My Little ROCK – Reliable Organised Cooking Kitchen
Herbs – Fresh
One thing I love to do it cook with fresh herbs! The aroma they give off when you start working with them is amazing! Below are some of the fresh herbs I regularly use in the kitchen.
- Fresh basil can be stored for a short period of time in the fridge in a plastic container.
- There are multiple varieties of basil.
- The most commonly used basil is sweet basil.
- Thai basil is also known as bai kaprow or holy basil it has a sweet anise flavour.
- Lemon basil is lemon scented and has a peppery flavour.
- Purple basil has a clove like taste to it. It has a longer shelf life than sweet basil.
- Chives are a close relative to onion, garlic, leeks and scallions.
- Chives have a mild onion flavour.
- The leaves are used for flavouring savoury dishes and the seeds are ground into a spice.
- Also known as cilantro and Chinese parsley.
- All parts of the coriander plant are used and can be eaten (Seeds, leaves, roots and stem).
- The white lower part of the stem is used in cooking.
- Curly parsley has a more bitter taste than Italian parsley.
- Italian parsley is also known as flat parsley.
- Italian parsley has a stronger flavour than curly parsley.
- Store rosemary in a plastic bag in the fridge.
- Sage has a slight pepper taste.
- Thyme is a common component of the bouquet garni used in cooking.
Do you have any tips or hints on the above fresh herbs? If so please comment below.