Vegetables and Herbs for Culinary Flavoring

When cooking with herbs, there are no boundaries. Experimentation becomes quite common, both with the types of flavoring vegetables and herbs, and the quantity used. Most 'old school' recipes, or those handed down from grand mom don't utilize herbs, but those wonderful heirlooms are now enhanced with herbs, adding wonderful flavors to traditions.

Fresh herbs grown in your garden, and then dried and stored in a container provides you with the entire inventory you will need for a year. You'll never need to buy oregano, basil, rosemary, marjoram or thyme; you'll have fresh herbs, grown under your careful watch. During the long days of winter, when you're preparing your favorite recipe, reaching for your 'home grown' herbs will bring back fine memories of the past summer, and being outside in your garden. Fresh herbs are more aromatic and delicate in their taste than processed, and when using fresh herbs, you'll need to add more to reach the desired flavor. Usually 2-3 times fresh herbs replaces the dried concentrate from the grocery store.

Various ethnic recipes are enhanced with herbs and seasoning vegetables. Italian dishes are enhanced with various basil toes, oregano, marjoram and thyme. Southern European dishes always include, garlic, shallots and onions. When cooking with tomatoes, the flavor of tomatoes is increased when basil is introduced, basil when cooked releases flavors, which in turn-releases the flavors of tomatoes.

Nearly every herb is also associated with medicinal benefit. Researching the remedies associated with herbs is very interesting to understand how different world cultures utilized herbs before modern medicine. Herbs add benefits to your health is a proven fact, and those who are living the healthy lifestyle are utilizing herbs to their fullest potential.

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