Fresh Herbs
Rosemary: The name, Rosemary, is derived from the Latin and means "dew of the sea". Rosemary is indigenous to the Mediterranean area where it grows well in the salty sea air. Rosemary brings the sea air to your cooking. It is available in whole leaves or ground.
How to Use: Lamb dishes, liver pate, soups, stews, marinades, poached fish, seafood, in the preparation of various meats (veal, beef, pork, wild fowl and venison), tomato sauce, pizza, potatoes, cauliflower, spinach, mushrooms, turnip, fruits, fruit juices, apple jelly and breads
Basil: The ancient Greeks called Basil the "herb of kings". It is also called Sweet Basil since it imparts a certain sweetness when used in food. It is staple of much Italian cooking. Basil is a good companion with many foods which makes it an important herb to keep on hand. It is a favourite in tomato recipes
Basil is a great companion herb with parsley, rosemary, oregano, sage, thyme and saffron. It is a staple ingredient in spaghetti sauce and on pizza. Basil is popular with fish, mushroom dishes, soups, stews, meat loaf, lobster, shrimp, veal, lamb, salad dressings, eggplant, potatoes, carrots, spinach, peas, chicken, egg and rice dishes. Basil is also a good garnish added to the top of your soup or sprinkled on top of your favourite tomato sauce.
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Parsley comes in curly and flat-leaf varieties. The flat leaf type is better for cooking since its flavour stands up better to heat. The curly leaf type is flavourful fresh and makes an attractive garnish. Parsley flakes available from Harvest Fields are a convenient way to keep parsley on hand for cooking and garnish. Flavour: A green chlorophyll taste with hints of pepper How to Use: As a garnish and to flavour, soups, stews, egg dishes, vegetables, salads, coleslaw, breads, herb sauces, herb butters, tomato and meat sauces, stuffings, fish, meats, poultry, cheese dishes, mixed with ricotta or cottage cheese. |