>>> Part 5 of 8...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herbs In Cooking: Part 5 Of 5
 Categories: Herb/spice, Info
      Yield: 4 Servings
 
           -;text
 
  ...continued from part 4
  
  THYME
    Is one of the basic ingredients for Bouquet Garni, with
    parsley and bay leaf, tied loosely in cheesecloth bag, or
    attached to an onion so it can be removed when the desired
    flavour is obtained in soups, stews and casseroles. poultry
    stuffing, sausages, biscuits, herb teas, vinegars and fish
    dishes.
  
  TUMERIC
    Added to pickles in the last 10 minutes of cooking to add a
    yellow colour. Commercial preservative in curries, mustard
    sauces and pickles.
  
  VANILLA
    Classic as uses are unlimited. Extract can be made by
    steeping two pods in a bottle of vodka or brandy. Fresh pods
    are supple.
  
  ZEDOARY
    Resembles tumeric. used as a spice in curries. Rhyzome is
    like ginger but with camphor undertone.
  
  From  "HAPPY HERBING IN AUSTRALIAN KITCHENS: A Cookbook
  Prepared By The Herb Society Of Victoria"
  
  * CILANTRO, DILL FRONDS, and FENNEL FRONDS & BULBS, and SAGE
  notes adapted from "Hemphill's Book Of Herbs" (C. John &
  Rosemary Hemphill, 1990)
  
  Typed by Greg Mayman, 07-13-98.
 
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