Common fennel–also called sweet fennel–can be grown for its leaves, stems, flowers, and seeds. Common fennel is grown as an herb. Its leaves and seeds are used in cooking and baking. Florence fennel—which has a bulbous stem and is a variety of common fennel– is grown for its stem which is eaten as a vegetable. […] More
Basil has a flavor sweet and pungent and pungent and sweet—so unique it is sometimes described as “basil-y.” Basil is the quintessential herb for seasoning tomatoes. It goes well with pasta, salads, eggs, cheeses, vegetables, fish, seafood, fowl, and pork, but unlike many other herbs it does not go well with vinegar or other herbs. […] More
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
Basil with tomato, basil with garlic, basil with onion, and basil with olives. The sweet, clove-like 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 […] More
Stephen Albert