HERBS AND SPICES

Dile

Herbs generally refer to leafy green plants with savoury or aromatic properties that add colour and flavour to all types of dishes. These are seed bearing plants, without woody stems and dies after each flowering season; however, there are some herbs that have woody stems and are biennials or perennials. The leaves, flowers and seeds of these herbs are all used in food, flavouring, perfume and medicine. Some herbs, not all, double as spices which are used mainly for seasoning food. Herbs also go through extraction for oils which are used for fragrance.

Basil is one the herbs that double as a spice. Fresh basil leaves can be added to salads or used for garnishing. When used fresh, it is considered a herb, however when the leaves are dried, it is referred to as a spice. These are used in cooking and tea products.

Mint is also an herb that doubles as a spice. The fresh or dried leaves are used as an ingredient to flavour drinks and dishes. Mint is used in a variety of delicious baked treats, sauces, drinks and teas.

Lemongrass is another herb that doubles as a spice. This herb is used in cooking and also for teas and infusions.

The use of herbs and spices are delicate yet interesting as the right combinations releases pungent aromatic flavours that are mouth watering.

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