Herbs

	Herbs
	Flavor and spice and everything nice. Fresh herbs are wonderful to use in cooking or fresh in salads. They add tang, zip, and a flavor that their dry counterparts cannot. They make any meal gourmet! They also have unique healing properties!
	BASIL is wonderful fresh and the dry is no comparison. Used often in Italian cuisine, Basil can be eaten fresh and can be cooked. Use it in salads, sauces, and soups. It has a wonderful fragrance. Try a tomato, basil and fresh mozzarella salad with a little olive oil, salt and fresh cracked black pepper. Basil pesto made with a big handful of basil, olive oil, garlic, pine nuts, and some grated parmesan cheese is delicious in pasta or on pizza or use it top seafood or chicken.
	Widely used in Asia, BURDOCK ROOT is gaining popularity in the U.S. This root can be peeled and then added to stir fries as it is crisp, or added to soups for a nice earthy flavor. Many people use it to flavor the broth (along with ginger and carrots) before adding some miso to make miso soup. It can be steamed and is popularly used grated and marinated. Many soak it in vinegar after peeling to remove any bitterness and prevent it from turning dark. Used medicinally, burdock root is a blood purifier and with miso can enhance the immune system. Plus it is rich in fiber. It has been known to to treat staph infections, impetigo, gout, psoriasis, eczema, acne, or other skin wounds.
	CILANTRO leaves taste quite different from coriander which are the seeds. A staple in Mexican, Caribbean, Thai, and Asian (called Chinese Parsley) cooking, Cilantro adds an ethnic flavor to dishes. It looks like parsley and can be used the same way you use Parsley, but it has a unique flavor. Wonderful in curries, chutneys, stews, sauces and soups. Make a green sauce (salsa verde) with cilantro, olive oil, freshly squeezed lemon or lime juice, salt, pepper, a jalapeno or other hot pepper, and ground almonds. This is a nice flavorful topping to any dish. We like it on Arroz Con Pollo. Try a Cilantro dip that would also make a nice spread or this wonderful Cilantro & Red Pepper Swirl Soup, or this Carrot Orange Cilantro Soup or Roasted Salmon with Lentils and Lemon-Cilantro Dressing. Like Parsley, this can be j uiced and is good for your body.
	DILL is the flavor of grandma's chicken soup (added toward the end of the cooking process) and is wonderful with salmon, Tzatziki, cucumber salads, carrots, or in a sauce (blend dill with garlic and sour cream or yogurt, salt and pepper). Commonly used in marinades and pickling, dill is the taste of home.
	EPAZOTE is common in Mexican and Caribbean cooking. It is also called Mexican Tea. When added to beans, it is said to lessen the gassy effect. It is quite unique and strong in flavor. Like Cilantro, you either like it or you don't. It can be added to soups and stews, quesadillas and tortillas, fish, eggs, and cheese. Also called Mexican Tea. There are many recipes online to try this including Epazote Vegetable Pancakes with Black Bean Tropical Fruit Sauce.
	FENNEL has a hint of anise (licorice flavor) and can be sautéed, roasted, or added to stews or sauces, and even eaten raw in salads or as part of your crudités platters. You have to remove the heavy middle stem at the core, but the fronds and the bulb can be used to add flavor to many dishes. The fronds also make a nice garnish. Fennel pairs nicely with salmon or added to a salad.
	GINGER is a staple in Asian cooking and has a very strong to spicy taste even though it can be used to flavor desserts (gingerbread). Real ginger ale is quite spicy. Said to have medicinal qualities that soothe the digestive system, ease motion sickness, and improve circulation, you can flavor savory and sweet foods with it, drink it (ginger tea), and even bathe in it to relive muscle soreness (crush Ginger in a pot of boiling water and make a sauce and add that to your bath). It freezes very well so if you buy a hand and don't use it all, peel it (just pull off the skin gently with a spoon) and put it in a freezer bag. No need to defrost, simply grate it or chop it frozen and use. Pairs nicely with scallions. Use it in soup or salad dressing. Stuff a chicken with some ginger and a lemon, salt and pepper. Or use it in your Asian cuisine. Check out the Eggplant Szechwan at the bottom of the Eggplant page.

	LEMON GRASS is a staple in Thai, Vietnamese, Asian and Caribbean foods with a unique lemony earthy flavor. Remove the leaves and use the lower middle section to flavor soups, stews or sauces. If out of lemongrass, the zest of a lemon will do in a pinch, but it truly is not the same. Freezes well and there is no comparison with dried lemon grass and fresh or frozen. Lemon Grass is also used medicinally to cure problems including those involving digestion, cramping, colic, gas, arthritis, and fevers. Infuse a cup of boiling water with Lemon Grass for a soothing tea. The flavor enhances many dishes. Tom Kah Gai is a delicious soup made with lemon grass, coconut milk, chicken and mushrooms. Or try Thai Lemon Grass Chicken, Lemongrass Shrimp Soup, Green Curry Chicken, or link here for more ideas!

	MINT is refreshing and comes in Spearmint, Peppermint, and other minty flavors. Fresh mint is wonderful in Tabbouleh, lamb and pairs well with tomatoes. It is also nice on potatoes or peas and in desserts. It is refreshing.
	OREGANO is the unmistakable flavor of pizza. It is a bold flavor but the fresh is more delicate. Used in Greek and Italian cuisine as well as Mexican and Mediterranean cooking. It is used medicinally as a natural antibacterial and contains important phytonutrients, antioxidants, as well as fiber. Goes particularly well with lamb, beef, fish, pizza, tomatoes, and more.
	CURLY PARSLEY has pretty curly leaves making it more decorative than the other parsley on dishes and adds a nice fresh flavor. Used in restaurants as a garnish regularly. You can pair parsley with virtually any other herb as the flavor is not overpowering and seems to compliment the other nicely. Add parsley to green salads or try this Salmon Confetti Salad.
	ITALIAN or FLAT PARSLEY is decorative on dishes and is much more flavorful than it's curly cousin. Chop it and add it to salads, soups, stews, stuffing, sauces, just about anything. I love parsley with tomatoes, salt, pepper and olive oil. It adds a nice fresh flavor to any savory dish, cooked or fresh. Try the Salmon Confetti Salad!
	ROSEMARY is fragrant and resemble in appearance it's flavor - woodsy like a pine tree. It pairs nicely with lamb, sauces, potatoes, chicken - roast a bird for a couple hours stuffed with Rosemary, 1/2 a Lemon, fresh Thyme, 3 garlic cloves or a whole head of garlic cut in 1/2, salt and pepper and you have a delicious roast chicken. (Plus, adding rosemary to your meat can help ward off the harmful carcinogenic compounds created by high heat cooking of red meats!)
	SAGE is beautiful and full of flavor. Use an intact leaf as a decorative flavor to an individual servings. Reminds me of Thanksgiving and can be used in poultry, stuffing, soups, stews and sauces and is oftentimes used in sausage.
	TARRAGON is used in French cooking and has a unique flavor that does well in vinegars, sauces, and soups. It is the flavor of a Hollandaise sauce.
	THYME is a perfect match with chicken or mushrooms. The leaves can be torn from the stems easily and the flavor is homey and quite popular. Regularly used in stews, soups, sauces, stuffing (as is Sage), on meat, chicken, and even fish, it has a light lemony flavor. A little goes a long way. It keeps well in the refrigerator in a plastic bag. It is said to strengthen the immune system.
	Herb Facts:
	Nutritionally: Medicinal qualities.

	How to choose: Beautiful, colorful, fragrant and fresh is best.
	How to store: Wash and store green leafy herbs like parsley and cilantro wrapped in a damp paper towel that's in a sealed plastic bag. Label the bag and date it so you don't forget. They should keep this way a week or two but USE THEM while they are freshest to get the best flavor. If they look a little droopy, cut off the bottoms and sit them in a glass of water in the refrigerator to pep them up a bit. You can also store them this way in the fridge with a plastic bag over them. If you get your herbs prepackaged in a plastic container, it's usually best to keep them in that container. You can store Ginger in the fridge or on the counter but if you're not planning on using it, peel it and freeze it when fresh.
	Fun Facts: Parsley can help balance a dish if you made it too garlicky by accident. Parsley is a breath freshener.
	Herbal remedies to have on hand according to Dr. Weil: Aloe Vera: For sunburn, thermal burns and any areas of skin irritation or inflammation. Arnica: The tincture of this plant helps relieve the pain and tenderness of sprains and sore muscles. Bromelain: Promotes the healing of soft-tissue injuries, such as sprains and bruises. B-complex vitamins: B-100 tablets or capsules can help ward off mosquitoes. Burdock Root: Supports strong immune system; aids in clearing infections including gout and skin infections. Echinacea: Take at the first sign of a summer flu or cold. Epazote: Can lessen gassy effects of foods like beans. It can also be used to calm nervous disorders, asthma and menstruation problems according to The Ultimate Book of Herbs and Herb Gardening by Jessica Hourdret. Used medicinally to get rid of intestinal worms, it is poisonous in large amounts. Geraniol: Products made with this oil are another effective way to protect yourself from mosquitoes. Ginger: Used to prevent motion sickness and nausea. Oregano: Natural anti-bacterial and loaded with antioxidants. Stinging Nettles: By far the best remedy I know for hay fever. Tecnu: Effective at preventing rashes from poison oak, ivy, and sumac.

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