Identification of Herbs
Each week, I tell myself: Write your post early. Stop procrastinating. Yet, each week, I find myself in a similar predicament, one very similar to many a predicament I found myself in 15 years ago, while in college. I am sitting at my computer (in college, it was my word processor), at the last minute, trying to decide what to write. As the infamous philosopher, S. Bauer, once said, “I’m a procrastinator with a problem.”
What should I write? I toss around several ideas including, tips and tricks for growing peppers, my recent venture to Jeni’s Splendid Ice Cream shop, a recipe for broccoli and smoked trout casserole created by my husband, and the identification of herbs. As you can tell by the title of this post, I settled on the identification of herbs. Why? I often buy dried herbs, and I assume, that some of you, like me, may have difficulty identifying fresh herbs.
Case and point. Last week, my husband Josh, was at our neighbor Paul’s. Paul has a lovely garden. He grows everything from tomatoes, to peppers, to zucchini, to corn, to beans, and peaches. He also grows herbs and an abundance of them. When I got home from work, Josh had put fresh herbs Paul had given him in a Ball canning jar and displayed them like a bouquet of flowers. My response: Those are beautiful. What all’s in there?
I was able to identify some of the herbs, like rosemary and mint. Rosemary has a distinctive look to it and mint has a distinctive smell to it. However, others in the jar, like this one……..
…….. stumped me. Here are a couple of chart’s that I found helpful in identifying the remaining herbs, including the oregano, pictured above:
I would also suggest this article: http://www.ohio.com/lifestyle/abraham/fresh-herbs-flavor-the-day-1.312166?ot=akron.PhotoGalleryLayout.ot&s=1.312142.
Happy cooking.
Emily is a wife, mother, and attorney living on the banks of the Ohio.