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| Author |
Message |
denise
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Using Herbs
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Aug 2 02:40 UTC 1993 |
Do any of you use fresh herbs in your cooking? Do you buy them or grow
them? If you grow them, do you also dry them to save for future use and
if so, how do you go about drying them??
Ideas, comments, suggestions welcome.
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| 32 responses total. |
tnt
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response 1 of 32:
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Aug 2 05:16 UTC 1993 |
Try the Anarchist Cookbook.
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chelsea
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response 2 of 32:
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Aug 2 10:28 UTC 1993 |
I grow Italian parsley, sage, rosemary, French thyme, chive and
marjoram in a small garden in our backyard. The previous few
years I had also grown basil but it requires different soil
and a lot more room than the others so I've gone back to buying
fresh basil as needed. Too, the chive and oregano are true
perennials, and while the others need to be replanted each year
at least they are frost hardy. Basil is very picky about
temperature dips and turns black with the first freeze.
Sometime late October, when growing has pretty much ground to
a halt, I pick everything, wash it and let it air-dry, then
freeze 'em in ziplock bags. This will then last me until next
spring's crop is ready, usually late May. The amazing thing
about an herb garden is how it thrives on neglect. The less
you futz with it the better it seems to do. Just nip back
anything that's preparing to flower and don't fertilize or
water much at all.
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danr
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response 3 of 32:
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Aug 2 15:50 UTC 1993 |
I like fresh cilantro. It gives things like sauces and salads a
Mexican taste.
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kentn
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response 4 of 32:
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Aug 2 17:02 UTC 1993 |
We've got an edge-of-sidewalk herb garden. Mostly I've been running
out there and cutting off a hand full of chives from time to time,
but I also grab some oregano every so often. We tried to grow garlic,
but I don't believe anything ever came of it. There are a lot of
other herbs growing there but I don't know what they are or what they
are good for (my wife planted some because they make good teas and
infusions, etc.).
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mta
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response 5 of 32:
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Aug 2 18:13 UTC 1993 |
I use fresh herbs as often as I can. Some times I grow them, sometimes
I pick them up at the co-op. Fresh Basil and Cilantro maixed with
spinach makes a wonderful green salad bowl. (I usually add whatever
other greens looh good that day, too.)
I seldom dry them, just because I don't make the effort. I'd like to
sometime though.
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popcorn
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response 6 of 32:
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Aug 5 02:34 UTC 1993 |
I'm growing basil and parsley on the porch. The basil is trying
to take over; it's towering over jalapeno plants that are supposed
to be the big thing in the tub they share. The parsley is chugging
away slowly but surely. It looks wimpy but better than in other
years I've grown it. I've never yet seen my parsley come back after
the winter the way it is supposed to; it would probably be less scrawny
if it had another year's growth.
Other'n that, i've got vast numbers of dried herbs, but not much
else that's fresh.
Looking forward to a big pesto meal soon.....
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shf
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response 7 of 32:
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Aug 7 12:56 UTC 1993 |
I've never tried it, but supposedly you can freeze basil. Dunno, pesto
made from fresh basil is hard to beat.
My last garden had 8 basil plants and we had huge mounds of the stuff to
make endless pesto.
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mta
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response 8 of 32:
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Aug 8 05:55 UTC 1993 |
Have you ever boiled new potatoes in mounds of fresh dill? Heaven.
It doesn't need butter or salt, just a fresh breeze and some sunshine.
Ahhhhhhhhh.
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koi
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response 9 of 32:
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Apr 2 23:52 UTC 1995 |
I grow quite a few herbs every summer. I have tried a lot of mints, but had
the best success with spearmint. I love a spearmint, pineapple mint, lemon
thyme tea with a Saskatoon or blue berry or two. Very mellow. I tried to grow
chamomile, but the aphids ate it all up. Another nice beverage is ice tea or
lemonade with a couple of borage flowers floating on top. The garlic chives I
have grown have had great flavour and tasted really good in oriental dishes.
Mushroom fried rice for example.
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eeyore
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response 10 of 32:
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Apr 3 01:42 UTC 1995 |
do the plain old basil, thyme, and oregeno. we also do lemon basil, so that
we can sniff it on our fingers as we are walking around the gardens, and to
feed the dog...:)
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suzi
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response 11 of 32:
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Apr 13 20:19 UTC 1995 |
I discovered garlic chives last summer. They're a lot easier to grow
than garlic itself and taste about the same for cooking. I have a large
herb garden in a raised bed and lots of hanging pots of herbs. Have
tried drying them in a dehydrator but have had just as much luck hanging them
upside down then stripping them and putting in mason jars or baggies.
My in-laws used to think I was a witch, there were always so many things
hanging around upside down in our house. (Note: They still think I'm a witch
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koi
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response 12 of 32:
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Apr 19 01:23 UTC 1995 |
I always wait too long to bring in the herbs I have grown and lose them to the
frost. Garlic chives are quite interesting in salad. If you like garlic, that
is. I bought some mint at the supermarket. It is so far from as good as the
fresh mint grown in my back yard. I wish it was summer all year around!
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elayne
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response 13 of 32:
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Apr 22 20:39 UTC 1995 |
Blake, or koi I shuould say, I think we're neighbors. Could you teach me a
thing or 2 about gardening? I've heard you make excellent spicy tomato soup.
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koi
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response 14 of 32:
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Apr 22 20:54 UTC 1995 |
Hi Elayne. Neighbors? What would you like to know? Has anyone tried herbal
vinegars? What worked best? Has anyone had success with herbal companion
planting? I have heard that basil and tomatoes grow very well together. I
didn't notice any significant difference in growth last year, though.
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iggy
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response 15 of 32:
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Jul 20 22:59 UTC 1995 |
i have a bunch of lemon mint growing in my yard and have
no idea what to do with it...
what is it good for?
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popcorn
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response 16 of 32:
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Jul 21 11:27 UTC 1995 |
Tea?
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bmoran
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response 17 of 32:
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Jul 21 13:59 UTC 1995 |
Ice tea!
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iggy
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response 18 of 32:
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Jul 25 21:58 UTC 1995 |
really? is it good?
i tasted a leaf, and i'm not sure i like the lemon/mint combination.
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bmoran
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response 19 of 32:
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Aug 1 04:36 UTC 1995 |
Try it just for a little flavoring. Make your regular ice tea, with a few
leaves tossed in for good measure. As usual, everything is "to taste".
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freida
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response 20 of 32:
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Nov 9 00:47 UTC 1995 |
Lemon balm makes an excellent tea! Sweeten with a little honey!
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denise
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response 21 of 32:
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Aug 13 23:36 UTC 2007 |
What are some cool ways to use herbs to flavor foods? ie, what herbs do
you use what herbs you grow or buy and in what kinds of dishes do you
use them in? In my quest to do more cooking at home, I'm looking for
ways to come with better flavoring without necessarily using stuff
that's high in fat and/or calories.
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edina
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response 22 of 32:
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Aug 13 23:41 UTC 2007 |
Basil for pesto
Basil with fresh tomatoes, some fresh mozarella and a bit of olive oil
Rosemary in this chicken dish I love, with garlic, olive oil and lemon
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cmcgee
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response 23 of 32:
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Aug 14 13:18 UTC 2007 |
I have a recipe called "Primordial Chicken".
Slather a chicken with olive oil. Pat on lots of crushed garlic.
Sprinkle with salt.
Chop and sprinkle lots of fresh (basil, tarragon, sage, mint). Bake in
350 degree oven for 1 to 1 1/2 hours.
Or use chicken parts, and grill.
I like it because the flavor of the herb you choose is predominant, and
you begin to get a sense of what that herb can do in other dishes.
Yes, I said mint. Long story, but it works well.
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jadecat
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response 24 of 32:
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Aug 14 13:52 UTC 2007 |
Sounds yummy.
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