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Daily Appetizer. Herbs Refers to a large group of aromatic plants whose leaves, stems or flowers are used to add flavors to other foods. Most are available.

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Presentation on theme: "Daily Appetizer. Herbs Refers to a large group of aromatic plants whose leaves, stems or flowers are used to add flavors to other foods. Most are available."— Presentation transcript:

1 Daily Appetizer

2 Herbs Refers to a large group of aromatic plants whose leaves, stems or flowers are used to add flavors to other foods. Most are available fresh or dried. Fresh are preferred because drying alters the herbs flavor and aroma.

3 Basil Considered one of the great culinary herbs Most common is sweet basil Flavor is strong, warm and slightly peppery. Common in Mediterranean cuisine and pairs well with garlic and tomato

4 Parsley Most widely used herb in the world Flavor is tangy and clean Used in any types of food except sweets Two common types are curly and Italian Curly often used as garnish

5 Cilantro The leafy portion of the plant that yields seeds known as coriander Flavor is sharp and tangy with a strong aroma and an almost citrus flavor Widely used in Asian, Mexican, and South American cuisines Cannot be dried

6 Oregano A pungent, peppery herb Used in Mediterranean cuisines, particularly Greek and Italian Classic complement to tomatoes Woody stalks that bear clumps of tiny, dark green leaves

7 Mint There are many species and flavors Most common is spearmint Has soft, bright green leaves and a tart aroma and flavor Usually used with fruits or fatty meats like lamb Pairs well with chocolate

8 Dill A member of the parsley family, has tiny, aromatic, yellow flowers and feathery, delicate blue- green leaves Taste like parsley but sharper with a touch of anise Commonly used in Scandinavian and central European Cuisines, particularly with fish and potatoes

9 Bay Leaf The aromatic leaves of the bay laurel or sweet bay tree, an evergreen tree native to the Mediterranean. Used fresh or dried in soups, stews, fish, and vegetable dishes.

10 Chives A herb of long fine hollow green tubes resembling tall grass, and a strong flavor similar to that of onions.

11 Rosemary An aromatic evergreen bush native to Southern Europe, with grayish-green needle shaped leaves. It may be used fresh or dried in sauces, roasts, stews, and fish dishes.

12 Sage A plant native to North America, a bush found in arid regions with silvery wedge-shaped leaves. Used in stuffing's and with pork, duck, and goose.

13 Tarragon Native to Asia with small narrow green aromatic leaves. Used fresh to flavor sauces, salad dressings, and vinegar. Also excellent with chicken and cold fish dishes.

14 Thyme A low growing bush with small aromatic leaves. Has a strong penetrating flavor, used fresh or dried in liver pate, eggs, chicken, rice, and vegetables.

15 Herbs Activity 1.Take out a sheet of paper and number it Seven numbered bags with herbs will be passed around. You can smell and touch them but do not taste them! That would be YUCK! 3.In regards to the lecture today, write down which herb is in each bag next to the correlating number on your paper.


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