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Post by Latitude33 on Oct 12, 2016 23:34:04 GMT -5
And how? Inquiring minds want to know!
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Post by restless on Oct 13, 2016 1:28:53 GMT -5
Do you mean in food? I use all of them and I put them on and in everything. For example...simple breakfast of scrambled eggs...I will mince several types of herbs and some shallot together until very fine and put on top.
I save stems for broth making or juicing.
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Post by pepperhead212 on Oct 13, 2016 8:23:07 GMT -5
Basil, Thai basil, lemon basil, chives, garlic chives, kaffir lkme leaves, curry leaves, parsley, rosemary, dill, sage, tarragon, spearmint, peppermint, and epazote are what I grew in my garden this year. A few more in my spice drawer, like thyme, oregano, bay leaves, savory, and marjoram, and probably something that I didn't think about! Not enough time now to tell you how I use all of these!
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Post by Deleted on Oct 13, 2016 8:32:25 GMT -5
Anise hyssop: Tea Sage: Stuffing a Turkey, Unstuffing my Sinuses in Tea Basil: Pesto, Pizza, Spaghetti Sauce, with Grilled salmon. Just to breathe deeply and enjoy. Feverfew: I don't really use it although I have given it to a family member who suffers from migraines. Comfrey: Compost accelerator, sprains Horehound: Cough candies Lemon Balm: not much lately although I used to make tea from the leaves Lavender: Lavender Lemonade is to die for! Moth deterrent in closets. Rue: Companion plant to roses and raspberries: Cat deterrent. Summer Savoury: Stuffing, and cooked with green beans to enhance flavour Lovage: Cuz it's so stately looking against the fence! And in soups and stews. The seeds in Vegetable Cocktail.
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Post by desertwoman on Oct 13, 2016 9:19:48 GMT -5
what I grow: and mostly use them for (am probably forgetting some uses I use them dry or frozen and add them towards the end of the cooking time.
basil: most things Italian, some Thai dishes oregano: Italian, New Mexican dishes, soups French Tarragon: salads, grilled chicken parsley: pasta also with olive oil, garlic as a side dish thyme: soups, some bean dishes sage: Tuscan bean dishes fennel: cooked greens dill: some potato dishes rosemary: some potato dishes lavender: under my pillow for sleep aid; in closets peppermint: in yogurt for middle-east dishes; tea for stomach calming chamomile: for sleep and calming chives: eggs, potatoes
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Post by jobet on Oct 13, 2016 10:58:27 GMT -5
peppermint: in yogurt for middle-east dishes; tea for stomach calming Love peppermint tea, and especially for stomach calming. Is it invasive, like other mints? Would it work best in a pot, rather than planted in my tiny garden?
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Post by desertwoman on Oct 13, 2016 11:13:25 GMT -5
Is it invasive, like other mints? Would it work best in a pot, rather than planted in my tiny garden? Yes it is. I have it planted in a half whiskey barrel, but any large pot will work.
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Post by jobet on Oct 13, 2016 12:22:12 GMT -5
Thanks. I'll plant in a large pot, as well.
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Post by davidjp on Oct 13, 2016 13:34:28 GMT -5
Parsley- both types on a lot of things, grow it as more a vegetable in short rows Chervil- great as part of a salad mix Basil- the usual stuff Dill- salad mix and general cooking Thyme- general cooking, stews; Lemon thyme stuffed up a roasting chicken is great Bay- In lots of things, beans, basically any sauce (hollandaise etc), also small branch by the side of a Sunday roast is nice Sage- good on top of roasted squash and as part of a sausage mix Kaffir lime leaves- Thai cooking Lemongrass- Thai curry pastes Tarragon- Frenchy cooking Epazote- great in mexican bean dishes Curry leaf- fried as part of a curry dish Lovage- more ornamental but have used in past Fennel- stuffing fish Oregano/Margarom - good in stews meat dishes
Thats about it
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Post by pepperhead212 on Oct 13, 2016 16:49:00 GMT -5
I knew I'd forget something- lemongrass! How could I forget that? It's because I was going through all of the areas I have the herbs growing, one by one in my head, and forgot the front flowerbed, where I walk past the lemongrass several times every day!
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Post by Latitude33 on Oct 15, 2016 1:10:44 GMT -5
Thanks y'all. Another question if I may, seasonally, what culinary herbs do you use?
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Post by pepperhead212 on Oct 15, 2016 8:34:09 GMT -5
Cilantro is another herb I use, which I forgot, since I buy it, though I'm still trying to grow it! I probably use it more than any other. Regular basil I use most in tomato season, though I grow that, and many others in the off season. Tarragon is one that I only use in season, as it attracts spider mites indoors. Dill I grow indoors, but don't use it as much as in the early warm season.
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Post by davidjp on Oct 15, 2016 19:07:33 GMT -5
Another question if I may, seasonally, what culinary herbs do you use?
So do you mean what herbs do you use at different times of the year.
I think that's going to vary across the country a bit depending on what will survive outdoors except for perhaps those intrepid individuals pepperhead212 , that grow indoors over the winter. The only thing that dies out for me thru winter is basil, but there are definitely others that I tend to use more at different times of year. Pretty much all the perennial herbs, sage, thyme, bay, rosemary I use all year although some of these are more suited to stews and roasts which I tend to do more of thru winter. Lemongrass, kaffir lime leaves grow all year round but I tend to use them in summer more and only pick at most maybe 6 lemongrass stalks a year. Epazote I just use in summer mostly and tend to think of it as an annual, I don't have dedicated space for it.
Parsley, really all year round if I can keep it going Cilantro, as I'm sure you know it really doesn't like the heat of summer so tends to be more a winter grown thing for me so I actually end up buying a fair bit as I use it more in summer really Chervil- again one of those things that's winter cool season, i'll be sowing a small row soon Dill same as chervil really although I think it does grow better than chervil I just tend to use it more in winter and spring
That's about it off the top of my head
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Post by Latitude33 on Oct 15, 2016 23:17:14 GMT -5
Davidjp, thank you for clarifying my question.
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Post by OregonRed on Oct 17, 2016 14:07:17 GMT -5
in addition to what others have said, I use:
lavender in pasta dishes and tea all sorts of herbs are delicious in salads - with a simple lemon juice olive oil dressing - I make my own 'ranch' dressing, I put herbs in that I put a wide variety of herbs into the pickles I made a couple years ago, experimenting, love it even on a sandwich or wrap, basil, mild stuff... egg salad potato salad I found a recipe lately for savory muffins, I'm sure i'll put some herbs in there!
my sister makes fun of me, I put herbs in everything! home made stock...
and on and on
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