Salad Burnet..............
This member of the rose family is an evergreen perennial with rows of toothed, oval leaves along the stem. In summer, small heads of reddish flowers appear on long stems - after flowering to remove.
Burnet is such a hardy herb that is used in most areas of mild winter there will continue to flourish all year long in you herbal garden. Even in the severe weather areas, it is one of the first plants to come back in the spring.
This herb is grown for the cucumber taste of their leaflets. Pick them from the stalks and chop them for use. There is not a cucumber smell, but the taste is quite strong and can be used anywhere you would normally taste taste alike. The offer young leaves have the best flavor, they tend to be bitter as they mature.
Plucked them all and sprinkled on salads add a refreshing taste. Try chopping the leaves and sprinkling them over fresh steamed vegetables, add some zip. Burnet also adds interest when used in vinegar, cheese spreads, in sauces for fish, salad dressings, and in combination with other herbs in casseroles and creamy soups. It mixes well with tarragon and rosemary. In summer, try whole leaves to iced drinks and punches for a decorative look and cooling taste.
Burnet is such a hardy herb that is used in most areas of mild winter there will continue to flourish all year long in you herbal garden. Even in the severe weather areas, it is one of the first plants to come back in the spring.
This herb is grown for the cucumber taste of their leaflets. Pick them from the stalks and chop them for use. There is not a cucumber smell, but the taste is quite strong and can be used anywhere you would normally taste taste alike. The offer young leaves have the best flavor, they tend to be bitter as they mature.
Plucked them all and sprinkled on salads add a refreshing taste. Try chopping the leaves and sprinkling them over fresh steamed vegetables, add some zip. Burnet also adds interest when used in vinegar, cheese spreads, in sauces for fish, salad dressings, and in combination with other herbs in casseroles and creamy soups. It mixes well with tarragon and rosemary. In summer, try whole leaves to iced drinks and punches for a decorative look and cooling taste.
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