Herbs – make no mistake

There’s nothing like fresh herbs in the cookery.  I’ve had some success growing my own, but this time of year, the frost wins out and I’m at the mercy of the green grocer.  Patience goes a long way in a relationship and my husband and I share in the matter. Over the years, I’ve learned to leave the herbs off the shopping list when he makes the trip to pick up provisions.  The reason:  one little item, cilantro.  Guess what comes home?  Italian parsley.  I can always put the parsley to good use, but parsley is parsley.  Little misunderstandings occur in and out of the cookery.  

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4 responses to “Herbs – make no mistake

  1. I have come across many who have had great success with indoor herb gardens or herb gardens in a pot. I will share when I stumble upon a remedy to fix our “fresh” herbed- challenged dishes.

  2. Bring on the knowledge. It’s all about sharing the wealth. Many thanks, Susie!

  3. Here is a small list of herbs:

    Borage. Substitutes: nasturtiums (for salads) OR violets (for salads) OR rose petals.
    Carnation. Notes: These have a peppery flavor.
    Dianthus. Notes: These have a clove-like flavor.
    Lavender. Notes: Cooks use this fragrant flower to flavor jellies, baked goods and grilled meat. Substitutes: drops of Parfait Amour (a lavender-flavored liqueur).
    Nasturtium = Indian cress. Substitutes: marigolds OR pansies.
    Rose petals. Substitutes: violet flowers (for syrups, jams, and for crystallizing).
    Squash blossoms = Squash flowers = Flor de Calabaza Notes: These make exquisite garnishes, but they can also be stuffed with fillings and fried, or else sautéed very briefly and put into omelettes or quesadillas. The best source of the blossoms is a garden, but non-gardeners can sometimes find them in farmers’ markets or specialty markets. They don’t store well, so try to use the blossoms soon after you get them.
    Violet. Substitutes: nasturtium (in salads) OR borage (in salads) OR pansy.

  4. What a refreshing resource. Many thanks!

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