I want to grow cooking herbs.
Grow your own cooking herbs to add fresh zest and flavor to your menus year-round!
Is It a Cooking Herb or a Spice?
The first thing to know in selecting which herbs to grow is the difference between cooking (culinary) herbs and spices. The cinnamon stick you put in your hot chocolate or apple cider is a spice while the parsley on the edge of your plate is an herb.
Cooking herbs are usually the fresh or dried leaves of plants while spices are the ground seeds, roots, fruits, flowers, and/or bark. Herbs grow very well in temperate zones, while spices generally come from tropical areas. Herbs add subtle flavor, whereas spices are generally more pungent and add more robust flavor.
Herbs run the gamut of about 70 cultivars, broken into categories of medicinal, ornamental, and aromatic as well as culinary or cooking herbs. To start growing cooking herbs, it's best first to select where and how you want to grow them.
Why Use Organic Spices And Seasonings?
Organic spices and seasonings offer a healthy way to add zest to everyday dishes, dinner parties and drinks. There are so many different ethnic cuisines from around the world that rely on appropriate organic herbs and spices to make them the mouthwatering delicacies that they are. Whether you use organic spices at home or are a business owner that wants organic spices wholesale, organics are popular for their great taste and health benefits.
Organic salt is a basic seasoning that you will find in nearly every kitchen. Salt helps to bring out the flavor embodied in the dish in its entirety. It helps to heighten the contrasting flavors of each ingredient used in a recipe, no matter from which cuisine it hails.
What's so special about a spaghetti garden.
One of the delightful pleasures of life are herbs. Besides adding beauty to your garden they make foods taste better and provide a pleasant scent to the air we breathe. In George Washington days everyone had a herb garden that they used for culinary, teas and medicinal purposes. That practice is slowly coming back.
A spaghetti garden is one of the most popular kitchen gardens. Anyone that has a sunny patch of ground or a window-box can grow these herbs of parsley, garlic, basil, bay laurel and oregano. A small garden space can easily yield all the herbs that you'll need for delicious Italian meals. They are even easy to grow in a sunny window for your year-round use.
Coffees From Around the World - Africa and the Middle East
We continue our short series on 'Coffees From Around the World', with an article on the coffees from Africa and the Middle East.
Ethiopia is the true birthplace of coffee. The original coffee plant originated here as well the first brew. Ethiopia today is the fifth largest producer of coffee in the world growing mainly the best arabicas. Ethiopian dry-processed coffee (Harrar), tends to be medium-bodied and strongly acidic with fruity, winy tones. The best wet-processed coffee (Yirgacheffe) is light-bodied and has distinctive floral and citrus notes. Dry processed 'Djimah' is a popular bean that a exhibits medicinal taste. 'Ghimbi' is a wet-processed bean from western Ethiopia. Limu is the market name for a well-respected fragrant, floral and fruit-toned wet-processed coffee from south-central Ethiopia.
As the 11th largest producer of coffee in the world, Uganda has some fine arabica coffees which display the much favoured winy acidity and other desirable flavour characteristics of the best East African coffees. About 90% of the coffees produced are of the robusta variety, which are mainly used for blending and in the manufacture of instant soluble coffee. The best Ugandan coffee is 'Bugishu' from the slopes of Mount Elgon.
As the third largest producer of coffee on the African continent, the Ivory Coast grows mainly rich and strong robustas used in soluble coffee production.
Coffees From Around the World - Central America
In this article we discuss the coffees from the Central American region.
Mexico is the seventh largest coffee producer in the world, most of which is of the arabica variety from the southern part of the country, where it is grown by smallholders and sold on to the National co-operative.
Vera Cruz State, on the gulf side of the central mountain range, produces mostly lowland coffees, but coffees called Altura (High) Coatepec, from a mountainous region near the city of that name, have an excellent reputation.
Chiapas and Tapachula coffee is grown in the mountains of the southeastern most corner of Mexico near the border with Guatemala and has a delicate light flavour similar to the well-known Oaxaca.
Primo Lavado (prime washed) is a grade of Mexico coffee that includes most of its' finest.
Mexico is also the worlds' main source of maragogype beans, which are extra large and some experts consider produce the very best coffee.
As the second largest producer in Central America (and 8th in the world) Guatemala is another main source of the maragogype bean.
The best Guatemalan coffees have a very distinct, spicy, and (when dark roasted), display a unique smoky flavour that sets them apart from all other coffees. They are very acidy, with the spiciness or smokiness coming across as within the acidy tones, and are medium to full in body and rich in flavour.