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    Growing Herbs for Cooking

    Herbs for cooking

    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 seed, fruit, bark, or other parts of a plant grown in warm, tropical regions.) A “potherb” is a plant you cook in a pot. Herbs generally […] More

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    Growing Mint

    Use mint fresh or dried to flavor vegetables—cabbage, carrots, cucumbers, eggplants, peas, potatoes, tomatoes, and zucchini. You can add fresh mint to cold and hot soups and beverages. There are all types of mint to choose from: spearmint, peppermint, pineapple mint, orange bergamot, and apple mint to name a few. Mint has a striking aroma, […] More

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    Savory: Kitchen Basics

    Trying to cut back on salt and pepper? Try savory. There are two varieties of the herb savory to choose from: summer savory—a fast growing annual plant, and winter savory—a shrubby perennial. Both savories have a bit of a peppery bite. Summer savory has a flavor reminiscent of thyme, mint, and marjoram. It is more […] More

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    Tarragon: Kitchen Basics

    Use French tarragon fresh whole or ground with fish and shellfish, chicken, eggs, salad greens, or tomatoes. French tarragon has a spicy anise flavor with a basil note and a sweet aftertaste. Its leaves hint of pine and licorice. The flavor of French tarragon diffuses quickly in dishes so it is best used sparingly. Add […] More

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    Mint Tisane

    Tisane is a tea like drink made by steeping a single herb or a mixture of several herbs in boiling water. Flowers and spices can be added. Tisane is the French term for a restorative herbal tea. Popular tisanes include chamomile, scented geranium, linden, jasmine, lemon verbena, hibiscus, and rose hip. The peppermint you use […] More

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    Mint Varieties

    Spearmint, peppermint, pineapple mint, orange bergamot, and apple mint: these are just a few of the mints used in cooking. The peak season for fresh mints is summer, but many mints will grow indoors year-round in a bright window. And dried mint leaves can be used when fresh mint is not available. Mints can be […] More

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    Mint: Kitchen Basics

    Mint can be used both in sweet and savory dishes. Add mint to new potatoes or to a garlic and cream cheese dip. Mix mint with chocolate cakes or bake with raisins and currants in pastry. Mints are an excellent addition to sauces, syrups, vinegars, and teas. There are more than 2,000 varieties of mint—about […] More

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    Sweet Basil: Kitchen Basics

    Basil with tomato, basil with garlic, basil with onion, basil with olives. The sweet, clovelike aroma and warm and peppery yet minty flavor of basil can liven up mixed green salads, vegetables and vegetable soups, pasta and pizza, eggs dishes and eggplant salad, fish and seafood, veal, lamb, pork, and chicken. Basil—which is native to […] More

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    Dill: Kitchen Basics

    Partnering dill with fish and seafood got its start a few thousand years ago in the Nordic countries of northern Europe. Dill—which has a flavor somewhere between celery and parsley with the peppery undertones of anise and the feint aroma of lemon—brings lingering warmth to cured and marinated salmon and herring as well as fried […] More