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Extra Herbs: These can be kept in a refrigerator and reheated or served cold. In order to avoid monotony try adding a different flavouring, e.g. extra herbs or finely chopped mint give an interesting taste to a vegetable or potato soup; or mix with another flavouring, e.g. a little tomato puree is delicious added to an onion soup; curry powder or paste carefully blended with a little milk or cream and stirred into a chicken soup provides an entirely different flavour.
Care and Storage. The tongue can tell whether a substance is sweet, sour, salt, or bitter. It cannot detect aroma, which comes to us through the sense of smell. The volatility that gives herbs and spices their distinctive taste and aroma also makes them perishable. Once volatility is lost through age or careless storage, the product has little, if anything, to offer.
One should date the labels of new spices as they are purchased. They should be kept handy but should not be stored over oven heat or in direct sunlight. Containers should be closed immediately after use. At least once a year the shelf should be checked and all "fainthearted" herbs and spices discarded. Cooking time is too valuable to waste on tired spices. See also articles on individual herbs and spices.
An attractive and novel way of growing herbs is to construct an herb "wheel" using either brick, which tends to look rather formal, or stone, which is more natural in appearance. The individual compartments between the "spokes" help to confine the more invasive herbs.
First, mark out a circle by hammering in a peg in the center of the site and marking the circumference with a stick and length of string. |
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