Saturday, January 15, 2011

Limit salt and bring on the Herbs

We are all trying our best to follow a healthy dietLower fat content and reduce sodium use.  What better of a solution than to use fresh herb in lieu salt.  I have always had fresh and the dried herbs in my kitchen, I generally try to keep fresh herbs in my kitchen. The winter is generally more of a challenge, however the dried varieties of herb are a good substitute. The rule of thumb is generally
one teaspoon of dried herbs for one tablespoon of fresh herb. My favorite herbs are the rosemary, lavender and cilantro.  Visit the Eureka Springs Bed and Breakfast, the Angel at Rose Hall your Eureka Springs vacation destination.
What to use on what and when?
BASIL: Generally used on vegetables
Bay Leaf : Used mainly in soups and stews
Chives Salad, garnish in sauces
Cilantro: Salsa, egg dishes
Dill:  Fish, chicken,eggs, vegetables.sauces
Mint: Desserts, fruits
Parsley:Salad, garnish
Rosemary:Chicken,fish,meat
Sage:Stuffing,chicken
Tarragon: Chicken,eggs,fish
 
 
 
 

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