How to cook with herbs

@willy6 (492)
Jamaica
June 9, 2009 8:12pm CST
Natural herbs is very good for ones body. It is better than using the artificial things. Herbs is very healthy but we must be very careful, because we can use too much. This particular herbs is Tarragon, when using too much Tarragon it can overpower your recipe. When Tarragon is dried the oils dissipate, so fresh tarrigon has a much more stronger flavour than dried ones, and should be used sparingly. If you want to retain the most flavour of fresh Tarragon, you can do it by storage. And accoridng to study you can freeze whole sprigs in a airtight baggie for 3 to 5 months, no need to defrost before using. Dried Tarragon should be kept in a sealed container in a cool dark place and used within 1 year. According to study Tarragon can make vinegar. Natural herb have many use and it will keep us in good health.
1 person likes this
7 responses
@thea09 (18329)
• Greece
12 Jun 09
I like to use the fresh herbs which grow wild outside near the house, there is an abundance of sage, good when mixed in with pork or added to a chicken stuffing, thyme is plentiful. There are also different varieties of mint which grow wild which I love to throw in with new potatoes or to make fresh tea with, it is also delicious frozen into ice cubes and added to a glass of water to make it extra refreshing.
11 Jun 09
I may use a hard herb like rosemary when sweating off veg for a soup. Perhaps, basil in a tomato sauce. Very rarely use herb when cooking at home. Not particularly a fan of tarragon myself. very overpowering if not used sparingly, i like to avoid it.
• United States
10 Jun 09
I like cooking with herbs but Ive never tired tarragon. The herbs I have cooked with are basil, oregeno, thyme, and rosemary. I cook with spices and different seasonings as well. Im up to trying herbs I haven before. Thanks for the info about tarragon.
• China
10 Jun 09
There is a comlicated system of the herbs in China which has ahistory of thousands years.the ancient Chinese part the herbs' attributes into 4 kind:hot,warm,cold,cool.Each kind refers th the relevant diseases.instance:getting disease of hot(like fever),we usually use a cold herb(they are always bitter). besides the herbs are also widely used into food as the same way which we call medicated cook.however there is aserious princeple bcoz not every 2 herbs could b put together n the dose should b control.
@bdugas (3584)
• United States
10 Jun 09
We have a whole cabinet full of herbs, bottles of them, I try to have all types so that when a recipe calls for a certain one we have it, or if I come across a store that is marking one down. We use tons of parsley and I like the real kind not the dried. I even bought me some parsley and Basil plants to grow. I would love to have a herb garden. yes we have to be care full that we don't over do it with the fresh herbs.
@foodieme (100)
• India
10 Jun 09
What you said is true; cooking with herbs can be tricky at times - some herbs taste and smell good when used fresh and certain other are at their best when dried or probably boiled or steamed with the other ingredients. Know more about herbed recipes with video here - http://www.ifood.tv/network/herbed_recipes/recipes Also learn more about herb dressing recipes here - http://www.ifood.tv/network/herb_dressing/recipes Thanks!
• Australia
10 Jun 09
Many recipes that have herbs in them i tend to avoid. I am not keen on parsley or tarragon, i will eat basil and oregano in small doses, but sage i can taste in anything. Herbs can certainly change the flavour of a dish, but not always for the better.