Spices & Herbs for Vegetables Cooking
Learning how to use the proper herbs and spices for your vegetable dishes will leave quite an impression on your guests. They come in many varieties and can turn an ordinary meal of vegetables into one with extraordinary taste and provide a healthy food experience that is rich in nutrients, vitamins, color and flavor. Does this Spark an idea?
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Rosemary
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An herb in the mint family, rosemary has an aroma similar to tea and has an assertive, piney flavor that blends well with garlic. If added to melted butter, rosemary will dress up steamed red potatoes and peas or mixed into a stir fry meal of zucchini and summer squash. Rosemary is also great on oven baked potatoes mixed with olive oil, ground black pepper and kosher salt. It is best to crush fresh rosemary leaves by hand or use a mortar and pestle to grind.
Basil
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There are over 40 different varieties of basil but the most common one used in meals is sweet basil because it has the best flavor. Basil can lose its flavor quickly and should be added to hot dishes just before serving. Blending well with oregano, thyme and garlic, basil is delicious with vegetables such as eggplant and zucchini and used commonly in Italian dishes.
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Parsley
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Mainly exported from Egypt, parsley is grown all over the world. Used primarily in herb blends for its ability to enhance the flavors of other herbs, parsley is delicious in melted garlic butter over steamed vegetables. You can add parsley directly into liquids, salad dressings, cooked foods and melted butter. Fresh parsley is best used when chopped finely with a knife before adding to your meal.
Sage
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With its warm and fragrant aroma, sage is one of the most popular herbs in the United States and is an evergreen shrub that comes from the mint family. Sage gives vegetables, such as potatoes, carrots and corn, a rich, savory flavor.
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References
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