Using fresh herbs as an ingredient has became my favourite for cooking nowadays. Knowing that fresh herbs contain so much of goodness for our health. Thus, able to enhance our cooking, bringing fragrant smell and delicious taste of the dishes. Many people have started to promote fresh herbs as an ingredients especially in Western cooking such as baked fish, meat, seafood, stew, soup or even pizza.
There is so much more info on Cooking with Fresh Herbs on this website, such as how and when to purchase herbs, how to wash herbs, how to store herbs & etc...
Guide on combination of herbs in cooking can be found too. It is indeed an added knowledge to those who loves herbs in their cooking.
Here are some ideas to help you start combining fresh herbs with your foods.
BASIL - a natural snipped in with tomatoes; terrific in fresh pesto; other possibilities include pasta sauce, peas, zucchini
CHIVES - dips, potatoes, tomatoes
CILANTRO - Mexican, Asian and Caribbean cooking; salsas, tomatoes
DILL - carrots, cottage cheese, fish, green beans, potatoes, tomatoes
MINT - carrots, fruit salads, parsley, peas, tabouli, tea
OREGANO - peppers, tomatoes
PARSLEY - The curly leaf is the most common, but the flat-leaf or Italian parsley is more strongly flavored and often preferred for cooking. Naturals for parsley include potato salad, tabouli
ROSEMARY - chicken, fish, lamb, pork, roasted potatoes, soups, stews, tomatoes
SAGE - poultry seasoning, stuffings
TARRAGON - chicken, eggs, fish
THYME - eggs, lima beans, potatoes, poultry, summer squash, tomatoes
WINTER SAVORY - dried bean dishes, stews
Sources from this website.
I have fallen in love with Basil leaves in my previous few posts. Now, I begin to explore fresh "Thyme" in my cooking. The result is superb and simply fantastic. I wouldn't mind to experience more of those recipes with fresh herbs.
Some of the description on Thyme:
A delicate looking herb with a penetrating fragrance, thyme is a wonderful addition to bean, egg and vegetable dishes. Both fresh and dried thyme is available in your local supermarket throughout the year.
Thyme leaves are curled, elliptically shaped and very small, measuring about one-eighth of an inch long and one-sixteenth of an inch wide. The upper leaf is green-grey in color on top, while the underside is a whitish color. Along with fresh sprigs of parsley and bay leaves, thyme is included in the French combination of herbs called bouquet garni used to season stock, stews and soups.
Goodness of Thyme:
•Significant Anti-Oxidant Protection of Cellular Membranes
•Time's Up for Microbes with Thyme
•A Nutrient-Dense Spice
More info on benefits of Thyme on whfoods such as:
- How to Select and Store
- How to Enjoy
- Tips for Preparing Thyme
- Nutritional Profile
Sourced from this website.
After reading so much of information on the goodness of herbs and Thyme specifically. I have this recipe using fresh Thyme & basil in pan-frying Salmon with sauce. By combining Salmon, a high Omega 3 fish with so much of nutrients and fresh herbs which is a good source of fibre, anti-oxidant, vitamins & mineral, make a good cosy dish for dinner. If you do love fresh herbs in your daily consumption, you might need to try this out! It is simply good and fragrant!
Weekend Herb Blogging is a great way of gathering and introducing readers on herbs recipes & goodness.
I am submitting this recipe to Weekend Herb Blogging #180, which is housed by Haalo of Cook (almost) Anything at Least Once and hosted this week by Rachel from The Chrispy Cook