COMMON COOKING HERBS : PITTSBURGH COOKING SCHOOLS.
Common Cooking Herbs
- The process of preparing food by heating it
- The practice or skill of preparing food
- (cook) prepare a hot meal; "My husband doesn't cook"
- Food that has been prepared in a particular way
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- (cook) someone who cooks food
- park: a piece of open land for recreational use in an urban area; "they went for a walk in the park"
- A piece of open land for public use, esp. in a village or town
- (in the Christian Church) A form of service used for each of a group of occasions
- having no special distinction or quality; widely known or commonly encountered; average or ordinary or usual; "the common man"; "a common sailor"; "the common cold"; "a common nuisance"; "followed common procedure"; "it is common knowledge that she lives alone"; "the common housefly"; "a common
- belonging to or participated in by a community as a whole; public; "for the common good"; "common lands are set aside for use by all members of a community"
- Any plant with leaves, seeds, or flowers used for flavoring, food, medicine, or perfume
- Any seed-bearing plant that does not have a woody stem and dies down to the ground after flowering
- (herb) aromatic potherb used in cookery for its savory qualities
- (herbal) of or relating to herbs; "herbal tea, herbal medicine"
- A part of such a plant as used in cooking
- (herb) a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests
GROWTH HABITS/CULTURE: Hoja santa is a herbaceous or semi-woody herb that sprouts from the ground with many shoots. It has large, velvety, heart-shaped leaves often 10 inches or more in length. It is very easy to grow in prepared soil and is perennial in an organic program. It does need moist soil.
PROBLEMS: Hail and high winds will damage the large leaves. Minor chewing insect pests is about all I’ve ever seen. It might freeze out in the northern part of the state, but it is completely perennial as far north as the Dallas/Fort Worth area.
HARVEST/STORAGE: Pick the large leaves as needed and use fresh. It can be stored dry or frozen if needed for the winter months. As with all herbs, it’s best to store in glass containers. A better plan is to have at least one plant in a container to protect and have leaves year round.
CULINARY USES: The leaves can be used to flavor dishes and to wrap various fillers of meat, fish, vegetables. Hoja santa has a distinctive root beer taste. It is a popular ingredient in Gudamalan and Mexican food, however research shows that eating large quantities of hoja santa is not healthy. So don’t eat large quantities. Here’s a good recipe: Put into a leaf, pieces of chicken, beef, or fish, some onions, garlic, and peppers, a dash of amino acids, and/or wine. Roll the leaf enchilada-style and bake for an hour at 350° in a casserole dish. This makes a delicious appetizer or main course.
MEDICINAL USES: It is said to help relieve nervous anxiety, stress and restlessness. It can be eaten or taken as a tea, however, it is very powerful and should be used on a limited basis. Long term use may cause liver problems.
LANDSCAPE USES: It is useful in large pots and the perennial garden. The texture of the large leaves is distinctive and the white flowers are interesting. Use hoja santa as a strong background planting but give it plenty of room.
INSIGHT: Piper methysticum (Kava Kava) is a closely kin herb that is used as a calming tea. Both this plant and hoja santa should not be overused. According to the American Botanical Council, extended continuous intake can cause a temporary yellow discoloration of skin, hair and nails. Just use common sense and don’t overdo this or any other herb.
In 2001 I wrote a book that includes information on this and many other wonderful plants we call herbs – Howard Garret’s Herbs for Texas.
It is often used in Mexican cuisine for tamales, the fish or meat wrapped in fragrant leaves for cooking, and as an essential ingredient in Mole Verde, the green sauce originated in the Oaxaca region of Mexico. It is also chopped to flavor soups and eggs. In Central Mexico, it is used to flavor chocolate drinks. In southeastern Mexico, a green liquor called Verdin is made from hoja santa.American cheesemaker Paula Lambert created "Hoja santa cheese", the goat's milk cheese wrapped with the hoja santa leaves and impregnated with its flavor. While typically used fresh, it is also used in dried form, although drying removes much of the flavor and makes the leaf too brittle to be used as a wrapper.
Santa Hoja significa "hoja sagrada".
Nombre comun: Hoja santa, ACUYO, yerba santa, "Root Beer PLANTA, MEXICO PIMIENTA, PEPPER HOJA DE MEXICO, FALSE KAVA, anis Piper, eared PEPPER, ANISILLO, SABALERA, olorosa anis, THIN CORD, SASSAFRASS PLANTA
TIPO: Herbacea perenne, con un follaje comestible.
UBICACION: Pleno sol a la sombra - el mejor lugar es sol de la manana y la sombra de la tarde.
PLANTACION Puede ser plantada de las divisiones de raiz cualquier epoca del ano, pero otono hasta la primavera es la mejor ventana de tiempo. Plantas de contenedores se puede instalar todo el ano.
ALTURA: 8 a 10 pies
DIFUSION: 6 a 8 pies
ESPACIO FINAL: 3 a 8 pies
BLOOM / Fruta: Las flores son interesantes espigas cilindricas que florecen todo el verano.
Habitos de crecimiento / Cultura: Hoja Santa es una planta lenosa herbaceas o semi-que brota de la tierra con muchos retonos. Tiene grandes, aterciopelado, con forma de corazon deja a menudo de 10 pulgadas o mas de longitud. Es muy facil de crecer en un suelo preparado y es perenne en un programa organico. Lo hace el suelo humedo necesidad.
PROBLEMAS: Granizo y fuertes vientos danan las hojas grandes. Menores de plagas de insectos de mascar es todo lo que he visto nunca. Se podria congelarse en la parte norte del estado, pero es completamente perenne tan al norte como el area de Dallas / Fort Worth.
COSECHA / almacenamiento: Elige la hojas grandes como sea necesario y el uso fresco. Puede almacenarse en seco o congelado, si es necesario para los meses de invierno. Como con todas las hierbas, lo mejor es almacenar en recipientes de vidrio. Un mejor plan es tener al menos una planta en un recipiente para proteger y tienen hojas todo el ano.
Usos culinarios: Las hojas se pueden utilizar para platos de sab
Common name: amaranth, purple amaranth
Botanical Name: Amaranthus retroflexus
Family name: Amaranthaceae
Location: Valley Heights, NSW
Date: 1st March 2009
Collector: John Poulakis
Habitat: A mostly monoecious erect annual or perennial herb growing up to 1m high. Prefers a well-drained fertile soil in a sunny position
Economic significance: Cultivated for its edible leaves and seed in South America. Rich in vitamins and minerals, leaves have less oxalic acid than spinach. Eaten raw or cooked. Seeds have over 18% protein, higher than corn or wheat.
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