Cooking herbs suitable for all foods and dishes









 Extracting new flavors and mixing various ingredients into your daily recipes is one of the things we all crave.


To refresh our dishes and enjoy different flavors every day. One of the best ingredients to help you do this is aromatic herbs.


Aromatic herbs are characterized by adding a fresh and natural flavor to dishes.


In addition to that, each herb has a distinct taste that distinguishes it from other herbs, and this is what we will discuss in this article.


To make it easier for you to use and specify the dishes that you will use with each recipe with the ability to mix them to get the best results.


Let's start this journey now:


herb Dill:


A feathery green herb of the celery family. It has a distinct flavor and is a mixture between the flavor of celery and fennel.


It is native to Eastern Europe and plays a big role in canned seasoning spices and pickled foods.

Both the leaves and seeds of dill are used in cooking.


Dill is commonly used in soups, stews, and marinades. It is best used fresh for sauces and fish.


You can use the leaves, in particular, as a flavoring for all kinds of foods, such as potatoes, bread, salmon and other fish, lamb and many vegetables, such as peas (pea soup), beets and asparagus.


Complementary flavors: salmon, carrots, cucumber, yogurt


Spices to go with: mustard, cinnamon, cloves, pepper, ginger, chives, parsley, and bay leaves


Oils used with it: Canola oil, olive oil


My special touch: I love using dill in salads of all kinds.


herb Sage:

 

A herb that is closely related to poultry dishes, but is more versatile. It is also one of the easiest perennial herbs to grow.


These are evergreen perennial shrubs with wooly, gray leaves that add freshness and hydration to foods.


They can be used both fresh and dried, even fried. It has a pleasant flavor in tea.


The flavor is more intense if you dry all the leaves and use them as needed.


Besides spices, sage leaves and branches are often displayed in crafts, as wreaths, as they add color, texture and aroma.


Complementary flavor: fruits and vegetables such as apples, sausages, cheese, beef, fried fish, turkey.


Seasoning to go with: Lemon


Oils to be used with: Canola oil, avocado oil


To my special touch: I love sage tea with thyme manoucheh on a vacation morning.

herb Mint:


There are many varieties of mint - all of them are fragrant, whether glossy or fuzzy, smooth or curly, bright green or fluffy.


However, you can always tell a member of the mint family by its square stem.


In addition to its many uses in the kitchen, mint is used in gardens, floor coverings, air fresheners and herbal medicines.


They are beautiful as they are and practical, and guaranteed to thrive, thriving in sun and shade.


Chefs generally prefer mint for savory dishes and mint for desserts.


Use the delicious flavor of mint in fruit salads, yogurt, or tea.


Mint is used as a base in Middle Eastern salads, and it blends well with lamb.


It also goes well with peas, zucchini, fresh beans, vegetable stews, soups, fruit salads, and cheese.


Complementary flavors: potato, peas, chocolate, fruits


Spices to go along with: ginger, cumin, lemon, and chamomile


Oils used with it: Canola oil, walnut oil, coconut oil


My special touch: When I feel cramping in my stomach, I use peppermint tea to relieve this pain.


Learn more about my favorite tea. Peppermint tea In this article, 8 types of tea you will doubt if it is actually "tea"


herb Rosemary:



 

It is a perennial evergreen shrub with blue flowers. It is a distinctive aromatic herb with a sweet flavor.


Often used for poultry, meats, bread, and soups, rosemary is a wonderful herb that can be used as an ornamental plant as well as a cooking seasoning.


Closely related to Mediterranean cooking, it is aromatic and delicious. Both the leaves and the flowers are edible.


Simply cut the stump as needed.


Complementary flavors: tomato, spinach, mushrooms, grilled fish, beef, cauliflower, potatoes


Spices to go along with: oregano, thyme, garlic


Oils used with it: Canola oil, olive oil, corn oil


My special touch: I use rosemary when preparing homemade pizza sauce in a generous amount, and I also put it in a bottle to preserve olive oil when serving for decoration.

herb Basil:


It is one of the most popular herbs because it is easy to grow at home and is a member of the mint family.


They are used a lot in Italian cuisine, although they are originally from India.


Aromatic basil leaves contain a variety of delicious flavors, ranging from baby lemon and sweet mint to cinnamon and licorice.


Leaf colors range from rich green to dark purple, with smooth or wrinkled leaves.


All types of basil easily grow in warm, sunny weather.


Basil is usually added at the end of cooking to preserve its fresh flavor and color.


Basil can also be used fresh in salads, sandwiches, or with cheese cubes, for example.


Complementary flavors: white meat, berries, strawberries, beef, turkey, lamb.


Spices to go with: Tomato, Thyme, Oregano, Fenugreek and Oregano


Oils used with it: sesame oil, olive oil (pesto), walnut oil, canola oil


For my special touch: I use basil in Italian cuisine. It gives a delicious taste to your dishes just like it did in this video, Italian cuisine


Try mozzarella cheese with tomatoes and basil for a healthy, light and easy salad.

herb parsley:

Parsley is the most aromatic herb used in the kitchen. Its leaves are feathered in shape and from the same family of dill.


Parsley is used in sauces and salads, especially soups, because it reduces the need for salt.


Not only is parsley the perfect garnish, it is also good for you. It is rich in iron and vitamins A and C.


Complementary flavors: fish, chicken, potatoes, vegetables, eggs


Spices to go with it: Basil and Chives


Oils to be used with: Canola oil, butter


My special touch: use parsley in salads and various dishes and to get rid of unpleasant odors in some foods without changing their taste.


I tried squeezing parsley with cucumber and green apple as a detox, and it tasted very wonderful.



Follow us on our Instagram page to follow light and very inspiring topics that will definitely benefit you about mental and physical health.

herb coriander:


Coriander, the leaves when eaten fresh are referred to as coriander. There are also the seeds, which have a completely different flavor and are called coriander.


Don't let this confuse you. Whatever you call it, coriander is a delicious and versatile herb.


Fresh coriander leaves are a popular aromatic herb in many ethnic dishes, particularly in India, Mexico and China.


However, you may like or hate its flavor.


Most people consider its flavor to be refreshing and strong, but for some reason, there are people who did not like this experience, including my sister Mona.


The seeds can be used whole or ground and are often used in curries, pickles and sausages.


Coriander is such an herb that it is difficult to try to explain its flavor in words to me.


Complementary flavors: beef, chicken, grilled fish, pickles


Spices to go with: ginger, cinnamon, cumin, cardamom, and nutmeg


Oils used with it: Canola oil, sunflower oil


My special touch: I was one of the people who did not like coriander, but I used coriander with bean stew to give a rich flavor that brings me back to the taste of my grandmother's beans since I was young .. Try them.


herb Thyme / thyme:

Thyme is a wonderful versatile herb. There are nearly endless ways to use its delicious and aromatic leaves in everything from salad dressings to marinades to sauces.


As one of the oldest aromatic herbs and medicinal plants in the world (it has been in cultivation since the time of the ancient Greeks), there are many varieties of thyme.


There are more than fifty varieties that are used in cooking and horticulture. English thyme is mostly used in cooking.


Complementary flavors: eggs, lamb, grilled fish, beef, and turkey


Spices to match: rosemary, oregano, sumac, coriander, and bay leaves


Oils to be used with: Canola oil


To my own touch: I was young. I did not know anything about the thyme except for the thyme used in the manoucheh that I eat at school.


But now I tried dried thyme with tea to improve blood circulation, and I noticed the difference. Try its tart taste and its many benefits in a cup of tea during the afternoon period.

herb Oregano:

It is a distinct flavor herb for many Italian, Mexican and Spanish dishes.


Its pungent, spicy, and bitter flavor goes well with almost any vegetarian dish.


Most chefs are familiar with it in its dried form, but natural oregano is an herb that you can use in your dishes.


There are different types of oregano, but Mexican oregano is often used in chili powders and Mexican spices.


The leaves retain flavor better in hot dishes if they are added to the end of cooking.


Cooking oregano for too long results in bitterness. It is preferable to use it dryer, because it has a stronger taste when dried.


Complementary flavors: beef, chicken, fried fish, turkey


Spices to go along with: hot green pepper, bay leaves, thyme, fenugreek, basil


Oils to be used with: Canola oil, avocado oil


To my special touch: I love using oregano in pasta sauce. Try it also by sprinkling some oregano on the pizza dough and notice the difference in taste.


If you are interested in ways to preserve food in a healthy way, I advise you to read this article: Food Preservation ... Practical ways to store food for a more healthy life


herb Chives:

Chives are one of the most popular aromatic herbs known, but often the least used.


We all know the normal, normal, multi-lobed, yellowish-white garlic, but other than slicing it on baked potatoes, it seems that "chives" are not being used properly.


Chives give the light onion flavor in any dish, and they can be used interchangeably in recipes that include onions.


There is also a variety of chives such as the combination of onion and garlic.


Chives maintain their lovely green color when cooked.


Add a small amount of butter to a mixture of spices mixed with the aroma on corns, pasta dishes, or garlic bread.


Complementary flavors: salads, chicken, fish, sauces, butter


Seasonings to go along with: hot green pepper, basil


Oils used with it: Canola oil, olive oil


My special touch: I like to use chives when preparing garlic butter bread, as it gives a moderate flavor to the strong garlic in addition to its delicious green color.


Try substituting natural garlic with chives when preparing to bake garlic butter to give the bread a mild garlic flavor.

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