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IN WHAT WAYS CAN FRESH HERBS BE USED, AND WHAT IS THE BEST SELECTION TO GROW?
Posted under Herbal by adminThe traditional uses of herbs in cooking, and in toilet and medicinal preparations, would fill a much larger book than this one.
By all means, always serve your oily fish with fennel and your pizza with fresh oregano, but be inventive as well. Some of the culinary masterpieces of French and Continental cuisine came about because the cook was out of mushrooms and used truffles instead; or the mint was dormant for the winter, so the lamb had to be flavoured with rosemary. Try some new combinations.-
All the culinary herbs are quite beneficial in the quantities generally used to make herb teas or to garnish or flavour food, so let your imagination blossom, and try some hot herb slaw (page 143) or herbal variations on an omelette, and take it from there.
Remember to use only a small quantity of the fresh herb to flavour a dish. One sprig of sweet basil with two or three leaves on a stem 2 inches long will be enough to flavour a whole salad bowl; or chop one or two leaves and sprinkle over fresh tomatoes. One of our family favourites is onions and tomatoes cooked quickly together in a little butter, served on wholemeal toast with several chopped leaves of basil sprinkled over the top before serving, or a little sprig of marjoram or oregano added to the hot butter for several seconds before adding the vegetables.
Herb oils and vinegars can be made quite easily at home. Both make excellent gifts and can dress up an everyday meal to make it a “speciality of the house”.
Buy a good white wine vinegar. This is essential, as inferior quality will not give the herb flavours a chance. Then find some leftover bottles in decorative shapes, preferably with a screwtop (corks tend to take up the herb flavour). Pick a handful of your favourite savoury herb at its best, bruise it well with the mortar and pestle, and add to each handful about a pint of the vinegar, then bottle and seal well. Leave for one week, then strain. Repeat the process with another handful of the fresh herb if a stronger flavour is required. After the second week, strain to remove all leaves and stems, and return to the bottle, sealing well. Then use the vinegar in salad dressings to give that magic j’e ne sais quoi that will keep your guests guessing. Tarragon, savory, basil, marjoram and sage are a few suitable herbs. ‘
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