By Aliza Green
Read Online or Download Field guide to herbs & spices : how to identify, select, and use virtually every seasoning at the market PDF
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Extra info for Field guide to herbs & spices : how to identify, select, and use virtually every seasoning at the market
Forest berry herb is sold ground. Native mint is sold as a fine, free-flowing, dark green powder. River mint is rarely found for sale; it’s gathered from the wild or from gardens. Recipes: Aniseed Myrtle–Marinated Feta 1. Heat ¼ cup olive oil to 110°F, or until just warm to the touch, and remove from the heat. Add 2 tablespoons ground aniseed myrtle, allowing it to infuse as the oil cools. 2. Add the warm oil to 1 pound drained, cubed feta cheese, adding more oil to cover. Cover and refrigerate for at least 2 days.
4. Stir in 2 tablespoons butter, spoon into a jar, and refrigerate for storage. Spread on crackers or plain cookies, or use as a filling for stuffed cookies. Majoun will keep for 2 to 3 months refrigerated. Serving Suggestions: Fresh green marijuana leaves may be dipped into melted butter, sprinkled with salt, and eaten. • The seeds can be added to bread dough. Food Affinities: Almond, cardamom, cayenne, cinnamon, cumin, dates, ginger, nutmeg, rose water, sesame, sugar, yogurt. 8. chervil CHERVIL Other Names: Apo perexil (Basque); cerafolio or perifollo (Spanish); cerbel, französische petersilie, or gartenkerbel (German); cerfeuil (French); cerfoglio (Italian); French parsley (British); Frenk maydanoz (Turkish); garden chervil; san lo po (Chinese).
Vietnamese coriander may be found in Vietnamese, Thai, or Malaysian markets. The leaves should be sprightly and bright. Storage: Store cilantro, culantro, or Vietnamese coriander wrapped in paper towels and then in a plastic bag in the warmest part of the refrigerator, generally near the light. Field-grown cilantro sold with roots will keep best in a jar filled with water to maintain moisture. This type of cilantro can be quite sandy, so wash carefully and spin dry. Recipe: Mole Verde 1. Peel off the papery skin from 1 pound of tomatillos and cook in 2 cups boiling salted water for about 10 minutes.