Herb Rub.

Makes 1 small jar

A very large bunch of fresh sage, two to three times as much as the rosemary
A large bunch of rosemary
8 garlic cloves, peeled
1 heaping tablespoon Maldon salt

1. Pick the leaves off the sage and rosemary stalks. In a small food processor, chop up the herbs with the garlic cloves and salt until the mixture is pretty fine. Discard any sticks or seeds.

2. Spread the herb mixture on a baking sheet and let it dry for about three days. Once dry, store your herb in a tighly-sealed in a jar for up to a year.

Lovage.

Lovage: A big plant with an even bigger flavor.
- You only need one leaf to flavor a dish!
The taste of the foliage is, admittedly, unsubtle -- much like celery's, but stronger.
Nonetheless, it has its place in the kitchen.
Early in the season, before bloom, it's a bit milder and you can toss a handful of the leaves into a green salad.
They are also good in soups, stews, sauces and other cooked dishes, used the way you would celery.
Even the hollow stems can be cooked, though I prefer the freshness of the leaves.

Stroganoff, Ricotta, Herbs, Stock.

Serious Eats: The Food Lab | Serious Eats

- The Ultimate Beef Stroganoff | Serious Eats

- The Food Lab: Fresh Ricotta in Five Minutes or Less | Serious Eats

- Use the Microwave to Dry Your Herbs for Long-Lasting Intense Flavor | Serious Eats

- How to Make The Best Chicken Stock | Serious Eats

Herb Rub
Makes 1 small jar

A very large bunch of fresh sage, two to three times as much as the rosemary
A large bunch of rosemary
8 garlic cloves, peeled
1 heaping tablespoon Maldon salt

1. Pick the leaves off the sage and rosemary stalks. In a small food processor, chop up the herbs with the garlic cloves and salt until the mixture is pretty fine. Discard any sticks or seeds.

2. Spread the herb mixture on a baking sheet and let it dry for about three days. Once dry, store your herb in a tighly-sealed in a jar for up to a year.

Fennel and Thyme.

Fennel bulb and fennel seeds.


Thyme (Thymus vulgaris L.)
Lamiaceae (mint family).
In Britain, thyme is the most popular culinary herb besides mint.
Fresh branches of thyme, tied up into bundles together with other fresh herbs, are added to soups, sauces and stews, being removed before serving (bouquet garni).
Dried thyme is also a part of the herbes de Provence.
Thyme is most used for soups, fish, meat, poultry and eggs. Thyme, particularly lemon thyme, is a great addition to herbal vinegar
Russian: Богородицкая трава, Чабрец, Тимьян/Bogoroditskaya trava, Chabrets, Timyan.

New Ways to Pair Herbs.

Deborah Madison's New Ways to Pair Herbs | Williams-Sonoma Taste

Lovage
Lovage, a member of the carrot family that’s similar to parsley, is one of Deborah’s favorite herbs. It’s no surprise that it pairs well with carrots, but she also likes to use it with potatoes, tomatoes and wild rice — “anything that wants a bright pick me up,” she told us. Add it to a sandwich or salad with cucumbers, too. Since its flavor is robust, a little goes a long way.

Basil
There are many different varieties of basil, a member of the mint family, from well-known Genovese to Thai, purple and lemon-scented basil. These aromatic leaves are the perfect accompaniment to just about any summer vegetable, Deborah says. Green beans and tomatoes are classic, but summer squash, eggplant and new potatoes will partner well, too. Try it with cheese, as in the traditional caprese salad — Deborah recommends fresh cheeses such as mozzarella, ricotta and goat.

Cilantro
Like lovage and parsley, cilantro is a member of the carrot family, and it tends to “take over” a garden, growing into large plants. Don’t overlook the buds of cilantro (also known as green coriander), which are edible and can create a beautiful garnish for dishes. Deborah suggests pairing cilantro with lentils and grains, such as frikeh, as well as beets and other members of the carrot family such as celery and carrots.

Vietnamese Coriander
Also called rau ram, Vietnamese coriander is a member of the rhubarb family and a little less overpowering than cilantro. Deborah proclaims it “divine!” and recommends tossing the chopped leaves with rice noodles and bean threads. It pairs wonderfully with Thai basil and mint in an herbal finish for a carrot salad, chicken salad, or for topping fish.

Tarragon
Key in French cooking (think a traditional bearnaise sauce), tarragon is less popular in the US, but its strong scent and distinctive flavor enhances many foods. It’s a member of the sunflower family, along with artichokes, chicories and lettuces. Deborah swears by tarragon in egg salad and also combines it with spring vegetables such as asparagus, artichokes and braised leeks. Mix chopped tarragon into an herb butter of fresh mayonnaise to capture its taste. Try it in a creamy herb dressing over a Romaine or Limestone lettuce salad.

Marjoram
Marjoram, like basil, is a member of the mint family, similar to oregano but with a more floral taste and aroma. The Mediterranean herb is ideal for the summer months and can replace basil in a variety of dishes featuring tomatoes and summer squash. Deborah recommends pounding it with garlic and walnuts into a salsa verde, tossing it with pasta, or sprinkling it on a pizza.

Courgette and lovage pasta - penne or fusilli.

Lovage recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian:
A quick, easy dish. Serves four.

4 courgettes, about 400g
400g dried penne or fusilli
3 tbsp olive oil
Salt and freshly ground black pepper
2 garlic cloves, finely chopped
Zest of ½ small lemon
1 small handful lovage leaves, finely shredded
80g parmesan, grated, plus extra
160g ricotta, broken into chunks

Trim the tops and bottoms off the courgettes, then shred into ribbons with a sharp vegetable peeler.

Cook the pasta according to the packet instructions.
Meanwhile, heat the oil in a large saucepan over medium-high heat, add the courgettes, season and sauté until slightly golden, about five minutes.
Add the garlic and lemon zest, and fry for a minute.
Stir in the lovage.
Taste and season again.

Drain the pasta (reserve some cooking water) and toss with the courgettes, a couple of tablespoons of cooking water, parmesan and ricotta.
Serve in warmed bowls with more parmesan sprinkled on top.

10 Herbal Teas.

10 Herbal Teas You Should Keep in Your Kitchen Cabinet | Dr Akilah El - Celestial Healing Wellness Center:
About the author: Daisy Luther is a freelance writer and editor. Her website, The Organic Prepper, offers information on healthy prepping, including premium nutritional choices, general wellness and non-tech solutions.

Herbs - Difference between parsley and coriander (cilantro).

herbs - Difference between parsley and coriander(cilantro)? - Seasoned Advice: "Difference between parsley and coriander(cilantro)?"
Coriander leaf/cilantro looks VERY similar to flat leaf parsley. When I have both at the house I sometimes resort to smelling them to know which is which.
Cilantro is very strong smelling, and you'd definitely change the flavor of the dish if you left it out.
Flat leaf parsley is significantly more subtle and has a much milder flavor and scent. It is not flavorless, and in a recipe that calls for a lot of it, you'd really be missing something by leaving it out.
When you've got a recipe that calls for both parsley and cilantro, you're definitely going to be more able to taste/smell the cilantro more than parsley, but they'll both contribute different notes. If you have to leave one out, leave out the parsley, but don't try to make up the volume with more cilantro, as you may wind up overpowering your dish. Just leave the parsley out and proceed as normal.
Do not use curly leave parsley in anything--it is tough and virtually flavorless. It is ONLY a garnish and not worth wasting your time on.

- HERE!

- Recipe!

- Jane Spice Recipes that use Coriander:

- The Best Way to Store Fresh Herbs | Serious Eats:

'via Blog this'

Ginger, Garlic, Coriander Paste.

Mahanandi » Ginger~Garlic~Coriander Paste : For Jihva (Allam Vellulli Kottimera Mudda):
Paste - a preserve for future use.
Ginger, garlic and coriander, together ground into a smooth paste is something that I often use in my daily cooking.
Almost all traditional tomato and coconut based curries (pulusu, subjis) need at least a teaspoon of ginger-garlic-coriander paste.

Ginger root - peeled, sliced to small pieces - Half cup
Garlic - peeled and sliced to small pieces - Quarter cup
Fresh coriander (cilantro) -finely chopped - 1 cup
Salt - quarter teaspoon

Take them all in a blender/food processor or in a mortar.
Grind them to smooth consistency without adding water.
Remove to a clean glass jar, seal tightly and store in the refrigerator. (Remains fresh from one week up to a month.)
Whenever needed, take the required amount with a clean spoon.
'via Blog this'

Bourbon Orange Coriander Barbecue Sauce.

Joy the Baker – Bourbon Orange Coriander Barbecue Sauce:

makes about 2 1/2 cups

3 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1/2 cup bourbon
1/2 cup orange juice
1/2 cup cider vinegar
1 cup ketchup
1/2 cup brown sugar (1/3 cup if you’d like it less sweet)
1/4 cup molasses
2 tablespoons Worcestershire sauce
1/2 teaspoon orange zest
3/4 teaspoon ground coriander
1 teaspoon coarse ground black pepper
1/2 teaspoon salt

Essential Kitchen Garden Herbs 6-Pack.

Garlic Chive: A hardy perennial that grows in grass-like clumps, with flat, blue-green blades and clusters of bee-attracting white flowers—all edible. The plant’s delicate flavor is ideal for salads and dishes that regular garlic would overwhelm.
English Thyme: a compact perennial evergreen shrub that produces small, gray-green, leaves for harvesting year-round. A key component of fines herbes in French cuisine, the plant blooms with white to pale purple flowers.
Tuscan Blue Rosemary: Cooks favor this fast-growing upright form of perennial rosemary over the trailing variety because of its more flavorful needle-like leaves, which cover the plant all year long.
Sweet Basil: An Italian staple for sauces and the key ingredient of pesto. Very easy to grow, the annual yields a plentiful harvest of extra-large aromatic dark-green leaves.
Common Sage: Evergreen perennial with gray-green leaves that release a unique, intense flavor and aroma.
Greek Oregano: Offering a more robust scent and flavor than Italian oregano, this bright-green variety is ideal for growing in pots, where it can trail over the edge. Blooms with white flowers in late summer, attracting honeybees.

- umelecky FASHIONING A SIMPLE CREATIVE LIFE: Harvesting Herbs:

- Herbs-Treat and Taste!

'via Blog this'

Cream of Tarragon and Vanilla Sauce.

Cream of Tarragon and Vanilla Sauce - The Greasy Spoon: "There are two varieties of tarragon, French and Russian. Russian tarragon is easier to grow but doesn't taste as good as French tarragon."
Tarragon/Эстрагон.
Here's how to make Cream of Tarragon and Vanilla Sauce, courtesy of The Greasy Spoon:
Melt some unsalted butter in a smallish pan; chop up about three of four shallots and sweat them gently in the butter.
Turn up the heat and add a generous slug of a dry vermouth such as Noilly Prat (rhymes with cat).
Bubble away to burn off the alcohol.
Add a dash of balsamic white vinegar and let the sauce bubble for a minute or so.

Next, pour in some decent chicken stock, add a scraped out vanilla pod and seeds, and a handful of chopped tarragon leaves.
Reduce on a high heat, until the broth is reduced by about half- and starts to thicken.
Strain through a seive into a new, clean and cold pan, discarding the tarragon leaves, vanilla and shallots.
Alllow the sauce to cool down for a few minutes.

Very carefully (so that it doesn't curdle) mix in a small tub of double cream.
Turn your stove up to a high heat and reduce (with only the very occasional stir) until the sauce is reasonably thick.
Check the seasoning and if necessary add some Maldon Sea Salt and White Pepper.
For that extra vanilla kick, you could always substitute the Maldon Salt with a pinch or two of Vanilla Fleur de Sel, the delicious (and expensive) vanilla flavoured sea salt you can buy from French delis. Stir in some freshly chopped tarragon leaves.
Warm through and serve.
This sauce is really about four flavours: aniseed (from the tarragon and the vermouth), vanilla, salt and the sweet-sharp taste of balsamic vinegar.
I think it works, and I like it.

'via Blog this'