Job:07-61264 Title:RacePoint - Herb and Spice Companion
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Job:07-61264 Title:RacePoint - Herb and Spice Companion
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(Text)COmmON KITCHEN HERBS- 35 –
Plant: Seeds, seedlings, or transplants
Water: Regularly, when soil feels dry to the touch; do
not overwater. Water the plant around the base, and
not over the leaves, which will cause them to yellow.
Harvest: Harvest regularly to promote regrowth:
Gently pinch off outer leaves or snip with garden shears.
Care: Snip off any flowers as you notice them to pro-
mote new growth and prevent seeding. In cool cli-
mates, bring plants indoors before the first frost in the
fall or winter.Keep It Fresh
Freeze according to directions on page- Thai basil should not be dried, as the
flavor is significantly diminished.
In the Kitchen
Dishes: Curries, noodles, rice, salads,
soups, and stir-fries
Prep: Use whole leaves or tear them into
smaller pieces before adding to a dish.
Serve: Thai basil’s intense anise flavor
offers balance in spicy Asian stir-fries,
rice, noodles, and curries. Raw, it makes
a delicious addition to salads, spring
rolls, and other cold dishes, and even
adds an unexpected, herby dimension to
ice cream and smoothies.SUBSTITUTIONS
- Basil + mint
- Cilantro
Holy Basil
- Mint
- Star anise
PAIRINGS
Fruits and Vegetables:
baby corn, bamboo shoots,
bean sprouts, broccoli, cabbage,
carrots, celery, eggplant, green
beans, mango, mushrooms,
pineapple, potatoes, radishes,
scallions, snap peas, tomatoes,
zucchini
Proteins: beef, cashews,
chicken, duck, eggs, fish, peanuts,
pork, tofu
Seasonings: anise seeds, chili
peppers, cilantro, coriander seeds,
cloves, cumin, curry powder and
paste, fish sauce, galangal, garlic,
ginger, lemongrass, lemon juice,
lime juice, makrut lime, mints,
red pepper flakes, soy sauce,
tamarind, turmeric, vanillaJob:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:34
Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:3561264 - Herb and Spice Companion_001-145.indd 35 3/7/15 5:12 pm