Everything you Need to Grow Your Own Herbs
Kaffir lime, also called makrut can be used as leaves in a decoction or chopped thinly. It can also be used as the peel or rind of the fruit used in salads and herb rubs and even as a paste for curries. The fruit is also used in pickles, where the cooking process takes a lot of the bitterness away.
Both curry and bay leaves will bring an added depth of flavor to a dish with curry leaves bringing a light citrus and nutty flavor and bay bringing pine with mint and a hint of freshness. Adding them to any dish will enhance the flavor of other ingredients.
Gardener’s may say rosemary and thyme have similar growing needs, being drought tolerant and sun loving. Requiring adequate drainage but little else from the soil. Chefs will have an understanding of he depth of flavor from rosemary and the pine notes from both. The subtle citrus from lemon thyme.
The temptation when faced with a new recipe and missing ingredients is to just mix them up a little. However with a bit more understanding of what each spice brings to a dish you can decide how to replace and substitute with a bit more expertise.
If you are looking for the perfect healthy brunch then look no further. Ranch style eggs are a classic and this twist of adding fresh herbs gives it even more flavor!
You can eat Sharon fruit raw with salads or feta cheese and olives. Or you can bake it in savory dishes or sweet puddings and desserts. Persimmon goes well on cheese board or with a side or mascarpone. You will also find it nutrient packed and working really well in a post-workout smoothie.