Herbs Used in Cooking Bay through Caraway

By LadyRev-2

Ingredients

• Bay Leaves
• to to to leaf or two to marinades, stock, pâtés, stews, stuffings and curries. When poaching fish, add a bay leaf to the water. Store with rice in a tight fitting jar and the leaf will impart its flavor to the rice when cooked.
• to to greatly improve flavor if you are cutting down on salt. Try adding a bay leaf or two when you boil potatoes to replace salt. Always remember to remove the whole bay leaf after cooking in any dish.
• to bay leaves are a basic ingredient of bouquet garni, but they have other wonderful uses. Bay leaves may be added to many fish dishes, particularly salmon, custards, stews, rice dishes and especially soups.
• Homemade chicken soup would not be homemade without a bay leaf or two. Don't worry about using the fresh herb, the dried version is usually all that is needed. However, overuse of this herb can make a dish bitter.
• to to always add leaves to the start of cooking and remove before serving.
• Bouquet Garni
• 3 1 1 a French term used for a bundle of herbs. It can be made from fresh or dried ingredients. For a fresh, use 3 sprigs of parsley, 1 small sprig of thyme leaves and 1 small bay leaf.
• to 1 ok to use 1 dried bay leaf in with the remainder of fresh herbs. Tightly tie the bundle together using string or wrap securely in cheese cloth and tie. Use in soups, stews and sauces. Remove before serving.
• to to the beginning of cooking and take out before serving. If using with fish, add dill weed for added flavor. If you use cheese cloth, add one of the following: orange peel, cloves, fennel leaves, celery leaves, marjoram or peppercorns.

Preparation

Step 1

Caraway

Caraway can be both an herb as well as a spice. The aromatic seeds come from a plant in the parsley family.

The caraway plant, native to Asia, produces this sickle shaped seed that gives rye bread its distinctive flavor. The spice is used in beef stews, pork dishes, soups, candies, and baked goods, especially bread.

The caraway plant grows up to 2 feet in height with feathery leaves and cream white flowers. It is the leaves of this plant that can be used in cooking or salads. Their taste is very fresh with a sweet undertone much like parsley. The leaves should be cut during the growing season.

Caraway seeds may also enhance the flavor of many vegetables. They are good tossed with boiled and quartered new potatoes, cabbage or in sauerkraut. Caraway seed is also known as a mild digestive aid