Archive for herbs

How To Choose Edible Flowers – Edible Flower Chart:

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , , , , on August 13, 2011 by ecofrenfood

How To Choose Edible Flowers – Edible Flower Chart:

Begonia – Tuberous begonias and Waxed begonias –

Tuberous Begonias (Begonia X tuberosa) – The leaves, flowers, and stems are edible. Begonia blossoms have a citrus-sour taste. The petals are used in salads and as a garnish. Stems, also, can be used in place of rhubarb. The flowers and stems contain oxalic acid and should not be consumed by individuals suffering from gout, kidney stones, or rheumatism.

Wax Begonias (Begonia cucullata) – The fleshy leaves and flowers are edible raw or cooked. They can have a slight bitter after taste and if in water most of the time, a hint of swamp in their flavor.

Calendula (Calendula officinalis) – Also called Marigolds. A wonderful edible flower. Flavors range from spicy to bitter, tangy to peppery. Their sharp taste resembles saffron (also known as Poor Man’s Saffron). Has pretty petals in golden-orange hues. Sprinkle them on soups, pasta or rice dishes, herb butters, and salads. Petals add a yellow tint to soups, spreads, and scrambled eggs.

Carnations (Dianthus caryophyllus – aka Dianthus) – Carnations can be steeped in wine, candy, or use as cake decoration. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Dianthus are the miniature member of the carnation family with light clove-like or nutmeg scent. Petals add color to salads or aspics. Carnation petals are one of secret ingredients that has been used to make Chartreuse, a French liqueur, since the 17th century.

Chrysanthemums (Chrysanthemum coronarium) – Tangy, slightly bitter, ranging in colors from red, white, yellow and orange. They range in taste from faint peppery to mild cauliflower. They sould be blanched first and then scatter the petals on a salad. The leaves can also be used to flavor vinegar. Always remove the bitter flower base and use petals only. Young leaves and stems of the Crown Daisy, also known as Chop Suey Greens or Shingiku in Japan, are widely used in oriental stir-fries and as salad seasoning.

Clover (Trifolium species) – Sweet, anise-like, licorice. Raw flower heads can be difficult to digest.

Cornflower (Centaurea cynaus) – Also called Bachelor’s button. They have a slightly sweet to spicy, clove-like flavor. Bloom is a natural food dye. More commonly used as garnish.

Dame’s Rocket (Hesperis matronalis) – Also called Sweet Rocket or Dame’s Violet. This plant is often mistaken for Phlox. Phlox has five petals, Dame’s Rocket has just four. The flowers, which resemble phlox, are deep lavender, and sometimes pink to white. The plant is part of the mustard family, which also includes radishes, broccoli, cabbage, cauliflower, and, mustard. The plant and flowers are edible, but fairly bitter. The flowers are attractive added to green salads. The young leaves can also be added to your salad greens (for culinary purposes, the leaves should be picked before the plant flowers). The seed can also be sprouted and added to salads. NOTE: It is not the same variety as the herb commonly called Rocket, which is used as a green in salads.

Dandelions (Taraxacum officinalis) – Member of the Daisy family. Flowers are sweetest when picked young. They have a sweet, honey-like flavor. Mature flowers are bitter. Dandelion buds are tastier than the flowers: best to pick these when they are very close to the ground, tightly bunched in the center, and about the size of a small gumball. Good raw or steamed. Also made into wine. Young leaves taste good steamed, or tossed in salads. When serving a rice dish use dandelion petals like confetti over the rice.

Day Lilies (Hemerocallis species) – Slightly sweet with a mild vegetable flavor, like sweet lettuce or melon. Their flavor is a combination of asparagus and zucchini. Chewable consistency. Some people think that different colored blossoms have different flavors. To use the surprisingly sweet petals in desserts, cut them away from the bitter white base of the flower. Also great to stuff like squash blossoms. Flowers look beautiful on composed salad platters or crowning a frosted cake. Sprinkle the large petals in a spring salad. In the spring, gather shoots two or three inches tall and use as a substitute for asparagus. NOTE: Many Lilies contain alkaloids and are NOT edible. Day Lilies may act as a diuretic or laxative; eat in moderation.

English Daisy (Bellis perennis) – The flowers have a mildly bitter taste and are most commonly used for their looks than their flavor. The petals are used as a garnish and in salads.

Fruit Flowers:

Most fruit trees are usually sprayed just before and during the bloom. If you are using you own flowers that have not sprayed, use only the pedals, not the pistils or stamen.

Apple Blossoms (Malus species) – Apple Blossoms have a delicate floral flavor and aroma. They are a nice accompaniment to fruit dishes and can easily be candied to use as a garnish. NOTE: Eat in moderation as the flowers may contain cyanide precursors. The seeds of the apple fruit and their wild relations are poisonous

Banana Blossoms (Musa paradisiaca) – Also know as Banana Hearts. The flowers are a purple-maroon torpedo shaped growth appears out of the top of usually the largest of the trunks. Banana blossoms are used in Southeast Asian cuisines. The blossoms can be cooked or eaten raw. The tough covering is usually removed until you get to the almost white tender parts of the blossom. It should be sliced and let it sit in water until most of the sap are gone. If you eat it raw, make sure the blossom comes from a variety that isn’t bitter. Most of the Southeast Asian varieties aren’t bitter.

Citrus Blossoms (orange, lemon, lime, grapefruit, kumquat) – Use highly scented waxy petals sparingly. Distilled orange flower water is characteristic of Middle Eastern pastries and beverages. Citrus flavor and lemony.

Elderberry Blossoms (Sambucus spp) – The blossoms are a creamy color and have a sweet scent and sweet taste. When harvesting elderberry flowers, do not wash them as that removes much of the fragrance and flavor. Instead check them carefully for insects. The fruit is used to make wine. The flowers, leaves, berries, bark and roots have all been used in traditional folk medicine for centuries. NOTE: All other parts of this plant, except the berries, are mildly toxic! They contain a bitter alkaloid and glycoside that may change into cyanide. The cooked ripe berries of the edible elders are harmless. Eating uncooked berries may cause nausea, vomiting, and diarrhea.

Fuchsia (Fuchsia X hybrida) – Blooms have a slightly acidic flavor. Explosive colors and graceful shape make it ideal as garnish. The berries are also edible.

Garden Sorrel (Rumex acetosa) – Sorrel flowers are tart, lemon tasting. So use like a lemon: on pizza, a salad topping, in sauces, over cucumber salads.

Gladiolus (Gladiolus spp) – Flowers (anthers removed) have a nondescript flavor (taste vaguely like lettuce) but make lovely receptacles for sweet or savory spreads or mousses. Toss individual petals in salads. It can also be cooked like a day lily.

Herb Flowers:

Most herb flowers are just as tasty as the foliage and very attractive when used in your salads. Add some petals to any dish you were already going to flavor with the herb.

Alliums (leeks, chives, garlic, garlic chives) – Known as the “Flowering Onions.” There are approximately four hundred species that includes the familiar onion, garlic, chives, ramps, and shallots. All members of this genus are edible. Their flavors range from mild onions and leeks right through to strong onion and garlic. All parts of the plants are edible. The flowers tend to have a stronger flavor than the leaves and the young developing seed-heads are even stronger. We eat the leaves and flowers mainly in salads. The leaves can also be cooked as a flavoring with other vegetables in soups, etc.

Chive Blossoms (Allium schoenoprasum) – Use whenever a light onion flavor and aroma is desired. Separate the florets and enjoy the mild, onion flavor in a variety of dishes.

Garlic Blossoms (Allium sativum) – The flowers can be white or pink, and the stems are flat instead of round. The flavor has a garlicky zing that brings out the flavor of your favorite food. Milder than the garlic bulb. Wonderful in salads.

Angelica (Angelica archangelica) – Depending on the variety, flower range from pale lavender-blue to deep rose. It has a flavor similar to licorice. Angelica is valued culinary from the seeds and stems, which are candied and used in liqueurs, to the young leaves and shoots, which can be added to a green salad. Because of its celery-like flavor, Angelica has a natural affinity with fish. The leaves have a stronger, clean taste and make a interesting addition to salads. In its native northern Europe, even the mature leaves are used, particularly by the Laplanders, as a natural fish preservative. Many people in the cold Northern regions such as Greenland, Siberia, and Finland consider Angelica a vegetable, and eat the stems raw, sometimes spread with butter. Young leaves can be made into a tea.

Anise Hyssop (Agastache foeniculum) – Both flowers and leaves have a delicate anise or licorice flavor. Some people say the flavor reminds them of root beer. The blossoms make attractive plate garnishes and are often used in Chinese-style dishes. Excellent in salads.

Basil (Ocimum basilicum) – Depending on the type, the flowers are either bright white, pale pink, or a delicate lavender. The flavor of the flower is milder, but similar to the leaves of the same plant. Basil also has different varieties that have different milder flavors like lemon and mint. Sprinkle them over salad or pasta for a concentrated flavor and a spark of color that gives any dish a fresh, festive look. Linguine with Tomatoes and Basil

Bee Balm (Monarda didyma) – Also called Wild Bergamot, Wild Oswego Tea, Horsemint, Monarda. Wild bee balm tastes like oregano and mint. The taste of bee balm is reminiscent of citrus with soft mingling of lemon and orange. The red flowers have a minty flavor. Any place you use oregano, you can use bee balm blossoms. The leaves and flower petals can also be used in both fruit and regular salads. The leaves taste like the main ingredient in Earl Gray Tea and can be used as a substitute.

Borage (Borago officinalis) – Has lovely cornflower blue star-shaped flowers. Blossoms and leaves have a cool, faint cucumber taste. Wonderful in punches, lemonade, gin and tonics, sorbets, chilled soups, cheese tortas, and dips.

Burnet (Sanquisorba minor – The taste usually is likened to that of cucumbers, and burnet can be used interchangeably with borage.

Chervil (Anthriscus cerefolium) Chervil flowers are delicate white flowers with an anise flavor. Chervil’s flavor is lost very easily, either by drying the herb, or too much heat. That is why it should be added at the end of cooking or sprinkled on in its fresh, raw state in salads.

Chicory (Cichorium intybus) – Earthy flavor, eat either the petals or the buds. Chicory has a pleasant, mild-bitter taste that has been compared to endive. The buds can be pickled.

Cilantro/Coriander (Coriander sativum) – Like the leaves and seeds, the flowers have a strong herbal flavor. Use leaves and flowers raw as the flavor fades quickly when cooked. Sprinkle to taste on salads, bean dishes, and cold vegetable dishes.

Chamomile (Chamaemelum noblis)- The flowers are small and daisy-like and have a sweet, apple-like flavor. NOTE: Drink chamomile tea in moderation as it contains thuaone; ragweed sufferers may be allergic to chamomile.

Dill (Anethum) – Tangy; like their leaves, but stronger. Use yellow dill flowers as you would the herb to season hot or cold soups, seafood, dressings, and dips. The seeds are used in pickling and baking.

Fennel (Foeniculum vulgare) – It has a star-burst yellow flowers that have a mild anise flavor. Use with desserts or cold soups, or as a garnish with your entrees.

Ginger (Zingiber officinale) – The white variety of ginger is very fragrant and has a gingery taste on the tongue. Petals may be eaten raw or you can cook the tender young shoots.

Jasmine (jasmine officinale) – The flowers are intensely fragrant and are traditionally used for scenting tea. True Jasmine has oval, shiny leaves and tubular, waxy-white flowers. NOTE: The false Jasmine is in a completely different genus, “Gelsemium”, and family, “Loganiaceae”, is considered too poisonous for human consumption. This flower has a number of common names including yellow jessamine or jasmine, Carolina jasmine or jessamine, evening trumpetflower, gelsemium, and woodbine.

Lavender (Lavandula angustifolia) – Sweet, floral flavor, with lemon and citrus notes. Flowers look beautiful and taste good too in a glass of champagne, with chocolate cake, or as a garnish for sorbets or ice creams. Lavender lends itself to savory dishes also, from hearty stews to wine-reduced sauces. Diminutive blooms add a mysterious scent to custards, flans or sorbets. NOTE: Do not consume lavender oil unless you absolutely know that it has not be sprayed and is culinary safe.

Lemon Verbena (Aloysia triphylla) – Tiny cream-colored citrus-scented blossoms. Leaves and flowers can be steeped as an herbtea, and used to flavor custards and flans.

Marjoram (Origanum majorana) – Flowers are a milder version of plant’s leaf. Use as you would the herb.

Mint (Mentha spp) – The flavor of the flowers are minty, but with different overtones depending on the variety. Mint flowers and leaves are great in Middle Eastern dishes.

Oregano (Origanum vulgare) – Milder version of plant’s leaf. Use as you would the herb.

Rosemary – Milder version of leaf. Fresh or dried herb and blossoms enhance flavor of Mediterranean dishes. Use with meats, seafoods, sorbets or dressings. Lemon Rosemary Chicken

Safflower (Carthamus tinctorius) – Its dried flowers, Mexican saffron, are used as a food colorant in place of the more aromatic and expensive Spanish saffron.

Sage (Salvia officinalis) – The flowers are violet-blue, pink or white up to 1 3/8 inches long, small, tubelike, clustered together in whorls along the stem tops. Flowers have a subtler sage taste than the leaves and can be used in salads and as a garnish. Flowers are a delicious companion to many foods including beans, corn dishes, sauteed or stuffed mushrooms, or pesto sauce.

Savory (Satureja hortensis) – The flavor of the flowers is somewhat hot and peppery and similar to thyme.

Thyme (Thymus spp.) – Milder version of leaf. Use sprigs as garnish or remove flowers and sprinkle over soups, etc. Use thyme anywhere a herb might be used.)

——————————————————————————–

Hibiscus (Hibiscus rosa-sinensis) – Cranberry-like flavor with citrus overtones. Use slightly acidic petals sparingly in salads or as garnish. The flower can be dried to make an exotic tea.

Hollyhock (Alcea rosea) – Very bland tasting flavor.

Honeysuckle (Lonicera japonica) – Sweet honey flavor. Only the flowers are edible. NOTE: Berries are highly poisonous – Do not eat them!

Hyacinth (Brodiaea douglasii) – Only the Wild Hyacinth (Brodiaea douglasii) bulbs are edible. The bulbs can be used like potatoes and eaten either raw or cooked and has a sweet, nutlike flavor. NOTE: The common hyacinth (found in your gardens) is toxic and must not be eaten.

Impatiens (Impatiens wallerana) – The flowers have a sweet flavor. They can be used as a garnish in salads or floated in drinks.

Johnny-Jump-Ups (Viola tricolor) – Lovely yellow, white and purple blooms have a mild wintergreen flavor and can be used in salads, to decorate cakes, or served with soft cheese. They are also a great addition to drinks, soups, desserts or salads.

Lilac (Syringa vulgaris) – The flavor of lilacs varies from plant to plant. Very fragramt, slightly bitter. Has a distinct lemony taste with floral, pungent overtones. Great in salads and crystallized with egg whites and sugar.

Linden (Tilla spp.) – Small flowers, white to yellow was are delightfully fragrant and have a honey-like flavor. The flowers have been used in a tea as a medicine in the past. NOTE: Frequent consumption of linden flower tea can cause heart damage.

Marigold (Tagetes tenuifolia – aka T. signata) – The marigold can be used as a substitute for saffron. Also great in salads as they have a citrus flavor.

Nasturtiums Tropaeolum majus) – Come in varieties ranging from trailing to upright and in brilliant sunset colors with peppery flavors. Nasturtiums rank among most common edible flowers. Blossoms have a sweet, spicy flavor similar to watercress. Stuff whole flowers with savory mousse. Leaves add peppery tang to salads. Pickled seed pods are less expensive substitute for capers. Use entire flowers to garnish platters, salads, cheese tortas, open-faced sandwiches, and savory appetizers.

Pansy (Viola X wittrockiana) – Pansies have a slightly sweet green or grassy flavor. If you eat only the petals, the flavor is extremely mild, but if you eat the whole flower, there is a winter, green overtone. Use them as garnishes, in fruit salads, green salad, desserts or in soups.

Peony (Paeonia lactiflora) – In China the fallen petals are parboiled and sweetened as a tea-time delicacy. Peony water was used for drinking in the middle ages. Add peony petals to your summer salad or try floating in punches and lemonades.

Phlox, Perrennial Phlox (Phlox paniculata) – It is the perennial phlox, NOT the annual, that is edible. It is the high-growing (taller) and not the low-growing (creeping) phlox that grows from 3 to 4 feet tall. Slightly spicy taste. Great in fruit salads. The flowers vary from a Reddish purple to pink, some white.

Pineapple Guave (Feijoa sellowians) – The flavor is sweet and tropical, somewhat like a freshly picked ripe papaya or exotic melon still warm from the sun.

Primrose (Primula vulgaris) – Also know as Cowslip. This flower is colorful with a sweet, but bland taste. Add to salads, pickle the flower buds, cook as a vegetable, or ferment into a wine.

Queen Anne’s Lace (Daucus carota) – Also known as Wild Carrot and Bishop’s Lace. It is the original carrot, from which modern cultivars were developed, and it is edible with a light carrot flavor. The flowers are small and white, and bloom in a lacy, flat-topped cluster. Great in salads. NOTE: The problem is, it is closely related to, and looks almost exactly like another wild plant, Wild or Poison Hemlock, which often grows profusely in similar habitats, and is said to be the most poisonous plant native to the United States. The best way to differentiate between the two plants is to remember that Queen Anne’s Lace has a hairy stem, while the stems of Wild Hemlock are smooth and hairless and hollow with purple spots.

Roses (Rosa rugosa or R. gallica officinalis) – Flavors depend on type, color, and soil conditions. Flavor reminiscent of strawberries and green apples. Sweet, with subtle undertones ranging from fruit to mint to spice. All roses are edible, with the flavor being more pronounced in the darker varieties. In miniature varieties can garnish ice cream and desserts, or larger petals can be sprinkled on desserts or salads. Freeze them in ice cubes and float them in punches also. Petals used in syrups, jellies, perfumed butters and sweet spreads. NOTE: Be sure to remove the bitter white portion of the petals.
Rose Petal Jam
Rose Petal Drop Scones
Rose Petal Tea

Scented Geraniums (Pelargonium species) – The flower flavor generally corresponds to the variety. For example, a lemon-scented geranium would have lemon-scented flowers. They come in fragrances from citrus and spice to fruits and flowers, and usually in colors of pinks and pastels. Sprinkle them over desserts and in refreshing drinks or freeze in ice cubes. NOTE: Citronelle variety may not be edible.

Snap Dragon (Antirrhinum majus) – Delicate garden variety can be bland to bitter. Flavors depend on type, color, and soil conditions. Probably not the best flower to eat.

Sunflower (Helianthus annus) – The flower is best eaten in the bud stage when it tastes similar to artichokes. Once the flower opens, the petals may be used like chrysanthemums, the flavor is distinctly bittersweet. The unopened flower buds can also be steamed like artichokes.

Sweet Woodruff (Galium odoratum) – Also known as Wild Baby’s Breath. The flower flavor is sweet and grassy with a hint of nutty, vanilla flavor. NOTE: Can have a blood thinning effect if eaten in large amounts

Tulip Petals (Tulipa) – Flavor varies from tulip to tulip, but generally the petals taste like sweet lettuce, fresh baby peas, or a cucumber-like texture and flavor. NOTE: Some people have had strong allergic reactions to them. If touching them causes a rash, numbness etc. Don’t eat them! Don’t eat the bulbs ever. If you have any doubts, don’t eat the flower.

——————————————————————————–

Vegetable Flowers:

Did you know that broccoli, cauliflower, and artichokes are all flowers? Also the spice saffron is the stamen from the crocus flower? Capers are unopened flower buds to a bush native in the Mediterranean and Asian nations. The general rule is that the flowers of most vegetables and herbs are safe to eat. Always check first, because as with anything in life, there will always be exceptions. NOTE: Avoid – the flowers of tomato, potato, eggplant, peppers and asparagus.

Arugula (Eruca vesicaria) – Also called garden rocket, roquette, rocket-salad, Oruga, Rocketsalad, rocket-gentle; Raukenkohl (German); rouquelle (French); rucola (Italian). An Italian green usually appreciated raw in salads or on sandwiches. The flowers are small, white with dark centers and can be used in the salad for a light piquant flavor. The flowers taste very similar to the leaves and range in color from white to yellowish with dark purple veins. Arugula resembles radish leaves in both appearance and taste. Leaves are compound and have a spicy, peppery flavor that starts mild in young leaves and intensifies as they mature.
Arugula Salad
Arugula, Pear and Asiago Cheese Salad
Walnut, Arugula & Gorgonzola Crostini

Artichoke (Cynara scolymus) – The artichoke is considered a flower in which the leaves of the flower are eaten and the choke or thistle part is discarded.

Broccoli Florets (Brassica oleracea) – The top portion of broccoli is actually flower buds. As the flower buds mature, each will open into a bright yellow flower, which is why they are called florets. Small yellow flowers have a mild spiciness (mild broccoli flavor), and are delicious in salads or in a stir-fry or steamer.

Corn Shoots (Zea mays) – Corn shoots may be eaten when they resemble large blades of grass with a strong sweet corn flavor, which could be used as a garnish for a corn chowder. The whole baby corn in husk may also be eaten, silk and all.

Mustard (Brassica species) – Young leaves can be steamed, used as a herb, eaten raw, or cooked like spinach. NOTE: Some people are highly allergic to mustard. Start with a small amount. Eating in large amounts may cause red skin blotches

Okra (Abelmoschus esculentus) – Also known as Ochro, Okoro, Quimgombo, Quingumbo, Ladies Fingers and Gumbo. It has hibiscus-like flowers and seed pods that, when picked tender, produce a delicious vegetable dish when stewed or fried. When cooked it resembles asparagus yet it may be left raw and served in a cold salad. The ripe seeds have been used as a substitute for coffee; the seed can be dried and powdered for storage and future use.

Pac Choy (Brassica chinensis) – A sister of the Broccoli plant.

Pea Blossoms (Pisum species) – Edible garden peas bloom mostly in white, but may have other pale coloring. The blossoms are slightly sweet and crunchy and they taste like peas. The shoots and vine tendrils are edible, with a delicate, pea-like flavor. Here again, remember that harvesting blooms will diminish your pea harvest, so you may want to plant extra. NOTE: Flowering ornamental sweet peas are poisonous – do not eat.

Radish Flowers (Raphanus sativus) – Depending on the variety, flowers may be pink, white or yellow, and will have a distinctive, spicy bite (has a radish flavor). Best used in salads. The Radish shoots with their bright red or white tender stalks are very tasty and are great sautéed or in salads.

Scarlet Runner Beans (Phaseolus vulgaris) – Have brilliant red blooms that are very tasty and can be served as a garnish for soups, in salads. Bean pods toughen as they age, so make use of young pods as well as flowers.

Squash Blossoms (Curcubita pepo) – Squash and pumpkin blossoms are edible and taste mildly of raw squash. Prepare the blossoms by washing and trimming the stems and remove the stamens. Squash blossoms are usually taken off the male plant, which only provides pollen for the female.

——————————————————————————–

Violets (Viola species) – Sweet, perfumed flavor. Related flowers, Johnny jump-ups or violas, and pansies now come in colorful purples and yellows to apricot and pastel hues. I like to eat the tender leaves and flowers in salads. I also use the flowers to beautifully embellish desserts and iced drinks. Freeze them in punches to delight children and adults alike. All of these flowers make pretty adornments for frosted cakes, sorbets, or any other desserts, and they may be crystallized as well. heart-shaped leaves are edible, and tasty when cooked like spinach.

Yucca Petals (Yucca species) – The white Yucca flower is crunchy with a mildly sweet taste (a hint of artichoke). in the spring, they can be used in salads and as a garnish.
http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm

Chervil

Posted in Uncategorized with tags , , , , , , , , , , , on April 14, 2011 by ecofrenfood

Chervil (Anthriscus cerefolium) is a delicate annual herb related to parsley. Sometimes called garden chervil, it is used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes.

Sometimes referred to as “gourmet’s parsley”, chervil is used to season poultry, seafood, and young vegetables. It is particularly popular in France, where it is added to omelettes, salads and soups. More delicate than parsley, it has a faint taste of liquorice.

Spices and Herbs

Posted in Uncategorized with tags , , , , , , , , , on October 18, 2010 by ecofrenfood

Spices and herbs were initially grown in a few tropical countries such as the West Indies and Indonesia. However, as demand grew, they made their way to Europe and the Middle East. Today, spices can be grown in any tropical country because they are easily available. There is a clear difference between spices and herbs.
Spices are the fried aromatic parts of plants, such as buds, bark, fruit, pods, roots, berries, seeds, or even flower stigmas. Spices can be used either whole or they can be ground into powder. Small seeds, such as fennel and mustard seeds, are used both whole and in powder form. Herbs are leafy, green plant parts. Herbs such as basil or oregano may be used fresh and are usually chopped fine. Spices and herbs have been used for many purposes. In cooking, they stimulate the gastric juices and enhance the flavour of food. Before the invention of refrigerators, they were used to preserve food.

Spices and herbs are also used to add fragrance to beauty products such as perfumes, body creams and lotions. Here are a few basic rules to remember when using herbs and spices. To bring out the full flavour, cook spices before adding any liquid to them. Always crush dried herbs before using to bring out their flavour. Store fresh herbs in water or freeze them. Keep dried herbs and ground spices in airtight containers out of direct sunlight.

Chinese herb tea Wang Lao Ji

Posted in Uncategorized with tags , , , , , , , , , , on August 22, 2010 by ecofrenfood

Chinese herb tea Wang Lao Ji

Wang Lao ji tea was established in the Qing Dynasty, has been more than 170 years of history, enjoy the reputation of “ancestor of Chinese herb tea”;

The Emperor Daoguang of the Qing Dynasty ,a bad Disease was found in Guangzhou, the outbreak of the epidemic, In order to save the sick, Wang Lao Ji Chinese herb tea’s founder Wang Zebang did not hesitate to put his life in trying drugs, occasionally, development of a Chinese herb tea .This Chinese herb tea can not only lift the villagers of illness, but also help the villagers out of smallpox, SARS disaster. From then on, Wang Zebang became a famous man. The emperor Wen Zong of Qing Dynasty called him up to the palace, and Appointed him as a good doctor in the king’s hospital.

In Daoguang 17 years (1837 AD), Wang Zebang’s Chinese herb tea shop was opened in Guangzhou city, since then, the Chinese herb tea named “Wang Lao Ji
During the 170-year history of the Wanglao ji ,there was a series of historical legends :

■ Empress Dowager Cixi love Wanglao ji Chinese herb tea, often drinking to keep her beauty and a good sprit to control the kingdom ;
■In the time of Hong Xiuquan’s Participating in the imperial examination in Guangzhou, he drink Wanglao ji and save his lives; In the war of defending Tianjing ,Taiping army soldiers were rewarded with Wang Laoji tea;
■ Lin Zexu destroyed opium in Humen city, Wang Lao ji tea was the most commonly used as a civil drink to eliminate heat and lift toxin with a good reputation;
■ famous Qing Dynasty scholar Liang Qichao who written in the “New World Travels”, he said: “In the United States, a can of Wang Lao Ji Chinese herb tea can sell 5 to 10 dollars”;
■ modern newspaperman Yuan Yin Xiao, Li Chunxiao couples have been in the United States more than 100 days, who saw in many hotels, at the end of every senior banquet, the waiter often give a cup of Chinese herb tea Wang Lao Ji……

Garlic is safe herbs

Posted in Uncategorized with tags , , , , , , , on July 16, 2010 by ecofrenfood

Garlic

Garlic is the number one all-round anti-pathogen herb. It is a powerful antiviral, as well as anti-bacterial, anti-fungal, and anti-parasitical herb. Raw garlic is a more effective antiviral herbal remedy than any pharmaceutical drug.

In addition, because it is a natural substance, it works with the body rather than against it. Because of this, garlic will quickly penetrate any part of the body. When you take garlic, the body’s built-in intelligence will use it where it is needed.

It is important to use raw, potent, high quality garlic. Organically grown garlic is always ideal. Quality garlic is hard, and the cloves should be white. A quality garlic bulb will have around 12, large cloves. Each clove in a quality garlic bulb is around an inch long and as thick as an adult’s thumb. Garlic that is yellowish, or has 30-50 small cloves is usually of inferior quality.

For viral infections, start with 3-5 raw cloves of garlic per day. For serious, or even life-threatening infections, there is no upper limit to how much you can use. Unlike pharmaceutical drugs, herbs like garlic do not have dangerous side effects, other than killer breath, perhaps. For serious infections, you might end up using 8, 10, 12, or 16 cloves per day.

You may use raw honey to help alleviate some of the intensity of garlic’s taste.

baby foetus soup

Posted in Uncategorized with tags , , , , , , , , on December 26, 2009 by ecofrenfood

好震撼~~一定要睇~~仲要
請大家看後一定轉發。嚴懲這些畜.生。一定要讓上層知道,在中國還有這樣的事情!!!!!!!欲哭無淚。為那些無辜的嬰兒祈禱。同時詛.咒那些該死的畜.生永世不不得超生,墮入無間地.獄!!!!!!!如果是有良知
的人,請立即轉發。
東莞出現人食.人,“嬰.兒湯”擺上桌面,喪盡天良!!請看沒有人性的畜.生。
(摘吃.人肉 )
台 商最近流傳著一個駭人聽聞的進補潮流(嬰兒)湯。花三四千元人民幣,就吃到一盅用六七個月大的(嬰兒)燉成的補湯,台商則形容是壯.陽勝品。東莞王姓台商,自詡是(嬰兒)湯的常客,幾個月大的嬰兒,加入巴戟、黨參、當歸、杞子、薑片,加入雞肉排骨,燉八小時,很能補氣養血。他一邊緊摟身旁十九歲的湖南二 (奶),一邊洋洋自得的說:以我六十二歲的年紀,每晚都可來一回,還不是靠這個。眼見記者滿臉狐疑,他自告奮勇,帶記者見識見識
第 一站,他帶記者到廣東佛山市,找到吃開(嬰兒)湯的餐廳,誰知主理的黎師傅卻說:排骨(他們的暗語,指嬰兒)不好搞,現貨沒有,胎.盤倒有新鮮的,這東西 不能冷凍,新鮮的好。黎師傅說,真的要吃那個,有個外地來打工的夫妻,現在懷孕八個多月,由於兩胎都女兒,再過幾天準備鹽水催生,如果又是女兒,到時候就 可以吃了

記者還是半信半疑,調查採訪幾個星期,還是聽的多,沒有親眼見過,以為就此打住,誰知過不了幾天,王姓台商來電:東西找到了,天氣轉冷,有幾個朋友正想進補

他帶著記者來到臺山,找到了餐廳,負責的高師傅帶著我們一眾人等,到廚房開眼界。但見那嬰.屍小小的比貓兒大不了多少,躺在砧板上,五個多月大,有點小。高師傅說著似乎有點歉意

高师傅说女婴.尸是朋友从乡下找来的,他不肯透露这女婴的收.购价,只说价钱是依据月份大小,死.胎活.胎而定

台商亦說,吃這一盅要三千五百元人民幣,其他細節,他不理了。記者聽他們在聊,流.產或墮.胎的死.胎,仲介人就包給產婆幾百塊紅包,若是接近足月引產的 活.胎,則要付兩千元紅包給女嬰的父母,當是收養;至於嬰兒交到餐廳時,都已死亡,之前是死是活,已無從細考了

這頓補湯記者無膽一嘗,經廚房一役,久久無法吃東西,佯裝不適離去。吃的都是女嬰,是一子政策之害,還是中國人好進補的習性,已將到天.譴的地步了!!!
不知道你們看到這個無辜可憐的女嬰有什麼什麼反應。她還沒有張開過雙眼看看這個世界呢!
人,真的可以吃.人嗎???······已經沒有救藥了!
一桌人圍著分食。真的想像不到,那些食客是怎麼下口的。他們在吃之前,難道就那麼心安理得嗎?我想,任何一個心存良知的人,都不會做出這樣的事情來。
這位據說是北京一個前衛藝術家,吃.嬰兒純粹是一種行為藝術。他自稱基督徒,並宣揚聖.經以及法.律都沒有禁止吃.嬰的條令。打著前衛藝術的旗號,卻做著喪盡.天良的事情!!!!

看見了吧!我們的同類就這樣上了餐桌,變成了所謂的壯.陽極品–嬰.兒湯!
挑戰你心理承受能力的極限!
看完此篇,渾身起了一層雞皮疙瘩!現在的人除了天上的飛機 、水中的輪船、陸上的機車,還有什麼不能吃的?!還有什麼是人不敢吃的?!年初義大利總統侯選者宣揚中國人用嬰.兒湯作肥料,引起了不小的轟動!也正因為 如此,我開始關注“吃.嬰” 的相關資訊,不曾想今天居然圖文並茂呈現在眼前!中國人要獲得世界的尊重和認可,還有多長的路要走?

Foetus soup is a rare delicacy which originated in Vietnam or China at least 100 years ago.

Ingredients & Preparation
To prepare the perfect bowl of foetus soup, you will require the following:

1x pregnant female
1x wire coathanger
some vegetables
some herbs and spices

Firstly, procure the foetus from the female. It is best to use a coathanger for this, as the standard vacuum-and-grind method of extracting the foetus will mangle it and render it useless for eating. You may now discard the empty female.

There is no need to gut the foetus. Place it in a bowl of water with herbs, spices and vegetables of your choice, bring to the boil and let it simmer gently for one hour. The resulting broth with chunks of dead baby may now be consumed at your leisure, either hot or cold.