This lesson was excellent and I thank you. We teach a how to grow herbs class and this will be such an addition to the class.

would love for u guys to put up some of those recipes that u used in the lesson they look great and if there up were can i find them new to site and having a bit of a hard time navegating around

Glad that you liked the lesson. As for the recipes, you can find most of them under the "practice" tab (it's on the top right of the video player). Cheers!

Actually this lesson is what prompted me to join the school. Excellent information. I would like to know what the concensus is on Herbs De Provence? I have a jar of this I purchased from my favorite spice outlet the Spice House. I have used it in stews and it's fantastic! Anyone else have other suggested uses?

I also use this herb mix when cooking certain dishes that I want to add a little "Frenchy" flavor to :-)
I also use it on these tomatoes which I really like.

Herbs De Provence is a favorite of mine too. I like to season chicken breasts, after pounding them to 1/2", with extra virgin olive oil, salt, pepper and herbs de provence. I keep them in a plastic bag for no less than 1/2 hour before grilling. Grill time is about 4-6 minutes per side. Also nice to add to soups. Best regards from North Carolina and continued success to ROUXBE.

WOW I really loved it thanks a lot :)

I was just about to go on the forum and ask for a lesson like this. I can't believe I didn't see it until today.

Yesterday I ordered a few books on how to combine flavors of herbs and spices, the four tastes, and mouth feel with practice recipes. Took me days of research as there aren't many out there. Then I find this lesson today--too funny!

Love the lesson, learned a lot, can't wait for more of the same especially with spices and balancing sweet, sour, salty, bitter, umami,etc., with practice recipes. I have The Flavor Bible and Culinary artistry, but still not enough.

Thanks so much for giving me two categories of fresh herbs. Much simpler to learn this way.

Cheers!

I really enjoyed this lesson. I have always wondered on how to store and use them in recipes. I haven't found anything more helpful than this lesson. Now that I have a more understanding on when to use them I believe I will make my dishes or meals more enjoyable. Thanks again having a lesson on Herbs.

What is a good basil to use. I have found basil can be very stronge allmost to the bitter stage. Why is that? What is a good fresh basil to buy?I have a herb garden but basil I stay away from because of the
stronge taste I have encountered.

Here is another thread on the different types of basil that you might find helpful. As for a particular basil being too strong perhaps it was older and maybe past its prime. Cheers!

Here is another thread on the different types of basil that you might find helpful. As for a particular basil being too strong perhaps it was older and maybe past its prime. Cheers!

Thank you for a marvellous lesson.

Could you tell me what 'cilantro' is please? My apologies if there is an ingredient identification section on the site which I haven't yet discovered!

I would be very interested in any advice on where to look for tips on growing herbs. I never seem to have that much success! I live in the UK.

Gina (new member)

I think in the UK it is called "coriander leafs."

This was my first lesson as a Rouxbe Cooking School student and I must say, this is not at all what I expected but MUCH better. I thought it would be a piece of cake, and I wouldn't learn much but instead the lesson was lengthy, very informative, and the quiz was challenging! I'm so happy to have learnt the information I learned today and I am very impressed! :)

Other than memorizing which herbs are which, are there any clues to help identify which herbs are delicate and which are hardy? Softer leaves, thickness, aroma, color, shape?

Delicate herbs generally have softer more delicate leaves, but because there are so many herbs around the world, it just comes down to smelling and experimenting with them. If you are unsure about a particular herb, we are lucky that we live in an age where we can "google it" and find out how it is used. Cheers!

I learned quite a bit from this lesson. Before viewing this lesson, I wasn't sure about keeping fresh herbs on hand. Now I may try keeping 1 or 2 on hand to start. I also liked the idea that you can freeze herbs. That's a new one for me.

Can you provide a little more guidance as to which herbs (of the most common) go best with which meats or dishes? I'm sure that's a broad topic, but are there general rules of thumb w/ regard to that? Great lesson! Learned a lot!
Thanks!

The world of spices and herbs is so big, it's hard to describe all of this in the context of the forum. In fact, there are several books on this subject alone. Two good books that pair foods/flavors are: The Flavor Bible and Culinary Artistry. Both of these books will provide general guidelines for matching flavors. It is all about getting in the kitchen and experimenting but these will definitely offer you some helpful tips. Cheers!

I am starting to grow my own herbs, but am not sure where on the plant I should cut what I need. Could you please give some guidelines? At the momemt I just have parsley and chives, but I am very interested in expanding to more types. Thanks.

While this is a very good question, it is more of a gardening question rather than a cooking question. With so many herb plants out there, it is difficult for us to tell you exactly how to cut and prune each one. In most cases, you do not want your herbs to flower/bolt. You also generally want to cut from the top and leave some of the lower plant so it can continue to grow.

For much much more information on this vast subject, there are many great books dedicated to the subject of growing/using/cutting your own herbs. Also, if you search online you will find many gardening sites that also talk quite a bit about this. Cheers!

I have a garden with lots of fresh herbs, more than a could ever use this summer. So you ideas on storage intrigue me. Are there any tricks to drying or freezing fresh herbs? Do you let them dry in the sun, dry on low in the oven, in a dark dry closet? To freeze just put in a freezer bag? Also what is the rule of thumb when using frozen herbs, are they basically the same as fresh or do you use more or less of them?

Thanks

Attached to the lesson are 2 drilldowns: How to Freeze Fresh Herbs and How to Dry Fresh Herbs. Let us know if you have any other questions. Cheers!

Hi I just started the course a couple of weeks ago and find it so interesting and fascinating. I was reading the last few questions about knowing what spice goes with what...I found a site that helps with this question. It's: http://fruitsandveggies.ca/en/eating-fruits-veggies/seasonings I found it helped to give some kind of idea.

This course is great....I'm very happy that I found it.

Thanks