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Using
Herbs
Herbs can be purchased in
dried or fresh forms and some are also sold frozen (like chives). The
more commonly available fresh herbs are: parsley, basil, rosemary,
mint, sage, oregano, chervil, bay leaf, coriander, marjoram, savory,
tarragon and thyme. They can be found at almost every local food market
at various times of year, depending on the herb or you can grow your
own in your garden or window planter.
For successful use in any of the recipes, it is important to choose
herbs that have a clean, fresh fragrance and a bright color without any
sign of wilting or browning.
You can also use dried herbs. Dried herbs are available year round in
metal or cardboard boxes, bottles, cellophane packages and unglazed
ceramic pots. Remember, the more airtight the storage container, the
longer the herbs will last.
Each time you use the herb, make sure the lid is tightly resealed.
Dried herbs have a stronger, more concentrated flavor than fresh herbs,
but quickly lose their pungency. Crushed or ground herbs become
lackluster more quickly than whole herbs.
You can use herbs for almost every dish. A few aromatic herb leaves
could add zest to a simple salad or enhance the flavor of any cooked
meal. The flavor of an herb will be at its best if you add it to the
recipe at the proper time. The delicate flavor and aroma of herbs can
be lost by overcooking. To draw out more flavor, barely moisten herbs
with a little lemon juice, water, cooking oil, or other liquid suitable
for the food you are preparing, and let stand for 10 to 15 minutes
before using.
Add herbs as
follows:
- to soups and stews during the last half hour
of cooking.
- to uncooked foods such as tomato juice cocktail 3 to 4 hours before
serving, or even overnight, to release the full flavor of the herb.
- to quickly cooked dishes or sauces as soon as you begin cooking the
food.
Herbs may be used to flavor oil, vinegar, mustard, and butter. Choose
your favorite herbs to add variety to these everyday ingredients.
Avoid using the same
herbs in several dishes to be served at the same meal.
Choose your favorite herbs and prepare your own combinations of herbs.
They will add variety to your everyday dishes. Keep in mind that when
combining herbs, use one having a pronounced flavor with two to four
others having a less pronounced flavor. The combination varies for
different dishes. The amount to use depends on your taste preferences,
the piquancy of each herb, and the effect it has on different foods. If
you do not have a recipe, start with 1/4 teaspoon of herb per pound of
meat or pint of sauce, and increase as desired.
NOTE: All of
the herbs in the following famous combinations can be grown and dried
at home.
The usual combinations are:
celery leaves, onion, parsley, and thyme;
chervil, chives, and parsley;
basil, sage, and savory;
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| Did You Know? |
If
the recipe calls
for fresh herbs, you can substitute dried herbs. Use a fourth of the
recommended
amount, for example, 1/4 teaspoon of dried herb instead of 1 teaspoon
of
fresh.
It is
good idea to tie herbs and whole spices in a small square of
cheesecloth
so that they can be removed easily before serving. This will also
prevent
seasoning specks in the finished product. The same method can be used
when
whole spices and herbs are added to other foods.
Use whole spices and herbs for beverages and pickles. Remember, leaving
whole spices in pickles can cause unsightly darkening.
Herbs
are also known amongst gardeners to be useful for pest control.
Mint, Spearmint, Peppermint, and Pennyroyal are a few of such herbs.
These herbs when planted around a house's foundation can help keep
unwanted critters away such as flies, mice, ants, fleas, moth and tick
amongst others. They are not known to be harmful or dangerous to
children or pets, or any of the house's fixtures.
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