Using Herbs and Spices

 RCS Posts: Enhance flavors for better eating

                We can benefit by using herbs to enhance the flavor of fruits, cheeses, and meats. Use herbs to provide new, interesting, and delicious flavors to your food. Herbs add rare and valuable nutrients to your dining. The savor they add can amaze. Below are ways specific herbs have been successfully  matched  with a given food.

Experiment with the following combinations:

Beef: bay chives, cloves, cumin, red pepper, marjoram, savory bay leaves, mustard, black pepper, red chilies, red pepper, horseradish with fatty roasts .....

Lamb: garlic, marjoram, oregano, rosemary........

Pork: Coriander, cumin, garlic, ginger, savory, thyme.....

Cheese: basil, chervil, curry, dill, fennel, garlic, marjoram, parsley....

Fruit: aníse, cinnamon, coriander, cloves, lemon, verbena, mint, rose geranium, sweet cicely....

Suggestions:

~ It is often good to begin with a recipe.
~ Herbs are often potent, they can be costly, Use them sparingly(at first),
~ Experiment with herbs one at a time on yourself before offering your creation to a friend.
~ Make little(or big) slits in roasts and put select herbs in those slits.
~ Buy herbs one at a time and at first try them one at a time. 
~ Start with herbs mentioned most often here or elsewhere.

                Eating joy and health.


                                                                                    RCS

Using Herbs

RCS Posts:using Herbs You can benefit by using herbs and condiments to enhance the flavor of fruits, cheeses, and meats.

 

                Use herbs to provide new, interesting, and delicious flavors to foods. When you find yourself in position to do so, do give it a try. Herbs add rare and valuable nutrients to your dining. The savor they add can amaze. Below are some ways some herbs have been successfully matched with specific foods. also below are suggestions to help you get started.

Experiment with the following combinations:

Beef: basil leaves, mustard, black pepper, bay leaves, chives, garlic, red chilies, cumin, marjoram, savory, horseradish with fatty roasts .....

Lamb: rosemary, garlic, marjoram, oregano, mint .....

Pork: coriander, cumin, garlic, ginger, savory, thyme, cloves with ham .....

Cheese: basil, chervil, curry, dill, fennel, garlic, marjoram, parsley .....

Fruit: anise, cinnamon, coriander, cloves, verbena, mint, rose, geranium, sweet cicely, fennel .....

 

Suggestions:

~ It is often good to begin with a recipe.

~ Herbs are often potent, they can be costly; use them sparingly, at first.

~Experiment with one herb at a time and on yourself before offering your creation to a friend.

~ Buy herbs one at a time and try them one at a time.

~ Make little, or big, slits in your roast and put selected herbs into those slits to cook.

~ Start with herbs mentioned most often here and elsewhere.

Bon appetit!

                                                            RCS