Herbs and Spices

fifi83 · Jan 29th, 2010, 11:45 AM

I have loads, but i have no idea and what to use on what.

So a few ideas be nice.

What do you use on yours?

Fiona

sarahjanek88 · Feb 2nd, 2010, 15:57 PM

Cummin seeds are good in chilli's and I'd never make bolognese without mixed herbs. I like using corriander in risottos too.

Momma2Violet · Feb 4th, 2010, 10:38 AM

Pork and chicken: a nice Herbs De Provence is always on hand for quick dinners

1 tablespoon thyme
1 tablespoon chervil
1 tablespoon rosemary
1 tablespoon summer savory
1 teaspoon lavender
1 teaspoon tarragon
1 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon mint
2 powdered or chopped bay leaves

put all together in tight glass jar, shake before use and put over meats before pan searing in olive oil, or roasting. I also always salt and pepper the meat before use.

Basil (fresh basil and parsely always make a nice pesto). I use the summer harvest and make it up in ice cube trays so that we will have pesto year round.

Cumin, chili powders, red peppers, adobo, etc...will always go well in spicy dishes like curries, chilis, bean soups, tortilla soups, etc...

Do you use more dry herbs than fresh?

Jan 29th, 2010, 11:45 AM	#1
fifi83 Mum (Mom) Chat Happy BnB Member Join Date: Nov 2007 Location: West Yorkshire Posts: 2,211	Herbs and Spices I have loads, but i have no idea and what to use on what. So a few ideas be nice. What do you use on yours? Fiona

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Feb 2nd, 2010, 15:57 PM	#2
sarahjanek88 Mum (Mom) Active BnB Member Join Date: Jun 2009 Location: Erskine Posts: 168	Cummin seeds are good in chilli's and I'd never make bolognese without mixed herbs. I like using corriander in risottos too.

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Feb 4th, 2010, 10:38 AM	#3
Momma2Violet Pregnant (Expecting) Active BnB Member Join Date: Oct 2008 Location: No. Kentucky Posts: 341	Pork and chicken: a nice Herbs De Provence is always on hand for quick dinners 1 tablespoon thyme 1 tablespoon chervil 1 tablespoon rosemary 1 tablespoon summer savory 1 teaspoon lavender 1 teaspoon tarragon 1 teaspoon marjoram 1/2 teaspoon oregano 1/2 teaspoon mint 2 powdered or chopped bay leaves put all together in tight glass jar, shake before use and put over meats before pan searing in olive oil, or roasting. I also always salt and pepper the meat before use. Basil (fresh basil and parsely always make a nice pesto). I use the summer harvest and make it up in ice cube trays so that we will have pesto year round. Cumin, chili powders, red peppers, adobo, etc...will always go well in spicy dishes like curries, chilis, bean soups, tortilla soups, etc... Do you use more dry herbs than fresh?

Status: Offline

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