Herbs for your kitchen 

Have you visited a bookstore in recent days. If you go to the cooking section, you will see a huge number of books specialized in herbal cooking. These books are increasing and becoming more sophisticated every day. Herbal cooking is becoming more and more popular with time.

Some herbs are used by popular food chain restaurants. They have discovered commercial food benefits and are using them as their secret recipes. I know of a famous restaurant chain who are adding rosemary their secret spices, because rosemary will help digest the food fast causing the guests to consume large quantities of their food. Of course this means more profit for them.

Herbs give our foods the aroma and flavor in addition to adding medical benefits. Aromatic herbs should be added at the end, after finishing the cooking process. This preserves its aroma. If you use fresh herbs, use three times more quantity for good results. Use only leaves, flowers and seeds of the culinary herbs, throw the rest.

Before putting herbs in your recipes, finely chop its leaves or crush them in a food processor. For best results, do not bulk grind your herbs, always use them fresh.  Most herbs lose their good qualities if boiled on high temperature for long times. It is a good practice to add them to your recipes as a last step.

Thymes, anise hyssop, basil, bee balm, borage, catnip, rosemary, fennel, lemon balm and parsley are good to be added to your Salads.

Artichokes, Savory, Asparagus, Lemon balm, Avocado, Marjoram, Sage, Cabbage, Borage, Marjoram mint, Carrots, Cauliflowers, Fennel, Rosemary, Beans and all know vegetables are your vegetable herbs.

You can add anise, basil, borages, rosemary and thymes to your bread to give it a nice aroma and pleasant taste.

These are just a few examples. You can find enough information on the net or herbal cook books. Herbs are used to give specific qualities to your food like soups, fish, desserts and meat etc.