Hello Friends,

Herbs are one of the secrets to endless variation and flavor in cooking throughout the world. French and Thai dishes owe their fragrance and striking flavors largely to herbs. Grown in the garden for cooking, herbs combine outdoor beauty with kitchen utility. Truly a no-fat source of flavor, you can enjoy herbs in abundance. Stuffed into the cavities of poultry, simmered in sauces before removal, herbs are versatile ways to ensure meals are endlessly interesting and appetizing.

While not widely familiar, tarragon imparts distinct flavor to fish and fowl. Roasted chicken filled with a single bunch of fresh tarragon and a half of a fresh lemon is a classic French combination. Use fresh, as dried tarragon loses its flavor. As with all herbs, tarragon adds flavor but few calories, unlike oils and butters.

Perhaps nothings reveals that a Thai soup is on its way more than the lemon green stalk of lemongrass. Dense and fibrous, it is helpful to remove slices or stalks of lemongrass from entrees before serving. Unlike the lemon fruit, lemongrass imparts a subtle and earthy lemon flavor. Coconut milk soup infused with lemongrass is rich and creamy without the saturated fat content of dairy.

Thanks and Regards
Daquan Gibson

Maeng Da