Planting and growing herbs in your own home herb garden is a real joy. Fresh herbs smell so wonderful and it is advantageous to grow something that you can use almost on a daily basis. To be able to go out to your own home herb garden and pick fresh herbs to flavor your favorite dishes is truly a delight. I love to smell the fresh herb flavor as I am preparing my dinner when the fresh herbs I have picked are sitting on my bench.
If you have never grown your own herbs before you are in for a wonderful experience and you grow and cook your own fresh herbs. Start with those herbs that you are sure to use in your hot and cold dishes. Then over time, add more to your growing range and I am sure you will even search for recipes to incorporate the herbs that you grow.
Here are a list of herbs that I regularly use in my cold dishes:
· Basil – I will add leaves of basil to my green salads, to bean salads and put them in my sandwiches
· Mint – I tear mint leaves into my green salads and they give a salad such a lift which never ceases to amaze me – mint comes in several different varieties like spearmint and peppermint
· Fennel – I absolutely love fresh crispy fennel and tomato salad drizzles with a little French dressing. For variation some mint or parsley can be added as well.
· Rosemary – because of the fact that the leaves are rather hard I tend to use this in the dressings more than in the actual dish
· Garlic – over recent times I have almost become a ‘garlic freak’ as I use it in almost everything I can and when I am using it uncooked I do chop it finer or crush it
· Oregano – is a very nice subtle additive to a salad sandwich so try it out
· Parsley – I do like the curly leaf parsley because feel it has a stronger flavor than the flat leaf parsley and I add it to sandwiches, butters, salads of all sorts, green, bean and pasta. When I want a more subtle parsley flavor I use the flat leaf parsley
Here is a list of herbs I use in my hot dishes:
· Parley – I use this in many dishes that I cook, especially egg and vegetable dishes
· Rosemary – this goes hand in hand with lamb either pushed into the mean, laid across the top or in the basting mix. Rosemary is also very nice with vegetable dishes
· Coriander – I use in my curry or spice type dishes and in tomato dishes
· Basil – this goes great in my egg dishes like scrambled eggs and chopped up on pizzas or other tomato based dishes as it goes so well with tomatoes
· Bay laurel – leaves of this lovely little bush are beautiful in stews and the like. They do also flavor soups nicely as well. The taste is quite strong so not many leaves need to be used at any one time.
· Garlic – again I use this in so many dishes. Just about anything where I add onions I add garlic.
· Fennel – this has become a favorite and in hot dishes both the fennel bulb and the seeds can be used. The seeds are actually quite strong and not many are needed to flavor a dish.
I hope you have found my story of how I use herbs to be of some help and I am sure you will discover more herbs as you extend your range in your home herb garden and also in the cooking pot.