These Are Several Types of Leaves That We Usually use in Cooking

The leaves that are often used as flavoring or toppings on food are spring onions. Indonesian cuisine is very familiar with this leaf. The benefits of spring onions are that they provide a distinctive aroma that is appetizing. Compared to onion seeds, spring onions have a mild aroma. When it comes to shape, it must be all of them. Spring onions have a fairly long shape, are green in color, and white at the base. Usually these leaves are often added to vegetable soup, omelets, scrambled eggs, or various other dishes.

Then there are also leaves that are used as a flavoring, namely basil leaves.

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This leaf is indeed very often found in Sundanese restaurants as a side dish. Its taste is distinctive and also delicious in the mouth. In addition to being a side dish, basil leaves are also used as a flavoring for dishes. For example, steamed fish or chicken, which will definitely provide a distinctive aroma that is delicious and appetizing.

The next flavoring leaf is oregano leaves.

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This leaf is indeed not as familiar as spring onions. Because it is generally used as a flavoring for dishes such as pasta, pizza, or steak, even European and Asian cuisine. Oregano leaves are known as wild marjoram, and are very easy to grow. Usually these leaves are dried and extracted into oregano. For the taste, oregano has a slightly bitter taste, and also a warm taste when eaten.

In addition to chives and oregano leaves, there are also mint leaves.

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Leaves that come from the Mediterranean region are still in the same family as oregano. The shape is small, and has fine hairs on the surface of the leaves. If it is likened to cloth, it is like velvet hehehe ....

And this is usually added to pudding sauce, cakes and also drinks. Food and drinks mixed with mint leaves usually provide a fresh, spicy taste and aroma. Like menthol if you eat it. In addition to being a mixture in food, it can also be consumed directly as a salad.

In addition to the five leaves that I have explained which are flavor enhancers in a food. It turns out that there are still more leaves that we use for cooking. For example, celery leaves, coriander leaves, and pitaseli leaves.

Well, do Steemit friends like to mix them up when they see these three types of leaves? I myself have exchanged them 😅

Well, I want to make a social experiment to my Steemit friends about these 3 types of leaves, but later. Don't go anywhere, stay on Steemit.

See you again.

Greetings always compact.

By @midiagam