This is a plant of which the leaves are used fresh. It has a very subtle flavour which is remarkable in salads. It is an indispensible ingredient in Asian and Mediterranean cuisine.
The seeds are also available (like white pepper grains but paler), which have a different taste.
Underneath this strange name lies a baking secret: when you want to give a bread or pastry dough (without leaven, but with yeast) a certain percentage of fermented dough must be added, i.e. the same dough made the day before, and left to ferment overnight in the refrigerator. August 25th 2024147 K 24.1
There are different kinds of parsley, the two main ones are curled parsley and flat-leaf (or Italian) parsley. The most important difference between the two, except the leaf shape, is taste: flat-leaf parsley has much more flavour. August 29th 202361 K4.1
This is a plant of which only the leaves are used. There is a wild species, very tasty, with small red and green leaves, and a cultivated variety with large green leaves. August 29th 202343 K4.3
There are several kinds of mint with different flavours, some stronger than others. The important thing, if you have the choice, is to use the strongest flavour possible (crush a leaf with your fingers, and smell to compare). August 29th 202338 K4.2
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