TABLE OF CONTENTS HARVESTING HERBS
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HOW TO STORE
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COOKING WITH HERBS BASIL
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CHIVES
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PARSLEY
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COOKING TIPS AND IDEAS
17
NOTES
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BASIL When harvesting basil, cut with scissors or between finger and thumb, the tips of the plants back to just above a pair of leaves. Don't nip just below the leaf, leaving a short stem, as this will simply wither.
CHIVES Chives grow quickly in spring and summer. Look for the long, green, hollow leaves. These appear like grass but are actually the leaves. Cut as you need them for use, trimming right down to the base.
HARVESTING HERBS The optimum time to harvest herbs is in the morning, after the dew has evaporated, prior to the sun warming their leaves. Handle the herbs gently without bruising or injuring the leaves and stems.
PARSLEY Wait until the leaf stems have three segments. Stems with one or two segments should be left alone because they are not mature enough. Always remove the whole leaf, together with the leaf stalk, nipping it back to where it joins the clump.
The distinctive oils that give herbs their aromas and flavours are volatile and can be destroyed if injured. Select just enough herbs to be used, dried or frozen, on the same day. pick leaves early and often to encourage the plant to put out more foliage which extends the life of your plants.
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Freezing fresh herbs is an easy way to store them for longer periods of time. Clean the herbs delicately, blot them dry, and remove leaves from the stalks. You can freeze them whole or chopped, packing into freezer safe bags or airtight containers.
Chopped herbs that are to be used in soups or stews can be spooned into an ice cube tray, covered with water, and frozen. When you are ready to use the herbs, remove what you need from the tray and add to the pot.
HOW TO STORE Herbs should look healthy, fresh and clean, without any type of discolouring. Since the flavour and aroma of herbs deteriorates quickly after picking, be prepared to use them immediately. If you must store them for a few hours, keep them in the refrigerator in a plastic bag that is perforated and can breath. When you are ready to use them, wash the herbs gently under cool, but not cold water and pat dry between paper towels. you could use the tubes provided in this kit to store your herbs. be sure to wash them first before storing herbs to remove any dirt.
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Don’t be afraid to cut! When your basil plant has 3 to 5 sets of leaves, cut the top off just above the second set of leaves from the ground. The single stalk will now end here, and two new branches will now bud and grow from the set of leaves you left behind. Every couple of weeks, repeat the process, cutting just above the first or second set of leaves on your newest branches. Before long, you’ll have a healthy bush. Harvesting basil this way, you’ll probably be able to get 20 cups of basil from each plant per season! The night before you plan on harvesting basil, give the plant a good soak. The following day, do your cutting in the morning before the day gets too hot and dry. The essential oils are at their strongest then.
when you see flower buds, pinch them and two pairs of leaves under them off.
COOKING: BASIL The most common use of basil is in tomato sauce, pesto, or vinegars. But it also can be sprinkled over salads and sliced tomatoes, either whole or chopped. Tear leaves instead of chopping for the most flavour. In Mediterranean regions, basil and tomato is a classic combination. Taste: || Peppery || Minty || Slight sweetness Use in: || Eggs || Dips || Grains || Meats || Salads || Sauces || Soups
COOKING WITH HERBS
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Chives should be used fresh and uncooked, otherwise they loose almost all their flavour. When used with cooked foods, add them after cooking. They can be dried, but there is little point because they then have no flavour. One way to store them is to chop the leaves into 1cm (half inch) lengths and place them in ice cube containers with some water. Freeze them, and then defrost an ice cube or two when you need to use them.
use chives when they are fresh or frozen (freeze the leaves in an airtight bag) as dried chives lose their flavour. store in a cool place, in a resealable container.
COOKING: CHIVES The smallest and most delicate member of the onion family, chives are a popular herb used in European cookery. Snip chives with scissors instead of chopping them, and do not subject them to much cooking as they are delicate. Add the herb to the dish just before serving. Purple-blue chive flowers are also eaten and used as a garnish. Taste: || Sweet || Sharp || Pungent Use in: || Eggs || Cheese || Dips || Potatoes || Salads || Soups || Vegetables
COOKING WITH HERBS
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To harvest or cut parsley leaves, cut the stems off at the bottom of the plant. If you only want a few leaves, it is recommended that you pick leaves from the outside. This allows new leaves to grow from the middle of the plant, and harvests the older growth. Many gardeners harvest the entire parsley plant in fall and dry it; you can also bring the whole plant inside for the winter, and make it a house-plant. Parsley is best used fresh, but lends itself well to freezing and drying for several months if necessary, but the flavour will not be as strong once you dry out the herb. Store the dried leaves in an airtight container.
when parsley leaf stems have 3 segments, it is ready to be harvested.
COOKING: PARSLEY Parsley can be used in almost any savoury dish. It is especially good used in great quantities in fresh salads or in soups and sauces. Chop or shred it and mix with butter to melt over fish or to glaze vegetables. There is just as much flavour in the stalk as in the leaf and both are used in bouquet-garni to flavour stews and stocks. Taste: || Clean, light flavour Use in: || Eggs || Fish || Grains || Poultry || Sauces || Soup || Stuffing || Vegetables
COOKING WITH HERBS
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COOKING WITH DRIED HERBS || Most herbal flavours and aromas are released by heat. Although fresh herbs are usually preferred, dried versions can be used.
|| When possible, grind whole spices in a
grinder or use a stone mortar & pestle just prior to using for enhanced flavour. Toasting or dry roasting whole spices in a dry skillet over medium heat before grinding will bring out even more flavour.
|| Dried herbs are more concentrated than fresh
and tend to do best if they’re added during cooking so their flavour has time to infuse the whole dish — add them too late in the game and they just taste dusty.
COOKING WITH FRESH HERBS || When using fresh herbs in cold dishes, they
should be at room temperature. When preparing a dish that requires a lengthy cooking period, you can use a small, tied bunch of fresh herb sprigs.
|| Herbal combinations can also be minced and added to a meal immediately upon completion of cooking, and as a garnish before serving.
|| When chopping fresh herbs, chop the leaves very fine because the more of the oils and flavour will be released.
|| Usually extended cooking times reduces
the flavouring of herbs, so add fresh herbs to soups or stews about 45 minutes before completing the cooking time.
COOKING TIPS || Try not to mix two very strong herbs together. Try mixing one strong and one or more with milder flavours to complement both the stronger herb and the food. || Usually, the weaker the flavour of the food (like eggs), the less added herbs are required to get a nice balance of flavour. || Start sparingly with the amount of an herb used until you become familiar with it. The aromatic oils can be less than appetizing if too much is used.
COOKING TIPS AND IDEAS
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Make herbal butters and cream cheeses by mixing 1 tablespoon of finely chopped fresh herbs to 1/2 cup margarine, butter, cottage cheese, low fat yogurt or cream cheese. Let it set for at least an hour to blend the flavour; then taste test on a plain cracker. You will gain a great feel for the dimensions of what the flavour will be good with by taste testing in this manner.
For refrigerated foods such as dips, cheese, vegetables and dressings, fresh herbs should be added several hours or overnight. Note: Fresh Basil is an exception. If you add it to salad dressing overnight or longer, it becomes bitter.
HERB USE IDEAS Herbs are fragrant plants whose leaves (and sometimes stalks) are used in cooking to add flavour to dishes. Different cuisines rely on different varieties of herb, depending on which plants grow native or are cultivated in that country: for example, basil is synonymous with Italian food. The leaves of many herbs can be dried and used as a substitute for fresh herbs, but the flavours will not usually be as pronounced. For salsa, hot sauces and picante (hot sauce), add finely chopped fresh or dried herbs directly to the mixture.
some tender herbs - particularly basil, bruise easily, a problem exacerbated by blunt kitchen knives. keep them sharp!
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