Herbs for Jewish cuisine?!
A Jewish friend of mine is out of town for the summer, and I'm mowing his lawn while he's away!. He's getting married in August, and as a wedding gift I wanted to plant them a little herb garden in a spot in the backyard that's now just a bunch of weeds!. This guy is an amazing cook, and he's also extremely proud of his ethnic Jewish heritage, having already introduced me to several traditional Jewish dishes, etc!. So, what are some herbs commonly used in traditional Jewish cuisine!? I'm going to plant a variety of herbs, but I don't want to omit anything that would be most useful in a traditional Jewish kitchen!. I'm planning to mostly plant perennials, but a few annuals would be fine as well!. Thanks!
By the way, I think his family is from Poland!.Www@FoodAQ@Com
By the way, I think his family is from Poland!.Www@FoodAQ@Com
Answers:
I'm Jewish & I love to cook, and I have an herb garden!. I use a lot of garlic, chives, oregano, basil, dill, parsley and lavender!. I think you are a great friend! You are very thoughtful and caring!. I'm sure he will use and love what you plant! I use the herbs from my garden all the time! I am of European/Jewish descent as well!.Www@FoodAQ@Com
Jewish cuisine does differ by region and I'm not familiar with Polish!. My family is primarily of Russian descent and dill and parsley are certainly used quite a bit!. I agree with the answer above about pickling spices too!. That's a really sweet idea, want to take care of my yard too!? :-)Www@FoodAQ@Com
Poland is very meat and potato, not too many fresh herbs!. A lot of pickling too (think corned beef, pastrami, ect)!. Green onion would be good!. Garlic!. Dill!. Sage!. Thyme!.
Rosemary is always good to have, as is parsley!.Www@FoodAQ@Com
Rosemary is always good to have, as is parsley!.Www@FoodAQ@Com
List of Herbs
Alexanders (Smyrnium olusatrum)
Angelica (Angelica archangelica)
Lemon balm (Melissa officinalis)
Basils (Ocimum basilicum)
Bergamot (Monarda didyma)
Bison grass(Hierochloe odorata)
Bolivian Coriander (Porophyllum ruderale)
Borage (Borago officinalis)
Chervil (Anthriscus cerefolium)
Chives (Allium schoenoprasum)
Cicely (Myrrhis odorata)
Cilantro (see Coriander) (Coriandrum sativum)
Cress Damiana (Turnera aphrodisiaca, T!. diffusa)
Dandelion (Taraxacum officinale)
Devil's Claw (Harpagophytum procumbens) medicinal
Dill (Anethum graveolens)
Evening primrose (Oenothera biennis et al)
Epazote (Chenopodium ambrosioides)
Fennel (Foeniculum vulgare)
Hyssop (Hyssopus officinalis)
Kaffir Lime Leaves (Citrus hystrix, C!. papedia)
Lavender (Lavandula spp!.)
Lemongrass (Cymbopogon citratus, C!. flexuosus, and other species)
Lemon myrtle (Backhousia citriodora)
Lemon verbena (Lippia citriodora)
Lovage (Levisticum officinale)
Marjoram (Origanum majorana)
Mint (Mentha spp!.)
Milk thistle (Silybum)
Mullien (Verbascum thapsus)
Mustard
Oregano (Origanum vulgare, O!. heracleoticum, and other species)
Pandan leaf
Parsley (Petroselinum crispum)
Primrose (Primula) -- candied flowers, tea
Purslane
Rocket (Arugula)
Rosemary (Rosmarinus officinalis)
Sage (Salvia officinalis)
Salad burnet (Sanguisorba minor or Poterium sanguisorba)
Savory (Satureja hortensis, S!. montana)
Sweet cicely (Myrrhis odorata)
Sweet Woodruff
Tansy
Tarragon (Artemisia dracunculus)
Thyme (Thymus vulgaris)
Vietnamese Coriander or Rau ram (Polygonum odoratum or Persicaria odorata)
Vitex or Chasteberry (Vitex agnus-castusWww@FoodAQ@Com
Alexanders (Smyrnium olusatrum)
Angelica (Angelica archangelica)
Lemon balm (Melissa officinalis)
Basils (Ocimum basilicum)
Bergamot (Monarda didyma)
Bison grass(Hierochloe odorata)
Bolivian Coriander (Porophyllum ruderale)
Borage (Borago officinalis)
Chervil (Anthriscus cerefolium)
Chives (Allium schoenoprasum)
Cicely (Myrrhis odorata)
Cilantro (see Coriander) (Coriandrum sativum)
Cress Damiana (Turnera aphrodisiaca, T!. diffusa)
Dandelion (Taraxacum officinale)
Devil's Claw (Harpagophytum procumbens) medicinal
Dill (Anethum graveolens)
Evening primrose (Oenothera biennis et al)
Epazote (Chenopodium ambrosioides)
Fennel (Foeniculum vulgare)
Hyssop (Hyssopus officinalis)
Kaffir Lime Leaves (Citrus hystrix, C!. papedia)
Lavender (Lavandula spp!.)
Lemongrass (Cymbopogon citratus, C!. flexuosus, and other species)
Lemon myrtle (Backhousia citriodora)
Lemon verbena (Lippia citriodora)
Lovage (Levisticum officinale)
Marjoram (Origanum majorana)
Mint (Mentha spp!.)
Milk thistle (Silybum)
Mullien (Verbascum thapsus)
Mustard
Oregano (Origanum vulgare, O!. heracleoticum, and other species)
Pandan leaf
Parsley (Petroselinum crispum)
Primrose (Primula) -- candied flowers, tea
Purslane
Rocket (Arugula)
Rosemary (Rosmarinus officinalis)
Sage (Salvia officinalis)
Salad burnet (Sanguisorba minor or Poterium sanguisorba)
Savory (Satureja hortensis, S!. montana)
Sweet cicely (Myrrhis odorata)
Sweet Woodruff
Tansy
Tarragon (Artemisia dracunculus)
Thyme (Thymus vulgaris)
Vietnamese Coriander or Rau ram (Polygonum odoratum or Persicaria odorata)
Vitex or Chasteberry (Vitex agnus-castusWww@FoodAQ@Com