The Different Types of Culinary Herbs
When the ancient people discovered that plants are edible, they also discovered that some of them also give out certain flavours to food. They later included it in the cooking process. Some of the greens have antibacterial properties that brought preservative effects to the cuisines. That is why using them was valuable at that time. Nowadays, you can always see different kinds and uses of plants in every part of the world. In fact, each region or continent has its own unique way of adding these culinary herbs in different dishes. Here are some of the common types of the greens that are used in cooking.
- Floral Herbs
- Sweet Herbs
- Fine Leaf Herbs
You can use certain flowers in giving flavours to food. The list includes lavender flower, rose petals, and apple blossoms, which can be added when preparing cakes. Dandelion heads can be sautéed with vegetables. Marigold, chrysanthemum or carnation can be used in soups and pastas. They are also famous ingredients for making fresh garden salads.
These are often used when making pastries, jams, jellies and other sort of deserts. The plants under this type include red currant, angelica leaves, gooseberries, red plums and rhubarb. Some of them are also used in garnishing fancy sweets. Juniper berries and sweet clover are also used in different cooking styles.
The common ones under this type are basil, green onion, rosemary, sage, thyme, oregano, and lavender, which are often used in every Mediterranean dish. Parsley, chives, tarragon, mint and dill are widely used to season chicken, pork, beef and other delicately flavoured cuisines. Asian dishes commonly use ginger and lemon grass.
It is vital to know which of these flavouring plants should be used for your simple daily cooking or special occasions. You can use the Barkham Blue Recipes for you to be guided accordingly.