HERBS THAT ENHANCE YOUR DIET

THYME :

Thyme is one of the basic culinary herb. It is used in bouquet garni, in stuffings , casseroles, stews, soups, baked fish etc either fresh or dried. Fresh thyme is good in flavouring scrambled egg, salads, tomato dishes and lentils. Wild thyme, called serpolet in France is used mostly with chicken or white meats. Used as syrup for cough or congestion.

HERBS IN INDIAN CUISINE

Indian dishes are full of herbs like cumin(jeera), kala jeera, mustard(sarson), fennel(saunf), coriander(dhaniya), bishop’s weed/carom(ajwain) and fenugreek(methi seeds).

Most of the herbs are used in seed or its powdered form, the leaves of mustard, coriander and fenugreek and dill (sua) are used in plenty. Turmeric(haldi) is also a herb. Its fresh tubers are often sliced and eaten with a twist of lime. Ajwain leaves add great flavour and health to pasta and pakoras. Tiny mustard leaves taste terrific in sandwiches.

POINTS TO KEEP IN MIND

• Fresh herbs are stronger in flavour than dry herbs.

• Fresh herbs should be added 5 minutes before a dish is done.

• Dry herbs should be added ahead for infusing the flavour well.

• Store dry herbs in an airtight bottle in the fridge door shelf.

• Rub dry herbs between palms over the dish to release the flavour and essential oils.

• Use bouquet garni for soups, stews and stocks.