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

 You can benefit by using herbs and condiments to enhance the flavor of fruits, cheese, and meats.

                

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

                Experiment with one, or more, of the combinations suggested here:

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

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

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

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

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

                What have you used successfully with chicken or sea food? Let us know. Click on "comments" below to report.

Suggestions to aid in your use of herbs and condiments:

~ It is good to begin with a recipe.

~ Herbs and spices are often potent and they are not always cheap. Use them sparingly, at  first.

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

~ Buy herbs,spices, condiments one at a time and try them one at a time. 

~ Cut little (or big) slits in your roast. Put selected 'herbs' in those to cook.

~ Start with herbs mentioned most often here and elsewhere.

 

Bon appetit

 

                                                         RCS