Chefs love fresh herbs
(NC)—Many restaurant menus highlight fresh herbs that are harvested on-site for their culinary creations. Chefs, depending on the space available to them, plant herb containers on restaurant patios or create herb gardens on building roofs. Fresh, fresh, fresh is the mantra for good tasting, healthy food.
Seasoned and novice gardeners alike are now planting more herbs in containers and gardens for home cooking and summer barbecuing. They have discovered what chefs already know - that fresh is tastier, more vitamin rich and healthy.
Herbs are a personal choice. The plants most often chosen are: curled parsley - a garnish on many dishes and high in iron; lemon mint - for ice cream and herbal teas; basil - a key ingredient in pesto and typically used in Italian and Southeast-Asian dishes; and Greek oregano - for Mediterranean dishes with red meat, roasted poultry, vegetables, marinades and vinaigrettes.
Other popular herbs include; cilantro - used in sauces, salsa and marinades; onion chives – for flavouring in fish, potato and soup dishes; and thyme for cheeses, sauces, stews and stuffings.
There are a large number of herbs in biodegradable pots to choose from depending on your culinary tastes. More suggestions are available online at www.bonnieplants.ca to help you decide what herbs to plant, how to care for them and what foods they enhance.
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