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Post by Deleted on Mar 12, 2009 10:19:33 GMT
I absolutely love all of the leafy green herbs added to dishes or sprinkled on top just before serving. Even though I know that curly parsley, flat parsley, coriander (cilantro) and chervil have considerable differences in taste, I will happily use (or misuse) any of them. Often when I go to the market looking for one, I will bring back a different one, just because it looked fresher. Do the rest of you use a lot of these herbs? .. .. ..
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Post by Deleted on Mar 12, 2009 10:44:03 GMT
I grow and use all 3 of these. Unfortunately,as the weather warms their life span wanes and they 'bolt' (go to seed).
Parsley (both curly and flat) and chervil are milder in flavor and I use them fairly liberally lightly chopped either in salads or on top of egg dishes,fish or soups.
Cilantro has that earthy pungency to it and I reserve it's use for salsas and dishes of an Asian or Mexican bend. It's flavor is so much more distinctive and bold.
I would add Parsley and chervil to a bouquet garni but would not with cilantro.
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Post by bixaorellana on Mar 12, 2009 17:57:20 GMT
Chervil is unavailable to me, which is a shame. Curly parsley is seldom seen here, and I prefer flat anyway.
I really think parsley is under-used. Maybe too many people who learned to cook later in life only associate it with garnish? It really adds something to any kind of casserole and is a great addition to salads. Getting in the habit of having some finely chopped parsley available at each meal is a good way of learning how much parsley can brighten up foods.
Like Kerouac, I'll sometimes choose parsley over cilantro or vice versa based on freshness, although in certain things, only cilantro will do. Because cilantro is often bought in bunches larger than needed for using fresh, it's good to experiment with using it in cooking. It can add a nice depth to soups, for instance, and can certainly be incorporated the same way parsley is in casseroles.
If you need cilantro or parsley and everything available for sale is limp, do this: as soon as you get home from the store, plunge the entire bunch of the herb into a bowl of water, covering it completely. It will refresh fairly quickly. Take it from the bowl, rinse it off, then gently shake and blot off excess water. Wrap the bunch in a paper towel or tea towel, stick the bundle into a plastic bag, then put the unclosed bag into the crisper drawer.
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Post by gringalais on Mar 12, 2009 18:02:51 GMT
I have used your method bixa and it really does perk up clantro and also helps it to keep longer refrigerated.
I have a few dishes that I put parsley in, but I tend to prefer cilantro for most things. Here it is popular for topping soups and other main dishes.
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Post by Deleted on Mar 12, 2009 20:59:43 GMT
Yes, soaking in water definitely perks up the herbs.
I am always surprised how few people use any of these herbs just mixed in a green salad. My grandmother had massive amounts of parsley (and tarragon) growing in the garden and often sent me out for some to be chopped and put in the daily salad. Even curly parsley gives a lovely taste to a salad with just normal lettuce, a little bit of onion and garlic and a standard vinaigrette.
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Post by bazfaz on Mar 12, 2009 21:16:49 GMT
I use lots of parsley, chopped over many different dishes. I grow it in pots - a dozen - so it is just on the terrace and easy to pick. Cilantro (coriander) grows round the palm trees. Why it flourishes now but not in summer is a mystery. Chervil... I am bad about this. I simply don't use it.
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Post by spindrift on Mar 12, 2009 21:28:38 GMT
I use fresh herbs most days and I certainly put them in my salad dressing. I particularly love parsley, coriander and basil. I sowed parsley seeds a month ago and they still haven't germinated.....I think they take 9 weeks to pop up.
It's not easy to buy really fresh herbs where I live. They mostly come in small, enclosed plastic packages and are days old. My best hope is to drive to Southampton where there is a large Indian supermarket where all the produce is of the best quality. They sell huge bunches of coriander very cheaply.
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Post by bixaorellana on Mar 12, 2009 22:14:42 GMT
Baz, as Casimira pointed out, cilantro is grumpy about hot weather. With both cilantro and parsley, if you can keep the roots cool, they'll grow longer into the summer.
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Post by mockchoc on Mar 13, 2009 3:51:56 GMT
My corriander always goes to seed too quickly here with the warm weather also.
Baz I've never used chervil yet. Not sure why.
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Post by hwinpp on Mar 13, 2009 3:53:48 GMT
Baz, as Casimira pointed out, cilantro is grumpy about hot weather. With both cilantro and parsley, if you can keep the roots cool, they'll grow longer into the summer. One thing about the roots I learnt from my girlfriend, scrub them clean, bruise them, add them to clear soup. You'll be surprised by the aroma. We get parsley and coriander here (and some other stuff) but not the other two in K2's pictures.
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Post by bixaorellana on Mar 13, 2009 4:06:46 GMT
I remember when there were seeds for parsley root available, but haven't seen any in the States for years, nor do I know of anyone who eats it. Good idea to use the skinny roots though. For whatever reason, coriander is frequently sold around here with the roots still on, but parsley isn't. HW, what about the Asian herbs? This is the only one I know, as I used to grown it when I lived in the US: "Vietnamese coriander". If wikipedia is accurate, it's called chi krasang tomhom in Cambodia. (?) Oh -- forgot that I grow lemon grass, too.
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Post by hwinpp on Mar 13, 2009 5:13:08 GMT
Chi means 'herb' in Khmer. Regular coriander is called chi wan sui. I'll ask about the VN version. BTW, Bixa, I meant coriander roots.
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Post by bixaorellana on Mar 13, 2009 6:52:50 GMT
Good mistake, since I can more easily get coriander roots. Thanks!
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Post by bixaorellana on Mar 14, 2009 17:03:31 GMT
I forgot to write one of my favorite facts about parsley and coriander -- they are both great natural diuretics. Parsley is also an amazingly rich source of vitamin K. This nutritional information is a real prompt to incorporating more parsley into ones diet. After reading the above link, I thought cilantro's nutritional makeup looked skimpy by comparison. Not so, as it's practically magical in some of its attributes, including being antibacterial. No wonder I can gobble street tacos with such impunity!
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Post by Deleted on Mar 14, 2009 17:06:51 GMT
I should mention that my regular use of chervil is not because it is one of my favorites but because it is the hardiest of the four, so when everything is totally wilted and ugly at the store, the chervil is generally what still looks best.
Nevertheless, in dry flake form, I use quite a bit of chervil in soups and sauces. It is probably an unjustly overlooked herb.
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Post by Don Cuevas on Mar 14, 2009 20:15:02 GMT
"Not so, as it's practically magical in some of its attributes, including being antibacterial. No wonder I can gobble street tacos with such impunity!"
Oh were it so! It's been my understanding that poorly washed/disinfected cilantro is a major cause of street eats problems.
But, I do so love the stuff.
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Post by bazfaz on Mar 14, 2009 21:16:39 GMT
I do use parsley liberally and coriander (when it is flourishing). I understand thay are rich sources of various vitamins. But do we have to consume vast quantities for this to be effective?
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Post by Deleted on Mar 14, 2009 21:19:11 GMT
That is a mistake that a lot of people make. I know that my brother takes vitamin C pills that provide 3000% of the recommended daily requirement. That is just stupid. All you do is pee it right back out if it doesn't poison you first.
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Post by Deleted on Mar 14, 2009 21:41:41 GMT
I'm so glad that you mention that K2,the vitamins that aren't water soluble are fat soluble and get stored up to sometimes toxic levels.
Chervil also performs tastily in an herbal butter all on it's own with lemon juice,S&P
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Post by bixaorellana on Mar 15, 2009 0:45:03 GMT
I wonder why certain things fall out of favor or fashion.
From what I can gather, chervil is in common use in France. What about other places?
Back in 1970 when I first started growing herbs, chervil was in all the herb gardening books and in recipe books. But the only way to ever get any was to grow it oneself. Sometimes it's given short shrift, described as tasting like mild parsley, which doesn't tempt anyone to seek it out.
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Post by mockchoc on Mar 15, 2009 3:42:34 GMT
I guess I should try chervil. Odd I didn't already really.
I'm thinking it's no use trying to grow it here though as I am thinking like coriander it will bolt too soon.
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Post by Deleted on Mar 15, 2010 9:51:23 GMT
Many of us use fresh herbs in our cooking,and we have had some interesting discussions over time about the proper or preferred use of some of them. Many are seasonal,not just with reference to when they flourish in gardens,but,also in their use in cooking.Some even have names referring to the season they are used and grow in (Summer savory,Winter savory).
What herb(s) do you use the most of in your cooking? Do you use it fresh or dried as some recipes explicitly refer.(given that the taste does change in some when dried) What herbs do you detest the taste of in some dishes? Are there 'essential' culinary herbs you could not do without?
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Post by bazfaz on Mar 15, 2010 12:18:34 GMT
I will just say this: I don't like dried mint.
Thank you.
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Post by spindrift on Mar 15, 2010 13:11:33 GMT
1. I use fresh parsley, coriander, mint, basil and rosemary on a regular basis. I also use dried chilli flakes.
2. I detest the taste of fennel seeds, liquorice and angelica.
3. I wouldn't like to do without parsley, coriander and chillies.
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Post by joanne28 on Mar 15, 2010 17:30:05 GMT
Fresh coriander is an absolute must for me, as is fresh parsley. I like to make tabbouleh with coriander instead of mint. Dried chili flakes are another item in constant use.
Spindrift, I'm assuming you're not an anise fan either? It is a 'love it or leave it' tastel. I love it but in digestifs and candy only.
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Post by gertie on Mar 15, 2010 17:54:35 GMT
Mostly I use fresh basil, rosemary, parsley, oregano, sage, cilantro(coriander), thyme, and peppers because I never have any trouble growing them. I also pick up fresh garlic and ginger at the grocery frequently. I have occasionally dabbled in fennel, different kinds of mint, dill, tarragon, and majoram.
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Post by bixaorellana on Mar 15, 2010 18:26:06 GMT
Mm. This is kind of a sore subject for me, as I always had a wide variety of herbs growing and now cannot due to unavailability. The one herb I'm likely to use dried is oregano in Mexican cooking. Even though I grow oregano, I know the kind I buy dried at the market is the correct one to use for certain recipes. I guess I'd put the dried chile flakes more in the spice category than the herb, ditto ginger. I keep basil growing all year round, not least because the rare bottle of dried to be found in the supermarket is completely tasteless. Parsley and coriander are only good fresh. I grow dill because I like it and because it's such a pretty plant. I can't get fennel seed here, and at the moment am relying on some rather weak anise plants. I'd probably trade a major organ of my body for a sage or tarragon plant. I do use some Mexican herbs on a regular basis, most particularly epazote. Others would be avocado leaves and the various seasonal herbs for flavoring beans.
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Post by spindrift on Mar 16, 2010 15:45:47 GMT
Joanne28 - you are correct in assuming that I detest anise.... I have never had any luck with growing tarragon. Even if I buy the plants they somehow die on me.
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Post by Deleted on Mar 17, 2010 11:44:33 GMT
I have no luck at all growing French tarragon either,it's just too humid here for it.And I love it.
Dried herbs that I prefer for a stronger,more distinctive taste are rosemary (in most dishes) and absolutely, oregano. Fresh herbs I use frequently are basil,(both sweet and Thai),parsley (prefer the large flat leafed),dill,chives,cilantro,mint,sage,some epazote,thyme,sweet marjoram(I love in omelets!)and I adore chervil!!
I grow lots of anise and fennel but have rare occasion to use it.
Bay laurel is a mainstay,but,I'm not sure it qualifies as a culinary herb or not.
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Post by Don Cuevas on Mar 17, 2010 13:01:04 GMT
I love fresh basil; good, flat leaf parsley has its place; NO to sage, except in minute quantities; I like anise/fennel etc, but don't use it gresh or very much at all. Cilantro is useful in many dishes as a garnish, but it doesn't seem to keep more than a day or two in the fridge veg drawer. A little epazote in small quantities, only in cooked foods. Tarragon: really too sweet for me. Dried parsley and dried mint: FEH!
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