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Herbs

post #1 of 25
Thread Starter 
For the past 15-20 years I have always had a herb garden. As small as growing in coffee tins to as large as 30 by 30. I have finished cutting back my perranials and pulled up my annuals. I have fed the soil in hopes of a good spring growth. Pulled in some tender perranials (rosemary) to pick fresh in the winter. My favorites are Thyme,Rosemary,sage,oregano,Marjarom in all there different subs- as well as many types of mints, chocolate,pineapple,lemon,orange. I also love my French Tarragon and Chives for Perranials. Lemon Verbena'Basil (10 kinds) Camimille are what I like for annuals
I used the flowers from Pineapple sage this year for garnish, Thin bell shaped, deep red in color and sweet. As winter approches in New England I can't wait till spring! So what are your favorite herbs and why?
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #2 of 25
Can I cheat a little and say herbes de Provence? It goes well into just about anything.


Otherwise I'll say thyme, rosemary and sage. I like the smell of tarragon but beside chicken tarragon and bearnaise I never know what to put it in.
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #3 of 25
Thread Starter 
sisi, When I poach seafood in court bouillon I include tarragon. Also most of the foods I prepare with a Mediterranean base tarragon goes well, I love it with citrus as well, and have done roasted pears with blue cheese stuffing warm baklava with loquat and tarragon ice. Did this for a dessert wine tasting. Sounds strange-But taste awfully good with 86 Doisy ver Danes
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #4 of 25
Loquats cool...I love loquats!!! they grew in Baton Rouge...havn't seen them here.
I do a herb day cooking demo at a Perennial Farm every May and they send me out with a flat to fill for my home use...
Basil sweet and purple (mainly for garnish)
Thyme lemon and english
Tarragon...I use it alot...salad dressings, fish sauces, chicken salad, some pork dishes.
Rosemary...it's still alive even in the snow
parsley..flatleaf
lemon verbena
nastursiums...they do not thrive in my hands
lemon grass...I love lemon grass
I use alot of dillweed but don't grow it
HMMMM that's all that comes to mind right now
oh yeah I also raise lavender...it does not really grow well for me.
cooking with all your senses.....
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cooking with all your senses.....
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post #5 of 25
Thread Starter 
Oh yeah Lavender!! Duh Bradski,,
Shroomgirl do you grow your own lemongrass?
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #6 of 25
Yep grows very well here as well as Baton Rouge......One of the few things that I have an overabundance of....the others I get every year thinking THIS will be the year that I do not kill nasturtiums or lavender...herbacide....nono please don't buy me you killed everyone of us you got the past 20 years......it's a sad thing...
cooking with all your senses.....
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cooking with all your senses.....
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post #7 of 25
You could put cilantro on just about anything, and I'd eat it.
post #8 of 25
Cilantro is a tough one to raise. It goes to seed and needs to be replanted every two weeks. It used to make me ill just smelling it but I got over it....Breadfruit is another thing. Apparently these to have chemicals that give people that reaction.There are actually signs in Asia that have a picture with a slash mark through it....
cooking with all your senses.....
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cooking with all your senses.....
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post #9 of 25
How could I forget salmon and tarragon. It's my favourite too. Thanks Cape Chef.

I grow herbs on my balcony during the summer. two flower box full of herbs. At the end of the summer I always try to transplant the rosemary, thyme, chives and basil so I can have fresh herbs during the winter. It never works, they always end up dying after a few weeks. I'll start a indoor herb garden next spring
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #10 of 25
Great topic!

I just started 2 years ago with great success and am addicted. I'm most endeared to my little bay laurel. It doubled in size this summer and I hope it's going to become a wonderful tree one day.

My herb garden includes watercress, chervil, curry, cilantro, flatleaf parsley, dill, sage (reg, tri color, golden, and purple), basil, opal basil, creeping thyme, mother of thyme, French tarragon, chives, garlic chives, mints, catnip, scallions, edible ornamental hot red peppers, oregano, marjoram, lemon verbena, cilantro, and rosemary.

Gosh, we love them all. For the best baguette sandwhich you've ever had, try this : slice a baguette in half lengthwise, spread mayo along the bottom. Then top with fresh basil leaves, chopped black olives, sliced roma tomatoes (or oven roasted, herb infused, oil cured tomatoes), salt & pepper in that order. Watercress is fun and makes delicious soup.

shroomgirl, my favorite scent in the world is lemongrass . Do you grow it from seed? No pesto from your basil?

MaryeO, where have you been growing your herbs? Basil needs full sun all day to flourish , as with most herbs.

Don't know if I have a favorite cape chef, it's like picking your favorite child. Each has its own intrinsic qualities.

I'm still hanging on to most all my herbs inside. Tough when there is only one good south facing window. I think I'm going to have to sterilize and refertilize my soil though. I never did do anything before I brought them indoors to de bug them.

I'll have to cut them back today .

Does anyone dry their herbs on a regular basis? If so, how do you do it? I've heard of several methods: cool dark place in flat baskets for air circulation, food dehydrators, microwave, wrap in touille and put in crisper in fridge...
post #11 of 25
For all you ever wanted to know on tarragon check this out:
http://www.cheftalk.com/HTML/Education/tarragon.html
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #12 of 25
where can I join the SPCH ??

When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
Reply
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #13 of 25
Thread Starter 
Very funny Maryeo
I dry my herbs by first washing them and patting them dry. I then bunch them together like a bouquet, tie them with twin And hang them upside down in my celler. This method works well for me and my celler smells nice to boot!
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #14 of 25
Thread Starter 
I have the same problem with Cilantro. I just don't think it likes the Northeast. As soon as I plant it It seems to go to seed. However I do dry the seeds and use for Coriander. But I could not live without Cilantro in my salsa"s. Mareo In a weird way like Saffron-To much Cilantro is offensive,just the right amount is wonderful and refreshing
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #15 of 25
Yep Durian it is....UGH I get physically sick for hours with just one sniff.

Basil I use alot of....just purple is used as garnish.

Lemongrass from a plant not seeds.

Was that it on the questions? I think I got them all.
cooking with all your senses.....
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cooking with all your senses.....
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post #16 of 25
Baton Rouge in an oriental ethnic store...cookies I opened the bag and then threw them out the window.

Dierbergs grocery store here had slices on meat trays covered in plastic, one sniff and literally I was ill...stomach churning for hours. Weirdest thing. No way would I try again....WHY?
cooking with all your senses.....
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cooking with all your senses.....
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post #17 of 25
Some people say that Durian is heavenly, if you can get past the smell. I'm not sure who thinks it's heavenly, but I bought a Durian once, and I thought it was sorta good. My husband tried it, and was not at all enchanted. I would buy it again, but it's way too big for just one person..
post #18 of 25
What does durian smell like anyway? Everyone says it smells horrible, but how? Does it smell like a dump on a hot day? Fetid feet? A very dirty cat box???? Come on, tell me...

My fave herbs: thyme, parsley, MARJORAM!!(how 'bout that marjoram?), mint (esp. chocolate mint), and sage. I'm lucky here in the Bay Area, and I'm doubly lucky cause my roomies are lanscapers and I have a beautiful garden. Oh, and lemon verbena--especially after the lemon verbena and mint tisane I had.
post #19 of 25
According to www.foodsubs.com

durian = stinky fruit

Notes: The weird and smelly durian has attracted a cult-like following. It's called the King of Fruits by aficionados in Southeast Asia, but Westerners usually don't care much for its mild oniony flavor. Once cut open, the durian gives off such a strong and foul odor that it's banned on Singaporean subways. Look for it in Asian markets. The boiled seeds of the durian are called betons.

There is a picture here:
http://www.foodsubs.com/Fruittroex.html
post #20 of 25
What amazed me is all the fruits and vegetables that have appeared on the market in the last 20 years.
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #21 of 25
Among the "new fruits" my favourite has to be passion fruit. Some a poetic name for a really ugly looking fruit. You've never know what's under that brownish skin: a pure delicacy.
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
Reply
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #22 of 25
tHERE IS THIS FUNNY YELLOW SPIKY FRUIT WITH GLOW IN THE DARK GREEN SEED GOO IN IT....NOT SURE WHAT IT IS/WAS BUT IT'S ONE WE'LL NOT REPEAT. wHAT THRILLS ME IS THE VARIETIES OF "TYPICAL" FRUIT....APPPLES, PEARS (COMICE YES) PLUMS, CITRUS THAT HAVE MADE IT TO THE TYPICAL GROCERY STORE SHELVES....i LOVE TO COMPARE CONTRAST.....A LOVE BOUGHT ME A DOZEN DIFFERENT APPLES TO TRY INSTEAD OF ROSES....GUESS HE KNEW ME WELL.
cooking with all your senses.....
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cooking with all your senses.....
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post #23 of 25
Thread Starter 
Shroomgirl, I believe you are referring to Kiwana, or horned melon. It is really quite tasty. Wonderful sorbets. Next Wednesday for a breakfast banquet ,I will be splitting them in half lengthwise and hollowing them out and filling them with Tangelo segments.gold kiwi and blood orange with a strawberry papaya-champagne sauce. This is the first course, Followed by risotto cake with Scottish salmon and brie,wilted spinach grilled tomato, poached eggs and lemon Buerre Blanc. Also I got some Cheryomas today that I will make some puddings and sabayon. the Kiwano is one of those fruits that's not used to often because most are not familiar with it
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #24 of 25
Well at $5 each 8 years ago, I was not going out of my way to discover a desire for them.
They sure are unusual looking.
Breakfast sounds wonderful! Risotto cakes are a great starch alternative.
cooking with all your senses.....
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cooking with all your senses.....
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post #25 of 25
its funny that you should mention durian, my 2nd is a singaporean and we were talking about the breakfast fruit platter and i said "well the customer wants to know about the fruit plate, well, it has: strawberries, rockmelon, honeymelon, mango, pineapple, apple and durian".

At this stage, he almost had to leave the kitchen cos he cracked up so much
"Nothing quite like the feeling of something newl"
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"Nothing quite like the feeling of something newl"
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