Tag Archives for " all herbs "
Salvia officinalis (sage, also called garden sage, golden sage, kitchen sage, true sage, common sage, or culinary sage) is a perennial evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers.
It is a member of the mint family Lamiaceae and native to the Mediterranean region, though it has naturalized in many places throughout the world. It has a long history of medicinal and culinary use, and in modern times as an ornamental garden plant.
The delicious and vibrant taste and wonderful healing properties of parsley are often ignored in its popular role as a table garnish. Highly nutritious, parsley can be found year round in your local supermarket and is easily grown at home.
Parsley is the world's most popular herb. It derives its name from the Greek word meaning "rock celery" (parsley is a relative to celery). It is a biennial plant that will return to the garden year after year once it is established.
Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. It is also known as Chinese parsley, and in North America the stems and leaves are usually called cilantro. All parts of the plant are edible, but the fresh leaves and the dried seeds (as a spice) are the parts most traditionally used in cooking.
Most people perceive the taste of coriander leaves as a tart, lemon/lime taste, but a smaller group of people think the leaves taste like dish soap!
The leaves are variously referred to as coriander leaves, fresh coriander, dhania, Chinese parsley, or (in the US and Canada) cilantro.
The leaves have a different taste from the seeds, with definite citrus overtones. Cilantro juice is recognized as an aid to digestion.
Basil (Ocimum basilicum) is sometimes referred to as the king of herbs.
It comes in many varieties, which I'll cover further on in this article and is a staple of many delicious recipes, such as basil pesto and tomato and basil soup. I've also included these and many other recipes in this article.
Basil also has a large number of health properties, but to get the full benefit of them, as well as the most intense taste, you really should grow your own. In fact, I'm going to give you this same advice for all of the herbs I talk about.
And you should definitely be embracing organic gardening.
I've written a book on organic gardening and I'd love to give it to you. Please click on the book cover or the button below to get it by instant download.