Everything you Need to Grow Your Own Herbs
Sometimes following a recipe to the letter can still mean an overly strong flavor of ginger due to variations in fresh ingredients. To save a recipe from this problem you can remove the ginger, dilute the dish, cook for a little longer or add additional ingredients to take the bitterness away.
The best replacement for fresh ginger is to use ground ginger in the ratio 1/4 teaspoon ground to 1 teaspoon of fresh. Alternatively you can replace fresh ginger with stem ginger that you rinse in cold water to reduce the sweetness from the sugar.
Garlic can be used in many dishes and stored in a variety of ways, but it can also be useful in the garden to deter pests and in your household. Do not underestimate this formidable little herb!
Adding too much garlic is possible but there is a difference between a recipe that calls for 40 cloves roasted and one that needs a teaspoon of garlic powder. The strength of the garlic taste depends upon how it is cooked; roasted it is sweet but raw it holds the pungency we all love in moderation.
Chicken is a lighter meat and goes well with tarragon, cilantro, rosemary, garlic, sage, oregano, marjoram and thyme. How you incorporate these herbs can change their taste profile and how intense the flavor is. From rubs, marinades and butters to roasted and sautéed.
When we grow herbs often we can struggle to get large enough harvests, with rosemary you will quickly find that you are growing way more than you can use. So here are some outside of the box ideas and recipes for making the most of your homegrown herb!
