HERBS THAT ENHANCE YOUR DIET

In continuation of my blog on HERBS -

CORIANDER : Pungent fresh leaves or seeds are chewed to ease indigestion. Coriander leaves commonly known as Arab parsley or Chinese parsley in France and as Greek parsley in Britain is used like parsley. Coriander plant is mainly used for its dried seeds either whole or ground.

In Mediterranean cuisine, coriander is used in soups with vegetables, in marinades and pastries. In Germany, coriander is used for seasoning cabbage and in marinades for game.Vegetables prepared a la grecque and pickles in vinegar widely use coriander.

DILL : An ingredient of pickles, salad dressings and fish dishes, dill is eaten to alleviate intestinal gas. Dill is commonly called false anise or Bastard Fennel. Leaves are used as culinary herb. However in North Africa seeds are used in preparation of meat, in Scandinavia, leaves are used in salmon and crayfish preparation. Dill is also used to make an aromatic vinegar and as a flavouring for various pickles.

MINT : Mint tea is a digestive aid. It is a fragrant, aromatic plant used in infusion to flavour liqueurs, sweets and syrups and also as a culinary herb. The refreshing flavour of the mint adds an extra touch to both sweet and savoury dishes. There are around 25 species of mint.

Garden or spear mintis the most common. Its leaves are used to flavour sauces eg mint sauce and salads, in cooking vegetables like peas and potatoes, to season roast lamb and other meat dishes.

The other species includeWater mint, Horse mint.

Peppermint leavesare mainly used in confectionery.

Bergamot or eau – de – cologne mint is a Mediterranean species.

Mentha Citrata is a very rare species from which menthol oil is extracted.