dried mixed herbs
Description Dried Herbs are an ingredient that Foodies particularly love. Dried Herbs aren't identical to fresh herbs; in that the purists are right. They're as different from fresh. The flavour will be different but that's just it: not better, not worse, just different. Dried Herbs are far more convenient and less expensive than fresh ones are, unless you live somewhere where you have an abundant stock at your back doorstep year round, which most of us don't.A variety of ready-mixed herbs are available. They are a quick and convenient way of adding several flavours to a recipe in one go. A mix of marjoram, sage, thyme, basil, mint and savoury is ideal for seasoning. They have a more concentrated flavour than fresh herbs - 1 tsp dried herbs is equivalent to 1 tbsp chopped fresh herbs. Add dried herbs at the beginning of a recipe so the flavour has time to develop.
How to Select
Dried whole herbs i.e. where the leaves are still attached to their stalk tend to be "fresher" and have a nicer and more "pungent" flavour than loose leaves sold in packets/bottles. Ensure the packaging date for optimum benefits.
· Mixed Herbs is just right for boosting fresh flavour in pasta sauces, soups, stews, stuffing Soups, Breads , Mustards , Marinades , Butters , Sauces ,Salad dressings , Stocks ,Vinegars ,Vinaigrettes ,Desserts ,Drinks ,Confectionary.Dried herbs are also suitable for using as a garnish. Mixed Herbs combine well in pizza toppings, home made sausages and boost flavour for every roast meal occasion.
· It works well with vegetables such as tomatoes, peppers and aubergine.
· Mixed herbs can also be used to flavour omelettes and cheese dishes.
· Mixed Herbs add a wonderful flavour to many different cuisines.
· The only time you might need to soften herbs first in water is if you were making something such as herb butter with Dried Herbs, but then just making it a few hours before you use it should do the trick. That will allow plenty of time for the moisture and fat in the butter to make the herbs supple again.
· Many people suggest crushing Dried Herbs to release the full flavour before being added to a recipe. They suggest hauling out a mortar and pestle, but this seems like finding an excuse to use a piece of kitchen equipment that they told you to buy: rubbing the herbs between your fingers and hands will do the same job.
· If you find that low fat or low salt foods taste bland, you can use herbs to enhance the flavour of virtually any dish. Generally, herbs are delicately flavoured, so add them to your cooking in the last few minutes.
How to Store
Store them in a sealed container away from the light. This means you can use glass jars or sealable plastic bags if you will be storing them inside a closed cupboard, otherwise, if they will be out in the open don't use glass jars: use metal or plastic ones instead. Dried Herbs are good for up to a year from when they were dried and packaged. . To check for freshness, smell the herbs - if the aroma has gone, the flavour will have diminished too and the herbs should be discarded.
· A jar of mixed herbs typically comprises basil, marjoram, oregano and thyme, each of which has high levels of healthy antioxidants. Most herbs, especially rosemary, sage, oregano, thyme have significant amounts of flavonoids which can act as antioxidants to protect LDL cholesterol from being oxidized and they can inhibit the formation of blood clots and provide anti-inflammatory and anti-tumour activity.
· Benefits of herbs and spices are reviewed in the areas of cardiovascular and metabolic health, healthy ageing and cancer, and mental health and cognition.
· The aroma of herbs delights the senses, and gives pleasure.
· Herbs are rich in vitamins, and in minerals, chlorophyll and natural antibiotics.
· Many herbs have valuable alkalising benefits.
· Herbs contain pain-relieving properties.
· Herbs aid the digestion.
· Herbs strengthen the immune system. And are often valued as preventative medicine.
· When using herbs for flavouring, we can reduce the need for salt, sugar and artificial flavourings.