Recent Posts Tagged With 'food 101'

• Herb-a-Day: Edible Flowers

  Posted on Sunday June 29th, 2008 at 09:00 in Herbs, edible flowers, herb recipes, food 101

  Edible flowers have gained a lot of popularity of late, cropping up in specialty food stores and organic markets everywhere. After all, who can resist the lure of some brightly colored, fragrant flowers? Edible flowers have been a mainstay for five-...

• Herb-a-Day: Savory

  Posted on Saturday June 28th, 2008 at 09:00 in Herbs, savory, herb recipes, food 101

  Savory (Satureja hortensis and montana) is a perennial herb classified as either summer savory or winter savory, for obvious reasons. Savory is related to rosemary and thyme, and summer savory is often preferred over winter savory because it is more ...

• Herb-a-Day: Thyme

  Posted on Friday June 27th, 2008 at 15:14 in Herbs, thyme, herb recipes, food 101

  Thyme (Thymus) is part of the expansive Lamiaceae family - a relative to rosemary, basil, sage, savory and many others. Thyme is native to Europe, Northern Africa and Asia, and its use dates back as far as the ancient Egyptians who used it during the...

• Herb-a-Day: Sorrel

  Posted on Thursday June 26th, 2008 at 15:06 in Herbs, sorrel, herb recipes, food 101

• Herb-a-Day: Spearmint

  Posted on Wednesday June 25th, 2008 at 13:50 in Herbs, spearmint, herb recipes, food 101

  Spearmint (Mentha spicata), along with peppermint, is one of the most frequently used herbs in the mint family. Spearmint is a perennial herb native to Europe and Asia that thrives in wet soils and lends a sweet and refreshing flavor to foods and bev...

• Herb-a-Day: Lemon Verbena

  Posted on Tuesday June 24th, 2008 at 09:12 in Herbs, verbena, herb recipes, food 101

  Lemon verbena (Aloysia triphylla) is a deciduous perennial herb native to South America and cultivated in Europe after Spanish explorers brought it back in the 1600s. Lemon verbena grows well in full sun and moist soil and is very sensitive to the c...

• Herb-a-Day: Tarragon

  Posted on Monday June 23rd, 2008 at 14:14 in Herbs, tarragon, herb recipes, food 101

  Tarragon (Artemisia dracunculus), dragon's wort, is a perennial herb native to most of the northern hemisphere. Tarragon is also in the same family as wormwood....

• Herb-a-Day: Lavender

  Posted on Sunday June 22nd, 2008 at 09:03 in Herbs, lavender, herb recipes, food 101

  Lavender (Lavandula angustifolia) is a lovely purple flowering plant in the mint family that grows abundantly around the Mediterranean - but the Provence is where lavender truly calls home....

• Herb-a-Day: Lemongrass

  Posted on Saturday June 21st, 2008 at 07:44 in Herbs, herb, lemongrass, thai cuisine, vietnamese cuisine, herb recipes, food 101

  Lemongrass is a reedy, perennial grass that grows year-round in mild climates. It's frequently used in many Asian cuisines, most notably those of Thailand, Vietnam, Malaysia and Indonesia. As the name implies, lemongrass has a mild and fragrant lemon...

• Herb-a-Day: Horseradish

  Posted on Friday June 20th, 2008 at 10:13 in Herbs, horseradish, herb recipes, food 101

  Horseradish (Armoracia rusticana) is a perennial plant native to Eastern Europe but now abundant in the U.S. Horseradish is one of the five bitter herbs of Passover, but it is mainly cultivated for its strong and spicy root. Horseradish is also a mem...

• Herb-a-Day: Sage

  Posted on Thursday June 19th, 2008 at 17:03 in Herbs, sage, herb recipes, food 101

  Sage (Salvia officinalis) is a Mediterranean-native evergreen shrub otherwise known as garden sage, Dalmatian sage or kitchen sage. Sage is also a member of the mint family....

• Herb-a-Day: Parsley

  Posted on Wednesday June 18th, 2008 at 08:40 in Herbs, parsley, herb recipes, food 101

  Parsley (Petroselinum crispum) is a green biennial herb native to Iran and commonly used in Middle Eastern, European and American cuisines alike. In fact, parsley may very well be the most popular herb in cooks' pantries around the world....

• Herb-a-Day: Rosemary

  Posted on Tuesday June 17th, 2008 at 14:28 in Herbs, rosemary, herb recipes, food 101

  Rosemary (Rosmarinus officinalis) is an evergreen-like perennial herb from the Mediterranean; it is also a member of the mint family. Rosemary is an incredibly fragrant herb used in traditional Mediterranean cuisine....

• Herb-a-Day: Marjoram

  Posted on Monday June 16th, 2008 at 14:09 in Herbs, marjoram, herb recipes, food 101

  Marjoram (Origanum majorana), also known as sweet marjoram, is a perennial herb that is very closely related to oregano, with which it shares similar flavors and aroma. Marjoram is very sensitive to cold climates and grows primarily in southern Europ...

• Herb-a-Day: Oregano

  Posted on Sunday June 15th, 2008 at 16:51 in Herbs, oregano, herb recipes, food 101

  Oregano (Origanum vulgare), also known as pot marjoram, is a perennial herb that derives its name from the Greek words for "joyful mountain." Oregano is native to the Mediterranean and Asia, and it comes as no surprise that it is incredibly popular i...

• Herb-a-Day: Mint

  Posted on Saturday June 14th, 2008 at 16:25 in mint, herb, herb recipes, food 101

  Mint (Mentha) is a perennial herb with hundreds of varieties across some 25 different species, not to mention a number of mint hybrids. Mint grows all around the world in moist environments, and the herb is used commonly in many cuisines. Some varie...

• Herb-a-Day: Garlic Chives

  Posted on Friday June 13th, 2008 at 17:58 in Herbs, chives, chinese cuisine, herb recipes, food 101

  Garlic chives (Allium tuberosum), also known as Chinese chives or Chinese leeks differ from regular chives in that the stems are flat instead of hollow and tubular. They can grow to be about 12" tall and have a mild garlic-onion flavor....

• Herb-a-Day: Fenugreek

  Posted on Thursday June 12th, 2008 at 15:23 in Herbs, curry, fenugreek, herb recipes, indian cuisine, food 101

  Fenugreek is an herb that has been cultivated for hundreds of years. The seed sprouts and young leaves have a mildly bitter flavor and can be added to salads as a flavor booster....

• Herb-a-Day: Fennel

  Posted on Wednesday June 11th, 2008 at 14:35 in Herbs, fennel, herb recipes, food 101

  Fennel is a native of the Mediterranean and its cultivation dates back to ancient Roman times. Also known as finocchio or sweet anise, all parts of the fennel plant are edible....

• Herb-a-Day: Epazote

  Posted on Tuesday June 10th, 2008 at 16:42 in food 101

  Epazote (Dysphania ambrosioides), also known as wormseed or Mexican tea, is an annual herb native to Latin America and South America. Many people are unfamiliar with this herb, but the flavor is unquestionable: epazote is the herb used in black beans...

• Herb-a-Day: Dill

  Posted on Monday June 9th, 2008 at 08:46 in dill, Herbs, herb recipes, food 101

  Dill (Anethum graveolens) is an annual flowering herb with feathery, delicate leaves (similar to those of fennel) and a rather short lifespan. Dill is native to Asia, but the leaves, known as dill weed, are used much more commonly in dishes in the We...

• Herb-a-Day: Chicory

  Posted on Sunday June 8th, 2008 at 08:34 in Herbs, chicory, herb recipes, food 101

  Chicory (Cichorium intybus) is a perennial herb that grows wild in Europe and now North America; it may look like a common roadside wildflower because of its blue and lavender flowers. Chicory is used in a number of ways - most notably root chicory i...

• Herb-a-Day: Chervil

  Posted on Saturday June 7th, 2008 at 16:05 in Herbs, chervil, herb recipes, food 101

  Chervil (Anthriscus cerefolium) is a delicate annual herb native to Eastern Europe and related to parsley and carrots. Otherwise known as gourmet parsley or garden chervil, this leafy fern-like green herb imparts a subtle anise flavor when used fresh...

• Herb-a-Day: Cilantro

  Posted on Friday June 6th, 2008 at 18:37 in Herbs, cilantro, herb recipes, food 101

  Cilantro is the name given to the leaves of the annual herb coriander (Coriander sativum). Coriander is native to Asia and Africa, and cuisines around the world make use of cilantro leaves and coriander seeds in a variety of dishes....

• Herb-a-Day: Chives

  Posted on Thursday June 5th, 2008 at 09:36 in Herbs, chives, herb recipes, food 101

  Chives (Allium schoenoprasum) are the smallest member of the onion family and the only one native to both North America and Europe. Fresh chives are also milder than the other members of the onion family. In French cuisine, chives are one of the fin...

• Herb-a-Day: Bergamot

  Posted on Wednesday June 4th, 2008 at 09:24 in Herbs, bergamot, herb recipes, food 101

  Bergamot (Monarda didyma), otherwise known as Crimson Beebalm, Scarlet Beebalm, Oswego Tea or Scarlet Monarda, is a highly fragrant and aromatic herb native to the eastern U.S. Aside from being an herb with both cooking and medicinal purposes, berga...

• Herb-a-Day: Bay Leaf

  Posted on Tuesday June 3rd, 2008 at 17:02 in Herbs, bay leaf, herb recipes, food 101

  Bay leaves (Laurus nobilis), otherwise known as sweet bay, sweet laurel and laurel leaf, come from the Bay Laurel, an evergreen tree native to the Mediterranean. Bay leaves can be used both fresh and dry in a wide variety of applications; however, b...

• Herb-a-Day: Basil

  Posted on Monday June 2nd, 2008 at 09:30 in Herbs, Basil, herb recipes, food 101

  Basil (Ocimum basilicum) is a perennial herb native to the tropical climates of India and Southeastern Asia. Basil is one of the most popular herbs in cuisines across the globe and comes in a number of different varieties, including sweet basil (use...

• Herb-a-Day: Angelica

  Posted on Sunday June 1st, 2008 at 09:05 in Herbs, angelica, herb recipes, food 101

  Today at MyGourmetConnection.com, we're beginning our 30-day series of herbs. Every day, we'll post a new herb and links to some interesting recipes. Garden Angelica (Angelica archangelica) is a biennial plant often grown in France and Nordic regio...