|
||||||||
Herbs or spices you could live 'without'... |
![]() |
|
|
Thread Tools | Search this Thread |
|
|
#1 |
|
Forum Member
Join Date: Feb 2008
Posts: 7,610
|
Herbs or spices you could live 'without'...
...for me it has to be Bay leaves - I pride myself on herbs/ spices but I've tried ( grown even) Bay leaves and wouldn't miss them in a dish.
As a flavour, I could also do without parsley - I only use it for decorative purposes, dried. I'm sure I'll recall more...
|
|
|
|
|
Please sign in or register to remove this advertisement.
|
|
|
#2 |
|
Forum Member
Join Date: Jun 2005
Location: Nottingham
Posts: 11,478
|
I use parsley a lot, and would certainly miss it - love parsley sauce with fish, especially cod roe. Flat leaved parsley I use instead of coriander, so I could easily do without coriander leaf, but do use the seeds a lot.
I think though I might nominate mint as I've got several varieties in the garden, but almost never use it. |
|
|
|
|
|
#3 |
|
Forum Member
Join Date: Feb 2008
Posts: 7,610
|
Quote:
I use parsley a lot, and would certainly miss it - love parsley sauce with fish, especially cod roe.
I think I might nominate mint as I've got several varieties in the garden, but almost never use it. I use I mostly in yoghurt dips/sauces. But I could forgo the parsley.Now, I adore coriander! |
|
|
|
|
|
#4 |
|
Forum Member
Join Date: Jan 2010
Posts: 6,116
|
I'm not mad on cloves. Always remind me of the dentist. Fenugreek is another one i have but I don't think I've ever used. I suppose I must have done or else I wouldn't have purchased some but goodness knows when.
Personally I love parsley but only use it occasionally as Mrs. Bleads is not a fan. Rosemary has it's place but I find it very strong and use sparingly. |
|
|
|
|
|
#5 |
|
Forum Member
Join Date: Jul 2014
Location: Stuttgart, Germany/Caithness,
Posts: 459
|
Parsley and dill, I could happily live without both of them.
|
|
|
|
|
|
#6 |
|
Forum Member
Join Date: Feb 2008
Posts: 7,610
|
Quote:
I'm not mad on cloves. Always remind me of the dentist. Fenugreek is another one i have but I don't think I've ever used. I suppose I must have done or else I wouldn't have purchased some but goodness knows when.
Personally I love parsley but only use it occasionally as Mrs. Bleads is not a fan. Rosemary has it's place but I find it very strong and use sparingly. the same as you mention ' feneuugreekDill - I don't mind but has it's limited place imo. I grow vast amounts if Rosemary but find it really has to be used under toasted veg: meat etc not as an edible herb in big doses but very sparingly. Fenugreek - well, I'm with you on this - have lots if sachets but wonder - why?
|
|
|
|
|
|
#7 |
|
Forum Member
Join Date: Jun 2003
Location: Cornwall (ex-London)
Posts: 65,312
|
I don't use thyme or sage very often. I use basil sparingly because I find it tends to over power but I do like it. I do like parsley and coriander and use those a lot, and oregano when I can get it (I know I should grow it!). Dill and tarragon have their place, too, and I use them sometimes.
|
|
|
|
|
|
#8 |
|
Forum Member
Join Date: Feb 2008
Posts: 7,610
|
Quote:
I don't use thyme or sage very often. I use basil sparingly because I find it tends to over power but I do like it. I do like parsley and coriander and use those a lot, and oregano when I can get it (I know I should grow it!). Dill and tarragon have their place, too, and I use them sometimes.
|
|
|
|
|
|
#9 |
|
Forum Member
Join Date: Jan 2012
Posts: 2,042
|
Saffron
I just don't get the fuss over it. |
|
|
|
|
|
#10 |
|
Forum Member
Join Date: Jun 2003
Location: Cornwall (ex-London)
Posts: 65,312
|
Quote:
Like you I use Dill & Tarragon in their place - I grow, successfully various sages. My ghost chilli is growing weird btw?
What will you use it for? What's happening to yours? |
|
|
|
|
|
#11 |
|
Forum Member
Join Date: Feb 2008
Posts: 7,610
|
Quote:
Saffron
I just don't get the fuss over it. I just don't get them.Anyone tasted 'truffles'? I'd love to but don't know if they're far fetched.
|
|
|
|
|
|
#12 |
|
Forum Member
Join Date: Jul 2004
Posts: 4,695
|
Quote:
Saffron
I just don't get the fuss over it. I could go without dill too |
|
|
|
|
|
#13 |
|
Forum Member
Join Date: Jun 2003
Location: Cornwall (ex-London)
Posts: 65,312
|
Quote:
Even as a herb/spice lover it's up there with Bayleaves for me.
I just don't get them.Anyone tasted 'truffles'? I'd love to but don't know if they're far fetched. ![]() I do like saffron, though, in rice dishes and tagines. |
|
|
|
|
|
#14 |
|
Forum Member
Join Date: Jan 2010
Posts: 6,116
|
Quote:
Even as a herb/spice lover it's up there with Bayleaves for me.
I just don't get them.Anyone tasted 'truffles'? I'd love to but don't know if they're far fetched.:confused: |
|
|
|
|
|
#15 |
|
Forum Member
Join Date: Aug 2009
Posts: 5,103
|
I agree with a few of you about saffron. I don't really like it and never use it. I'm not mad about cloves either, but they are a must on the Christmas ham. I never use them for anything else though. I'm not all that keen on parsley, but I do use it occasionally. The only herbs I really hate are chives. Can't stand that raw onion flavour.
I do like most other herbs and spices though. I have lots of spices in the cupboard and we grow bay, sage, rosemary, a couple of varieties of thyme and mint in the garden, as well as chillies and basil in the summer. |
|
|
|
|
|
#16 |
|
Forum Member
Join Date: Jul 2005
Posts: 17,127
|
Never bought saffron or truffles or parsley so no doubt I certainly can live without them.
I only use cloves in hot whiskeys, which I make at Christmas when my Dad visits, he likes them in his hot toddies. Couldn't imagine cooking without bay leaves or coriander. I use lots of both of those. |
|
|
|
|
|
#17 |
|
Forum Member
Join Date: Jul 2007
Posts: 4,999
|
All of them.
|
|
|
|
|
|
#18 |
|
Forum Member
Join Date: Mar 2013
Posts: 10,653
|
Coriander - ugh
|
|
|
|
|
|
#19 |
|
Forum Member
Join Date: Aug 2012
Posts: 11,097
|
I like bay leaf. It's never the centrepiece of a dish, but it's very versatile and adds another dimension.
Black cardamom - Unlike green cardamom, not very nice. Szechuan pepper - Bought some and barely ever used it, mostly because I don't know how, besides 5 spice. Has a weird acid/chemical/burning flavour. Last time I checked, some of it had gone mouldy. Lovage - Having never tasted it, I've managed fine so far.
|
|
|
|
|
|
#20 |
|
Forum Member
Join Date: May 2012
Posts: 21,729
|
Quote:
Even as a herb/spice lover it's up there with Bayleaves for me.
I just don't get them.Anyone tasted 'truffles'? I'd love to but don't know if they're far fetched. ![]() |
|
|
|
|
|
#21 |
|
Forum Member
Join Date: Mar 2013
Posts: 9,198
|
Quote:
Even as a herb/spice lover it's (saffron) up there with Bayleaves for me.
I just don't get them.My thoughts exactly - and I have very a wide range of herbs and spices in my cupboard. |
|
|
|
|
|
#22 |
|
Forum Member
Join Date: Dec 2006
Location: NZ♥Sydney-UK-CYBERDAZZLE
Posts: 5,686
|
Coriander
I am not a fan - as it tastes soapy to me |
|
|
|
|
|
#23 |
|
Forum Member
Join Date: Nov 2012
Posts: 3,275
|
Parsley and coriander.... kill them with fire.
|
|
|
|
|
|
#24 |
|
Forum Member
Join Date: Feb 2008
Posts: 7,610
|
Quote:
I didn't know what one was but I've looked it up and it says it's the world's 3rd hottest chilli! http://en.wikipedia.org/wiki/Bhut_Jolokia
What will you use it for? What's happening to yours? ![]() I bought a bunch ( more like a bouquet that I would have walked down the aisle with) of bird's eye chillies in our market in Turkey - 30p! you're supposed to take them home & dry them but hubby took the chillies off the bunch as we had my daughters wedding present to bring home & besides I should be on ' nothing to declare'. 30p for a kilo of beef tomatoes or red pointed peppers, cucumbers, delicious green beans etc! I love the markets and as we're not in a touristic area we get local prices - my heart aches to leave stuff behind. ![]() They tend to use only parsley & dill out there and quite often purple basil - the small Greek style basil ( as we call it) they use for deterring flies etc! they're horrified when I wash it & put it in pasta!
|
|
|
|
|
|
#25 |
|
Forum Member
Join Date: Jun 2003
Location: Cornwall (ex-London)
Posts: 65,312
|
Quote:
Hi Kimi - I don't know what I'd use it for - some veggie curry or stew - having said that it's producing flowers and buds but no chilies?
![]() I bought a bunch ( more like a bouquet that I would have walked down the aisle with) of bird's eye chillies in our market in Turkey - 30p! you're supposed to take them home & dry them but hubby took the chillies off the bunch as we had my daughters wedding present to bring home & besides I should be on ' nothing to declare'. 30p for a kilo of beef tomatoes or red pointed peppers, cucumbers, delicious green beans etc! I love the markets and as we're not in a touristic area we get local prices - my heart aches to leave stuff behind. ![]() They tend to use only parsley & dill out there and quite often purple basil - the small Greek style basil ( as we call it) they use for deterring flies etc! they're horrified when I wash it & put it in pasta!![]() There are no proper markets here so I envy you the Turkish one! I used to love them (and I worked on Portobello Road and Greenwich market for a short time a long time ago - not selling fruit and veg, though!). I even miss the Cypriot shop in Crystal Palace (but Cornwall has a lot going for it, too, of course!). |
|
|
|
![]() |
|
All times are GMT. The time now is 22:33.



I use I mostly in yoghurt dips/sauces. But I could forgo the parsley.
you're supposed to take them home & dry them but hubby took the chillies off the bunch as we had my daughters wedding present to bring home & besides I should be on ' nothing to declare'.