In cooking, it is preferable to use dried herbs rather than fresh. They should be purchased in their whole form (leaves and flowers intact) and be crushed into the food when cooked. This ensures that their fullest aroma and flavor is released directly.
When preparing a drogi infusion, before pouring hot (not boiling) water over the filter containing the dried herbs that is found in the packaging, squeeze the contents lightly in your hand. The aroma that is released is sure that will tempt your senses!
Herbs should never be boiled over a strong flame, as that leads to the loss of many of their beneficial properties. If, however, the food being prepared requires high heat, it is preferable to add the herbs in the final stages of cooking. In addition, the flavor, aroma and nutritional value of food can be augmented substantially if many herbs are used in small quantities rather than just one or two in larger quantities.
Thyme is used in cooking to season fish, meats (especially game and sausages), sauces (especially tomato-based sauces) as well as cheeses (most notably the creamy varieties). It accompanies well green beans and peas, stew, soups and pickled olives. It can also be sprinkled over grilled vegetables, salads and pasta, and even in some desserts!
In bread recipes, rosemary and lavender add exceptional aroma and flavor. Try it!
Lavender has a very strong flavor and should thus be used in moderation, as it can impart a bitter flavor to foods or sweets if overused…
Sugar that is to be used in the preparation of sweets can be flavored with lavender.
Lavender fits perfectly to recipes that include lemon, and also goes well with basil, oregano, sage and fennel.
Three (3) teaspoons of fresh lavender are equivalent to one (1) teaspoon of the herb in its dried form.