Touching all the different herbs, smelling them, and savoring their flavors, I made my first foray into the world of herbs. By now, I rarely don’t know what to do with herbs, especially green herbs and roots in the kitchen.
Coriander leaves
For starters, green herbs always start with coriander. There are 2 types of coriander or Chinese parsley: coriander with small seeds is more fragrant and gives hot soup a beautiful aroma and is available on the open market.
On the other hand, large-seeded coriander, with its larger leaves, does not have much of a fragrance and is often found in the supermarket. Chef Angie Ng helps open my eyes to this; and from then on, a strong aroma of coriander will announce to the whole family that a good cook is in charge of the kitchen during the day.
Cilantro Recipes
Another chef suggests that chopped cilantro and ginger in soy sauce with a little brown sugar make a good garnish for meals. My mother, however, would turn her back on cilantro puree, as she values cilantro leaves with the stems intact. “Oh, how can I turn a green masterpiece into silage?” she says, in mock protest.
Also, a sprinkling of chopped fresh cilantro or green onions makes a world of difference when eating; You will enjoy the new and refreshing flavor that these green herbs bring to stir-fries, stews, porridges or soups.
coriander benefits
Also, juicing fresh coriander leaves with mint leaves makes for a delicious drink, especially with a little salt and a slice of lemon. Diabetics should definitely give it a try. This herb is full of antioxidants, vitamins, minerals, protein, and fiber. Thus, you can promote your health in many ways: it protects your eyes, keeps your bones healthy, and brightens your skin.
Ginger Recipes
Next, root herbs like ginger deserve an honorable mention due to their long association with our meals. In those days, a piece of pickled ginger skewered on a slice of fresh ripe coconut meat was a popular snack.
Today, hot sweetened milk is poured into a bowl with some ginger juice to make a pudding to die for, so silky you’ll make it again and again! Now, the bowl should never be moved once the milk is poured into it, not until the milk has set to form a pudding. Alas, Asians simply cannot do without this ginger root herb!
Then, there are the ginger slices that are added when cooking ‘refreshing’ vegetables like bitter gourd, bean sprouts, and leafy greens to maintain balance in women’s bodies.
However, ginger is never used with “hot” foods like pumpkins, zucchini, leeks, and chives. As for the Ginger Fried Rice with Garlic and Leeks, it is so delicious that you tend to overeat without realizing it. In fact, ginger is frequently used in cooking any herbed rice.
ginger benefits
So what are the benefits of eating ginger? Ginger helps your body absorb essential nutrients, keeps colds and flu at bay, and reduces joint pain. Postpartum mothers are observed to regain their appetite on a diet of thinly sliced old ginger strips cooked in a black mushroom wine soup with fried eggs.
So by coming up with clever ways to use some herbs, you can create a whole new range of dishes to suit your taste and pocket.
