I’ve never heard of this one before but it sounds interesting. It has thick, long, hollow stems reminiscent of celery. These stems are topped with greenish white flowers and have flat, serrated leaves. The roots, stems, seeds and leaves are edible. It’s said to have a flavor that reminds one of licorice or juniper. It’s [...]
Lemon Myrtle is native to the tropical and subtropical rain forest near Queensland and New South Wales. The leaves are a dark green and resemble bay leaves. Their flavor and smell is a lemon combination of lemon verbena, wild lime, lemongrass and eucalyptus. The leaves are used dried or fresh, whole or ground. It holds [...]
Aniseed Myrtle is an Australian native herb. Also known as Australian leaf aniseed. It’s from the sub-tropical rain forest. It’s leaves are used as an alternative to anise seed. It’s flavor is sweeter than anise seed. It’s also a source of the most concentrated anerthole, which gives the leaves a licorice like flavor and a [...]
Bay leaves come from the Mediterranean Bay Laurel tree. They’re oval shaped with a shiny medium green color. Firm with rough edges and has a sweet, full bodied aroma. Fresh as well as dried leaves are used as flavoring along with the dried berries and leaf oil. The wood from the tree is used as [...]
It wasn’t more than a year or two ago that the only thing I knew about herbs was that in spite of the spelling, it’s not talking about a guy named “Herb” and that it was something that you could put in food to affect the flavor. So it isn’t a big push to realize [...]
