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Herbs of the World
Australia is a multicultural society and this is reflected in our cooking styles. Don showed that it is both easy and fun to grow herbs in containers to suit your culinary preferences. Listed below are herbs for use in French, Greek and Thai cooking, along with growing tips and suggested uses in the kitchen.
French
These herbs are commonly used in French (and traditional) recipes, and they look great potted up in terracotta containers. With a little imagination, you can have your own mini Versailles in the backyard!
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Summer savory (Satureja hortensis)
An annual plant to 0cm high. Remove flowers regularly to prolong the life cycle. Combine with beans, butters, artichokes, cabbage, casseroles, soups, stews and herb breads.
Parsley (Petroselinum crispum)
A frost-hardy biennial herb to 0cm high. It is a very greedy feeder, so fertilise monthly in the warm months. Combine with sauces, salads, soups, fish, eggs and vegetables.
Dill (Anethum graveolens)
A hardy annual to 0cm high. Pinch out flower stems as they appear, to promote more leaves. The flowers attract beneficial predators such as ladybirds, hoverflies and lacewings into the garden. Combine dill with seafood, eggs, cucumber, zucchini, cabbage and green beans.
Bay tree (Laurus nobilis)
An evergreen tree to about 10m (0) tall, but it can be pruned to shape. Fertilise in spring to promote a new flush of leaves. Combine with pork, bacon, soups, stocks, onions and chicken.
Spearmint (Mentha spicata)
This spreading perennial to around 45cm is best in a separate bed or pot. Use mint with lamb, carrots, potatoes, peas, pork, yoghurt, fruit desserts, fruit drinks, sauces, tea and mint juleps.
Thyme (Thymus vulgaris)
A hardy perennial to 0cm high. The pale pink flowers can also be eaten, and look particularly good as a garnish. Combine with chicken, tomato, onion, lamb, fish, soups and stews.
Tarragon (Artemisia dracunculus)
A herbaceous perennial 45cm-1m tall. Combine tarragon with chicken, fish, eggs, mushrooms, sauces, butters and vinegars. It must be used as fresh as possible, because the flavour dissipates very quickly after picking.
Chervil (Anthriscus cerefolium)
A must for French cuisine, and an essential ingredient of fines herbes. Chervil combines well with potatoes, eggs and fish. Add just before serving.
Sage (Salvia officinalis)
A perennial herb to 0cm high. Well-drained soil is essential as sage hates wet feet. It needs full sun, good air movement and is best grown in its own pot. Combine it with pork, lamb, chicken, stuffings, sausages, potatoes, pumpkin and leeks.
Rosemary (Rosmarinus officinalis)
Rosemary reaches a height of around 1.5m but responds well to pruning. Grow it in its own pot. Combine rosemary with soups, stews, tomatoes, baked vegetables, biscuits, vinegar and stuffings.
Chives (Allium schoenoprasum)
A spreading herbaceous perennial to 0cm high. Clumps can be divided during winter. Combine with chicken, eggs, fish, potato, cucumber, celery, salads, soups, mayonnaise and vinaigrettes. Add raw leaves and flowers into uncooked food for a mild onion flavour.
Greek
As well as the herbs, Don potted a Myer lemon and an olive tree. Pots were painted in the Greek national colours (blue and white).
Greek basil (Ocimum minimum)
A tender annual to around 5cm high. Prune off flower stems to produce more leaf. Combine with salads, tomato dishes, pesto, eggplant, prawns, potato, lamb and pasta. The flowers are edible.
Sweet basil (Ocimum basilicum)
An annual with aromatic leaves. Prune flowerheads regularly to promote bushiness. Combine with tomato dishes, salads, pesto, prawns, potato, pasta and eggplant.
Oregano (Origanum vulgare)
A spreading plant with oval green leaves and purplish pink flowers. Pick the leaves as required. Combine oregano with tomato dishes, eggplant, beans, meat sauces, stews, stuffing and pasta.
Chives (Allium schoenoprasum)
See French section.
Marjoram (Origanum majorana)
A hardy perennial to 45cm high. Prune off flower heads as soon as they appear to keep a good supply of leaves. Pick the leaves as required. Combine with pizza, tomato dishes, salads, herb bread, scones, chicken, mushrooms and eggplant.
Italian parsley (Petroselinum crispum var neopolitanum)
A frost hardy biennial plant that is usually grown as an annual. Pick and use leaves as required. Combine with tabbouleh, sauces, salads, soups, fish, eggs and vegetables.
Sage (Salvia officinalis)
See French section.
Rosemary (Rosmarinus officinalis)
See French section.
Myer lemon (Citrus limon Meyer)
The best lemon variety for growing in pots. It needs regular feeding and watering. Combine with salad dressing, fish and mayonnaise.
Olive (Olea europea var. europea)
Beautiful tree valued for its silvery-grey foliage and edible fruits.
Pelargonium spp.
Don also potted up some bright red geraniums to complement the Greek look.
Thai
Don used beautiful oxblood containers for Thai herbs, kaffir lime, Tahitian lime and Burkes Backyard Thai chilli.
Lemon basil (Ocimum x citriodorum)
This tender annual grows about 45cm high. Prune flower heads regularly to promote bushiness and more usable leaves. Lemon basil combines well with fish, salads, chilli sauces and prawns.
Thai holy basil (Ocimum tenuiflorum usually sold as O. sanctum)
A tender annual 0-60cm cm high. Prune flower stems as they appear to produce more leaf. Use in salads, stir fries and curries.
Thai mint (Mentha sp)
Plant Thai mint in its own pot and keep it well watered. Use with prawns, soups and Vietnamese rolls.
Garlic chives (Allium tuberosum)
A frost tolerant perennial 50-75cm high. It can be divided each year to increase your supply. Use with eggs, spring rolls, soups, salads, prawns and fish.
Coriander (Coriandrum sativum)
An annual to 50cm high. Prune off the flower stems to produce more leaves. The leaves, stems and roots can be used in cooking, and the seeds can be ground and used in curry. We used a slow bolting variety (available in containers from nurseries).
Lemon grass (Cymbopogon citratus)
A tender perennial to 1.5m high, which requires a pot of its own.
The white base of the lemon grass is used for cooking. Leaves can be made into a refreshing tea.
Vietnamese mint (Persicaria odorata usually sold as Polygonum odoratum)
Vigorous, moisture loving plant to 1m tall. Use it in chicken, rice and vegetable dishes.
Burkes Backyard Thai Chilli (Capsicum sp.)
A short lived perennial in tropical climates but usually grown as an annual. For the most flavour wait until the fruit is red. Combines well with beef, pork, chicken, lamb, prawns and fish.
Kaffir lime (Citrus hystrix)
The Kaffir lime will reach 1.5m (5) tall, but because the leaves are constantly being picked for cooking, the plants usually remain small in size. The leaves are essential in many Thai recipes, including green curries, fish dishes and soups.
Tahitian lime (C. latifolia)
Tahitian limes do well in the garden or in pots. The seedless fruit is small and green when ripe, although it can be left on the tree until it turns yellow.
Further information
Herbs
Herbs in 100mm (4) pots cost $-$4. They are readily available from the herb section of your local nursery or garden centre.
My Favourite Herb Paks cost $14-$17 at nurseries and garden centres in all states except Queensland.
Pots
• Terracotta pots used for the French herbs cost $15-$1.
• The oxblood pots used for the Thai herbs were from Pots Worldwide, Great Western Highway, Wentworth Falls, NSW. Cost $10-$70.
• Blue pots for the Greek herbs were painted with Bristol Weathertough forte, exterior acrylic, colour Horizon Blue. Cost about $64 for 4 litres.
Potting. Lithops like a well-drained soil. A good soil mix is a sandy loam mixed with 40-50% pumice, lava rock, or coarse perlite for good drainage. You can substitute potting soil for the sandy loam, but lithops do best in a potting mix low in organic matter. Course sand is sometimes listed as a good drainage material, but it is inferior to the porous materials listed above. Lithops do not have extensive root systems, so they should not be over-potted. They can be grown in clay or plastic pots, but clay will need more frequent watering in the Summer.
If you are looking for a herb that offers great value for money then you can't go past coriander.
A native of the Mediterranean, coriander is actually a member of the carrot family and has a variety of uses in the kitchen.
Coriander leaves actually have the strongest flavour and are commonly used as a garnish in Asian and Indian meals and in stir-fries. The leaves do tend to lose their flavour in cooking so the best way to maximize their flavour is by adding them in the last 10 minutes.
The stem of the coriander plant is not as strong as the leaf but it does have a nice crispy texture making it ideal for stir-fries and clear Asian soups.
"Coriander is so much more than just exquisite flavour. It is what I call a value-for-money herb that's because you can use the whole of the plant in your cooking"
Like the stem, the roots of a coriander plant are also great for Asian soups and stir-fries especially when grated and mixed with other herbs such as garlic and lemongrass.
The final part of the plant, the seeds, are mostly used powdered and are a common ingredient in sweet dishes such as apple pies and curries. The seeds have a bland yet mild almost lemony flavour with no pungency, making them totally different to the leaves.
Growing coriander
If you are keen to grow your own coriander the best times are in spring, summer and early autumn.
"The best thing about coriander seeds is that they are robust enough to go straight into your garden"
It is a good idea to plant your coriander plant in a permanent position, instead of sowing the seeds in a seed tray. The reason for this is that coriander has a taproot that doesn't transport very well once it has formed.
Another great tip is to keep your coriander plant in a sunny, sheltered position. It is a very fine plant and so it needs to be planted in a position that provides good wind protection to stop it from falling over.
Once you have chosen the spot where you want to plant your seed, make sure you loosen the soil in order to improve drainage. Place the seeds in half-inch holes and make sure that you keep them fairly moist until the seedlings appear.
Coriander plants need regular water in hot, humid conditions and it is always better to water them in late afternoon or evening. As with most other delicately-leaved herbs, picking the fresh leaves at anytime during growing will provide the best flavour. Here's another great tip!
Picking the leaves of your coriander more frequently will encourage more growth and prevent the plant from following its natural course of going to seed.
"If you're buying your coriander, go for bunches that have the roots still attached. That way you can get more life out of them by keeping them alive in a glass of water, covered with a plastic bag and kept in the fridge"
Whether you are buying your coriander or growing it, here are some great tips that may help them last that little bit longer
When people buy fresh coriander, it's best to buy them in bunches with their root system intact, as this will make them stay fresher longer. The other bonus is that you can use the roots to flavour your cooking.
If you want to test the quality of your dry coriander leaves, place a few on your tongue and wait for the flavour to emerge.
It is better to purchase ground coriander in small quantities as the flavour dissipates easily after grinding.
Basil has long been considered by many to be a sacred herb. In fact, its name is actually derived from 'basilikon phyton', which is Greek for 'kingly herb'. This was based on the belief that its fragrance was so pleasing, it was fit for a king's house.
Growing
Basil is fairly easy to grow. It prefers warm conditions and therefore the best time to plant seeds is at the beginning of summer, around the same time for planting tomatoes. By planting it then you will have reduced most of the risk of a frost and basil hates cold weather or frost areas.
To plant your basil seeds, place the seed into shallow pre-made holes around 0cm apart. Basil can make a nice border plant as it sits neatly in the garden. Some varieties also grow well on a terrace, in pots or tubs and on a window sill, provided there is plenty of sunlight and lots of fresh air. Sweet basil however, may grow a bit large for a window box.
Harvesting
You need to harvest your basil frequently and especially in early autumn before the cold weather turns the leaves limp and yellow. In hotter climates, basil grows throughout the year and therefore they are more likely to self-sow.
Here is a great tip
It is important to cut off the flowers to prevent the plant from going to seed. This will encourage thicker foliage and therefore an abundance of basil!
Buying and storing
When buying bunches of fresh basil, stay away from any with black marks on their leaves or any with wilted leaves. To store your basil in oil or vinegar, pick the leaves, wash and dry them and then place leaves in a shallow jar. Sprinkle salt on each leaf and then stack them in the container. Cover the leaves in olive oil, screw the lid on and keep container in the fridge. Basil should last around three months, or until the leaves start to blacken.
To store fresh basil simply wrap paper towelling around the base of the stems, wet the paper and seal the basil in a plastic bag. Stored like this, they'll last a couple of weeks in the fridge.
Another tip basil leaves are best when used whole or torn. You shouldn't cut them with a knife as this reduces some of their aroma.
Sage is native to coastal areas around the northern Mediterranean. It is a hardy perennial herb and is a very attractive addition to any garden, with its silvery/grey leaves and purple flowers blooming in autumn and spring.
Varieties
There are quite a few different varieties of sage you can pick up at your local nursery
• Garden sage is the most common sage used in cooking. It has a lasting flavour essential in rich meat dishes.
• Fruit salad sage has edible pink flowers. The flowers are great to use in salads, fruit salads and cordials. This type of sage is a great visual addition to a winter garden in milder climates as the pink flowers appear mid-winter to mid- spring.
• Pineapple sage has red edible flowers and a pineapple flavour. These look great in herb and cottage-style gardens and the flowers bloom from summer through to autumn.
• Purple leafed sage is more commonly used for decorative appeal, as it is also a red flowering variety.
Growing
Sage can actually be grown from seeds or cuttings and the best time to sow the seeds is in spring. In mild climates, people can sow their seeds in a box in autumn. Once the seedlings have grown to about ten centimetres they should be ready to plant.
Setting up your own herb garden
For those of you who are keen to set up your own herb garden, here are a few tips that might help to make it a more healthy and productive source
Make sure you choose an elevated position that's well drained so your precious herbs don't get overloaded with water. Walled gardens are a good option because in this way, people can plant herbs that like more shade or moisture against the wall and those that require less water can be planted in the middle to get sun for most of the day.
As a general rule, plants with woody stems and slightly greyish coloured leaves like reasonably dry conditions, eg. sage, thyme, rosemary and oregano.
Those plants which are more delicate, with flimsy stems and green leaves, need quite a bit of moisture, eg. Continental parsley, sorrel and cress.
When planting your sage remember that sage likes a sunny position in sandy, well-drained soil.
As your sage ages, it is important to prune out dead twigs and branches to avoid the plant becoming woody too soon. Pruning every week or so is a good idea in summer, but it ultimately depends on how vigorously the plant is growing. Sage will need to be replanted around every three years.
A technique that might come in handy when you're ready to plant more sage is 'layering'. Layering is a by which you can use your established plant to form a new one. In order to propagate sage from your established sage plant, you can take a long branch that is still growing from the plant and bend it down a few centimetres into the soil. It is a good idea to pin the branch down with a bit of wire so that it doesn't pop back out again. When the roots have formed this can be cut away from the main plant and replanted elsewhere.
Drying
Dried sage leaves actually retain the majority of the flavour and aroma of fresh sage. To dry your leaves, harvest before the plant begins flowering. The best way to dry them is to hang them in bundles in a dark, warm, well-aired place. In dry weather, the leaves will take a few days to dry; when it is cooler or humid they may take up to a week and a half. When they are dry and brittle, pull off the leaves and store them in an airtight container.
Buying and storing
Avoid bunches of sage at the supermarket that look wilted. Store your bunches in a glass of water, changing the water every second day. They will last about a week like this. You can buy dried sage leaves crushed (commonly referred to as rubbed) or powdered. The crushed leaves are the most flavoursome.
Fresh sage leaves can be frozen in water in ice cube trays. They will last around three months like this and can be added to cooking or thawed first and then put into food.
Uses
Because sage has such a strong flavour it is a great herb to add to rich, fatty foods in seasonings and stuffings with foods such as pork, poultry and oily fish.
Sage has antiseptic qualities and is therefore good to gargle for sore throats. You can use cooled sage tea for a mouthwash and gargle.
Chillies belong to the capsicum family and believe it or not, they are also closely related to tomatoes.
Chillies are green until they ripen and once they are ripe, they can be red, yellow, brown, purple or almost black. The most common colour is bright red, which most of us associate with chillies.
Up to eighty percent of the fiery taste in a chilli actually comes from a substance called capsaicin, which is in the seeds and the area surrounding the seeds. So, generally speaking, the smaller the chilli the hotter it is as they are more likely to have a higher ratio of seeds to flesh.
The only way to reduce the heat of a chilli is to remove its seeds.
Chillies can be purchased fresh, dried or as a powder. There is a big difference in the taste between fresh and dried chillies just as there is between fresh tomatoes and sun-dried tomatoes. Fresh chillies have a lot of heat and dried chillies have a more robust flavour.
Chilli powder is normally a blend of a variety of chillies and may contain herbs and spices. Normally, the more orange the chilli powder, the hotter it is.
Growing
Chillies are very easy to grow and like similar conditions to those required by tomatoes. However, it is a good idea to plant them a little later than tomatoes. Spring is a good time.
Chillies need a warm climate and thrive in well-drained soil with plenty of organic matter. They require at least half a day's sun and if conditions are right, they should reach full production by around three and a half months.
Most chillies can be picked at any stage. The more mature they are, the most heat they will have.
Varieties
There are hundreds of varieties of chillies from the small pequin to the larger long chilli. Some of the more popular kinds of chillies are the Haberneros (extremely hot) and Jalapenos (mild to medium).
Uses
Chilli flavours are regularly found in Indian, African, Asian and Mexican cooking. Fresh chillies are common in stir-fries, salads and as a garnish whereas dried chillies are good to use whole in curries and any other liquid that is slow cooking, to bring out the heat of the chilli.
Ground chillies are good in a wide range of curries, sauces, pickles, chutney and pastes.
Buying and using tips
You can tell if green chillies are fresh by how firm they are. Ripe fresh chillies should be smooth in appearance as wrinkling of the skin means that they have started to dry or may not have been ripened on the bush.
It is important to wash your hands immediately after touching chillies as they can cause an irritation to the skin and eyes.
Here is a great tip If you are suffering from a mouthful of hot chillies, don't drink water as it makes it worse. The best ways to ease the burning sensation is to have some cucumber and yoghurt or a glass of milk!
Cinnamon and nutmeg are actually two of the most popular sweet spices in the world!
Here are some interesting facts you may not have known
Cinnamon
Cinnamon is the aromatic inner bark of the cinnamon tree, which is rolled up into what is called a quill. This is done straight from the tree.
Cinnamon quills can be broken and added to stews and curries. They can also be used to add some spice to a cup of coffee. Ground cinnamon is often used in sweet dishes.
Buying and storing
You can purchase ground cinnamon and small quills in most supermarkets or specialty spice stores. Whole spices generally stay fresher longer than ground ones and in this case whole quills will last around two to three years if stored properly, and ground cinnamon about a year.
Cinnamon needs to be kept in an airtight container away from heat to preserve its flavour. Ground cinnamon has a more pungent smell however it can lose its aroma quickly and therefore needs to be stored in an airtight glass jar.
Nutmeg
Nutmeg and mace come from the same fruit, which looks similar to a nectarine. The mace is scarlet in colour and is the outer covering once you have broken the flesh open. Nutmeg is the seed.
Buying and usage
You can buy ground nutmeg in the supermarket and whole nutmegs in Indian spice shops and specialty spice stores.
To get the best flavour out of your nutmeg it is better to buy a nutmeg whole and then grind it yourself. Nutmegs are never used whole in cooking; they are always grated. While there are special grinders you can buy from specialty stores, everyday kitchen graters can also do the trick. Simply use the finest part of your kitchen grater to shave off the amount of nutmeg you need and then put the remainder of your nutmeg in an airtight container in a dark place to grind for later use.
Nutmeg is traditionally used in rice puddings and in biscuits and cakes but they have an even more interesting use when it comes to fussy eaters. If you are having trouble getting your children to eat veggies, nutmeg might just be the answer you have been waiting for. A sprinkle of nutmeg on veggies such as pumpkin, carrots, potato and spinach will take away their bland taste and make them much more interesting for the children.
Here is an interesting fact
Have you ever seen mixed spices in a recipe or on a supermarket shelf and wondered what it was? Well, it's actually a mixture, which commonly contains cinnamon, nutmeg and some cloves. Great for adding a little variety to your meals.
General storage tips for spices
You shouldn't buy spices in thin plastic bags, cellophane packs or cardboard because they allow the volatile oils (the flavour) to escape.
Spices also have a tendency to fade in sunlight. If you want to store them in spice racks, make sure they are set up away from sunlight or inside a cupboard. Otherwise they should be stored in airtight containers in dark cupboards.
When measuring your spices be careful not to use a wet spoon, as moisture will cause hard clumps to form and can even cause mould in hot weather.
Rocket is also known as arugula (ah-roo-guh-lah) and it originates from Southern Europe and Western Asia.
In our salads we use a variety called salad rocket, which has pale green spear-shaped leaves with a ragged and torn appearance. They have an interesting mustard flavour and add some extra colour and texture to salads.
There is also a wild rocket available, which has a similar taste to the salad version.
Growing
Salad rocket is a salad herb, which grows to around 0cm.
Rocket needs to be grown quickly for crisp leaves and therefore it requires a fair bit of attention to become established. To make your rocket grow quickly you will need soil that can absorb moisture, regular watering and a good liquid fertiliser. A good way to check if your rocket needs more water is to push you finger into the soil around the base of the plant if it's not moist then add more water! Naturally in the cooler months, they won't require as much watering, so watering every couple of days should be adequate.
It is a better idea to plant your rocket seeds straight into the garden, as they tend to be more successful when planted there. They will need at least six hours of sun a day.
Seeds should be sown around spring or autumn and placed in shallow holes. They will take three to four days to germinate and the rocket should be ready for picking within six to eight weeks (when the leaves are around 10cm long).
Here is a great picking tip! When picking your salad rocket leaves, pick them from around the outside of the plant as younger leaves have a more tender flavour.
Buying and Storage
Avoid buying wilted or damp leaves and look for those that look fresh, firm and are bright green in colour.
Store rocket just as normal lettuce, in the crisper in the fridge in a plastic bag. Rocket will only last two to three days in the fridge and is therefore best used straight after purchasing.
It is important to wash the rocket in cold water thoroughly before using, as the leaves tend to collect dirt easily when growing. Drain it well and pat it dry in a clean tea towel.
Uses
Rocket is often included in mesclun, which is a salad mixture of edible flowers, rocket and other salad greens. You can purchase this pre-made at many local supermarkets or fruit and veggie shops.
If you're looking for a herb to plant in a damp corner of the garden, why don't you try parsley?
The most common varieties of parsley are curled, triple-curled and the flat, large-leafed varieties called Italian or continental parsley.
There are around 0 varieties of curled parsley, which is commonly used as a garnish because of its pretty leaves. It grows to around 5cm high and looks like a mass of small, tightly bunched green leaves.
The continental parsleys are flatter and darker in colour compared with the curled parsley, resembling the leaves found on celery stalks. It also has a stronger, more concentrated flavour than that of the curled parsley and for this reason is commonly used in Mediterranean and Middle Eastern dishes.
Growing
Parsley seeds can be grown in spring, summer, and autumn. It can be planted in full sun or partial shade and can also be grown indoors (it's great on a sunny window sill) or in a large balcony pot. Wherever you grow your parsley, it's a good idea to plant it in a permanent position, as its taproot doesn't transport well.
When you choose your position, remember that parsley can thrive in areas that don't have the best drainage. What a great herb to see planted around a dripping tap!
Growing parsley in moist soil will prevent this herb from 'going to seed' too early. Going to seed is a term used when referring to the end of an annual plant's life cycle. A typical cycle of an annual is growing, flowering and then dying (going to seed).
Curled parsley is the most difficult type of parsley to grow, taking around two weeks to germinate. In this time, it's important not to let the beds dry out as the seeds will stop germinating and will require re-sowing. Curled varieties are a lot easier to grow, taking around three to four days to germinate.
Drying your own parsley
To get maximum flavour and colour, dry your parsley quickly. One way you can dry your own parsley at home is to preheat an oven to 10 degrees. Once heated, turn off the oven and spread out the parsley on a baking dish. Leave it in the oven for around 15 minutes, making sure to turn it frequently.
Buying and storing
Buy parsley in bunches that have firm stems and upright, springy leaves. Fresh parsley is best kept in a glass of water (stalk end down) and covered loosely in plastic wrap.
Freezing parsley is also easy. Leaves can be chopped finely and mixed with a little water in ice-cube trays or fresh parsley can be wrapped in foil and frozen. Parsley butter also freezes well. Simply mix the chopped parsley through the butter and pop it into an airtight container. Then leave it in the freezer for up to a month.
Here is a fact you probably didn't know about mint
The Romans actually introduced this herb into Europe where it was initially used as an air freshener and an insect repellent!
Varieties
Some of the most common varieties of mint are spearmint, peppermint and garden mint.
Garden mint or common mint is the most popular mint grown in the garden and used in cooking. Common mint has rounded leaves with a light mint flavour.
Spearmint is a light green, narrow-leaved variety.
There are two types of peppermint 'black', which has dark stems and white peppermint with green stems. They both present a strongly peppermint scent, similar to mouthwash, and are commonly used for medicinal purposes due to their high content of methanol. Methanol is good for digestion and gastric problems as well as for mouthwashes and breath fresheners.
Some other varieties are eau de cologne, pennyroyal and ginger mint. Eau de cologne has a very strong flavour and when it is dried, is a good addition to pot pourri. Ginger mint is a nice alternative to common mint in cooking as it adds a hint of spice.
Growing
Mint is a perennial, which can be spread easily in a garden because of its spreading root system and so it is better grown in a large pot or tub.
Mint can grow from seed or from pieces of the stem all year round. However, mint is quite difficult to grow from seed straight in the garden because it is often unreliable. The seeds are also very small, which makes them difficult to harvest. If you are growing mint from seed, it is better to plant them in seed boxes.
When deciding where to plant your mint, take care not to plant different types of mint together. The reason for this is that mints grown close together have a tendency to cross-pollinate, thus resulting in different flavours.
Unlike many herbs, mint prefers a damp area in the shade. But here's a warning! You need to be careful because they will thrive if it's too perfect and you may be left with a garden filled with mint.
In order to prevent a mint-filled garden here are a few tips!
You can move the mint to new locations every now and then, plant it in a large pot on the patio or plant it in a pot in the ground.
In order to plant your potted mint in the ground all you have to do is to get hold of an 8, 10 or 1-inch pot, cut the bottom out of it and plant the potted mint in the garden. The pot will act as a barrier, preventing the runners spreading underneath the surface.
If you'd like to plant mint in a few areas in the garden simply take stem cuttings when the new growth forms in late spring, dip the cuttings in rooting powder and put them straight into the garden for the roots to form.
Harvesting
Drying mint Cut the leafy stems just before they flower and hang them in bunches in a warm, dark area.
Once you've pulled your mint out of the garden it can be stored in a glass of water in the fridge. If you change the water every two to three days your mint should stay fresh for up to two weeks.
As with all dried herbs, dried mint should be stored in an airtight container in a dark, cool position.
Kaffir Lime trees are often confused with the common fruit-producing varieties such as Mexican, Tahitian or West Indian Limes. These trees are primarily chosen for the lime juice whereas Kaffir lime trees are popular for their leaves and the skin of the fruit. In fact, Kaffir lime fruits only contain a small amount of juice.
So how can you tell the difference? Just take a look at the fruit. The normal limes you see in the fruit and veg shop and the supermarket have smooth skin while Kaffir lime fruits have a very rough, bumpy surface and thick skin. They also have unusual double leaves, which are dark green, leathery and glossy on top.
Growing
Limes grow well across Australia, particularly in warmer areas in full-sun positions. Kaffir lime trees can be grown in large pots. One of the great benefits of growing them in a pot is that they can be moved into sunnier areas during winter.
Lime trees have large prickles so make sure you choose a position away from any area where children are likely to get close.
One of the general rules of thumb for looking after citrus trees is to keep them well fertilised. Trees growing in the ground will require fertilising around February and August, whereas those growing in pots will need feeding every six to eight weeks.
Buying and storing
Fresh Kaffir lime leaves have a very citrus-like taste and can be bought from most fresh produce stores, supermarkets and Asian markets. Freezing your fresh leaves is a great idea as it helps them keep their flavour. Frozen leaves can be stored indefinitely and they don't need to be thawed prior to using simply add them frozen to dishes.
Dry Kaffir lime leaves should be green (not yellow) and should be kept in a similar environment to other herbs (airtight pack, away from light, extreme heat and humidity). They will last like this for up to 1 months.
Uses
Fresh Kaffir leaves are frequently used in Thai cooking in green curries, fish dishes, soups and recipes containing coconut cream. Whole leaves are removed from the dish prior to serving. However, if you remove the strong vein in the leaf you can chop the leaves finely and leave them in the dish. To remove the vein, simply bend the leaf back next to the vein and pull it off.
Other quirky uses
If you think limes are simply great to use in cooking, have a look at some of their other uses. Lime leaves can also be used as a natural deodoriser for homes. All you have to do is to crush whole lime leaves with your fingers and place them in a glass bowl for a fresh smelling room.
Lime juice has also traditionally been used in Thailand as a natural bleach to remove tough stains. To do this, squeeze a few drops of juice onto fabric stains, leave for a few minutes and then rinse. Some Thai people are also said to brush their teeth with lime juice as it is thought to promote gum health.
If you don't have a veggie patch to grow your own salads, why don't you create your very own salad pot for the veranda?
There are some very simple salads that can be grown quite easily in a pot. Take for example, spring onions, cos lettuce and cress.
Spring Onions
Spring onions are immature onions. They have a small bulb connected to a white stem, which is where the straight, hollow leaves spring from. The stem is the main edible part of the plant and is used commonly in salads. However, don't throw away the leaves because they have a mild flavour, which is great to use in salads or when sprinkled over a dish before serving.
They are easy to grow, either from seeds or as seedlings from your local nursery.
Growing
Spring onions can be sown most of the year, from spring through to autumn. Sow your seeds in rows about five to ten centimetres apart. Because of their small root systems they will need to be kept fairly moist in order to reach their water supply.
They are quick to grow and should be ready for harvesting in around eight to twelve weeks when the leaves are 0-to-40cm high.
Sowing them regularly, around two to three weeks will keep a regular supply for the kitchen. The more frequently you pick them, the sweeter and milder the onion.
To harvest them, you will need to pull them gently from the soil, making sure to collect the small roots. Shake the remaining loose soil off the plant and they're ready for the kitchen. Once you've harvested them, trim the roots and the top of the onion, peeling away the first layer of skin. Wash and dry the plant to make sure that all the dirt is removed. Slice and chop it into salads or chuck it into stir-fries.
Cress
Cress has a peppery, hot, sharp flavour.
Growing
Cress is sold as small plants or seeds in nurseries. It needs to be sown straight into its destination about one-to-two centimetres apart and it needs to be kept fairly damp until the seedlings emerge (this should take around six-to-ten days). In warmer weather they could spring up earlier.
Cress can become stressed easily if they don't get enough water and this can result in a strong, bitter taste. To prevent this from happening, keep them damp and apply a fertiliser once a week.
They can be sown pretty much any time of the year. However, they are not fond of frosts. They should be ready for harvesting in around four weeks but this could take longer in cold weather. Once the plants have reached 10cm tall, cut them just above ground level with a pair of scissors. If they are left to grow any longer than 10cm, the cress stems could grow woody and lose a lot of their flavour.
Cress is best eaten when it's young as the peppery flavour is better. Therefore, to maximise the flavour of cress it's a good idea to sow it every few weeks.
Cos Lettuce
Cos lettuce is traditionally used in Caesar salads. It is a great choice for a salad pot because it has a tall, cylindrical shape perfect for fitting into a tight spot. The outer lettuce leaves have a crisp taste whereas the inner, pale green leaves have a sweeter flavour.
Growing
Lettuce can be sown all year round in frost-free areas. Having shallow roots means they need both good drainage and a good supply of water. In warmer weather they may need watering up to twice a day.
Sow your seeds in shallow holes, around four centimetres apart. Make sure you have a good potting mix to grow them successfully in a pot or container.
Seedlings will take around six to seven days to appear and should be ready for harvesting in about eight weeks.
One of the advantages of growing cos lettuce is that you can pick the young tender leaves as they are growing. You can pick the leaves out singly, pull out the entire plant or simply cut the plant around an inch above the soil.
To keep the plant productive, make sure that you pick the leaves regularly. The leaves turn bitter as they get older so frequent picking is imperative.
The trick to growing the most tender salad greens is to grow them quickly. The best way to do this is to keep them nice and damp and make sure that you give them liquid fertiliser every two weeks.
Garlic
Garlic belongs to the Alliaceae family (this is the same family as onions, chives, leeks and shallots).
Did you know? The word garlic comes from the word 'garleac', gar meaning spear and 'leac' a plant.
Buying and storing
When buying heads of fresh garlic, look for ones that are firmly held together. The cloves should be hard and not looking as if they are shrinking away from their papery sheath (exterior layer).
Keep the garlic heads intact as separate cloves lose their flavour quickly. They should be stored in an open container in a cool, dark place. Don't store your fresh garlic in the fridge as it has a tendency to sprout.
Garlic paste must be kept in the fridge once it's opened. Dried garlic should be stored in an airtight pack and kept in a cool, dark place.
Never buy garlic powder that looks lumpy, as this means it could have collected extra moisture and will have lost a lot of its flavour.
Appearance
The useful part of the plant is the bulb, which grows beneath the ground. These vary in size from small Asian versions to giant ones grown in California.
The garlic bulb contains a collection of bulblets, which are commonly referred to as cloves. In its protective husk, the garlic cloves don't smell. It's only when you crush them or peel them that the smell emerges.
Planting garlic cloves
To have healthy garlic growing in no time, just follow these simple steps
Separate the cloves. Hold them upright with the root end downwards.
Press each clove into pre-dug holes about 5cm in depth and 15cm apart.
Cover them with soil and water them well.
Garlic thrives in sunny spots with well-drained and fertile soil. However, they can survive in cooler regions but this is likely to breed smaller bulbs.
Garlic can be grown from seed, but this can be unpredictable, with many being infertile and producing smaller bulbs.
Collecting garlic from the garden
Garlic will be ready to harvest when the leaves turn yellow. Pull the garlic out by hand after loosening the roots first. Then remove the soil by tapping them against the back of your shovel or your boot.
Trim off the roots with garden shears; leave the tops intact to allow the sap to move down into the corms.
Lay them in the shade to cure in the open air until the skin toughens up. This should take around a week. Store the cured garlic in a dry, airy container and it should keep for around four months.
If you are keen to keep the pests away, garlic also makes a great pest-repellent. It's fairly quick-acting and controls a range of insects including aphids, snails, cabbage moth, caterpillars and mosquitoes. To work well, it must be sprayed on plants every second week.
Garlic Spray
Three large unpeeled garlic heads
Six tablespoons of medicinal paraffin oil
One tablespoon of oil-based soap (grated)
500ml of hot water
Roughly chop the garlic and put it in a blender with the paraffin oil. Scrape the resulting pulp into a bowl, cover and leave for 48 hours. Then, stir the grated soap into the hot water until it has melted. Stir the soap and the water into the garlic mixture. When it has cooled, strain the solution into screw-top jars and store in the refrigerator.
To make the spray, add two tablespoons of garlic solution to two litres of water.
Here are some quick fixes for the age-old problem of garlic breath
Garlic is apparently overpowered by drinking red wine.
Eating parsley after eating garlic reduces the smell of garlic staying with your breath.
Chewing fennel seeds also works well.
Did you know? If you want to add a garlic flavour to a salad, rub a cut clove of garlic around the inside of a bowl. You could also do this to a pot prior to making a stew or soup or simply rub a cut garlic clove over a piece of meat.
Background
Chives are the smallest members of the onion family. However, unlike onions, they don't form bulbs underground. Instead, the leaves are the source of the onion flavour.
There are two varieties of chives, onion and garlic. If you are wondering how to tell the difference, it's all in the leaves. Onion chives grow to around 0cm in height with tubular, hollow leaves whereas garlic chives have flat leaves.
Growing
Chives are easy to grow both indoors and outdoors. You can buy them as growing plants, as seeds or you can divide the roots from an older clump.
Chives grow in grass-like clumps all year round; however they don't grow as rigorously in winter. In spring and summer chives will bloom with lavender flowers. These flowers are edible and make a great garnish for a dish. However, once the chives are flowered it changes their flavour. Avoiding flowers forming is easy. All you have to do is keep snipping their leaves back.
For a continuous supply of chives, cut them two inches above the ground rather than pulling them out by their roots!
Here's another great tip planting chives next to roses should keep aphids away!
Storage and cooking tips
Cut chives will keep for around a week if stored in a plastic bag in the fridge or simply freeze your chives in ice cube trays and thaw when needed.
Don't wash chives until you're ready to use them as moisture promotes decay. Dried chives need to be kept in an airtight pack, in a cool dry place away from the light.
When cooking, make sure to add the chives near the end, otherwise you'll lose all their flavour.
Uses
You can sprinkle chives on salads, vegetables and potatoes or you can use them in cheese and egg dishes for a mild onion or garlic flavour. For the more adventurous cook why not use spears for tying up small bundles like veggie parcels?
Myths
Rosmarinus, literally meaning 'dew of the sea' comes from the Mediterranean. Rosemary is sometimes referred to as a student herb because of its ability to improve their memories. This comes from Greek scholars who initially put sprigs of rosemary in their locks to help them study.
Rosemary also has medicinal purposes. Since the 11th century, it has been used for toothaches, nervous disorders, to cure headaches, stomachaches, prevent baldness and to heal sprains and bruises.
Varieties
Rosemary actually belongs to the mint family, Lamiaceae. It is a perennial and there are two main varieties
Rosmarinus officinalis is an upright plant, which grows to around 1.5 metres tall and is suitable for use as a hedge.
Rosmarinus prostrates is a low-growing prostrate variety, which grows no higher than 0cm. There are other varieties but they are very rare.
Growing
Rosemary prefers a Mediterranean climate, thereby areas with a hot, dry summer and a small amount of rainfall in winter. Some suggested areas include Western Australia, South Australia, Queensland and inland Victoria.
The prostrate variety grows well in rockeries and on top of retaining walls where it can fall down.
Rosemary needs a sunny, well-drained area and thrives in sandy or alkaline soil. The shrub is very durable, however in cold climates it is a better idea to plant it in pots to protect it from winter winds.
To plant a hedge, trim them to encourage their growth and prune once a year after flowering. Rosemary also grows well in large pots or tubs.
Rosemary is fairly easy to grow from a cutting. For best results take your cuttings in late winter. Here is how you do it.
1. Strike a cutting from the bush and dip it in rooting powder (which encourages the roots to grow faster).
. Fill a pot with clean river sand and make a small hole in the sand with a wooden skewer or knitting needle to prevent damage to the cutting and put it in.
. Once roots start to form you can transplant your cutting to a pot containing potting mix and fertiliser.
To strip fresh leaves from the stem, hold the stem at the bottom in one hand and use your thumb and forefinger on your other hand to pluck each leaf off in an upward motion. If you pull the leaves off in a downward motion you will tear off a strip of the outer stem bark, which is unpleasant to eat.
Uses
Fresh or frozen rosemary leaves are a great addition when cooking lamb, fish, chicken, veal, pork, potatoes and eggs.
Storage tips
Sprigs of fresh rosemary can keep for a week or more if the stems are immersed in frequently changed water. Otherwise, simply seal them in a plastic bag and store them in the freezer for several months.
To dry rosemary, hang it in bunches in a dark, airy place. When the leaves crumble easily off the stem add them to your pot pourri to scent clothes and linen to deter moths.
Lemon Trees?
Did you know a lemon tree can produce an amazing 000 lemons a year? Don't despair if you haven't got a big backyard. Even if youve just got a balcony, Herbie can show you how to grow one anyway.
Growing
The answer is to grow your lemon tree in a pot. The Meyer Lemon is a great choice because it can handle hot and cold conditions. It's important to put it in a sheltered position, especially if you live in an area that gets harsh frosts.
Lemon trees need about 6 hours of sunshine a day to produce fruit. You'll have a happy and healthy plant if you give it a really good drink twice a week in summer and feed it every couple of months. If there are any weeds around the base of the tree remove them as soon as you can- otherwise you're more likely to get fungal growth.
Using and Storing Lemons
Lemons don't ripen once they're picked so go for fruit that's yellow all over.
If you want to get the most juice out of your fruit, put them in some hot water and let them sit for about five minutes- or you can microwave them for about 15 seconds. Then, when you squeeze them, you'll get almost twice as much juice!
You can freeze lemons whole but another way to get juice all year round is to freeze the juice in an ice tray- then you'll have handy individual serves. You can get about ten lemons' worth in one tray.
Next time you want just a squeeze of lemon, don't waste it by cutting it in half. Just pierce the skin with a skewer and squeeze the juice out the hole. Once you're done you can plug up the hole with a toothpick and your lemon will stay juicy and delicious.
Make sure you use your lemon juice as soon as possible after squeezing or you'll lose some of its goodness.
Other Uses
Try putting some lemon peel and some mint in hot water, then pour the water in your bath for a fantastic-smelling, soothing lemon bath.
Next time you're making rice, a little lemon juice will help whiten it and separate the grains.
Mushrooms
When you've been out vegie shopping you've probably seen a great range of mushrooms on offer. But what you might not have known is that mushrooms aren't really vegetables at all!
In fact they're the edible fruit of a fungus, and there are an incredible ,500 varieties to choose from.
Some of the more exotic varieties include Japanese Shiitake mushrooms. Shiitake actually means "oak", because the mushrooms have been grown on the bark of oak trees. Like a wine that's been aged in an oak barrel, these mushies have a rich, woody flavour.
Then there are straw mushrooms. No prizes for guessing what they're grown on.
And did you know that those little champignons are actually the baby form of the familiar white mushrooms we all know and love?
Tips and Tricks
When you buy specialty mushrooms, they often come wrapped in plastic, but it's a good idea to put them in a paper bag as soon as possible, to stop them getting slimy.
Dried mushrooms are a great option. Just pop them into hot water, and they'll mushroom right before your eyes, just as tasty as ever! If you store dried mushrooms in an airtight container in your cupboard they'll last up to five years.
Mushrooms will grow wherever the soil is rich in compost and nutrients. The number one rule, though, is never, ever eat wild mushrooms unless they've been identified by an expert. No matter how succulent and tempting they look, some mushrooms are deadly poisonous.
Growing your own
If you want to grow your mushrooms at home, there is a way that's safe, cheap and easy. You can buy a white mushroom growing kit from your nursery for about $1, and if you've got a dark spot under your house or in a shed, it's as easy as falling off a log.
The kit comes complete with everything you need, and after two or three weeks you'll see tiny little buttons emerging. Once they pop up, you can harvest your mushrooms whenever you need them.
Homegrown mushrooms are really tasty, and if you pick them yourself they're beautifully fresh and just melt in your mouth. You can harvest an amazing 0 kilos from just one box, which is a huge saving in your hip pocket, too.
Pepper is one of those things that we all take for granted, but did you know that when it was first discovered it was worth more than its weight in gold?
Most people think that peppercorns come from trees, but it actually grows on a vine! When it's first picked, it's bright green, and as the peppercorns ripen and turn pink the flavour intensifies. It's inside the little pink berries that we have the very hot white heart of the peppercorn, which has the strongest flavour of all.
You can buy peppercorns in four different colours and tastes. The pink is the sweetest and is great for pât. Hot white pepper is best for sauces, and green peppercorns suit a steak. When green pepper is dried in the sun it turns into the familiar black peppercorn.
Why do we like it? Well, pepper stimulates the taste buds so even plain food tastes delicious!
How about pepper in a pot? Black or white, pepper loses a lot of its heat once it's been turned to powder, so it'll give you a milder peppery taste. In fact, you'll find ground pepper in everything from Aussie meat pies to ginger biscuits.
Here's a little trick try heating your peppercorns in a dry pan and it'll really bring out the flavour and give them a big kick. It's best to use it straight away, and for ease Herbie recommends grinding it in a mortar and pestle.
For everyday use you can't beat a pepper grinder, but keep it away from heat and humidity to keep your peppercorns full of flavour.
No matter what you use, pepper is the perfect accompaniment to your food, because it's the king of spices!
Background
What would Italian cooking be without its famous Italian herbs?
Italian cooking is very simple and usually very fast. It uses fewer for each dish than any other cuisine, but uses aromatic blends of herbs to enhance flavour of their foods.
The flavour when cooking gets much stronger when you use dried herbs as dried herbs are more concentrated in flavour than fresh herbs.
Growing your own
Herbs will grow in any type of container as long as it has drainage holes. It is poor drainage that is guaranteed to kill herbs sage and rosemary, in particular hate having wet feet!
As a general rule, plants with woody stems and slightly greyish-coloured leaves like reasonably dry conditions eg. sage, thyme, rosemary, oregano and marjoram.
Before positioning the herbs, make sure that you know whether or not they grow up or out. Rosemary should be in the middle because it's the tallest and bushiest, while sage and thyme should be next. In between the sage and thyme place the oregano and then the marjoram. It's a good idea to separate these two as they look so similar.
Drying your own
Drying your own herbs ensures that you will get those great flavours all year round. It is also a great way to store them.
Harvest the herb just before it flowers, in the morning, as this is when the leaves have the most oil, which is what gives herbs their aroma and flavour.
Cut a bunch about four inches from the base of the plant, leaving enough foliage for the plant to recover but taking enough of the stem to tie together.
Don't wash the herbs because any excess water will encourage mould.
Remove dead or damaged stems.
The best way to dry most herbs is to hang them upside down in bundles in a dark, warm, well-aired place. In dry weather, the leaves will take a few days to dry and when it is cooler or humid they may take up to a week and a half.
When the drying process is complete, the leaves will become dry and brittle and that's when you know they're well and truly dried out. It's very important to make sure that they are completely dried, because if they are not dried all the way through, they could go mouldy after you have stored them.
Types of Italian herbs
Some Italian herbs are basil, marjoram, oregano, parsley, rosemary, sage and thyme.
Uses
Plant an Italian garden and get ready for some great food. With this diverse combination of herbs, you have a fabulous taste sensation to suit many dishes. When you are deciding whether to use a fresh or dried herb you need to consider what is most appropriate for the application.
Dried herbs have robust concentrated flavour because the water content is removed, leaving the essential oils that give the herb its natural flavour and these seep easily into the food you are cooking.
Dried herbs are great for longer cooking such as stews or pasta sauces, but can be added for a sprinkle of extra flavour to any Italian dish.
Most people don't think twice about salt they just sprinkle some on their food and take it for granted but salt, like water, is essential for life because it controls the water balance in our bodies.
Background
All salt comes from the sea either directly from sea water or like rock salt, it's mined from ancient rock deposits underground.
What's the difference?
Nutritionally there is very little difference between an expensive salt and a cheaper one. However, the difference does lie in its taste. Table salts have anti-caking agents added to stop the salt from sticking together and these do affect the flavour.
How to monitor the salt in your diet?
If you have got high blood pressure you will need to cut down on your salt intake. You can do this by purchasing salt substitutes. The taste of these substitutes can take a bit of getting used to though.
Another great way to cut the salt in your diet is to add more herbs and spices to your food. Herbs such as some rosemary and thyme sprinkled on chops or veggies will taste so good that you won't need to reach for the salt.
There are many different types of mustard and in fact, it seems nearly every country in the world has one to offer. However, it is possible to make your own gourmet seeded mustard and there is a secret to getting the temperature mild or hot just right.
How?
You can buy mustard seeds at most health food shops and some supermarkets and you can use a mortar and pestle to crush them.
Use a mixture of colours because they look really good together. In actual fact, it is the liquid that you mix with the seeds that dictates how mild or hot the mustard will be.
Here's something you may not have known water actually gives you the hottest result.
The English always soaked their seeds in cold water when making mustard to give it a really powerful flavour while the French used lots of wine and vinegar to create a milder taste.
How to lose the bitterness
A great way to counteract the slightly bitter taste that you sometimes get from mustard seeds is to mix in some brown sugar. For a special herby flavour, you can also use dried parsley or tarragon.
Benefits
The taste of homemade herb mustard is unlike anything you will find in the shops and works out quite a lot cheaper as well. Once you have completed your mixture, just find yourself a nice jar and you're done.
Jars of homemade mustard also make great presents for your friends.
Because some of the mustard seeds are only partly cracked, it takes about a month for the full flavour to develop.
Dill is a feathery herb with leaves and stem having a beautiful aniseed flavour. You can also get a spice from dill because once the flowers are dried you get lovely little dill seeds.
Growing
While dill may look delicate, in fact it's quite a hardy annual herb and it's a great companion plant for cabbage because the aroma of the dill repels some of the pests that attack cabbages.
Don't grow dill next to your tomatoes because it attracts the dreaded tomato worm.
Dill leaves and stems are fantastic in salads or in soups, but once they are cut they tend to droop quite quickly, so pop them in a glass of water, or keep in the fridge until you use them.
If you want a supply of dill all year round, you can dry them easily by placing them over a plate and leaving them in a warm dark place to dry or you can wrap them in foil and pop them in the freezer.
What is it?
When most people think of dill they think pickles but they don't realise that it's the little seeds at the bottom of the jar, rather than the gherkins, that give dill pickles both the name and the taste. Inside these seeds is actually a natural preservative.
If you boil some dill seeds in salty water with a splash of vinegar you can pickle just about any vegetable you fancy. Dill seeds have been used this way for thousands of years.
Where does the name come from?
The name dill comes from an old Scandinavian word, which means 'sooth' and dill seeds make an additional medicinal tea.
This simple drink is great for tummy upsets and it's the perfect calming drink when it's time for a snooze
Would you believe that only 5 percent of our sugar intake comes from added sugar? That's less than one tablespoon a day.
The other 75 percent actually comes from processed foods so in order to watch our sugar intake, we need to be more aware of the amount of sugar in processed products.
Kids and sugar
Humans have a natural preference for sweetness, which generally lessens with age. Sugar can provide an important energy source for growing active bodies. However, because children are growing, they need lots of good nutrition for healthy development. Therefore, children need to be taught the difference between nourishing food sources of sugar and less nourishing food sources of sugar and how to eat foods without added sugar.
Ways to cut back
Don't make low-nutrition foods such as confectionary, biscuits, cakes, soft drinks, cordials, chocolate and pastries readily available. Introduce them as 'sometimes foods'. Replace these foods the majority of the time with more nourishing sweet foods including fortified breakfast cereals, fruit 'smoothies', dried, fresh or canned fruits and jam or honey on bread. In this way, you will get some of the sweetness as well as some important nutrients.
How much sugar to eat
The National Health and Medical Research Council recommends that people eat only moderate amounts of sugar or foods containing added sugars.
Tooth decay and sugar
Savoury carbohydrate foods are not necessarily better than sweet foods for dental health both can pose a problem. When it comes to products containing sugar, there are a few pieces of advice worth following
Keep at least two hours between meals and carbohydrate-containing drinks to allow saliva to build up to protect teeth. This means sipping drinks containing sugar such as fruit juice. Infant formula and sweetened drinks can also damage teeth and should be discouraged.
It is best to try and eat and drink sugar-containing foods when you can clean your teeth soon after.
Practice good dental hygiene by cleaning and flossing teeth daily.
Pasta is made from a basic mixture of wheat flour, semolina and water. There are also vegetable and wholemeal varieties available and sometimes eggs are used to take place of the water.
Health benefits
Pasta is a great source of energy due to its high carbohydrate content. It is also a great source of fibre and a good source of protein.
There is very little nutritional difference between pastas as most of them are made with the same basic . However, some exceptions to this are those filled with vegetables (naturally, their nutritional value depends on which veggies are used) and also wholemeal pasta, which has more dietary fibre and vitamins than other types.
Have you ever wondered how pasta is coloured? Some pasta gets its colour from powdered products, for example green can be made with spinach powder, red with paprika or tomato powder and a charcoal grey colour that is made with squid ink. However, some pasta is made with fresh instead of powders. Check the label on the packet to find out what your pasta offers.
Tips for cooking
One benefit of eating pasta is that normally no salt is added during manufacturing and therefore the amount of salt used is entirely at your discretion. Adding salt to pasta when cooking actually helps to toughen the protein, thereby enhancing the flavour of the pasta. It is important not to add the salt until the water is boiling, as salted water takes longer to reach boiling point.
Here is another handy tip Adding a little bit of oil to your pasta and stirring will stop it sticking together.
Varieties and uses
There are more than 600 named types of pasta. Some of the commonly used varieties include lasagne sheets, cannelloni, macaroni, linguine, penne, ravioli, spaghetti and wholemeal pasta. Generally speaking, small pasta shapes are used for soups, pasta sheets are used for baking, long pasta pieces are used for boiling and hollow shapes are used for stuffing.
When it comes to saucing your pasta, light sauces are better for smooth pastas such as linguine and chunkier, heavier sauces are better for strong or ribbed pastas such as fusilli or rigarti.
Pasta ideas
Pasta is often thought of as fattening, but in actual fact, the sauces themselves provide more kilograms than the pasta.
Here is a great low-fat option Instead of a traditional bchamel sauce with cheese, butter or cream, try a low-fat option of tomato pasta sauce and ricotta with a small sprinkle of cheese on the top. RicPlease note that this sample paper on Herbs of the World is for your review only. In order to eliminate any of the plagiarism issues, it is highly recommended that you do not use it for you own writing purposes. In case you experience difficulties with writing a well structured and accurately composed paper on Herbs of the World, we are here to assist you. Your cheap custom college paper on Herbs of the World will be written from scratch, so you do not have to worry about its originality.
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