Posted
on August 29, 2014
Heart
health and taste buds agree: we should all be eating more herbs and
less salt.
Most
herbs belong to one of two families:
The
Mint Family
basil
oregano
rosemary
sage
mint
thyme
marjoram
lemon
balm
savory
The
Carrot Family
dill
parsley
cilantro
(aka coriander)
chervil
lovage
However,
let us not forget that onions and garlic (along with chives,
shallots, and leeks) are super important flavor providers that
sometimes are classified as vegetables and sometimes as spices
(garlic powder or onion salt, for example). You can use more of them
and less salt, too, as you work to obtain more flavor and better
health!
Celebrate
herbs!
Learn
about the best herbs for certain kinds of dishes. For
example, seafood is delicious with a blend of fennel, dill, parsley,
and tarragon, whereas poultry is especially yummy with a blend of
sage, thyme, marjoram, rosemary, nutmeg, and black pepper.
- Mix poultry seasoning in with ground beef when making hamburgers.
- Add ginger powder to the yolks when making deviled eggs.
- For a potato salad that has no hardboiled eggs, add lemon zest OR mint to the salad.
Also
on this date:
Plan ahead:
Check
out my Pinterest boards for:
And
here are my Pinterest boards for:
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