Green Building Block

Cooking with herbs garden plants may seem an almost impossible task at first. There are many recipes that you want to try different herbs and many other choices. Joy cooking with herbs comes when one begins to understand the different flavors of herbs. This is what I do when I create a new dish, or experimenting with new flavors.

I get a new plant leaf and chew on it a few minutes. Even if I am chewing on the grass, trying to imagine what was going to try different dishes. Would it be going with a roast? What about fish? Maybe it's just that I need a salad. Never swallow the grass, just the spit and rinse.

You can cut the fresh herbs and add to butter both a bit of sour cream or potatoes, tasting a sample that you go. This way you can get an idea of how much add to the antenna that you do.

Do not be afraid to experiment! First, keep track of how much was used, what worked and what not, and you love. Remember to take note of if you use fresh or dried herbs.

The flowers do herbs add color and flavor to salads and desserts. It can grow two different plants of the grass, even if you wish. Consider a flower and keep the other for cut foliage production. Or, use a single plant and allowed to pass through two stages.

Favorite Kitchen Herbs

Chives – The chive baked potato is a household word. Chives are best when used fresh, but you can freeze them. Add chives to soft cheeses, sour cream, and salads. Try a mixture of onions and butter corn on the cob, or scrambled eggs.

Thyme – (delivery time) Thyme is one of the herbs used in the main dish of a meal. It is excellent in soups and mixes well with tarragon and savory. You enjoy the taste when prepared using salmon thyme, tarragon, parsley, dill and mix.

Tarragon – Tarragon has a slightly sweet flavor and is often used in rice, pasta and desert dishes. It adds a delicious taste of luxury to the meat and vegetables. Try adding chopped tarragon grilled or Spanish when steamed white fish. Add the basil and taste tarragon white wine vinegar.

Greek Oregano – One of my favorites. Mix the oregano, chopped garlic, some sea salt, olive oil for basting roast and potatoes, and I'm in heaven …. almost! You should try again oregano leaves early in his pizza house. It also adds flavor to chicken. Try a pinch of dried oregano in a toasted sandwich cheese or tomato sauce.

Rosemary – This herb not only adds beauty to the garden and feed the bees, but it is very pleasant to use in the kitchen. It is well known, finely chopped and added to a turkey sandwich or mixed with a little salt, pepper and flower in the flavor of the roasted Cornish hen. A little goes a long way, so take it easy. You do not want the power of food.

Sage – Oh! sage sausage adds delicious flavor. I remember as a child on the farm, my mother and my father the production of sausages when slaughter of a pig. Still have fond memories of waking up in a cold winter morning sit at the breakfast table of homemade biscuits, sausage and gravy … and homemade apple butter on a hot biscuit with butter … my, my!

Small flowers Purple Garden Sage makes an excellent dressing for salads, butters, soft cheeses, and ice cubes. They are very good on hamburgers.

Reuben Clark is an herb gardening enthusiast and enjoys sharing his knowledge with other gardening enthusiast. For more information about Herb Garden Plants, and to enroll in the FREE herb gardening mini-course go to http://www.secretstoherbgardening.com/herb-garden-plants