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Curley's Quality
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Official Supplier to the Irish Open Golf Championship |
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Curley's Quality
Foods |
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Official Supplier to the Irish Open Golf Championship |
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Fresh herbs are now a common ingredient in every commercial or household kitchen. Rarely do you even see a recipe recommending the dried version. Curley's stocks a complete catalogue of fresh herbs on a regular basis, and special orders some with advance notice. We are one of the largest purveyors of fresh herbs in the country. |
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Click on the the type
of herb you require to find out more |
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| Herbs Bay_Leaves | Herbs Chives | Herbs Coriander | |
| Herbs Chard Red | Herbs Dill | Herbs Horseradish | Herbs Mint |
| Herbs Marjoram | Herbs Rocket | Herbs Rosemary | Herbs Sage |
| Herbs Tarragon | Herbs Thyme | ||
| Home | |||
| Herbs Basil | |||
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| Many years ago, some physicians claimed that scorpions would breed in your brain if you even smelled basil, whereas others could not praise basil highly enough for its healing properties in drawing poison from the body and giving courage and strength. Even today, basil is renowned for its mood-enhancing properties. Basil is deliciously aromatic and fragrant. The scent of basil is so strong that the perfume can be released into the air just by simply touching one of the silky smooth and juicy leaves | |||
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To The Herb Menu
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| Herbs Chives | |||
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| The Chive is the smallest, though one of the finest-flavoured of the Onion tribe, belonging to the botanical group of plants that goes under the name of Allium, which includes also the Garlic, Leek and Shallot. Though said to be a native of Britain, it is only very rarely found growing in an uncultivated state, and then only in the northern and western counties of England and Wales and in Oxfordshire. It grows in rocky pastures throughout temperate and northern Europe. De Candolle says: 'This species occupies an extensive area in the northern hemisphere. It is found all over Europe from Corsica and Greece to the south of Sweden, in Siberia as far as Kamschatka and also in North America. The variety found in the Alps is the nearest to the cultivated form.' Most probably it was known to the Ancients, as it grows wild in Greece and Italy. Dodoens figures it and gives the French name for it in his days: 'Petit poureau,' relating to its rush-like appearance. In present day French it is commonly called 'Ail civitte.' The Latin name of this species means 'Rush-Leek. | |||
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| Herbs Coriander | |||
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| Coriander is an extremely versatile herb and can be used in cooking in fresh, seed, root or powdered form. Said to have beneficial effects in treating stomach conditions and a range of other ailments including muscle aches and pains and even migraine, coriander is a particularly popular ingredient in Thai and Indian cuisine | |||
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| Herbs Dill | |||
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| A sprig of dill will perk up almost any soup, salad, or main dish. You can buy transplants at your local garden centre, but there is no need because dill is easy to grow from seeds. You won't even have to start them indoors - just plant your dill seeds right in the garden where you want them to grow. | |||
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To The Herb Menu |
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| Herbs Mint | |||
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| Spearmint and crinkle-leafed spearmint are best for sauces. You can cook a few sprigs with peas and new potatoes to enhance the flavour. Spearmint, peppermint and apple-mint sprigs can be added to drinks and fruit dishes as a garnish. It also makes a refreshing tea. Peppermint makes an excellent flavouring for ice cream, chocolates, and other deserts. Ginger-Scented Tomato and Cabbage Soup with Fresh Mint | |||
| Herbs Sage | |||
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| Used around the world, for cooking. The Italians sauté the leaves in butter for a veal sauce. The Germans use it in eel dishes and in sausages. The French use it with pork and in pâtés. In the Middle East it is used in salads. And of course, the English and the Americans use it with poultry. What would the Thanksgiving turkey or Christmas goose be without the woodsy, slightly minty flavour of sage? It permeates the stuffing and fills the air with an aroma that brings back childhood memories of warm kitchens, bustling activity and a bountiful meal to come. To bring out the best flavour from the leaves | |||
| Herbs Thyme | |||
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| Thyme is best known as one of the primary components in a classic bouquet garni. When combined with fresh sprigs of parsley and leaves of bay, it will enliven and give depth to the flavour of soups, stews and sauces. A native of the sunny Mediterranean hillsides, thyme is also a key element in the traditional, dried, aromatic blend Herbs de Provence. Experts disagree as to exactly which herbs should be included. One lists thyme, rosemary, lavender and summer savoury; while my small terra cotta container of herbs, brought back from France, lists thyme, basil, savoury, fennel and lavender flowers. All agree that thyme and lavender are essential. No matter what the combination, the blend makes an ideal seasoning for meats, and gives stews, sauces, vegetables and dressings a rich taste that conjures up images of sunny hillsides | |||
| Herb Parsley Flat | |||
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Green, curly or flat leafed
herb with a clean fresh flavour, which is used as a seasoning in cooking and
as a garnish. The curly leaf variety has a milder taste than the flat
leafed, which has a more aromatic and spicier taste. The curly leaf parsley
is more popular as a garnish while the flat leafed, also known as Italian
parsley, provides a distinct flavour to salads and sauces. When selecting,
choose fresh looking bunches that are bright green in colour. To store,
rinse under cold water and shake off excess water, wrap in a paper towel and
place in a plastic bag and refrigerate up to a week. To chop fresh parsley,
hold the stems and gather leaves into a tight, dense bunch. Using a sharp
knife, cut across the gathered bunch to chop coarsely. When all the leaves
have been chopped, discard the stems. To mince coarsely chopped leaves, use
a sharp knife blade and with a rocking motion, cut back and forth across the
leaves until they have been cut to the desired fineness Back To The Herb Menu |
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| Herbs Bay Leaves | |||
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| Sorrel | |||
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| A salad herb that is a small, low growing, leafy green plant. It has an acidic, lemony taste which mixes well with other salad greens. It is used in salads, soups, sauces, and sweet or savoury custards. Sorrel should be used sparingly because of its high content of oxalic acid. French sorrel and wood sorrel are two additional varieties of sorrel with different types of leaves than sorrel, but they have the same taste and can be used as substitutes. Both also contain oxalic acid and should be used sparingly. | |||
| Herbs Marjoram | |||
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A strong, aromatic herb which is
used fresh or dried, commonly in combination with onions and garlic to season
meat, poultry, eggs, fish and vegetables. To obtain the best flavour, the
Marjoram is best picked before the flower buds open. Fresh marjoram keeps fatty
foods from developing an unpleasant taste or smell so rapidly but if the
marjoram is old, it aids in this process. To chop fresh marjoram, hold the stems
and gather leaves into a tight, dense bunch. Using a sharp knife, cut across the
gathered bunch to chop coarsely. When all the leaves have been chopped, discard
the stems. To mince, take coarsely chopped leaves, with a rocking motion start
moving a sharp knife blade back and forth across the leaves until they have been
cut to the desired fineness.
Sweet marjoram is a strong accenting herb used in egg dishes, soups, vegetables
or on lamb. Its taste is similar to oregano, only milder. Like basil, marjoram
is a member of the mint family Back To The Herb Menu |
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| Herbs Oregano | |||
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An aromatic, spicy herb native
to the Mediterranean area and Asia but one which is also grown throughout the
world. Typically, the common oregano is the Mediterranean variety, however there
is also a Mexican variety. Mexican oregano, which is grown from a different
species of plants, is spicier and adds a more pungent flavour to chilli, salsas,
tomato dishes, and sauces. While the taste of Mediterranean oregano is sweeter
and resembles that of marjoram and thyme, Mexican oregano is more earthy and
spirited, best suited for the Spicer Mexican dishes. Although oregano is often
associated with Italian cooking, it is not actually used in many Italian dishes.
The most common use is in tomato-based dishes, but it is also great for
seasoning roasts or broiled pork and veal. The oregano sprigs should be
collected while the plant is blooming and can be used fresh or dried. Oregano
dries well and if stored in an airtight container away from direct light, it
will retain its flavour for up to a year. Fresh oregano should be wrapped in
paper towels and placed in a plastic bag and stored in the refrigerator.
Generally used to season Mexican, Italian, Greek and Spanish
dishes, oregano has a warn, aromatic scent and robust taste. It uses include
seasoning soups, stews, meat pies, pasta sauces and shellfish.To
chop fresh oregano, hold the stems and gather leaves into a tight, dense bunch.
Using a sharp knife, cut across the gathered bunch to chop coarsely. When all
the leaves have been chopped, discard the stems. To mince, take coarsely chopped
leaves, with a rocking motion start moving a sharp knife blade back and forth
across the leaves until they have been cut to the desired fineness. Back To The Herb Menu |
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Curley's Quality foods Ltd. E-mail mailto:johncurley@eircom.net. |
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