Easy way to make a special meal
Are you looking for ways to add new flavours to your dishes? Are you bored with traditional herbs like basil, oregano or rosemary? Try something new and maximize your use of herbs to transform every meal into something special. Here are some unusual herbs which can be used in the kitchen.
Herbs enhance the flavour of your food and also add extra nutrition and freshness to even the simplest of dishes. Cooking with herbs isn’t just for gourmet chefs. Learn everything you need to know about herbs in the kitchen and you won’t regret.
What herbs to use in the kitchen?
Many people just stick to basil, oregano, dill or coriander. A lot of people are intimidated by the idea of using new herbs in their cooking. But there is nothing to worry about it. You don’t need a lot of experience with herbs. Just a handful of ingredients are enough to transform a dish into something extraordinary.
Try these herbs:
Lovage Leaf – is a great addition to salads, vegetable stocks and soups. It is a popular herb in southern Europe. Dried leaves have a sharp, yeasty or musky flavour with a hint of lemon and celery. They add flavour to pickled cabbage and cucumbers. You can also try Lovage Leaf with asparagus.
Borage Herb – its taste and smell resemble cucumbers. This herb can be used in soups, salads, sauces, and also may be added to lemonade, cocktails, preserves, and jelly as well. You can use it to season meat (especially mutton) or curd. Borage Herb also is used to flavouring some liqueurs, drinks, vinegar, and wines.
Silverweed Herb – dried leaves can be added into flour then used in a soup to thicken it or you can mix it with cereals. It has a nice taste, crisp and nutty with a somewhat starchy flavour. Some people add Silverweed Herb for dressings. A tea can be made from the leaves.
Dandelion Leaf – dried leaves can be sprinkled on salads, you can add them to sandwiches or dipped in batter and fried tempura style or stir-fries and curries.
Catnip Herb – this aromatic herb from the mint family is also used in cooking. The leaves of the plant are added to salads, soups, sauces, and savoury dishes.
Try also mixing herbs with 1 tablespoon of oil and leave it for 10-15 minutes before using in dressings, marinades or sauces.
Remember: To release flavour, dried herbs are best rehydrated. Add either at the beginning of cooking, or about 20 minutes before the end.
How to store dried herbs?
Light and heat are the enemies of dried herbs and spices so don't keep them near the cooker or oven. A plastic or glass box is ideal. Dried herbs are best stored in airtight containers for up to six months. Replace old herbs regularly for maximum flavour.
Herbs are the most convenient flavour boosters. Sprinkle some in your pasta, salads, sautéed vegetables, curries, fried rice and even dips and sauces, and see what they can create on your plate. Share your experience in the comment section below.