4 minute read
Herbs Katie Sharpton
Herbs
By Katie Sharpton
WWhen you are always on the go, it can be easier to settle and order something quick for dinner. However, nothing beats a home cooked meal, a time to feel truly nourished. It’s nice to slow down and enjoy the process of preparing your own meal. Not only is home cooking healthier, but also fun to experiment new recipes with friends and family. Herbs add a nice touch to any home cooked meal, as well as color and flavor.
“Herb” is defined as any plant or plant part that is used for its culinary, cosmetic, medicinal or aromatic qualities. In general, dried herbs have a stronger more concentrated flavor, than fresh. When substituting dry herbs for fresh in a recipe, start small. When substituting fresh for dried, plan to use plenty rather than not enough. To freeze fresh tender herbs for later use, chop and mix with olive oil, then freeze in ice cube trays. When cubes have frozen, remove from tray and store in the freezer in an airtight bag or container for up to 2-3 months. Add frozen cubes directly to sauces.
Herbs can be harvested as needed throughout the growing season. Snipping the plants regularly helps to encourage new growth. Harvest an herb such as basil by pinching off leaves from the tips of the stems. Harvest leafy tips frequently and clip off flower buds to keep the plant producing.
Parsley Rosemary
Leaves are very fragrant with a rich, mildly spicy mint flavor. This herb prefers moist, well-drained soil and full sun. Fresh leaves can be used in tomato sauces, salads, vinegars, and on fish, lamb, and poultry. Varies in height from 2-5 feet tall. This herb has green, needle like leaves. The leaves can be used for tea or flavoring in sweet and savory recipes.
After harvesting, dry herbs quickly to preserve for their greatest flavor. They must be dried completely before storing in jars. Leaves are ready for storage when they feel dry and crumbly. Hang & dry: air drying is the easiest method to dry herbs with stems. Tie the stems into small bundles and hang them upside down in a dry, warm, dust free and airy place out of direct sunlight. Drying screen: Spread the herbs out on a drying screen or window screen to dry. Once the herbs are completely dry and brittle, remove the leaves from the stems and store loosely in clean glass jars or in containers with airtight lids. Store the jars in a cool dark place, away from heat and humidity.
Tender Herbs: softer, grass-like stems and more delicate. Best when used fresh. When used in cooking, they are added right at the end to preserve their flavors. Examples of tender herbs include basil, chives, cilantro, dill, mint, parsley, and tarragon.
Woody Herbs: tougher wood-like stems and are not typically served raw. They tend to appear in cooked dishes where they are able to infuse their flavors into the dish. Examples of woody herbs include bay leaves, oregano, rosemary, sage, thyme.
Basil
Grows up to 2 feet tall. Parsley: Grows up to 1 ½ feet tall. Leaves can be flat or curled. This herb prefers fertile, welldrained soil and full sun to partial shade. Leaves and stems are used as garnish in salads and as a condiment.
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