Are you celebrating one of the National Holiday? This page will help you make all your celebrations a delicious experience; by learning the facts about herbs!
Whole spices compared to ground spices
"Most spices and herbs are available in either a finely ground form for cooking or in the raw form as a seed, nut, leaf, or tuber. Most of the time, the ground form is required to properly flavor the dish. Generally, whole spices keep their flavor longer than the ground spices. South Asian cuisines often use whole spices that they roast freshly before grinding for use, maximising the flavors and aromas released into the food."
Bay Leaves are generally used in stews and soups and are almost always used whole.
Green spices compared to dried spices
"Often, a recipe will require modifications if the fresh version is used because the flavors do change in the drying process. Fresh herbs are nearly always better than dried herbs, as some subtle aromatics are lost during drying. When substituted in recipes, one part dried herbs are approximately equal to 3 parts fresh herbs. For example, 1/3 tablespoon of dried basil is equal to about one tablespoon of chopped fresh basil."
National Herb Week is the 1st week of May
In 1991, the International Herb Association established "National Herb Week" to be celebrated every year during the week leading to and culminating with Mother's Day. Listed in Chase's, the registry of national events, the purpose of National Herb Week is to develop and coordinate national attention on herbs, herb businesses, and the IHA.
* List of plants used as medicine
* Herbaceous plant
* Pot herb
* Herb garden
* List of herbs and spices
* Prehistoric medicine
* Strewing herb