Ingredients
- There are six main Culivar groups of lettuce:
- Lemongrass
- Lemongrass is a tall perennial grass. Common names include lemon grass, lemongrass, barbed wire grass, silky heads, citronella grass, fever grass or Hieba Luisa amongst many others.
- Lemongrass is widely used as a herb in Asian (particularly Vietnamese, Hmong, Khmer, Thai, Lao, Malaysian, Indonesian, Philippine, Sri Lankan) and Caribbean cooking. It has a citrus flavor and can be dried and powdered, or used fresh.
- to to and simmered dishes, cut the trimmed stalk at a very sharp angle into inch-long pieces, exposing its fragrant interior. Smash with the flat blade of a cleaver or heavy knife to bruise and release the aromatic oils before adding to these dishes.
- Lettuce
- Lettuce is the best known and most universally used of all salad herbs. It is available in a variety of shapes, textures and colors. One of the most attractive and is the "Lollo" above with its pretty frilled, red leaves.
- Lettuce leaves not only form the primary ingredient for delicious and varied salads, but also form the basis for beautiful food presentations and garnishes.
- • Butterhead, also called Boston or Bibb, forms loose heads; it has a buttery texture. Butterhead cultivars are most popular in Europe.
- • Looseleaf, with tender, delicate, and mildly flavoured leaves. This group comprises oak leaf and lollo rosso lettuces.
- • Romaine, also called Cos, is a head-forming type with elongated leaves.
- • Summer Crisp, also called Batavian, which form moderately dense heads with a crunchy texture; this type is intermediate between iceberg and looseleaf types.
Preparation
Step 1
Marjoram
Marjoram is also known as Sweet Marjoram, Knotted, Pot or Winter Marjoram. It is available in dried leaves or ground. Store in a cool, dry, dark place. Will keep for six months to one year.
Marjoram is an herb that has a mild, sweet flavor similar to oregano ( it is closely related and of the same family - Origanum) with perhaps a hint of balsam. It is said to be “the meat herb" but it compliments all foods except sweets.
While fresh marjoram is excellent with salads and mild flavored foods, it has the best taste and greatest pungency when they are dried. Marjoram has a slightly more delicate flavor than Oregano.
Marjoram because it is more delicate should be added toward the end of cooking so its flavor is not lost. Marjoram goes well with pork and veal and complements stuffing for poultry, dumplings and herb scones or breads.
Oregano
Oregano is also known as wild marjoram. It is the O. vulgare variety of the Origanum family. Oregano is available in fresh leaves from most grocery stores.
This herb is also found dried in leaf form or ground. Store dry forms in a cool, dry, dark place.
Oregano is an herb that derives its name from two Greek words meaning "the joy of the mountain". It is a hardy member of the mint family that has been used for flavoring fish, meat and sauces since ancient times.
Oregano goes well with vegetables, roast beef, lamb, chicken and pork. Marjoram goes well with all pork and veal and complements stuffing for poultry, dumplings and herb scones or breads.
Generally used to season Mexican, Italian, Greek and Spanish dishes. Oregano has a warm, aromatic scent and robust taste. It's uses include seasoning soups, stews, meat pies, pasta sauces and shellfish.