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Article: The commandments of culinary herbs: abide by the following rules laid out by gardener Eve Davis and you'll be cookin'.(digging in)
- Article from:
- New Life Journal
- Article date:
- May 1, 2008
- Author:
CopyrightCOPYRIGHT 2008 New Life Journal Media LLC. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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[ILLUSTRATION OMITTED]
Life without herbs would be sad indeed. Think about your favorite dish without the herbs that give it that distinct flavor.
Most of the herbs we use in cooking are of Mediterranean origin, and many are in the extended mint (labiatae) family. There are the various "mints," including spearmint, peppermint, etc. and also lemon balm and bergamot. Then, we progress to thyme, rosemary, lavender, basil, oregano, sage, and all their varieties. The other widely grown group is the umbeliferae family with such favorites as dill, parsley, cilantro, fennel and chervil, etc. There are of course many other families, but these cover some of the ...