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richters herbs

Culinary Suggestions
Add some angelica leaves to the pot when you are cooking rhubarb. This will remove some of the rhubarb’s acidity, therefore requiring less sugar to be added to sweeten. The same goes with gooseberries, currents and other sour and tarty fruit. If you want to reduce the sugar needed, try adding sweet cicely when cooking.

Add chervil and fennel leaves to a dish just as it is being served. Their flavour is lost easily to heat as heat breaks down the oils and chemicals that give the leaves their taste. Add chives at the end of cooking. Myrtle can be added to a dish in the final 10 minutes of cooking. Try doing so with pork.

Don’t cook horseradish roots as a vegetable. It is meant to be used as an accompaniment.

Cook with bay and scented geranium leaves to impart their flavour to a dish, but do not eat them. Remove before serving. Consider the same with rosemary, though some recipes are known to leave the sprigs left in.

Try substituting chicory or dandelion roots or iris seeds for your coffee grounds. First, they must be roasted.

If you use sorrel in your salad, consider going easy on the lemon and vinegarette so you are not overloaded with the salad's acidic content. silver thyme on slope

When barbequing, put a bit of myrtle on your lamb or let a sprig of rosemary sit on the grill.

If you are into eating root vegetables like parsnip and carrots, try the roots of elecampane, evening primerose, lovage or sweet cicely.

Steep sage leaves to make a tea and add a small amount of vinegar to use on sore throats. It’s gargled, not consumed.

Bring your recipe book to market. The vendors are not going anywhere, so you can take your time in seeing what is in season and what recipes you want to use

Preserving, Drying And Keeping For Later Suggestions
Preserving a hot pepper can impart a change in flavour or heat. Jalapenos smoked are called Chipotle and Poblano pepers dried are then named Ancho. To look at the different levels of heat of hot peppers, refer to a Scoville heat chart.

Most herbs can be dried and will keep their flavour. They will need a room with little natural light (mostly dark), that is dry with some air flow (well ventilated). Hanging from an indoor clothesline is one method used. Laying on a screen is another.

Another method of keeping herbs past their expiry date is to freeze them. Some cooks like chopping up fresh herbs and freezing as ice cubes, them tossing the herbal ice cube into what is being cooked later on.

Basil is one herb that should not be frozen or chilled. Keep in water like flowers in a vase and keep out of direct sunlight.

Chives and cilantro are herbs that loose their flavour (oils) when dried.

Parsley, lovage and tarragon are best dried with a dehydrator as they loose their flavour dried passively

Dill, sorrel and mint have a tendency to go limp when cut sooner than other herbs. Make provisions on preserving them soon once acquired.

A friend dries her herbs on a cookie sheet and wax paper in the freezer so they dry flat, then stuffs them in a bag and stores in a freezer. This way the herbs take up less space.

Herb Mixes
Fines herbs are used mainly in southern France. They are a combination of herbs used together for dishes. Different regions and chefs have their own take on which herbs are included, but typically they are parsley, chives, tarragon and chervil. They are used fresh.

Bouquet garni is another group of herbs bunched together, either with string or in a sachet and tossed into the pot of soup, stew or stock and removed at the end of cooking. The main herbs are parsley, thyme and bay and it can also include, basil, chervil, rosemary and summer savory.

Herbes de Provence is a dried herb mixture. It is used or before during grilling or stewing and is added with oil. There is a variance on what herbs are included, but the usual suspects are summer savory, thyme, marjoram, rosemary, basil and fennel seeds.

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