Cooking With Herbs

Are you one of those gardeners who says, “I grow a lot of herbs, but don’t really use them very much. Sure, I make pesto, but I’m really not sure which herb goes with what”.

Many of us are like that – not very adventurous in our cooking; reverting to our old standbys in the kitchen. Instead we tend to have a revolving repertoire of dishes we cook with little thought… roast on Sunday, shepherd’s pie on Tuesday, spaghetti on Friday, and so on.

But our palates welcome a change! There is no simpler way to add variety to your meals than adding a few fresh herbs. Most cookbooks have recipes with a variety of dishes that require herbs, or simply Google any herb, and you’ll find recipes online easily.

One way to become more familiar with herbs is to just add them to the foods you already prepare. Add snips of fresh chives to your omelet or scrambled eggs. Blend parsley or chervil into cottage cheese or cream cheese, or make your own salad dressing with oregano, garlic and basil and add it to salads. Add some fresh thyme and savory to your soup pot or stew. Use that pesto with your pasta, jazz up those mashed potatoes with some chopped parsley and chives.

In cooking with herbs, a little goes a long way. Use culinary herbs sparingly – they’re meant to enhance the natural flavor of your food, not overwhelm it. Fresh herbs should be added at the end of a recipe. Gentle heat will release the flavors, but long cooking will often cause the flavor of the herb to be lost or destroyed. See which herbs you prefer with what dish, and experiment with combinations of herbs.

You can also add fresh herbs to cold foods. Add chopped herbs to softened butter, along with a bit of lemon juice, and you’ll have a delicious herb butter for your bread, biscuits, or even to use in sauces on vegetables. Leafy herbs, such as parsley, chervil, basil or chives are a flavorful addition to your salads. Use herbs to make a marinade for meat or poultry, along with wine, vinegar and oil, and marinate overnight in the refrigerator, thus adding flavor and tenderizing.

Homemade salad dressings are far superior to commercial versions. Make them yourself, and cut calories while adding flavor. And there are no ‘long chemical name’ additives. Just shake oil, vinegar and your minced herbs together and let it infuse for 30 minutes before you serve it. You can also add crushed garlic, capers, or spices for even more flavor. Make enough for one use, as home made dressings will last for just a couple of days in the refrigerator.

Here are some other ideas for using herbs in your cooking:

  • Rub fresh herbs like marjoram or lemon basil into poultry or fish before grilling.
  • Add fresh dill or basil to mayonnaise or cream cheese for a special spread.
  • Try herb and cheese combinations in your omelets, such as parmesan and basil or feta and dill.
  • Knead in a teaspoon full of chopped herbs such as rosemary, sage or oregano in your bread dough or biscuit dough.
  • Make a salt substitute with freshly dried and ground herbs mixed with black pepper and a bit of salt.
  • Stuff your roast chicken with a bundle of thyme, rosemary and sage, along with several garlic cloves.

The best way to learn how to use culinary herbs is to grow them! A windowsill stocked with special herbs in pots, or a fragrant herb garden just outside your kitchen door will will be your best inspiration for culinary success.

Growing your own herbs will provide you with just what you require for that extra ’something’ that will spice (or should I say, herb) up your cooking. Yes, fresh herbs can turn any everyday dish into a journey of discovery for your taste buds.