Why do Koeche use Kraeuter
These herbs should not be missing in the kitchen
Basil, parsley, rosemary: herbs taste as different as they look. An overview of selected culinary herbs and their use in the kitchen.
They have to be lush green and crisp, this is where herbs taste best. In the kitchen they give many dishes that decisive kick and they are the perfect addition to salads - rich in vitamins and essential oils. Many herbs are also available in dried form, but they cannot match the aroma of fresh produce.
Popular culinary herbs and their uses
- Wild garlic: With its aroma that is strongly reminiscent of garlic, wild garlic is ideal for preparing pesto or dips. If you want to use it for cooking, you should only add it at the end of the cooking time, as it quickly loses its aroma when heated.
- basil: With tomatoes and mozzarella, basil is an absolute classic. But it also goes well with other salads as well as pasta, pizza or desserts. Basil should always be used raw and added to warm dishes just before serving, otherwise it will lose its aroma.
- dill: Dill is almost indispensable for cucumber salads and many fish dishes. The fresh, spicy note of the dill also goes very well with quark dips and potato dishes. Dill can have a calming effect on stomach or digestive problems.
- coriander: The intense aroma of the coriander gives Asian curries and soups their typical taste. Coriander also gives tomato salad, meat or fish dishes a finer note. In addition to the leaves, the stems can also be used.
- cress: The spicy little cotyledons give salads, soups, egg dishes and sandwiches a pleasant spiciness. They are also very suitable for garnishing dishes.
- mint: From pineapple to chocolate mint: There are dozens of varieties of mint. The aromatic leaves are a popular ingredient for various cocktails such as Mojito or Hugo, and they also give salads, soups and desserts a fresh note.
- oregano: Whether on pizza, in pasta sauce or pickled vegetables: oregano is typical for many dishes in Italian cuisine. It develops its aroma best when it has been dried and cooked. But it also refines many dishes fresh, such as braised meat or soups.
- parsley: Hardly any other herb is used as often in German cuisine as parsley. It refines salads, soups, potato, vegetable and meat dishes. In addition to varieties with curly leaves, the intense-tasting flat-leaf parsley is particularly popular in Mediterranean cuisine. It unfolds its aroma best when it is freshly chopped and added to the dishes at the end of preparation. By the way, parsley contains a lot of vitamin C and is also tasty as a salad or pesto.
- rosemary: The Mediterranean herb is ideal for hearty meat, fish and potato dishes. Either pluck the needles from the stems and cut them into small pieces or add the whole stalks to the meal and cook with them. Remove whole stems before eating. As a tea, rosemary has a calming effect as well as an antispasmodic and expectorant.
- chives: The strong taste, reminiscent of onions, goes perfectly with quark and dips as well as egg dishes, salads and mushroom dishes. It is best to simply cut into small tubes and sprinkle raw over the food.
Herb pots bred for early consumption
Fresh herbs are grown in large greenhouses all year round. In the grocery trade, they usually come with roots in small pots. But if you want to let the plants grow longer on the windowsill, you often fail. The herbs are intended for early consumption. In the greenhouse they have ideal conditions, perfect temperatures and optimal nutrients. The bestseller basil comes from subtropical regions and needs a lot of heat and sun. The home at home can hardly offer that.
Robust plants for the garden
If you want to have some of your herbs for longer, you should rely on local varieties such as parsley and chives, sow them yourself or buy more robust plants from the nursery. In summer, many herbs also thrive outdoors - whether in the garden or on the balcony.
Store fresh herbs properly
The season for local culinary herbs runs from April to the end of October. During this time the herbs have the strongest taste and the most intense aroma. If you come from the region, the herbs are mostly untreated and can be enjoyed without hesitation.
Even if the herbs taste best fresh: They can be stored well for up to a week. It is best to put it in a Tupperware box or plastic bag in the refrigerator immediately after purchase.
Alternatives to fresh herbs
As an alternative to fresh herbs, dried and frozen herbs can be used in cooking:
- To the dry Robust herbs with a hard stem, such as rosemary or thyme, are particularly suitable. Simply hang the bunch with the handle up in a dry room, for example the laundry floor, and let it dry.
- Freeze is the better method for soft herbs such as parsley, coriander or chives - best chop and put in the freezer.
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Eat better! | 04/11/2021 | 4:30 p.m.
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