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Shiso – shiso [17] is the now common name [18] for the Japanese culinary herb, seed, or entire annual plant of Perilla frutescens. Sorrel – or garden sorrel, often simply called sorrel, is a perennial herb that is cultivated as a garden herb or leaf vegetable. Tarragon – perennial herb in the family Asteraceae related to wormwood.
An Angelica-like aromatic herb and pot herb endemic to Georgia in the Caucasus and used particularly in the Northwestern province of Svanetia, where it is eaten variously raw, cooked and pickled. It also has medicinal properties, aiding digestion and ridding the system of intestinal worms. [11] Althaea officinalis: Common Marshmallow
Ligusticum porteri, also known as oshá (pronounced o-SHAW), wild parsnip, Porter’s Lovage or wild celery, is a perennial herb found in parts of the Rocky Mountains and northern New Mexico, especially in the southwestern United States.
Drying herbs are kept from exposure to the sun to prevent discoloration and oxidation. The drying process takes approximately six days in its entirety. Once dried, the leaves are removed and both components, leaves and flowers, are chopped finely. The final dried product weighs a third of the initial fresh weight and can be stored for up to 18 ...
Herbs generally refers to the leafy green or flowering parts of a plant (either fresh or dried), while spices are usually dried and produced from other parts of the plant, including seeds, bark, roots and fruits. Herbs have a variety of uses including culinary, medicinal, aromatic and in some cases, spiritual.
Add fresh herbs like chives or tarragon for extra flavor. Sorbet or frozen yogurt for pies and cakes. For dessert, try a dairy-free sorbet or frozen yogurt instead of pies and cakes.
Drying herbs is a great way to preserve that garden-fresh summer flavor throughout the year. It requires minimal effort and it's so much more affordable than buying dried herbs from the store.
I’m a big fresh herb gal. Cilantro on salads, dill in yogurt dressings and sauces, basil on pizzas, chives on eggs—I use herbs in my meals by the handful.