|
|
Article: Uncommon Scents; HOLY BASIL! NOW IT'S HERBS IN DESSERTS
- Article from:
- The Washington Post
- Article date:
- May 5, 1993
- Author:
-
|
Copyright informationThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
|
Herbs - except, perhaps, mint - are strictly for savory dishes,
while spices suit both savory and sweet foods. At least that was the
traditional wisdom until creative chefs began challenging this
hidebound approach.
Seeking new flavors to pique customers' palates, chefs turned to
sweet woodruff, lemon verbena, rosemary, thyme, basil, sage, lemon
balm, bay rum, coriander and beyond to flavor new-age desserts. Not
to be outdone, Washington chefs are putting their own spin on the
herbs-in-desserts trend.
Fresh from New York's Royalton Hotel, pastry chef Melissa De Mayo,
who is creating new desserts for the afternoon tea, lunch and dinner
menus at the Hay-Adams Hotel, finds herbs fit perfectly ...
Related newspaper, magazine, and journal articles:
|
|
Article: GARDENING FRESH HERBS.(Features)
Huddersfield Daily Examiner (Huddersfield, England);
January 26, 2008 ;
31 words
...1. Windowsill herbs - lift a small root of mint and lemon balm and a small clump of chives and pot them up for fresh herbs on your windowsill. Sow the first small pot of coriander and basil as well.
|
|