According to a tradition that we started a few years ago, this column will track the early fruits and vegetables in the marketplace this summer, and will also suggest recipes that highlight our fresh, local products. This year I would also like to invite you to cook more often with fresh aromatic herbs. To inaugurate […]
This plant, native to tropical Asia is cultivated for its aromatic stems and leaves. Its medicinal and cosmetic properties have been known since the civilizations of ancient Egypt, ancient Greece and the Roman Empire. An absolute must in Thai and Vietnamese cuisines, it lends a pleasant fragrance to soups, curry dishes and sauces, giving them […]
Cilantro is an herbaceous plant that looks a bit like parsley or chervil, but it has a completely different taste. Its leaves are used as an aromatic herb, while its dried seeds, commonly known as coriander, are used as a spice.
Ginger is a perennial tropical plant that has been used for the last 5,000 years in traditional medicine as well as a main ingredient in several Asian cuisines. It’s the rhizome (underground stem) part of the ginger plant that we eat, either fresh or dried.
Storing in the Fridge If you are not going to use fresh herbs immediately after buying them, you should put them in the fridge. Simply wrap them in a moist paper towel and put them in a plastic bag (like a Ziploc). They should keep for about a week.