I really dig this new style of videos. More focused on principals rather than recipes. There's enough recipes out there. Hey could you do like a camping trip and cook some stuff there with camping equipment like campfire and torch and stuff ? I'd like to see you drop some of your creativity
I agree. There's 1000s of different recipe's and cooking videos on TH-cam, but very few show you what you can do and teach you to think outside of the box. The only other type videos even somewhat similar to Alex's is Jacques Pepin and Alton Brown's videos, but Alex certainly takes a different approach that sets him apart from the others.
Sweet uses for sage: 1. With pears and honey. I make this as a jam and then eat it on toasts. I imagine it would be great on panna cotta or ice cream too. 2. I had a chocolate bar once with sage and blackberry. It was slightly medicinal tasting, so if I were to do it myself, I'd probably scale back the sage, but even so it was pretty tasty.
Im learning french in school and i dont learn a lot of the culture, but by watching you it drives home the french nature. please mix more french into your videos with those subtitles. luv your videos!!!! je viens de Californie en Amérique
Joanna S it's more like putting them in a vacuum chamber and sucking all the moisture out that way. It's kinda misleading that it's called freeze-dried because you don't actively freeze it. That it's cold when doing it is more of a happy accident
One brilliant dried herb would be Lemon Grass. Just like the name implies it has a powerful citrus taste exactly like lemons! Very similar to lemon balm basically, but it dries much better due to hailing from hotter tropical climates. Fresh, the roots are cut and added to dishes all over Polynesia, and dried, the leaves are great for infusing teas, sauces, stews, or even for that oil trick you mentioned with rosemary and oregano.
Hi there. I want to thank you for your great videos. I am a HIgh School Culinary Teacher. Your videos are perfect for keeping their attention. You are doing a great job, and I appreciate your energy and humor.
Not only the food and tips are nice, but Alex is that kind of person you can't help but root for. He opens his mouth and spews like 5 cheerful words I instantly wish for him to achieve everything he ever wanted plus a cool house, loving partner, kids and a dog.
You and Food Busker are my favorite TH-camrs!! Especially you.. You inspire me so much that every time that I cook, I try to think like you. I try to think smarter so that I can cook better. The idea behind your videos, the way you combine your knowledge about every culture, every cuisine and the way you add your touch, your humor and imagination in every detail, is amazing. I can't decribe how much I appreciate the work and effort that you put in these masterpieces. Because your videos are masterpieces. I'm so thankful for all that you do. Thank you for deciding to somehow combine everything about you and "spread yourself like butter" out in the world of TH-cam and for giving the opportunity to us to see how being pationate and crazy about something we love, is all we need to become better. Thank you for inspiring us!
Half of the joy of watching these videos is simply the energy and excitement and creativity you put into them. Even if I don't plan on making every recipe or using everything shown its just a pleasure to watch. Beaucoup d'amour, merci pour votre travail
Sage and roasted garlic brioche is a way of incorporating sweet with sage :) making a sage and roasted garlic butter and then using that to enrich a brioche dough rather than just normal butter :)
My late aunt, Jane, an excellent cook, would steam carrots, then dress them with butter, dill weed, salt , and black pepper. Dill brings out the nutty-flavor of parsnips. The preference and abundance of fresh herbs came after her time. Dried herbs were what we had and used. I still pour dried herbs into the palm of my hand then distribute on or into the food by rubbing my palms together, thereby opening the herb's aromatic bouquet. Yes, I both grow and use fresh herbs, too.
I paused video @ Bay Leaves, I had some here. I had NEVER tried the fold, crush and Smell. Mind Blown. Merci Beaucoup. J'ai eu la chance d'apprendre quelque chose de nouveau aujourd'hui.
Spot on! I grow my own herbs and dry all of these herbs in a dehyrator (tender-leaf herbs like parsley, chives, dill, borage, sorrel, etc., I chop and freeze since they lose too much flavor dried). I do use sage for a sweet dish, namely thin short-crust sandwich cookies. These have an apricot jam filling, and the top is decorated with a couple of small fresh sage leaves and a wash of egg white and sugar, which is briefly put into the oven to dry. Delicious flavor combination! I also make sweet bon-bons with sage and English plantain - very good for coughs and sore throats! :)
Me neither, can't say I've ever seen it for sale, but according to my good pal Google, Savoury is related to rosemary and thyme, it shares flavour characteristics with both with the faint addition of mint. So, in my book it's rosemary and thyme with a smidgen of mint thrown in.
Alex, last night I invented a potato salad! Just boiled potato cubes, raw red onion, olive oil and dill. Doesn't sound like much but it was cool to just put a bunch of stuff together without a recipe just because I thought it sounded decent. I bet I wouldn't have tried if I hadn't discovered this channel a few days ago :D
Exayevie how are you going to claim to have invented a potato salad when what you created is a traditional potato salad without the egg yolk that mayo would have
I think another essential herb is marjoram and it works dried. With green beans, red onion, ricotta and goat cheese, asparagus, mushrooms, eggs, braised meats, in cornbread or chili. And yeah, grabbed screenshots of the food pairing stuff. Great stuff! Thanks.
Thank you for all that you do. I am going to start forwarding your videos to my 10 yr old step son.. he is a lover of all things culinary.. I'm hoping you can keep the passion he has lit...
I have used sage in a sweet peach crumble with excellent results! I used fresh because it was in the garden, but including dried sage in the crumble topping would have worked similarly to how thyme in savory pie crust does! Great video!
I'm just really happy adobo was mentioned in the bayleaf category. Also a big thank you for actually taking the time to give out a pretty comprehensive and flexible list of things that would pair with the herbs instead of just listing out "my favorite recipes" like some videos
A good sweet dish that can use sage is Pumpkin pie/mousse. The deep savory nature of the pumpkin goes well with the sage. It gives an interesting character when made sweet.
Where i'm from sage is usually used like tea (just pure hot water on it, don't boil it), other than that I don't know any other uses. Another thing we clean our herbs before storing and using, and it goes like this: -Wash any herb or spices with cold water in a bowl (like rice) 2-3 times. -Then use mesh strainer to get rid of excess water. -After that spread it on a tray and put it outside under the sun to dry/ or in a dry+warm place if it is (cold/raining) outside.
I so agree about the dried herbs. I use fresh parsley. I grow Basil. I put it raw in my salad everyday. Dill, parsley and cilantro are very available fresh here so it is a no brainer to buy them fresh for use. I get ginger fresh also, but cinnamon, nutmeg, I use dried. Ah and marjaram, I use in soups as well as terregan. I see I am not spelling these right but you get the idea. It is amazing what herbs you can grow in buckets on a windowsill. Herbs are just the best flavors you can add to foods.
Yes! I've been waiting for this video. All I uses is dried herbs. As I'm broke all the time, dryed basil, parsley, oregano, thyme, onion powder and garlic powder are my jam.
Sage is good in a home made blackberry sauce or home made blackberry jam. You can pour it over meats or cooked apple slices. I like it best with tart apples like Granny Smith. If you want to get really fancy, you can make an apple tart pastry and drizzle it over, then garnish with a few fresh sage leaves and berries.
I've started buying dried herbs from my local market, here in sunny Birmingham (UK), and I've found that they are much cheaper, and there's more variety. Since they contain essential oils which are actively good for our health, I use them every single day.
I use savory with anything containing green beans. It is called "bean herb" in German, after all. I drink sage tea with honey when I have a sore throat. It's supposed to have antibiotic properties (don't know if it's true, but it's comforting, anyway). One herb I mostly use dried is tarragon. I just don't use it often enough to keep a plant. The dried stuff is a lot less aromatic than the fresh leaves but tarragon is so aromatic that you don't need a lot of it, I think. Anyway, great video, thank you!
Dried smoked paprika/chilli powder is a must have in my kitchen. You can get the sweet or the spicy one, or both. Really good to give a nice bit of smokiness to meat without actually having to smoke it. Garlic powder is also surprisingly useful.
I have a sweet way to use sage! So in Arab countries (and likely elsewhere) we make tea out of dried sage, using the whole leaves and stems, not ground up. It's called "maramiyeh" and is really soothing for the stomach. Most mornings, the first thing I have been doing is this: I steep sage leaves in hot water, and pour it over a bowl with fiber-full cereal (something "bran"), chia seeds, and the sweet bit-- chopped dried figs. It comes together like a hot cereal and is quick and super easy. The flavors go so well together and it makes me feel so good when I get that big boost of fiber in the morning. And the flavor of the sage tea with the figs in it is really comforting and lovely. You can of course add honey but for me it's sweet enough with just the figs. :)
I know this isn't a real dessert but dates in bacon wrapped with a little bit of sage is phenomenal. You get the sweet and savory flavourful from the other ingredients but an extra kick through the sage. Try it!
Usually I like to add sage tided to a bundle of herbs and spices, oregano, rosemary, thyme, and bay leafs to a tomato sauce in the last hour or so of simmering
My local gelateria makes a cranberry and rosemary sorbet that is wonderful - tangy and earthy. I put a scoop into a dessert glass and pour a little faux champagne over it for a classy fin.
An herb I fancy is epazote. Apparently it's also called "Mexican tea." I just love the smell of it, can't even describe why, and it always goes into chili, tortilla soup, beans in general. Also: really love dill. Just smelling it makes me happy. Perhaps a nostalgia component? Whenever we visited my grandmother she would make a dip for vegetables and crunchy things and an important ingredient was dried dill. Overall: love dill, it's great fresh and dried.
In terms of parsley i buy fresh like 2-3packs, chop em all up put them in a tupperware, salt them very generously, and put it in the fridge 1 day open, and then covered. It slightly dehydrates just enough so it wont spoil, but keeps the fresh aromas and most of the texture. I once managed to keep it for 2 months but then suddenly i got a massive craving for parsley-new potatoes and i ate the whole batch...
I grow my own herbs in my garden. Harvest them, rinse, then let them dry out in the sun over a couple days. put dry herb in a blender and done! has the best and richest flavor than anything I've ever found at any store... My favorite is my purple basil, i use in on rice, pasta, spaghetti, and tilapia.
I have another idea: A home-brew series. You did wine already, but beer and mead would be cool as well. Anyways thanks for another great video, and keep up the great work!
I use all 6 of those herbs for just about anything that is considered "Savory". I made a tomato soup just today (temperature is dropping) with a simple grilled cheese... I am currently entering a food coma. Cheers Alex!
Red pepper, flakes mostly. Its absolutely essential in curry and other hot dishes, and it has an absolutely unrivaled kick that i cant live without. I do a lot of asian and indian cuisine though, so it probably comes from that.
Sorry for arriving so late to the party. I put sage in the pie crust when i make some red berry pie/cake, works well with strawberries, but redcurrant is my favourite.
Sage + Black Tea = Excellent Tea and very medicinal. Boil water, Steam the Sage for a few minutes, reheat in the Microwave (cause nothing is worse than lukewarm tea), drop a tea bag or loose tea leaves. Let steep for a few minutes then pour the tea and add honey or sugar. Excellent for upset stomachs especially for pregnant ladies. :) .. Also makes good Iced Tea if you let it cool down slowly (so it doesn't get cloudy).
You can also drink sage, as a tea, in winter, sweetened with honey and with just a drop of cognac. And it will make you feel better if you have sore throat.
I think sage often is too powerful and weird, but I like to use it as tea. I love sage flowers, and I use them in syrups for cocktails. Three flowers and a squirt of lemon zest in ice water is amazing in the summer! I would love to taste sage syrup on some lemon dessert.
4:04 Sage goes well with winter style desserts. i make a nice apple crumble with sage, rosemary and cinnamon. roast sage and strawberries with apple balsamic atop of a nice cheesecake is yummy. rhubarb and sage pie is also tasty. but my fav is a blackberry and sage madeira cake with almonds.
One "sweet" use for sage that I like to do is to infuse it into blackberry puree and lemon juice either in a filling for a tart, or as the basis for a gin cocktail.
I found this video really helpful because I'm new to using herbs in my cooking. A video series that introduces one herb with a recipe would be nice too! :)
Rosemary and tyme are ridiculously easy to grow fresh if you have a garden. I forgot about planting some i got as wee gifts last year, during which they went berzerk and ate half the garden.
Very nice video! I always get my dried herbs from ethnic grocery stores, they are the best! Some traditional grocery stores sell spices in the bulk bins which is affordable also.
Love these videos! :) My all time favorite is a toast with butter, honey and Garam masala. The spice blend compliments those sweet and nutty flavors of the toast, butter and honey just so well.
I've enjoyed sage and blackberry tea before. Sage and blackberry seem to go together pretty well. I'd think some sort of blackberry ice cream with sage in it would be an interesting experience
I had to look up what savory is in German, and we call Bohnenkraut=bean herb. So obvsly it's great with beans! :D I also loooove lemon balm and coriander leaves (cilantro) as dried herbs. What category does lemon grass belong to though?
Kenneth Wilson I prefer using dried herbs in a stew or sauce that cooks for a long time and add fresh herbs in the end. No idea if that makes sense, but that's how I roll 😀
Other food pairing worth & nice trying : thyme : chocolate, cocoa ; bay : goat cheese, fresh cow cheese (even milk infusion) ; origano : buffalo mozza ; rosemary : water infusion (kindof tea… but just a very few leaves, and infused 1/4h to 1/2h, which is below identification level, just detection intensity) ; also, if cooking with pressure & vapor (minus "SEB" cooker!), makes wonderful potatoes & turnips (same for bay, thyme, all these herbs in fact) ; also a pinch on chocolate pastries ; savory : fresh cow cheese…
I really like your videos. Today I made a Quiche using your recipe and it was delicious. Thank you for making videos and enriching my life with delicious ideas for food.
SAGE RECOMMENDATION: I drink my red tea with Sage! Alex you should try it and trust your loyal subscriber you won't regret it 😂👍, putting sage with tea is something popular in Palestine, in general in middle east we usually put either Mint or Sage with tea.
Mexican oregano is delicious. It is actually a relative to lemon verbena and adds a nice citrus flavor to dishes. It is used in a lot of dishes but one of the most telling is menudo/posole where it is served on the side where the diner can add abit to the soup and it cuts through the deep fatty flavor with bursts of citrus flavor.
I have a recipe where sage is used in a dessert. It's fried in butter and then used as the finishing touch for plum "knödel". Do you know knödel? They are sweet potato dumplings with a filling, often served in Austria. I think the original recipe was from Ana Roš.
I really dig this new style of videos. More focused on principals rather than recipes. There's enough recipes out there. Hey could you do like a camping trip and cook some stuff there with camping equipment like campfire and torch and stuff ? I'd like to see you drop some of your creativity
Totally agree. These videos remind me of Alton Brown's Good Eats show, teaching you the Why rather than just the How. I'm a big fan
I second this. French Guy campfire cooking would be righteous!
Make it a series of alex cooking in wild.
Go look up Brad's campfire stuff on Bon Appetit
I agree. There's 1000s of different recipe's and cooking videos on TH-cam, but very few show you what you can do and teach you to think outside of the box. The only other type videos even somewhat similar to Alex's is Jacques Pepin and Alton Brown's videos, but Alex certainly takes a different approach that sets him apart from the others.
Rosemary and cranberries is a combo that you should try! Works super-well with savory and dessert dishes.
Sweet uses for sage:
1. With pears and honey. I make this as a jam and then eat it on toasts. I imagine it would be great on panna cotta or ice cream too.
2. I had a chocolate bar once with sage and blackberry. It was slightly medicinal tasting, so if I were to do it myself, I'd probably scale back the sage, but even so it was pretty tasty.
very nice
Super intrigued. That all sounds pretty tasty.
Im learning french in school and i dont learn a lot of the culture, but by watching you it drives home the french nature. please mix more french into your videos with those subtitles. luv your videos!!!! je viens de Californie en Amérique
Ok, now what about drying upside down? Hang drying is authentic and still preserves the quality and the freshness.
+MIgardener | Simple Organic Gardening & Sustainable Living How much does it work ?
I'd like to see you try freeze-dried herbs and see what you think of them.
That was the first thing that came to my mind, I'm so curious now
why would you freeze dried herbs?
Joanna S it's more like putting them in a vacuum chamber and sucking all the moisture out that way. It's kinda misleading that it's called freeze-dried because you don't actively freeze it. That it's cold when doing it is more of a happy accident
Well cawaladr, I think there freeze'd, then dried, they never had a chance...I need a comfy pet now, excuse me.
I've tried freeze-dried cilantro and I have no idea why. Zero flavor.
One brilliant dried herb would be Lemon Grass. Just like the name implies it has a powerful citrus taste exactly like lemons! Very similar to lemon balm basically, but it dries much better due to hailing from hotter tropical climates. Fresh, the roots are cut and added to dishes all over Polynesia, and dried, the leaves are great for infusing teas, sauces, stews, or even for that oil trick you mentioned with rosemary and oregano.
1. Make lemon zest
2. Let it dry
Hi there. I want to thank you for your great videos. I am a HIgh School Culinary Teacher. Your videos are perfect for keeping their attention. You are doing a great job, and I appreciate your energy and humor.
Not only the food and tips are nice, but Alex is that kind of person you can't help but root for. He opens his mouth and spews like 5 cheerful words I instantly wish for him to achieve everything he ever wanted plus a cool house, loving partner, kids and a dog.
You and Food Busker are my favorite TH-camrs!! Especially you.. You inspire me so much that every time that I cook, I try to think like you. I try to think smarter so that I can cook better. The idea behind your videos, the way you combine your knowledge about every culture, every cuisine and the way you add your touch, your humor and imagination in every detail, is amazing. I can't decribe how much I appreciate the work and effort that you put in these masterpieces. Because your videos are masterpieces. I'm so thankful for all that you do. Thank you for deciding to somehow combine everything about you and "spread yourself like butter" out in the world of TH-cam and for giving the opportunity to us to see how being pationate and crazy about something we love, is all we need to become better. Thank you for inspiring us!
+MaryK._Muse Much obliged :)
Half of the joy of watching these videos is simply the energy and excitement and creativity you put into them. Even if I don't plan on making every recipe or using everything shown its just a pleasure to watch. Beaucoup d'amour, merci pour votre travail
Sage and roasted garlic brioche is a way of incorporating sweet with sage :) making a sage and roasted garlic butter and then using that to enrich a brioche dough rather than just normal butter :)
My late aunt, Jane, an excellent cook, would steam carrots, then dress them with butter, dill weed, salt , and black pepper. Dill brings out the nutty-flavor of parsnips. The preference and abundance of fresh herbs came after her time. Dried herbs were what we had and used. I still pour dried herbs into the palm of my hand then distribute on or into the food by rubbing my palms together, thereby opening the herb's aromatic bouquet. Yes, I both grow and use fresh herbs, too.
I just discovered your channel yesterday and now i'm binge watching all of your videos, you're amazing!
I paused video @ Bay Leaves, I had some here. I had NEVER tried the fold, crush and Smell. Mind Blown. Merci Beaucoup. J'ai eu la chance d'apprendre quelque chose de nouveau aujourd'hui.
Spot on! I grow my own herbs and dry all of these herbs in a dehyrator (tender-leaf herbs like parsley, chives, dill, borage, sorrel, etc., I chop and freeze since they lose too much flavor dried). I do use sage for a sweet dish, namely thin short-crust sandwich cookies. These have an apricot jam filling, and the top is decorated with a couple of small fresh sage leaves and a wash of egg white and sugar, which is briefly put into the oven to dry. Delicious flavor combination!
I also make sweet bon-bons with sage and English plantain - very good for coughs and sore throats! :)
I love herbs :)
Here in Greece we use rosemary with fish 😊
it's what Branzeno is about? I dunno if it's a Mediterranean dish...
S.Beauty Εμεις παντως οχι..
Ninja Toe Branzino is a species of fish 😉
S.Beauty Greek here!
na... I was talking about the Branzeno Chrissy Teagan recently tweeted of making... whole fish with olive oil, rosemary and garlic, stuffed with lemon
I have never heard of savory herb before...
louan1234 me either!
same.
Right... I thought it was a category of dish (savory versus sweet). I like learning stuff like this.
Me neither, can't say I've ever seen it for sale, but according to my good pal Google, Savoury is related to rosemary and thyme, it shares flavour characteristics with both with the faint addition of mint. So, in my book it's rosemary and thyme with a smidgen of mint thrown in.
Savory and Sage aren't really essential herbs.
The award for the most interesting video on the dried herbs I hardly ever use goes to...
Love your stuff man keep it coming!
Sage in butter...I'll bet that is amazing..plus your thumbnail made me grin!
It is, especially if you cook it to the brown butter stage.
And put it in a pasta dish with butternut squash
One of the best clips yet. Pure information. Gold standard.
Alex, last night I invented a potato salad! Just boiled potato cubes, raw red onion, olive oil and dill. Doesn't sound like much but it was cool to just put a bunch of stuff together without a recipe just because I thought it sounded decent. I bet I wouldn't have tried if I hadn't discovered this channel a few days ago :D
Exayevie how are you going to claim to have invented a potato salad when what you created is a traditional potato salad without the egg yolk that mayo would have
You live in a cave?
I love sage so much. What i do to enjoy it is I brown it with butter and garlic and just add it to cooked pasta, it's heaven!
You weren't joking. Best thumbnail ever! What is savoury!? Never heard of it...
+The Craft Beer Channel In France we call it Sarriette. A Wild Peppery Wonder
I think another essential herb is marjoram and it works dried. With green beans, red onion, ricotta and goat cheese, asparagus, mushrooms, eggs, braised meats, in cornbread or chili. And yeah, grabbed screenshots of the food pairing stuff. Great stuff! Thanks.
My favourite Christmas pie is Cranberry-Sage. It's tart but sweet and just feels like Christmas day.
Thank you for all that you do. I am going to start forwarding your videos to my 10 yr old step son.. he is a lover of all things culinary.. I'm hoping you can keep the passion he has lit...
sweet sweet sage tea!!
just hot water, fresh sage, and sugar. best enjoyed in a desert during sunrise.
Alex, you are literally my biggest chef crush. Thank you for teaching us your knowledge with an open mind and simplicity😁❤
Savory (Summer and winter) makes a good dried herb too! I'm glad you included it!
Most people here don't know what savory is...
Hi. Do you know of another name for it ? I'm at a loss to find "Savory"
It's nice to see something about herbs. I come from the cold north where we don't really use herbs, only parsley sometimes
This guy doesn't cook in a kitchen he works in a lab.
Cooking is just applied chemistry!
He was cook in there, sometimes..
Physics is just math. Math is philosophy. Philosophy is beer. Beer is food.
This makes my day!!! I think you are right!
Baking is Chemistry, Cooking is art, food shopping is physics, and recipe budgeting is Accounting.
My mom grows and hangs sage in paper bags to dry, it lasts forever and still has fantastic flavor.
I have used sage in a sweet peach crumble with excellent results! I used fresh because it was in the garden, but including dried sage in the crumble topping would have worked similarly to how thyme in savory pie crust does! Great video!
I'm just really happy adobo was mentioned in the bayleaf category.
Also a big thank you for actually taking the time to give out a pretty comprehensive and flexible list of things that would pair with the herbs instead of just listing out "my favorite recipes" like some videos
A good sweet dish that can use sage is Pumpkin pie/mousse. The deep savory nature of the pumpkin goes well with the sage. It gives an interesting character when made sweet.
You asked for dessert applications for sage. Sage pairs very well with strawberries. Try it out!
Here in Brazil it is typical to season black beans with bayleafs and fried garlic. It tastes awesome.
Where i'm from sage is usually used like tea (just pure hot water on it, don't boil it), other than that I don't know any other uses.
Another thing we clean our herbs before storing and using, and it goes like this:
-Wash any herb or spices with cold water in a bowl (like rice) 2-3 times.
-Then use mesh strainer to get rid of excess water.
-After that spread it on a tray and put it outside under the sun to dry/ or in a dry+warm place if it is (cold/raining) outside.
Dried cumin is a huge favourite herb in my family. we add it to practically every dish!
I once had freshly dried basil and it was great. Nothing like the supermarket stuff.
I so agree about the dried herbs. I use fresh parsley. I grow Basil. I put it raw in my salad everyday. Dill, parsley and cilantro are very available fresh here so it is a no brainer to buy them fresh for use. I get ginger fresh also, but cinnamon, nutmeg, I use dried. Ah and marjaram, I use in soups as well as terregan. I see I am not spelling these right but you get the idea. It is amazing what herbs you can grow in buckets on a windowsill. Herbs are just the best flavors you can add to foods.
Yes! I've been waiting for this video. All I uses is dried herbs. As I'm broke all the time, dryed basil, parsley, oregano, thyme, onion powder and garlic powder are my jam.
I normally use 4 of those. Have never experimented with Sage or Savory. Thanks for the lists, definitely will try.
Sage is good in a home made blackberry sauce or home made blackberry jam. You can pour it over meats or cooked apple slices. I like it best with tart apples like Granny Smith. If you want to get really fancy, you can make an apple tart pastry and drizzle it over, then garnish with a few fresh sage leaves and berries.
I've started buying dried herbs from my local market, here in sunny Birmingham (UK), and I've found that they are much cheaper, and there's more variety. Since they contain essential oils which are actively good for our health, I use them every single day.
A breath of fresh air, for the TH-cam cooking scene! THANK YOU!
I use savory with anything containing green beans. It is called "bean herb" in German, after all. I drink sage tea with honey when I have a sore throat. It's supposed to have antibiotic properties (don't know if it's true, but it's comforting, anyway). One herb I mostly use dried is tarragon. I just don't use it often enough to keep a plant. The dried stuff is a lot less aromatic than the fresh leaves but tarragon is so aromatic that you don't need a lot of it, I think. Anyway, great video, thank you!
Dried smoked paprika/chilli powder is a must have in my kitchen. You can get the sweet or the spicy one, or both. Really good to give a nice bit of smokiness to meat without actually having to smoke it.
Garlic powder is also surprisingly useful.
I have a sweet way to use sage! So in Arab countries (and likely elsewhere) we make tea out of dried sage, using the whole leaves and stems, not ground up. It's called "maramiyeh" and is really soothing for the stomach. Most mornings, the first thing I have been doing is this: I steep sage leaves in hot water, and pour it over a bowl with fiber-full cereal (something "bran"), chia seeds, and the sweet bit-- chopped dried figs. It comes together like a hot cereal and is quick and super easy. The flavors go so well together and it makes me feel so good when I get that big boost of fiber in the morning. And the flavor of the sage tea with the figs in it is really comforting and lovely. You can of course add honey but for me it's sweet enough with just the figs. :)
+Nadia I.G. Loving this
I know this isn't a real dessert but dates in bacon wrapped with a little bit of sage is phenomenal. You get the sweet and savory flavourful from the other ingredients but an extra kick through the sage. Try it!
great vid! marjoram is a kitchen staple of mine. I put it in tomato sauce, soup, pizza, focaccia, bread... it's just awesome.
Usually I like to add sage tided to a bundle of herbs and spices, oregano, rosemary, thyme, and bay leafs to a tomato sauce in the last hour or so of simmering
My local gelateria makes a cranberry and rosemary sorbet that is wonderful - tangy and earthy. I put a scoop into a dessert glass and pour a little faux champagne over it for a classy fin.
I had a pineapple shrub soda (fermented pineapple vinegar) with sage and lemon balm. Beautiful.
An herb I fancy is epazote. Apparently it's also called "Mexican tea." I just love the smell of it, can't even describe why, and it always goes into chili, tortilla soup, beans in general.
Also: really love dill. Just smelling it makes me happy. Perhaps a nostalgia component? Whenever we visited my grandmother she would make a dip for vegetables and crunchy things and an important ingredient was dried dill. Overall: love dill, it's great fresh and dried.
In Brazil we always put a lot of bay leaves on feijoada, that is black beans stew. It’s an amazing pairing for taste!! :)
There’s a sweet Italian risotto with butternut squash and brown sage butter... amazing!!
In terms of parsley i buy fresh like 2-3packs, chop em all up put them in a tupperware, salt them very generously, and put it in the fridge 1 day open, and then covered.
It slightly dehydrates just enough so it wont spoil, but keeps the fresh aromas and most of the texture. I once managed to keep it for 2 months but then suddenly i got a massive craving for parsley-new potatoes and i ate the whole batch...
I grow my own herbs in my garden. Harvest them, rinse, then let them dry out in the sun over a couple days. put dry herb in a blender and done! has the best and richest flavor than anything I've ever found at any store... My favorite is my purple basil, i use in on rice, pasta, spaghetti, and tilapia.
I have another idea:
A home-brew series.
You did wine already, but beer and mead would be cool as well.
Anyways thanks for another great video, and keep up the great work!
This is what I have been saying for years! I never knew why this was the case though so thank you for the science info! You're my food soulmate.
+Lauren Barber 🙏
I always have both ground and whole cumin, also fennel seeds... Perfect dry herbs for so many things
I use all 6 of those herbs for just about anything that is considered "Savory". I made a tomato soup just today (temperature is dropping) with a simple grilled cheese... I am currently entering a food coma. Cheers Alex!
Red pepper, flakes mostly. Its absolutely essential in curry and other hot dishes, and it has an absolutely unrivaled kick that i cant live without. I do a lot of asian and indian cuisine though, so it probably comes from that.
I love how it always looks like he's having so much fun in his videos
Arabic people sometimes put sage in tea!! Just add some dried sage to black tea, it tastes amazing!
Ok, for mint, parsly and basil. Get fresh. Wash. Spread on tray. Let dry in fridge. Full flavoured dry herbs. Try it 👌
You could put sage in green tea, so basically every desert that includes green tea could include sage. Or you could just make sweet ice tea
Sorry for arriving so late to the party. I put sage in the pie crust when i make some red berry pie/cake, works well with strawberries, but redcurrant is my favourite.
sage goes great with tea, and that hints at a nice desert idea
Sage + Black Tea = Excellent Tea and very medicinal. Boil water, Steam the Sage for a few minutes, reheat in the Microwave (cause nothing is worse than lukewarm tea), drop a tea bag or loose tea leaves. Let steep for a few minutes then pour the tea and add honey or sugar. Excellent for upset stomachs especially for pregnant ladies. :) .. Also makes good Iced Tea if you let it cool down slowly (so it doesn't get cloudy).
Sage with blueberries goes wonderfully atop many pastries.
Herbs that I love:
Corriander
Sorel {lemon}
Marjoram
Rosemary
thyme is my favorite herb ..olive oil thyme and fresh sliced garlic ... pasta .. Parmesan.. dinner done!
I could listen to you talk all day
I love the fact that you included savory!
Alex. I've used sage a few times in chocolate. Especially if you're also adding fruit. Very unique flavor.
You can also drink sage, as a tea, in winter, sweetened with honey and with just a drop of cognac. And it will make you feel better if you have sore throat.
Kalustyan's is my favorite spice shop in the NY area for so many things, including grains and cooking chemicals. And they deliver!
I think sage often is too powerful and weird, but I like to use it as tea. I love sage flowers, and I use them in syrups for cocktails. Three flowers and a squirt of lemon zest in ice water is amazing in the summer! I would love to taste sage syrup on some lemon dessert.
4:04
Sage goes well with winter style desserts.
i make a nice apple crumble with sage, rosemary and cinnamon.
roast sage and strawberries with apple balsamic atop of a nice cheesecake is yummy.
rhubarb and sage pie is also tasty.
but my fav is a blackberry and sage madeira cake with almonds.
One "sweet" use for sage that I like to do is to infuse it into blackberry puree and lemon juice either in a filling for a tart, or as the basis for a gin cocktail.
I found this video really helpful because I'm new to using herbs in my cooking.
A video series that introduces one herb with a recipe would be nice too! :)
Rosemary and tyme are ridiculously easy to grow fresh if you have a garden. I forgot about planting some i got as wee gifts last year, during which they went berzerk and ate half the garden.
Very nice video! I always get my dried herbs from ethnic grocery stores, they are the best! Some traditional grocery stores sell spices in the bulk bins which is affordable also.
Love these videos! :) My all time favorite is a toast with butter, honey and Garam masala. The spice blend compliments those sweet and nutty flavors of the toast, butter and honey just so well.
I've enjoyed sage and blackberry tea before. Sage and blackberry seem to go together pretty well. I'd think some sort of blackberry ice cream with sage in it would be an interesting experience
I had to look up what savory is in German, and we call Bohnenkraut=bean herb. So obvsly it's great with beans! :D
I also loooove lemon balm and coriander leaves (cilantro) as dried herbs. What category does lemon grass belong to though?
please don't use dried cilantro =(
it is super easy to grow inside and use FRESH
=)
Kenneth Wilson I prefer using dried herbs in a stew or sauce that cooks for a long time and add fresh herbs in the end. No idea if that makes sense, but that's how I roll 😀
dried coriander has its uses, all dried herbs have their uses, not everything needs to taste aromatic and fresh, musk is a flavour profile of its own
Other food pairing worth & nice trying : thyme : chocolate, cocoa ; bay : goat cheese, fresh cow cheese (even milk infusion) ; origano : buffalo mozza ; rosemary : water infusion (kindof tea… but just a very few leaves, and infused 1/4h to 1/2h, which is below identification level, just detection intensity) ; also, if cooking with pressure & vapor (minus "SEB" cooker!), makes wonderful potatoes & turnips (same for bay, thyme, all these herbs in fact) ; also a pinch on chocolate pastries ; savory : fresh cow cheese…
I really like your videos. Today I made a Quiche using your recipe and it was delicious. Thank you for making videos and enriching my life with delicious ideas for food.
Love the video! It's not necessarily a dessert, but using a bit of sage in with black tea is amazing.
Finally! Someone mentions savory. :) It's one of my favourite herbs, yet it's almost obscure.
For sweet sage dishes, I can recommend using sage in honey cakes. It works surprisingly well
I use sage (fresh) when i make butternut or sweet potatoe soup. With white onions and a green apple. Its d-lish.
SAGE RECOMMENDATION: I drink my red tea with Sage! Alex you should try it and trust your loyal subscriber you won't regret it 😂👍, putting sage with tea is something popular in Palestine, in general in middle east we usually put either Mint or Sage with tea.
Thanks for the reminder about Savory, I grew it at the last home I lived but I had since forgotten about it :-) I will have to buy some seeds
Mexican oregano is delicious. It is actually a relative to lemon verbena and adds a nice citrus flavor to dishes. It is used in a lot of dishes but one of the most telling is menudo/posole where it is served on the side where the diner can add abit to the soup and it cuts through the deep fatty flavor with bursts of citrus flavor.
My 6 herbs are basil, oregano, rosemary, thyme, marjoram, and flat parsley. Between those 6, I can make a huge number of mediterranean dishes.
I have a recipe where sage is used in a dessert. It's fried in butter and then used as the finishing touch for plum "knödel". Do you know knödel? They are sweet potato dumplings with a filling, often served in Austria. I think the original recipe was from Ana Roš.
+Gian Ulli I did not. Now I do. 🙏