Lavender.............
The green-gray needle like leaves and spikes of fragrant lilac-purple flowers are known to almost everyone, but there are other varieties with green leaves and white, pink or dark purple flowers. Even if you do not use it in cooking, it is a beautiful addition to any herb garden.
Lavender is an incredibly versatile herb for cooking. In today's upscale restaurants are fresh edible flowers make a comeback as enhancements to both the taste and appearance of food.
Flowers and leaves can be used fresh, and both buds and stems can be dried. Lavender is a member of the mint family and is close to rosemary, sage and thyme. It is best with fennel, oregano, rosemary, thyme, sage, savory and used.
English lavender has the sweetest fragrance of lavender and all is the most commonly used in the kitchen. Lavender has a sweet, floral flavor, with lemon and citrus notes. The potency of the lavender flowers increases with drying. In the kitchen, use 1 / 3 of the amount of the dried flowers to fresh. Because of the strong aroma of lavender, a little goes a long way.
Lavender is an incredibly versatile herb for cooking. In today's upscale restaurants are fresh edible flowers make a comeback as enhancements to both the taste and appearance of food.
Flowers and leaves can be used fresh, and both buds and stems can be dried. Lavender is a member of the mint family and is close to rosemary, sage and thyme. It is best with fennel, oregano, rosemary, thyme, sage, savory and used.
English lavender has the sweetest fragrance of lavender and all is the most commonly used in the kitchen. Lavender has a sweet, floral flavor, with lemon and citrus notes. The potency of the lavender flowers increases with drying. In the kitchen, use 1 / 3 of the amount of the dried flowers to fresh. Because of the strong aroma of lavender, a little goes a long way.
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