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Herbs

Is a plant that is valued for it's flavor, scent, or other qualities. Herbs are plants that have no wood and their stems are green.

Terana Herbs

Terana Herbs are the result of a careful selection which made them ideal for that final touch on your dishes.
Herbs

Basil

Overview

Basil is a culinary herb prominently featured in Italian cuisine, and also plays a major role in Thailand, Vietnam, Cambodia, and Laos cusines.

Geographycal origins

It grows manli in USA, France and Mediterránean área.

Taste

The plant tastes somewhat like anise, with a strong, pungent, sweet smell.

History

It's story begins in India and Persia. At the same time it was hated and loved. Aven though its name means "fresh being"ancient Greeks hated it but in the other hand Romans adore it so much thay made it their símbol for love and fertility. Also american continent population treasure it. Nowadays is very comon in hindúes homes to plant parcely in order to atract happines to their family.

Recommendations for storage

Keep in dark, fresh and dry places.

Uses

Basil is commonly used fresh. It is generally added at the last moment, because it changes it's flavor very quikly at high temperatures. Sometimes is used with fresh fruit, jam and sauces in particular the ones with strawberries, but also raspberries or dark-colored plums. The flat-leaf basil used in Vietnamese cusine, which has a slightly different flavour, is more suitable for fruit.

Chives

Overview

Chives (Allium schoenoprasum) are the smallest spices of the onion family Alliaceae, native to Europe, Asia and North America.

Geographical origins

California, Asia and Europe

Taste

It has a mild taste and very similar to the onion with a hint of garlic.

Uses

Culinary uses for chives involve shredding its leaves (straws) for use as condiment for fish, potatoes and soups. Chives are grown for their leaves, which are used for culinary purposes as flavoring herb, and provide a somewhat milder flavour than those of its neighbouring Allium spices (onions). Chives are used with, soups, fish and sandwiches.

Cilantro

Overview

Cilantro (Coriandrum sativum) is an annual herb in the family Apiaceae. It is also known as coriander. It is a soft, plant which grows up to 20 inches tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5-6 mm) than those pointing towards (only 1-3 mm long).

Taste

The leaves have a different taste from the seeds, with citrus overtones. Some perceive an unpleasant "soapy" taste or a rank smell.

Recommendations for storage

Keep in dark, fresh and dry places.

Uses

The leaves are an comon ingredient in many South Asian cusine, in Chinese dishes and in Mexican sauces like guacamole. Chopped coriander leaves are a garnish on cooked dishes such curries. As heat diminishes their flavor quickly, coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavor diminishes.
Medicinal properties: Coriander has been used as a folk medicine for the relief of anxiety and insomnia in Iranian folk medicine.

Chopped epazote

Overview

It is an annual or short-lived perennial plant, which grows up to 1.2 m tall, irregularly branched, with oblong-lanceolate The flowers are small and green, produced in a branched panicle at the apex of the stem.

Geographical origins

Mexico And other regions of Americas

Taste

Epazote is used as a leaf vegetable and herb for its pungent flavor similar to the liquorice taste of anise, fennel, or even tarragon, but stronger. Epazote's fragrance is strong and difficult to describe.

Uses

Although it is traditionally used with black beans for flavor and its carminative properties, it is also sometimes used to flavor other traditional Mexican dishes for example quesadillas and sopes (especially those containing huitlacoche), soups, mole de olla, tamales with cheese and chile, chilaquiles, eggs and potatoes and enchiladas.
Medicinal properties: Epazote is used as a leaf vegetable and herb for its pungent flavor and its claimed ability to prevent flatulence caused by eating beans but also in the treatment of amenorrhea, dysmenorrhea, malaria, chorea, hysteria, catarrh, and asthma.

Tarragon

Overview

Tarragon or dragon's-wort (Artemisia dracunculus L.) is a perennial herb in the family Asteraceae related to wormwood. Corresponding to its spices name, a common term for the plant is "dragon herb".

Geographical origins

It is native to a wide area of the Northern Hemisphere from easternmost Europe across central and eastern Asia to India, western North America, and south to northern Mexico. The North American populations may however be naturalised from early human introduction.

Recommendations for storage

Store in dark, fresh and dry places.

Uses

Tarragon is considered one of the four finest herbes of French cooking, and particularly suitable for chicken, fish and egg dishes. Tarragon is one of the main components of Béarnaise sauce. Fresh, lightly bruised sprigs of tarragon may be steeped in vinegar to impart their flavor. Tarragon is used to flavor a popular carbonated soft drinks in the countries of Armenia, Georgia, Russia and Ukraine.

Fine herbs

Overview

It is a delicate and fragrant blend of herbs that gives a fresh and natural flavor to your dishes.

Ingredients

Thyme, oregano, sage, marjoram, rosemary and basil

Recommendations for storage

Keep in fresh, dry and dark place.

Uses

Add to beaten eggs for a classic French omelet. Dip chicken breasts or fish fillets in beaten egg, roll in a bag of bread crumbs to fine herbs before baking. Add to creamy dressings for salads.

Italian Herbs

Overview

These herbs are made of 7 high-quality Italian herbs carefully mixed in exact proportions.

Ingredients

Oregano, marjoram, thyme, savory, basil, rosemary and sage.

Recommendations for storage

Keep in dark, fresh and dry places.

Uses

Sprinkle in pea soup, minestrone, tomato and between layers of lasagna and other pastas. It can be used in sauces to marinate chicken and lamb. Put the top half of tomatoes a bit of Italian herbs and Parmesan cheese for a snack rich.

Salad herbs

Overview

It is the perfect companion for salads of leafy greens.

Ingredients

Basil, tarragon, cardamom, thyme y anise.

Recommendations for storage

Keep in dark, fresh and dry places.

Uses

Sprinkle salad herbs on salads, add to dressings, cooked vegetables and to season fish fillets before cooking. Mix the salad herb with whipped butter, serve with hot bread or meat or chicken. Garnish soup with a little salad herb.

Herbs Provence

Overview

They are a unique and fresh combination from French cusine.

Ingredients

Thyme, marjoram, rosemary, basil, fennel, sage and lavender.

Taste

Fresh and sophisticated

Uses

Add to chicken, meats and marinated fish. Use them in omelets. Add to the broth while the rice is cooked. Give flavor to white sauce. Add to popcorn.

Dill weed

Overview

Dill (Anethum graveolens) is a short-lived perennial herb. It is the sole spices of the genus Anethum, though classified by some botanists in a related genus as Peucedanum graveolens.

Geographycal origins

Mediterranean region, Russia, Scandinavia, Poland, Turkey, United States and India.

Taste

Similar to caraway, although not as pronounced.

Recommendations for storage

Store in fresh, dark and dry place.

Uses

Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are used as herbs. Like caraway, its fernlike leaves are aromatic, and are used to flavor many foods, such as gravlax (cured salmon), borscht and other soups, and pickles (where sometimes the dill flower is used).

Cracked bay leaves

Overview

Bay leaf refers to the aromatic leaf of the Bay Laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance.

Geographycal origins

Mediterranean region

Taste

If eaten whole, bay leaves are pungent and have a sharp, bitter taste. As with many spices and flavorings, the fragrance of the bay leaf is more noticeable in cooked foods than the taste. When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme.

Recommendations for storage

Store in dark, dry and cold places.

Uses

They are used in soups, stews, meat, seafood and vegetable dishes. The leaves also flavor classic French dishes such as bouillabaisse and bouillon. The leaves are most often used whole (sometimes in a bouquet garni), and removed before serving. Bay leaves can also be crushed (or ground) before cooking. Crushed bay leaves impart more of their desired fragrance than whole leaves, and there is less chance of biting into a leaf directly.

Whole oregano

Overview

Oregano is a spices of Origanum, of the mint family, it is a perennial herb, growing to 20-80 cm tall, with opposite leaves 1-4 cm long. The flowers are purple, 3-4 mm long, produced in erect spikes.

Geographycal origins

Native to Europe, the Mediterranean region and southern and central Asia.

Taste

The leaves that are used in cooking, and the dried herb is often more flavourful than the fresh. It has an aromatic, warm and slightly bitter taste, it varies in intensity; good quality oregano is so strong that it almost numbs the tongue.

Uses

Oregano is an important culinary herb. It is particularly widely used in Turkish, Greek, Spanish and in Italian cuisine.
Oregano is often used in tomato sauces, fried vegetables, and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes. Oregano adds flavor to Greek salad and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles.

Ground Oregano

Overview

Oregano is a spices of Origanum, of the mint family, it is a perennial herb, growing to 20-80 cm tall, with opposite leaves 1-4 cm long. The flowers are purple, 3-4 mm long, produced in erect spikes.

Geographycal origins

Native to Europe, the Mediterranean region and southern and central Asia.

Taste

The leaves that are used in cooking, and the dried herb is often more flavourful than the fresh. It has an aromatic, warm and slightly bitter taste, it varies in intensity; good quality oregano is so strong that it almost numbs the tongue.

Uses

Oregano is an important culinary herb. It is particularly widely used in Turkish, Greek, Spanish and in Italian cuisine.
Oregano is often used in tomato sauces, fried vegetables, and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes. Oregano adds flavor to Greek salad and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles.

Parsely

Overview

Parsley (Petroselinum crispum) is a bright green biennial herb, often used as spice. It is common in Middle Eastern, European, and American cooking. Parsley is used for its leaf in much the same way as coriander, although parsley has a milder flavor.

Geographycal origins

The United States

Taste

Parsley has a fresh, light taste and aroma .

Recommendations for storage

Store in dark, fresh and dry place.

Uses

Green parsley is often used as a garnish. The fresh flavor of the green parsley goes extremely well with potato dishes, with rice dishes, with fish, fried chicken, lamb or goose, steaks, meat or vegetable stews. Freshly chopped green parsley is used as a topping for soups like chicken soup, green salads or salads like Salade Olivier, on open sandwiches with cold cuts or pâtés.

Rosemary

Overview

Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs.

Geographycal origins

Mediterranean, Spain, France and Portugal.

Taste

It has a bitter, astringent taste.

Recommendations for storage

Keep in dark, fresh and dry places.

Uses

Rosemary is used primarily in Italy, for plates of lamb, chicken, pork and rabbit.
The flavor of rosemary blends well with garlic to seasoning rostizado lamb, stews and sauces for meat marinades. Rosemary also fueling mild fish dishes, tomato sauces and vegetables.

Sage

Overview

The sage is an herb of an evergreen shrub named Salvia officinalis, the family of the mint. The plant has long green leaves, with a smooth texture when rubbed.

Geographycal origins

The United States and Albania.

Taste

The sage has a fragrant aroma and an astringent but warm flavor.

Recommendations for storage

Store in fresh, dark and dry places.

Uses

Sage enhances the flavors of sausage, pork, lamb, seafood, breads, vegetables, meat and pancakes. The chopped leaves give a fine flavor to salads, cheese and pickles.
Cook fish, tuna, steak, chicken and turkey pieces with butter, lemon and sage. Rub sage, crushed pepper and garlic in pork before cooking.

Thyme

Overview

Thyme is a well known herb; in common usage the name may refer to any or all members of the plant genus Thymus; or to common thyme, Thymus vulgaris, and some other spices that are used as culinary herbs or for medicinal purposes.

Geographycal origins

France, Spain and Portugal.

Taste

Thyme has a subtle and dry aroma, and a slightly minty flavor.

Recommendations for storage

Store in fresh, dark and dry places.

Uses

Thyme is normally included in blends for seasoning and stuffed birds, is also used in soups and sauces for fish. It combines well with lamb, beef, egg and tomato.
Rub crushed garlic and thyme over lamb, pork or beef. Season tomato, eggs and cheese dishes with thyme. Stir thyme in sauce for pizza, pasta or stuffing for poultry.