No cook should be without these twenty versatile, aromatic, and savory herbs. These herbs offer simple ways to bring flavor and aroma to many delectable dishes. Herbs for cooking are plants whose leaves, seeds, fruits, flowers, or other parts are used fresh or dried for flavoring food. (A spice–broadly speaking–denotes a flavoring derived from the […] More
Dried beans are cooked and served in many ways–in salads, soups, casseroles, stews, and chilis. Dried beans can be served alone or as a side dish with meat or pasta or rice. Dried beans are commonly boiled and then sometimes baked or refried. Dried beans are beans whose seeds are dried and shelled after reaching […] More
Herbs are not difficult to grow. Most herbs belong to the parsley, the mint, or the daisy families. Most plants in these families germinate readily and can be raised without any special horticultural skill. Most herbs thrive in well-drained, sunny, loose soil that is not too rich. The planting bed for herbs should be prepared […] More
There are many ways to eat cucumbers raw or cooked. Favorite cucumber recipes How to Make Cold, Tasty Cucumber Soup Sliced Cucumber Flavor Matches How to Make Dill Pickles for Beginners Canning Sweet Pickle Relish Why do cucumbers and warm weather mix so well? Cucumbers are more than 90 percent water. Their crunchy texture, sweet […] More
Eggplant can be broiled, grilled, sautéed, steamed, pan-fried, or stuffed and baked. You can make ratatouille or eggplant parmesan. The mild flavor and light, spongy texture of the eggplant make it a good match for other vegetables, browned and chopped meat, cooked fish, or shellfish. Favorite eggplant recipe Eggplant Ratatouille The subtle flavor and meaty […] More
Onions come in a wide range of sizes, shapes, and colors, as well as specific varieties. There are fresh onions and onions for storage. There are onions for eating raw and onions for cooking. There are mild onions and pungent onions. There are onions that grow best where the days are short and onions that […] More
Garlic, with its unmistakable aroma and rich, savory taste, is a beloved staple in kitchens around the world. For home cooks, its versatility and depth of flavor make it indispensable, whether used to create a subtle, fragrant base or a bold, punchy highlight in dishes. Beyond its role as a seasoning, roasted or sautéed garlic […] More
Mint and chamomile are the most common herb teas, but you can brew tea from almost any garden herb. Herb teas are soothing and often health-giving. They contain virtually none of the caffeine found in coffee. Herbal tea is easy to make: put a handful of fresh herbs (about ¼ cup) per cup of tea […] More
Vegetables grown for their leaves and roots are the best choices for shady gardens. Salad greens such as lettuce, spinach, cabbage, and celery can be grown in shaded gardens. Roots crops such as beets, leeks, potatoes, and turnips can be grown in shady gardens. A garden site that receives as few as two hours of […] More
Pot up herbs for fragrant, fresh green leaves indoors in winter. Herbs set on a sunny window sill through the winter can be used at any time. While herbs are at their best in a sunny garden, many will grow quite well in containers indoors. When winter comes there is often no choice but to […] More
Many useful culinary herbs grow well in containers. Basil, chives, cilantro, dill, common and Florence fennel, garlic, lemon balm, mint, oregano and marjoram, parsley, rosemary, sage, French tarragon, and thyme are excellent choices for container growing. Grow these culinary herbs in pots near the kitchen door or on a windowsill so they are readily at […] More
Herbs well suited for growing in cool weather are cilantro, chervil, chives, dill, and parsley. Unlike warm-weather summer-grown herbs, cool-weather herbs can be sown directly in the garden a month or more before the last frost in spring for late spring harvest and again in late summer for fall harvest. Cool-season herbs grow best in […] More
Stephen Albert