Preparation And Dishing Methods

All through the globe, this herb is identified as one of the good and preferred ingredients used for grilling and savoring recipes. You could find the addition of this herb more in the Mediterranean and French dishes and cuisines. These leaves will provide light green color to the recipes. Further, you can find the taste of onion in these leaves.

Now, coming to the preparation method, I would say that, first of all, you have to wash the leaves completely well just to ensure that it is clean and sanitary. You have to wash the leaves with cold water. And then, you have to dry out them by wiping with a paper cloth or a towel. Now, you have to cut the leaves as you wish. Either you cut the leaves broadly or narrowly, that depends on you and the dish you are going to prepare.

You can add these leaves in soups, salads, fish varieties and while serving the dishes. But the point to be noted is that, you have to add the leaves at the end, after cooking is almost done. Only then, you can enjoy the taste and flavor of the leaves. If you tend to add the leaves in the middle of cooking, the fragrance of the leaves will be lost at some point. So, avoid incorporating the leaves in the middle of cooking, rather add it at the end and experience the flavor.

Below are some serving methods:

  1. You can flavor your sandwiches, cold sauce and soups by just adding narrowly sliced leaves.
  2. Incorporate the fresh chopped leaves to the salads that contain tomato, mint, parsley, cucumber and shallot.
  3. In order to enjoy the rare and wonderful taste, you can add this herb in pizza, muffins, omelets, scones, biscuits, quiche and more. If you do, you will find something new and delicious in the dishes.
  4. In the Europe country, these leaves are mainly employed as a seasonal ingredient in the cuisines like mashed or baked cream cheese mixed potatoes. Addition to that, the traditional cold soup, namely Vichyssiose is usually served with these leaves.
  5. The garlic flavor of this herb is very familiar in Taiwan, China and Japan. In those countries, fresh leaves are employed in stir-fries, soups, dumplings, stews, salads and more.