Chervil adds a licorice-like taste to the basic marinara, and the red pepper gives it an extra kick. Use this sauce on whole-wheat noodles, bake it with chicken, use it to top a home-made pizza. Note: fresh chervil is quite potent, so don’t overdo it. 1 medium onion, diced 2-3 cloves of garlic, chopped fine [...]
The jicama acts like water chestnuts by giving this dish a bit of a crunch. If you don’t have jicama, use the chestnuts. Adding the fresh herbs at the end of the cooking ensures that they will maintain their flavor. 2 cloves garlic, sliced thin 1 c. sliced mushrooms 1 medium carrot, sliced ½ cup [...]
Continue reading about New Twist on: Asian Vegetable Stir-Fry
The only edible member of the orchid family, vanilla is one of the world’s most fragrant and best-loved spices. There are three main areas of vanilla production: Tahiti, Madagascar, and Mexico. The variety found in Tahiti has strong fruit and floral overtones, while the type native to Mexico (used by Aztecs and Mayans to flavor [...]
Like ginger, turmeric is a root. It is native to India and is used for cosmetic and dyeing purposes along with culinary ones. It is also an important part of Indian wedding rituals and religious ceremonies. Often times, turmeric is used instead of the much-more-expensive saffron to lend a yellow color to food. Though not [...]
“Thymus” meant “courage” in ancient Greek; the herb was associated with style and elegance. In the Middle Ages, thyme symbolized chivalry. A bed of thyme was also thought to be a home for fairies. In France, the herb was considered to be an outward indication of the Republican spirit that led the French people to [...]
“The young sow wild oats; the old sow sage,” goes the adage. Arabians associated sage with immortality while the Romans called it salva, or in Latin, to “heal” or “save.” (Hence, the modern-day word “salvation.”) There are hundreds of varieties of sage, ranging from the purple-flowered common sage to the more exotic varieties like pineapple [...]
This herb–which smells a bit like a pine forest–has been used since the days of the ancient Greeks. Back then, it was considered to be a memory aid–students wore garlards of it while studying for exams. It protected against evil spirits in medieval times, and in the 1500s in Europe, it was used to perfume [...]
Many different types of sweet bell peppers are dried and ground to make paprika. The best paprika is made in Hungary, where the selection, drying, and blending of the peppers is considered to be a culinary art form–the sweetest paprika is made by removing the ribs and seeds from the pepper before drying and grinding [...]
Garlic may well be the most potent herb on the planet. Egyptian medical writings dating back to 1550 B.C.E. speak of its curative powers, Pliny listed it as being a remedy for over 60 ailments, and Romans ate it before going into battle to give them strength. Garlic, it was believed, was the chosen herb [...]
Chives–like garlic–are a member of the onion family. They also make a very pretty decorative plant for your garden and hardly need any maintenance. You can eat both the long, graceful straws and the purple, snowball-like flowers. The straws are flexible enough to be used to tie bundles together. They can also be left whole [...]
