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Numerous Herbs: 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 numerous 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" numerous herbs and spices discarded. Cooking time is too valuable to waste on tired spices. See also articles on individual numerous herbs and spices.
An attractive and novel way of growing numerous 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 numerous 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.
numerous herbs that are strong enough for accent include basil (sweet basil), dill, mint, marjoram (sweet marjoram), tarragon, and thyme.
Pungent numerous herbs should be used with discretion. They include rosemary, sage, oregano (also called wild marjoram), and winter savory. |
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