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June 2008
Marjoram (Origanum majorana), also known as sweet marjoram, is a perennial herb that is very closely related to oregano, with which it shares similar flavors and aroma. Marjoram is very sensitive to cold climates and grows primarily in southern Europe.
Marjoram has a sweet, mild flavor with a slight hint of balsam and is a featured flavor in the French Herbes de Provence.
Oregano (Origanum vulgare), also known as pot marjoram, is a perennial herb that derives its name from the Greek words for "joyful mountain."
Oregano is native to the Mediterranean and Asia, and it comes as no surprise that it is incredibly popular in Italian and Greek cuisines.
Unlike most herbs, dried oregano is used more frequently than fresh because it often has more flavor - a flavor that is indispensable to a number of Greek and Italian dishes, namely Greek salad and tomato sauce, respectively.
Mint (Mentha) is a perennial herb with hundreds of varieties across some 25 different species, not to mention a number of mint hybrids.
Mint grows all around the world in moist environments, and the herb is used commonly in many cuisines.
Some varieties of mint include pineapple mint, spearmint, bergamot mint, Japanese peppermint, Corsican mint and many others, while some hybrids include ginger mint and sharp-toothed mint.
Fresh mint is a favorite among chefs for its refreshingly sweet and cool flavor and aroma.
Garlic chives (Allium tuberosum), also known as Chinese chives or Chinese leeks, differ from regular chives in that the stems are flat instead of hollow and tubular. They can grow to be about 12" tall and have a mild garlic-onion flavor.
In Chinese cuisine, garlic chives are often used as a stir fry ingredient or as a flavoring in meat filled dumplings. They are also considered to be a yin (warming food) in Chinese medicine.
Garlic chives don't need to be limited to Asian cuisine though. A few snipped onto a salad, as a topping on bruschetta, or mixed into a soft cheese spread are just a few suggestions for using this versatile herb.
The Food Network and Food & Wine and Travel+Leisure magazines together are hosting the first Food Network Wine & Food Festival in the Big Apple (October 9, 2008 - October 12, 2008). After the hugely successful 2007 Food Network South Beach Wine & Food Festival, this year's event set in Manhattan's Meatpacking District is certain to sell out quickly. Ticket sales will benefit the Food...
Fenugreek is an herb that has been cultivated for hundreds of years. The seed sprouts and young leaves have a mildly bitter flavor and can be added to salads as a flavor booster.
Fenugreek seeds are a predominant ingredient in Indian curries and chutneys. It is what gives Indian curry powders their distinctive aroma and is also an ingredient in Asian five-spice powder. The seeds are usually roasted, then ground into a powder.
Fennel is a native of the Mediterranean and its cultivation dates back to ancient Roman times. Also known as finocchio or sweet anise, all parts of the fennel plant are edible.
The seeds are dried and used whole, most commonly in Italian sauces and sausages. The mild licorice flavor is similar to anise, but sweeter and less pungent. Fennel seeds are also used occasionally in Indian and North African dishes.
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