Herbs Used in Cooking Chervil through Cilantro

By LadyRev-2

Ingredients

• Chervil
• 6 known as Gourmet Parsley and Garden Chervil. Can be used as fresh leaves or dried. Store dried leaves in a cool, dry, dark place away from heat light and moisture. Dried chervil will keep for 6 months.
• Chervil is a delicate herb with subtle taste. It has a slightly anise-like flavor that can be quickly lost in cooking. Garnish salads with it, but serve it at the last moment. Chervil is a very popular herb in France.
• Chervil is better used as a fresh herb because during a cooking process a lot of its anise - like aroma and parsley taste is lost.
• Chervil is extremely delicate but may be preserved in vinegar and oil. (see recipe)
• Chives
• 6 to 1 and freeze dried. Store dried chives in a cool, dry, dark place away from sunlight, heat and moisture. Will keep for 6 months to 1 year.
• to are a mild member herb of the onion family. Chives has many uses and can be added to potato salad, baked potatoes, soups, salads, omelets, dips and spreads, pastas and sauces.
• Store fresh chives in damp paper towel in an airtight container in the refrigerator.
• to can also chop fresh chives and freeze them with water in ice cube trays to use later when needed.

Preparation

Step 1

Cilantro/Coriander

Cilantro is also known as a Coriander Plant, Chinese Parsley, Yeun Sai and Japanese Parsley. It is readily available fresh or dried in most grocery markets.

Cilantro is used in many cuisine around the world. Most notably it is used to enliven Mexican and South American food as well as as Thai and Vietnamese.
This is a multiethnic herb that is used in everything from delicate Asian spring rolls to substantial Mexican dishes. Cilantro is the leaf part of the coriander plant. It's unique flavor is quite distinctive and can liven up even a simple chicken broth.

Cilantro has a faint overtone of anise and a somewhat delicate peppery taste. Use cilantro in tacos, salsas, soups, stews, chicken and rice, salads, tomato based sauces and as a garnish. Use sparingly.

The coriander seed can be used in tomato chutney, raratouille, frankfurtes and curries; also in apple pies, cakes, buscuits and marmalade. Whole seeds may also be added to soups, sauces and vegetable dishes. The seeds are often used in Middle Eastern, southern Asian, as well as Latin American cuisines. In India, both coriander seeds and leaves are extensively used in curries and spice mixes.