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HERBS Cooking with Herbs 1 2 3 The Kitchen Herb Garden
Cooking with herbs is like icing a
cake: it makes the dish
complete. It may seem daunting at first. There are so many herbs and so
many recipes to choose from. And, while using recipes that include herbs is a good way
to get started, the excitement comes when the unique flavor of each
herb is understood and can be used to create your own special dish. Here
are three tips to get you started.1. Take a clean leaf of the herb and chew but
don't swallow. Experience
your herbs like you would a fine wine; check the fragrant bouquet, let the leaf
meet the tongue and chew thoughtfully. It is not necessary to swallow. Learning
about the flavor of the herb this way will help you to decide if it will make
the perfect pot roast or sorbet.
2. Add fresh chopped herbs (one at a time) to something bland yet familiar, like butter or sour cream
or potatoes. This allows the intensity of the herb to stand on its own and helps
you to know how much of the herb to add.
3. Just
start playing; add a little Rosemary or Tarragon to the potatoes or the chicken;
sprinkle some Oregano on your pizza or pasta; lay sprigs of Thyme on your
roast. Keep notes, at least at first of what was pleasing, how much was
used and what didn’t work. Note whether the herbs were fresh or dried or a
combination of both. You will find this invaluable, especially when you start
blending herbs together to get more complex flavors
The most flavorful culinary herbs are harvested from well tended plants
in their leaf making stage. All herbs have two phases of growth: the
leaf stage and the flower (or reproductive stage). When the plant enters its
flowering stage, leaf production slows or stops and the leaves on the
plant may become bitter, grassy, woody, or yellowed. These leaves are not
of optimum quality for cooking. Flowering can be delayed by harvesting kitchen herbs often.
If your herbs grow too fast to use them all fresh, dry or process the extra for later
use.
Flowers do make colorful, fragrant garnishes for salads, sautés, and
desserts. And, you might want to consider growing two of the same culinary herb, one that can be allowed to
flower and one that can be kept pruned for leaf production. Or, just enjoy both phases of growth
on a single plant. After
flowering, herbs should be cut back to encourage bushy new growth.
For
detailed information on planting and maintaining your herb garden, please
read our feature newsletter on culinary
herb gardening.
Home grown herbs will delight and surprise
you with their clean, sharp flavors. Our Kitchen Herb Garden Six Pack
(below) is our choice for the six most essential perennial cooking herbs.
CHIVES, ENGLISH THYME,
SPANISH TARRAGON,
GREEK OREGANO
ROSEMARY, AND SAGE
CHIVES
(Allium schoenopraseum):
Chives add a dash of flavor and elegance to so many different foods that it is
amazing the humble baked potato made them a household word. Chives are best used fresh, but may be
frozen. Fresh, they can be chopped fine and added to butters (great for
corn on the cob), soft cheeses, and salads. Chives are often used
as part of "Fines Herbes". This blend of finely chopped fresh herbs
is usually made up of
equal parts of three or four of the following: Basil, Chervil, Chives, Marjoram,
Mint, Parsley, Rosemary, Sage, Savory, Tarragon, or Thyme; and is usually added at the end of
cooking so that the delicate flavors are not lost.
Bright purple Chive flowers make an eye
catching and flavorful garnish sprinkled on salads, omelets, chicken and vegetable
dishes. These attractive early spring flowers also make Chives a good choice
for edging the herb garden.
When harvesting Chives, be sure to cut
the spears completely to the ground; this will help eliminate grassy
pieces in the clumps. Anytime it seems there are more yellow or brown
spears than green ones, cut the whole plant back to the ground.
Easy to grow and fun to
experiment with, Chives are hardy from Zone 3, grow well in most soils,
and make great container
plants. For a tasty treat, make up a patio pot with a few plants of both
Chives and Garlic Chives. Potted Chives should be divided and repotted
every year or two. Planted in the ground, Chives multiply so rapidly that they
usually have to
be lifted and divided
by the third year.
ENGLISH
THYME (Thymus vulgaris):
English Thyme leaves may be small, but they pack
a powerful punch. Thyme is one of the savory herbs, which are main course
herbs used to flavor hearty meals, bone warming soups, and piquant sauces.
They blend their essence with other savory herbs like Tarragon and
Winter Savory to create memorable flavors. Thyme is one
of the three traditional herbs used in "Fines
Herbes", and is often used in making Bouquet Garni”, a
little herbal bouquet used when simmering foods. Try this one with Salmon:
two sprigs each Tarragon, Parsley, and Dill, and one sprig of Thyme. Thyme
has a warming flavor that is perfect with winter thyme treats like Baked
Butternut Squash.
English Thyme blooms in spring and
attracts early butterflies and many different kinds of beneficial flies and
wasps. Its flowers are a favorite of honeybees. Plant in
full sun for best flavor. Make sure the soil drains well and is fairly
fertile. After Thyme blooms it splays out messily in all directions. To
prune, pull its many squirrelly stems up in a ponytail and
crop them past the spent blooms (about a third of the way into the leaves)
to encourage lush new growth. Leaves can be used fresh any time. To
dry a large quantity of Thyme, wait until the plant starts to regrow after
pruning. In the
early morning, after the dew has dried, cut three or four inch long stem
segments and make small bundles tied with
string or twist ties. Hang these
out of direct light and check often for dryness. How long this will take
depends on the moisture in the air. It is very important to make sure the
Thyme is completely dry before storing, because improperly dried herbs can
mildew and rot. If the herb is crispy when crushed between the fingers,
then it is dry. When cooking with dried herbs, always measure out the
desired quantity away from the steam of what you are cooking. This avoids introducing
moisture into the jar which can cause the herbs to mold or clump together.
Hardy from Zone 5, English Thyme does
well in a container. Try a trio of English Thyme,
Caraway
Thyme, and Lemon
Thyme in one of our 20
inch Oval Windowsill Planters for a year round taste treat.
SPANISH TARRAGON (Tagetes
lucida):
Spanish Tarragon is sumptuous with meats, vegetables and its slight
sweetness makes it perfect for rice, pasta and desert dishes. Much easier
to grow and more bountiful, it is the perfect replacement for the
temperamental French
Tarragon and can be used in the traditional blends
"Fines Herbes", "Herbes de Provence", and " Bouquet
Garni". It can be used alone or in conjunction with other herbs like
Basil to flavor White Wine Vinegar. Add a couple of teaspoons of Tarragon
Vinegar to Hollandaise Sauce for a special Eggs Benedict Brunch.
Particularly tasty with scallops, chopped Tarragon added during steaming
or barbecuing can improve almost any white fish.
A marigold with uncommon licorice flavor, Spanish Tarragon
is a herbaceous perennial, hardy to Zone 8, that returns larger each spring.
Single yellow flowers appear in late fall but do not have the same flavor as
the long, dark green leaves. Snip leaves anytime during the growing season
for fresh use. Harvest for winter before the first frost. Preserve by
blending with a little olive oil and freezing.
In colder areas, plants can be grown in a
container outside during the spring and summer and then be over-wintered
indoors. Growth may disappear below the ground, but should return in the
spring. Grow in full sun for maximum flavor development. In the garden,
Spanish Tarragon likes loose soil with good
drainage.
GREEK
OREGANO (Origanum vulgare hirtum):
Greek Oregano has a strong flavor, but it doesn't hold up well to prolonged
cooking, especially when used fresh. Harvest fresh leaves right before use. Wash
and pat dry. If you are harvesting several
hours ahead of
time, wash, dry, wrap in dry paper towels, and refrigerate. They
will keep a few hours this way. Or, whole stems can be placed in a glass or--even
better--an attractive vase of water. This is a fun way to prepare for a meal.
Pick several kinds of cooking herbs and make a culinary bouquet. Aromatic sprigs
of Rosemary, Greek Oregano, Winter Savory, and Basil waiting close by the stove will make
both the creative and digestive juices flow. Greek Oregano chopped and
mixed with garlic, salt, and olive oil makes a great marinade for pork, beef, or
roasted potatoes. Add a little Rosemary to the marinade and use it on poultry.
Or use fresh leaves as a topping for homemade pizza (this is the way Greek
Oregano was first used for pizza, not as ingredient in the sauce).
Dried Greek Oregano is a great way to get through the winter blues. It can be used for
herbal marinades or can be added near the end of cooking to any tomato based sauce, sauté, stir
fry, or egg dish. Try a sprinkle of dried Greek Oregano on your next grilled
cheese sandwich. Fresh or dried Oregano can also be combined with other herbs to make a
herb crusting mix for pork chops, tenderloins, or chicken breasts. When
substituting dried herbs for fresh herbs, one tablespoon of fresh herbs equals
about one teaspoon of dried herbs. Small amounts of Greek Oregano can be dried
any time. Usually just laying the clippings left over from dinner's harvest in a
ceramic bowl will do the trick. But to harvest for winter use, it is easiest to
dry all that will be needed at one time. Four to six weeks before the first
frost, cut the herb back to about three inches above the ground Allow the
plant to regrow and then, before frost, cut long stems (6 to 8 inches), tie in
small groups, and hang out of sunlight in a warm room. Check often and, when
crispy dry, store whole stems in glass jars in a dark cupboard or pantry.
Leaving the leaves on the stems will preserve more flavor than stripping the
leaves and grinding them into a powder. Greek Oregano can also be pureed with a
bit of olive oil and frozen. Freeze flat in pint size zip lock bags. Because the
olive oil doesn't freeze, sections of this frozen pesto can be easily broken off
and used.
Hardy from Zone 5, Greek Oregano, like most herbs,
prefers six hours of sun each day to fully develop its mouth watering flavors. In hot summer areas,
afternoon shade can cut down on watering and stress to the plant. And mulching
is always a good practice to improve the soil and help keep root zone
temperatures moderate. Any stress a plant goes through, such as parching and
watering and parching and watering, will invite insects and disease. Greek
Oregano may prove difficult to grow in areas of
heat and humidity or excessive winter rain. Humidity can be dealt with somewhat
by planting in raised beds or containers and by giving the plants plenty of space
between them for air to circulate. Well drained soil will help during periods of
excessive rain. Raised beds filled with organic topsoil and compost are
good for this also. Anywhere puddles form after a rain is probably not a great
place for Greek Oregano.
ROSEMARY (Rosmarinus officinalis):
Wafting
fragrance emitted from Rosemary on a hot sultry day can cool and refresh.
The
sound of the bees busily working the flowers is music to our freeway tired ears.
Snapping a few branches and winding them into a loose wreath, we take the herb
into the kitchen to contemplate the possibilities. No matter how much
we enjoy Rosemary in the garden, Rosemary in the kitchen is what it is all
about. Cooking with Rosemary is a true delight. As it flavors our food, it
perfumes our home.Any
Rosemary can be used for cooking but we prefer our Upright Rosemary
for both fresh and dried use. Cooking with Rosemary can be as
simple as chopping a few leaves to add to a leftover turkey sandwich or as
elegant as mixing a bit of chopped fresh Rosemary with salt, pepper, and
flour to rub on Cornish game hens for roasting. Because
the leaves are thick, always chop them as finely as possible. Go
cautiously at first because a little Rosemary goes a long way. Or, use whole stems by adding them near the end of cooking and then remove as you
would a bay leaf. Try using 10 inch stems for barbecue skewers. There is
no need to remove the leaves unless the Rosemary might overpower the
food.
Rosemary is winter hardy in zones 8 through
11. It
requires excellent drainage and full sun. In colder areas, It can be grown
in a container throughout the summer and brought in for the winter. Give
it a sunny spot and or 16 hours of artificial lighting. Be careful not to over
water. It is not necessary for the health of the plant to prune, but
Rosemary can be pruned for shape after flowering has occurred,
usually about mid spring. Pruning later will remove next year's flowers.
SAGE (Salvia officinalis):
Culinary Sages are
best used fresh, but they
can be dried. For drying large amounts of leaves, wait until after the
plants have grown back after pruning the blooms. Wash the plants in
the garden with a fine spray of water the night before; and the next
morning, when the dew has dried, cut stems as long as possible without
cutting into old wood. Hang these in bunches of three of four in a dark,
dry, clean area. As soon as they are crispy dry, strip the leaves (whole, if
possible) and seal them in an airtight container placed out of direct
light. The flavor should remain potent for three or four months--at least until spring brings fresh, tender leaves again. Besides
the traditional use in stuffing, Sage is good with pork, sausage, other
meats, and cheese. It is often combined with Thyme and used with beans and
in soups. Use Sage with fruits in vinegars; if the vinegar is a light
colored elixir, try one of the variegated forms of Garden Sage like
Tricolor or Golden Garden Sage. The bluish purple flowers of Garden
Sage make an
attractive garnish in salads, butters, soft cheeses, and ice cubes. Spice
up hamburger night with a blend of freshly chopped or dried Sage, Mint,
Rosemary, Oregano, and Basil.
Fresh picked 'hands' of Sage tips can be used to make
wreaths
or tussie-mussies. They dry well and have that heavenly Sage fragrance.
Salvia officinalis is hardy
to Zone 5 and blooms profusely for about three or four weeks in spring. Planted
in a row or in a block, it is one of the prettiest of all the Salvias.
Garden Sage (Salvia officinalis), as well as all of its many forms, is short lived. Either
becoming too woody for adequate production or dying out completely, these
Sages usually need to be replaced every three or four years. It does help
somewhat if the plants are pruned back beyond the flowers when the bloom is
finished, but care should be taken not to prune into wood that has no
growth showing.
Herbs at a Glance
Herbs
Parts Used
How Used
Used For
Recipe Links
Chives
Leaves/
Flowers
Fresh or Frozen
Soups, salads, salad dressings, eggs, dips,
vegetables,
chicken, soft cheese spreads, butters, white sauces, and fish.
Food
Network
English Thyme
Leaves/
Flowers
Fresh or Dried
Game, beef, soft cheeses, fish, chowders, pâté,
vegetables, and tomato sauce.
Epicurious.com
Tarragon
(French or Spanish)
Leaves
Fresh or Dried
Chicken, fish, eggs, tomato juice, butters
(especially nice on steak), vinegars, salads, mustards, sauces
(hollandaise, béarnaise and tartar), Soups (chicken, fish, mushroom and
tomato) and marinades for fish, lamb or pork.
Cooking.com
Greek Oregano
Leaves
Fresh or Dried
Sauces (white and tomato), stews, soups, fish,
lamb, pork, vegetables, butters, and vinegars.
All
Recipes
Rosemary
Leaves
Fresh or Dried
Beef, lamb, fish, poultry, stuffings, soups,
stews, fruit cups, soups (chicken, pea, and spinach), vegetables, and marinades.
About.com
Sage
Leaves/
Flowers
Fresh or Dried
Stuffings (for fish, poultry, and meat), pâté, eggs, poultry, pork,
beef, lamb, pasta, cheeses (cheddar, cream, and cottage), sauces (brown
and meat), soups (cream and chowder), beef stews, and vegetables.
BBC
Additional plants for the Kitchen Herb
Garden:
Dill, Bronze Fennel, Greek Bay, Mint the Best, Peppermint, Sweet Basil,
Italian and/or Curled Parsley, and Winter Savory. These are basic cooking
herbs. If you want to get into more exotic flavors, try our
Gourmet
Herb Garden Six Pack.
Books to read on this subject:
A
Celebration of Herbs Cookbook
by Shirley Kerins
Favorite
Recipes with Herbs
by Ranck and Good
Cooking
with Herbs and Spices
by Milo Miloradovich
Stocking
Up III
by Carol Hupping
The Mediterranean Herb Cookbook
by Georgeanne Brennan
Get started now with our Six Pack Kitchen Herb Garden. Or, save
by purchasing our Kitchen Herb Garden Kit
which includes the six plants in the The Kitchen Herb Garden Six Pack and the book
Favorite
Recipes for Herbs for one low price!
Substitutions in Herb Garden Six Packs
are made with appropriate plants when necessary.
Kitchen Herb Garden
Six Pack
$24.95
Quantity
Kitchen Herb
Garden Kit
$49.95
Quantity
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