Nothing makes for better seasoning than using freshly home grown herbs. They have great flavor and delightful fragrances that make any home cooked meal more tasty and palatable. People who like to cook and spend a lot of time in the kitchen will find that growing your own culinary herbs will make the cooking experience and outcome much more worthwhile – what can be better than selecting herbs from your own garden when creating that special dish?
Many of the most popular herbs can easily be grown in the home garden and be used as fresh or dried flavorings.
Types Of Home Grown Culinary Herbs
Parsley is easily grown in a pot or in a garden with rich soil that is well drained. The leaves of the plant are used in many recipes for flavoring and for giving a little color and texture. Adding a sprig of parsley to your plated up meal makes it more attractive to look at. Eating the sprig at the end of the meal will help freshen the breath and also cleanse the palate.
Basil is another popular home grown culinary herb. Basil does well in warm climates and should flourish in a rich soil in full sun. Basil is best used as a fresh herb as when dried much of its flavour is lost. It is most often used in Italian and Oriental dishes but is a great flavor to try in other recipes as well.
Rosemary is a beautiful plant to grow in the home and to use in your cooking. The Rosemary plant resembles a small pine bush or tree. The plant will grow best in an alkaline, well drained soil with full sun. Rosemary is a great flavor to add to lamb and other rich meats as well as using it in sauces and gravies.
Oregano is another good looking addition to your garden or house with its delicate leaves and dainty lavender / white coloured flowers. The oregano plant has a great fragrance that will freshen any room it is placed in. Oregano is great in all types of Italian dishes and is very popular as a seasoning for Pizza. Oregano can also be used in grilling and for many Mediterranean type dishes.
There are many other herbs that can be grown successfully at home and benefit both their surroundings and the meals they are used in.
I am no chef but having a host of fresh herbs on hand to use in a recipe when the mood strikes allows me to imagine that I can actually cook. If nothing else they bring out the chef in me to attempt to make more adventurous dishes and to experiment more with different combinations of flavors.