Having fresh salad greens available off-season is a culinary pleasure. With modern growing methods and transportation, one can purchase lettuce and spinach year 'round, but often at high prices. However, a gardener may find that picking up a package at the grocery store is nowhere...
They’re known for being in delicious curries, but lentils in sprout-form are even healthier than their cooked counterparts. These sprouts add a great crunch to your dishes and are perfect for those suffering from gluten sensitivities. High in fibre, protein, and complex carbohydrates, lentil sprouts pack...
Lemon Balm is true to its name having a very distinct lemon scent and flavor. Among many things it is a stunning garnish especially for sorbet! Medicinal and Nutritional Benefits Lemon balm (Melissa officinalis), is a flavorful member of the mint family, is considered a calming herb....
These tender, rich leaves are often referred to mustard spinach due to komatsuna’s distinct spicy flavor. Komatsuna is most popular in Asian cuisines, grown almost exclusively in Japan, Taiwan, and Korea. Komatsuna can be consumed at any stage, drawing comparisons to spinach in its early stages,...
Kale, also known as borecole, is one of the healthiest vegetables on the planet. A leafy green, kale is available in curly, ornamental, or dinosaur varieties. It belongs to the Brassica family that includes cruciferous vegetables such as cabbage, collards, broccoli, and Brussels sprouts. Medicinal and...
Flax seeds are everywhere and used in many health-conscious recipes, but the microgreen version also nutritionally packed. Full of vitamins, iron, potassium, essential amino acids, antioxidants, and protein, it’s no wonder why it’s such a popular food. Culinary uses On its own, flax adds a nutty flavor...
One of the most widely used and loved herbs and spices in the world are derived from the same plant, Coriandrum sativum. The leaves of this plant are frequently referred to as cilantro, while the seeds are most commonly called coriander. Cilantro leaves have pungent smell...
This annual herb grows up to a height of about 3 feet and has feathery green leaves called dill weed, marketed in both fresh and dried forms. The distinctive flavor of fresh dill weed in no way translates to its dried form. Fresh dill does, however,...
Chives are a very popular garnishing spice in French and Chinese cooking. Chives are used fresh or dried. The light purplish flowers of chives have a light, delicate chivelike flavor. The entire length of the tubular leaf is used in foods. Chinese chives have flat and...
hat subtle, tender flavor-part anise, part parsley-that you've been trying to identify in the fish sauce, will almost certainly turn out to be chervil, the most retiring of the sister spices that make up the fines herbes of French cuisine, but one that's good company...
