Title: Herbs & Spices a To Z Part 1
Categories: Dehydrator Herb Info
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** ANISE **

Anise seeds should ripen on the plant. If they are picked green they will mold during storage. When ripe, their color changes from green to grayish brown. Clip clusters into a bag or basket to prevent the seeds from scattering. Cut the stems and wash the seeds in hot water to remove insects.

Anise is grown mainly for its sweet, licorice-flavored seeds, although the small tender leaves are used in fruit and vegetable salads, soups, stews or sauces. Anise seed is used in baking cookies such as the German springerle, sweet breads and cakes. It is occasionally used in spicy meats such as sausage and in poultry and coleslaw. Anise seed will add a distinct flavor to stewed fruits and fruit compotes.

** BASIL **

Clip basil leaves 3 to 4 inches from the top of the plant just as the first buds appear. The plants may have a second and third cutting later in the summer. The flavor and color are very perishable so handle fresh basil gently to avoid bruising. Package basil carefully and store it under the best conditions.

Basil is one of the most popular herbs in Italian and Mediterranean- style cooking. It is delicious in all tomato dishes and improves many vegetables, green salads, vegetable soups, meat, fish, poultry and egg dishes.

** BORAGE **

Borage is a mild, rather uncommon herb with leaves and flowers which can be used in seasoning. Salads and cooked vegetables are enhanced by a little borage, although it is used mainly as an ornamental plant.

** CARAWAY **

The entire caraway plant is usually dried to keep the seeds from scattering when it matures. The seeds continue to mature after the plant dies. Caraway seeds are susceptible to aphid attacks while ripening. To destroy any hidden insects, scald ripened seeds before drying them.

Caraway seeds add refreshing flavor to heavy dishes such as pork or sauerkraut. They are frequently used in Hungarian cooking, some cabbage salads, several types of cookies, rye bread and cheese. Try them with green beans, beets, cabbage, carrots, cauliflower, potatoes, turnips or zucchini. Use them sparingly until you become accustomed to their flavor.

** CELERY **

Although celery is known primarily as a vegetable, the leaves are frequently used for seasoning. Celery leaves can be used in main dishes, soups, stews, salads and vegetables.

The tiny brown celery seeds come from a different variety of celery called SMALLAGE. They are very strong and must be used sparingly or they will over-power accompanying flavors.

** CHERVIL **

Tender green chervil leaves are frequently used as a substitute for parsley, although their flavor is milder. Chervil is popular in French cooking and can be used with other herbs in salads, sauces, soups and fish. It should be added at the end of cooking to preserve its full flavor. Try it in cottage cheese or cream cheese for dips or sandwich spreads.

** CHIVES **

Chives have a very mild onion flavor. Drying diminishes their already delicate flavor, but dried chives may be used when fresh are not available. Dehydrator drying is recommended. When dried, the long, tubular leaves are best used in moist dishes such as cottage cheese, soups or vegetables to bring out their flavor.

** CILANTRO **

See Coriander in Herbs & Spices A to Z Part 2

** Continued in Part 2 ** ** How To Dry Foods by Deanna DeLong HPBooks, California 1992 ISBN = 1-55788-050-6

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