankan cooking, much like bay leaves and especially in curries with fish or coconut milk. It is a reasonable source of vitamins and Minerals.
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Dill
Fresh and dried dill leaves are used as herbs. Like caraway, its fernlike leaves are aromatic, and are used to flavour many foods, such as gravlax (cured salmon), borscht and other soups, and pickles. Dill is said to be best when used fresh. Dill is a very good source of calcium, and a good source of the minerals manganese and iron.
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Lemon grass
Lemon grass is widely used as a herb in Asian and Caribbean cooking. It has a citrus flavour and can be dried and powdered, or used fresh. The stalk itself is too hard to be eaten, except for the soft inner part. However, it can be finely sliced and added to recipes. Lemon grass is a very good source of calcium, and a good source of the minerals manganese and iron.
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Lemon thyme
Thyme is used most widely in cooking. Thyme is a basic ingredient in French and Italian cuisines, and in those derived from them. It is also widely used in Lebanese and Caribbean cuisines. Lemon thyme smells lemony and is made with citrus fruit flavours. Exellent for freshness in a meal!
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Mint
The mint leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine mint is used on lamb dishes. In British cuisine, mint sauce is popular with lamb. Mint is a necessary ingredient in Touareg tea, a popular tea in northern African and Arab countries. Alcoholic drinks sometimes feature flavor of mint.
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Opal Basil
Opal basil has the same distinctive clove like smell as green basil and grows into a small, bushy plant ideal for container growing.
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