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Types of Culinary HerbsThe herbs below are a list of botanical herbs used in popular cuisines today. Prime flavorful culinary herbs are harvested from well tended plants while in their leaf phase. Herbs have two phases of growth: the leaf phase and the flower (or reproductive phase). When plants enter a flowering stage, leaf production slows down or stops. In this stage the leaves on the plant may become woody, bitter, grassy and yellowed. The quality of these leaves are not optimal for cooking. Growers can delay the flowering phase by harvesting often. |
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One of the most versatile herbs, calendula is popular as a colorful garden flower and for its use in cosmetic and culinary recipes. This hardy annual seems to flower continuously. Persians and Greeks garnished and flavored food with it golden petals. In Europe ithas long been used to flavor soups and stews and to color butter and cheese. Add to rice for a impart a pretty yellow color and give a light tangy flavor to the rice. Us in fish, meat soups, soft cheese, yogurt, butter, omelettes, milk dishes, cakes and sweet breads. Add 1 teaspoon petals to fish and venison. Garnish meat platters, paté and fruit salads. The leaves may be sprinkled in salads and stews.
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