To prepare lemongrass for cooking you can cut the yellow stalk into 2-3″ lengths and then “bruise” these sections by bending them a few times then create surface cuts along these sections (with a knife) to help them release the lovely lemony flavour. These should be added to dishes to impart flavour but should not be consumed. Lemongrass is also…
No kitchen should be without the heady, aromatic flavour of thyme. Use it in a beef casserole, add a sprig when roasting chicken, goes well with garlicky things and just a pinch added to stuffing gives it a certain something. Wash, then either use the whole sprig or remove the leaves and discard the stalk. To strip the leaves from…
Bay leaves are not only used in cooking, they have medicinal properties as well! Freshly dried bay leaves have a warm aroma, which is infused into cooking. The leaf is used for flavoring stews, dishes that need a long time to cook and soups. However, it is removed from the dish before serving. The aroma of bay leaves is much…
Basil is considered one of the healthiest herbs. It’s best when fresh, exuding a sweet, peppery aroma that indicates not only the promise of pleasantly pungent flavour, but an impressive list of nutrients as well. Interestingly scientists have tested basil oil in diluted concentrations against several common but serious multi-drug resistant bacteria; it strongly reduced the negative effect of the…
Even though all parts of coriander are edible, we usually consume the leaves and seed of the plant. Coriander, is a relative of parsley, and has been popular in Britain since Tudor times. Sometimes it is referred to as Cilantro or Dhania. Unknown to many of us, this, leafy, strong-smelling herb has an impressive list of health benefits being good…
Dill has been used for its culinary and medicinal properties for centuries. Mentioned both in the Bible and in ancient Egyptian writings it was also popular in the ancient Greek and Roman cultures, where it was considered a sign of wealth and was valued for its many healing properties. Dill was used by Hippocrates, the father of medicine, as it…
Parsley is a super multivitamin herb no kitchen should be without. It can be used as a garnish and flavouring. Both Flat leaf Parsley and Curly Parsley can be used for the same purpose although when flat leaf parsley is younger it is stronger in taste than when it matures, and the opposite is true of curly parsley, it starts…
Tarragon is a culinary herb used to flavour various recipes, especially Mediterranean cuisine. The aromatic plant is rich in antioxidants that promote health and prevent disease. typical 100g portion of tarragon contains: 50.22g carbohydrate, 7.24g fat, 7.4g fibre, 22.77g protein and 295 calories.
Mint is a herb grown for it's leaves. Infused in hot water to make a refreshing tea, chopped and cooked in many dishes, used to make mint sauce or chopped and added to make a cocktail. Per 100g a typical portion 80g carbohydrate, 11.9g fat,2.4g fibre, 1.7g protein and all for just 432 calories.
Rosemary is a popular herb that is perennial and native to the Mediterranean. It is actually a member of the mint family though you wouldn’t know that to look at it. It is commonly used in natural healing practices. Rosmarinic oil and other active ingredients in this herb can be very helpful as a Memory Booster. It is said to…
It is thought that sage is similar to Rosemary in its ability to improve brain function and memory and it is hoped that it can help in the search for new drugs for the treatment of Alzheimer’s disease. Many of us have a dislike of sage as our experience of it is from the fusty musty dried herb however if…
Chives are the most delicate and smallest member of the onion family and are popular in Euopean cuisine. To look at chives are thin, long blades with a hollow centre. They taste similar to scallions with a mild grassy flavour.
