TOP 6 HERBS TO HAVE IN YOUR KITCHEN.

 

Herbs are plants that can be used to add flavor and seasoning to food. Below are the top six herbs that will ensure your dishes are full of flavor.

 

 1.BASIl.

 

It is a herb in the family of mints that is flavorful and leafy green. It originated in Asia and Africa .The herb has various varieties which include:

• Sweet basil- It is the most popular basil used in Italian dishes. It is commonly sold dried in supermarkets and has a lico-rice flavor.
• Thai basil- It is commonly used in South Asian dishes.
• Cinnamon basil-It is native to Mexico, has a cinnamon like flavor and scent. It is commonly served with legumes or spicy stir fried vegetables.

• Lettuce basil- Has features of large wrinkled, soft leaves with licorice flavor. It is used in saslads or tossed with tomatoes and olive oil. 

Basil complements other herbs such as marjoram, oregano, rosemary and sage. The herb can be used fresh or dry. Dry basil should be stored n an airtight container. Basilcontains health benefits as it can be used to treat ailments like nausea and bugbites. It is incorporated in traditional chinese medicine , aryuvedic medicine and other holistic medicine systems.

2.BAY LEAVES.

 

It comes from the Laurel tree.Bay leaves are aromatic hence usually used in savory dishes.  Varieties of the bay leaves include;

• California bay leaf
• Indian bay leaf
• Indonesian bay leaf
• mexican bay leaf.
  

When added to dishes, they bring a minty and peppery flavor. The leaves are commonly used in meat marinades, added to boiling water to cook sea foodlike crab and shrimp as well as to make pickling solutions. Bay leaves may be used fresh, dried, ground  or whole. Dried bay leaves should be stored in an air tight container in a cool and dry place. Fresh bay leaves should be wrapped in a damp paper towel and stored in a plastic bag in the fridge for one to two weeks.

Bay leaves contain antioxidant properties which help combat free radicals that cause cancer.

3. SAGE.

 

It is an evergreen shrub part of the mint family that has a strong aroma and an earthy flavor. Sage leaves are oval, dusty,  grey-green in color with woody stems. It is native to the mediterrenean region and was used by the Romans to assist in digestion, treat ulcer wounds and sore throats. It can be used fresh or dried. It pairs well with herbs such as thyme, marjoram and rosemary.

 Sage is used to flavour meat marinades, pastries, breads and sauces. The herb can be fried and later crumbled over a dish to heighten flavor at the last stage of cooking. Dried sage should be put in a an airtight container away from heat and moisture. Fresh sage can be wrapped in a plastic wrap and refrigerated.

4.ROSEMARY.

 

This herb has a fragrant smell with needle-like leaves. Rosemary is native to the mediterranean region. The name rosemary is derived from Latin, "ros" meaning dew and "marinus" meaning sea (dew of the sea). It is used to season a variety of dishes, for example soups, casseroles, salads and stews. Whole sprigs of  rosemary may be added to stews and meat dishes.The herb is also used to flavor chicken and other poultry, game, and lamb meat.

 The most common dish in restaurants is the rosemary chicken.Rosemary is rich in antioxidants and anti-inflammatory compounds that combat free radicals which cause cancer. In Europe, it is used to treat indigestion.Rosemary should be wrapped with a damp paper towel, put in a plastic tin and stored in the fridge.

5. PARSLEY.

 

It is a fresh flavored bright green herb. There are two main varieties of parsley; curly leaf and flat leaf. The curly leaf parsley is commonly used in restaurants as a garnish. It is available in fresh or dry form.Due to its light scent and fresh taste, parsley is used in soups, vegetable and sauces. When used as a garnish, parsley can be chopped and sprinkled in soups, hummus, or mixed with ground meat for example lamb.

 For storage, fresh parsley is sprinkled with a small amount of water, put in a plastic bag then stored in the fridge. Dried parsley should be stored in an airtight container and can retain its flavor for approximately one year. Parsley can be used to treat conditions such as high blood pressure, allergies and inflammatory diseases.

6. THYME.

 

The herb has a pleasant,pungent, clove flavor. Its leaves grow on clusters of thin stems. There are two major thyme varieties namely; common thyme and lemon thyme. The herb can be used in its whole form or by picking individual leaves from the stem with a great pinching motion at the base of each leaf cluster. Thyme leaves can be added whole or chopped to a dish at any stage. When using whole thyme, the stems should be removed and discarded befre serving as they do not break down during cooking.

 Thyme is used in savory dishes for example, braisedor roasted meat, vegetables and baed savory items. It can also be used to add flavor and depth to marinades, soups and stocks, cocktail elements and teas.Fresh thyme should be loosely wrapped in a damp paper towel, placed in a sealed bag and refrigererated for a maximum of two weeks. When stored for longer the leaves may change from green to brown and should not be used. Dried thyme should be stored in a tightly sealed container in a cool, dark place and can last upto three years. Thyme can be used as a natural cough remedy as well as to lower blood pressure.