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Old 09-12-2011, 05:52 AM   #11
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Quote:
Originally Posted by Andy M. View Post
Not exactly:

Herbs are the leaves and stems of plants. It doesn't matter if they are fresh or dried.

All other plant parts are spices.

For example, cinnamon, which is the bark of a tree, is categorized as a spice. Nutmeg, which is a nut, is a spice.
THANK YOU!

Now I have a simple, clear and idiot-proof (it's me; I mean the idiot, not the proof) explanation on this herbs/spice issue.
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Old 11-16-2012, 02:30 AM   #12
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Quote:
Originally Posted by Lisanic
Hello. I was wondering if somebody was able to give me the low-down on some of the following spices. I.E how they are used best, or what additions they provide to a dish.

Bay leaves, rosemary, thyme, oregano, parsley, etc..

Thanks bunches!
All of them are great in a nice hearty chicken stock...
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Old 11-16-2012, 03:16 AM   #13
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Check out the chart I found and posted in this thread.

=)
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Old 11-16-2012, 03:25 AM   #14
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Cheers Z
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Old 11-16-2012, 06:11 AM   #15
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Gee, everyone said it here already! As a general rule, you need to know that fresh herbs are usually more concentrated than dried. But, that said, to my taste, basil, parsley, cilantro (that is the leaves), and bay are exceptions. The dry version of basil, parsley and cilantro to my taste are, well tasteless. Bay, and I've had several bay trees in my life, are very much stronger when fresh than dried.
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Old 03-11-2014, 01:21 PM   #16
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Substitute parsley
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Old 03-12-2014, 12:34 PM   #17
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During the summer, when our herb garden is in full swing we use the herbs you listed together in a medley I chop most every meal that could use some garnish.

I just go outside and with scissors cut some off each plant. Bring inside and rinse well. Allow to dry a bit on paper towels.
Then coarsely chop all them together. This final product can be used as "kick up" garnish and for other dishes.
But we use it mainly for garnish and in marinara sauce and other similar dishes .
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Old 03-12-2014, 12:49 PM   #18
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RB, try putting some of the herb mixture in rice as it cooks. It would also be good added to any sautéed veggies as they cook. A couple of combinations I like are shallots and green beans, and zucchini, red bell pepper and onion.
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Old 03-12-2014, 06:27 PM   #19
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I'm English and whilst nothing is written in stone we use rosemary with lamb, oregano in Italian recipes, thyme and parsley is often used in stuffing for chicken, parsley is used in a white (ie béchamel) sauce for plainly cooked fish or in a fish pie. Bay leaves are mostly a savoury herb these days but there are old recipes for things like bay custard (a form of pudding). It's used in savoury dishes like stews and casseroles and in pates and terrines.

Not suggesting you try this but my father who was a hairdresser and barber used to use concoction of bay leaves and rum as a scalp massage for gentlemen (and ladies) who were worried about their hair thinning. Don't know if it worked but it smelled nice.
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Old 03-12-2014, 07:31 PM   #20
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Quote:
Originally Posted by Mad Cook View Post
...Not suggesting you try this but my father who was a hairdresser and barber used to use concoction of bay leaves and rum as a scalp massage for gentlemen (and ladies) who were worried about their hair thinning. Don't know if it worked but it smelled nice.

When I was a kid, I used to get my hair cut in "old fashioned" barber shops. There was always a bottle on the counter labeled "Bay Rum". It did smell good.
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