Season: autumn – spring Taste: sweet Botanical relatives: chives, garlic, onions, shallots Weight: light – medium Volume: quiet Techniques: boil, braise, fry, grill, roast, steam Tips: add early in cooking process I have a fond memory of leeks. The last time I visited my homeland, Poland, I was about 6 years old. I have vague…
Category: Survival Cookbook
Cloves
Latin name: Origin: the Moluccas used in Chinese Storing Store in a cool dark place in an airtight container Tips The word clove comes from the Latin root clavus which means “nail”. Who knew we would have Latin lessons in a cookbook! Not only will you impress your guests with your recipe, but you’ll come…
Kiwi
Botanical Name: Actinidia chinensis Origin: China Kiwis are one of the fruits that I have learned to love later in life. As a nine-year-old, I certainly did not appreciate having a kiwi-banana mash after school. This was my 3rd grade experience. Everyday. Now, I can’t get enough of them! I have been having a MASSIVE…
Basil
Botanical name: Ocium basilicum Storing: Fresh: Preserve basil in olive oil in a plastic bag. Freeze: Puree with little H2O. Pour into ice cube trays. Dried: Have in airtight container in a dark cool room Tips Dried Basil does not have the same taste as fresh basil. It has a more minty taste. You should tear,…
Fennel
Botanical name: Foeniculum Vulgare / F. V. Dulce Other names: Wild fennel, Roman fennel, Florence fennel, finocchio Origin: Southern Europe, used in variety of cultures Storing: Fresh: Put it in a plastic bag and store in fridge; or you can chop finely and put it in freezer One of my favorite ways to store herbs is…
Garlic: “The Stinking Rose”
Botanical name :Allium sativum Storing: Fresh: Garlic is best fresh. When buying garlic, you will know it is fresh when the head is compact firm and there is no sprouting. Dried: Store in an airtight container in a dark cool place. Tips: Garlic has the most health benefits when fresh; it is lost when dried. Fresh garlic…
Cinnamon
Everytime I think of cinnamon, it reminds me of a friend from college who loves cinnamon so much that she carries a to-go container of cinnamon. Latin: Cinnamomum Zeylancium Native: Sri Lanka Now grown mostly in hot, wet tropical regions. Form(s): Rolled sticks, quillings, ground How to Store: In airtight containers kept in a cool,…
Anastasia's Peaceful Kitchen 