Thursday March 18 , 2010

Aromatic Herbs

A dossier on aromatic herbs, including some of their history and curious facts, how to grow the herb, when to pick it, where to store it, its attributes, and how to use it in cooking along with recipes that count on that herb for flavor.

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#	Article Title	Hits
1	Aromatic Herbs Facts	6987
2	Basil	2930
3	Bay Leaf	2293
4	Chervil	5573
5	Chives	2934
6	Coriander	2799
7	Curry Leaf	1368
8	Dill	2262
9	Hyssop	1189
10	Lemon Balm	1545
11	Lemon Vervain	1432
12	Marjoram	1728
13	Mint	2090
14	Myrtle	1528
15	Oregano	1678
16	Parsley	1439
17	Rosemary	1587
18	Sage	1384
19	Savory	1627
20	Tarragon	1244
21	Thyme	1771

Hint of Herbs

When grilling, add some rosemary twigs with the charcoal. Your barbecue will get an unforgettable flavor and aroma.

Choice Tidbits

Which grill to choose? It comes to charcoal, gas or electric. If choosing gas, propane or natural gas? There is no doubt charcoal gives food a special taste, however, gas keeps a uniform temperature and promotes uniform cooking. Successful cooking depends on picking the right type of grill.

Smokers are and alternative to a barbecue grill and they are becoming increasingly popular.

Full of Flavor

Hot and fiery, although varieties differ in heat and strong flavor, most will leave a tingling, burning sensation. Important in Mexican, Indian, south-east Asian and Chinese cuisines; will appear in curries of all kinds, Indonesian sambals or in Sechuan style cooking of China; easy to spot in Mexican tacos, sauces, meat and chicken dishes; West Indian pepper sauces for meat, fish and poultry count in their spiciness; found in southern European sauces and in the harissa paste, used to flavor couscous in north Africa.

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