Discussion in 'Herbs' started by Mike, Jul 2, 2013.
What is your most used herb when you cook?
I am going to say dill (for pickles), basil, oregano, and sweet marjoram (for spaghetti sauce) and sage for meat seasoning. I haven't had much luck with chives, but I think it is just to hot for them. I have some that are barely staying alive and I hope they flourish this fall and winter.
I use garlic in almost everything I cook. I use chives on eggs and mashed potatoes but its mainly garlic for me UNLESS I have fresh dill, then I go over board with it on everything, its so dang good.
I love cilantro too but damn it goes rotten too fast!
We freeze our cilantro to keep it semi fresh.. i mean its not like right from the garden, but it keeps for a greater period of time.
I love rosemary! have a huge bush of it and sage for the meats! I love mint in all my drinks I think! >
We use a lot cilantro. I love salsa and pico de gallo!
Year round cooking it would be garlic by far - about two heads a week. End of summer though it is basil.
My family goes thru a lot of pesto so I grow as much basil as I can fit and then make it in batches and freeze it. Last season we froze over three quarts of pesto.
I also grow garlic but my yields are marginal at best. I got a mixed bag of hard neck from a local farmer - music, brown tempest, spanish roja, and siberian.
Mr_Yan, I have tried garlic once and was semi successful. Do you have any helpful hints on how to produce a lot?
Well finkikin I don't know how much will translate half a continent south but here goes.
I think most of my problems have been the lack of something in my soil so I need more compost and more mulch.
I plant mine in mid October just around the first frost. Then I should be just starting to see above ground growth about the time of the first snow accumulation. I cut my scapes as they show up.
Why am I writing this I should start a garlic thread. I need help with mine. The majority of my garlic heads so far this year are small.
boy, this is tough, I use so many herbs and spices, but the fresh herb used most would be all the parsleys, including cilantro.
Cilantro, oregano and mints (for iced tea). I still need to learn how to work with these.
My most used herb has to be rosemary, tumeric, and garlic. Honestly, I put it in almost EVERYTHING. Kinda my secret ingredients (next to Whorechestire Sauce and nutmeg). I put them in Mediterranean dishes, Italian dishes, some Mexican dishes, Indian dishes, Chinese dishes, and in meatloaf, and rice. Tumeric helps with my pain, and all it does is give a yellow colour, doesn't give very much flavour to it.
The most often used herb in my household is dried sweet basil. I love it fresh, but with Michigan winter, I can't have it. I wait to the end of the season, pick all the leaves off, slow dry them in the oven, crumble them up and put them in a jar for use throughout the year. I love the smell of basil.
I love using fresh basil and parsley in just about everything. I can't wait until I can start growing a little windowsill herb garden in my kitchen, basil plants smell so good.
Thyme is also my secret ingredient in a lot of different recipes.
For me its basil as I add it to EVERYTHING!!! It is so useful in both cooking and my religious practices and it smells good and is super cute! I also use a lot of sage.