Sorry for the weekend delay on the herb post, but here it is, as promised.
As stated before, a herb is nothing more than a source of potent and delicious oils found in the leaf of a plant. Many have been given royal status by the Greek and Roman civilizations and have helped shape cultures and medicinal practices. Herbs were used to signify importance of certain character traits (such as sage with wisdom or courage, or rosemary with remembrance). For this blog, however, the focus is on their tasty attributes. Herbs are great to use more of for anyone with allergies or those watching their food intake. They have no calories and can enhance the flavor of the often bland allergy-free food choices.
Here is a mini-dictionary of common herbs found fresh in most supermarkets. In general all fresh herbs should be reserved to put in near the end of the cooking process. Their flavors are much more delicate than dried herbs. Storage is normally best in the refrigerator. Keep the herbs dry and cool. Some last longer than others. Basil keeps for short times and is prone to blemishing, while rosemary is almost evergreen-like and can last for weeks. In general don't use fresh herbs that have darkened leaves or that have an off-putting smell.
Basil - most well known for Genova pesto, its leaves have a mild licorice flavor. There are several varieties, but lettuce leaf is the most popular in supermarkets. It is very perishable, and should either be used or cut and frozen in olive oil within a few days of purchasing. It is a very easy plant to grow, and yields enough basil for the most zealous seasoner. Like extra color, try an opal basil plant with dark purple leaves and pink flowers. Use a very sharp knife or tear basil, because it bruises easily. Fresh basil goes best with vegetables, in salad dressings and in pasta dishes.
Chives - These are the smallest member of the onion family and have a mild flavor. The best way to cut them is just to snip the ends with scissors. For being an herb, they have great vitamin A content, as well as potassium and calcium. Chives give almost anything an instant freshness, from rice to chicken to eggs. Look for bright green stems that are not yellowed or tough.
Cilantro - This is the leaf of the coriander plant. Some call the flavor "verdant" and "soapy," lending itself very well for spicy dishes. It is popular in Thai, Asian, Caribbean and Mexican dishes. Try blending Cilantro leaves with some pistachios, lime zest and grapeseed oil for an inspired pesto for burritos and fajitas.
Dill - Most famous for pickles, fresh dill is actually not the flavoring behind the common crunchy treat - dill seed is. The leafy green part of the plant has a very fresh flavor. It goes well with peas, potatoes and all types of fish. It pairs nicely with lemon flavors and prominent in Irish food, so use it for St. Patrick's Day dishes.
Marjoram - This is a member of the mint family (like numerous other herbs). It is a mild and sweet cousin to oregano. It goes well with all meats and in pasta dishes. Its harder to find fresh than oregano, but has a much more pleasant flavor.
Mint - This is a great herb for its versatility. It tastes equally good in sweet or savory food. Add fresh mint to fruit salads, yogurt or mix with oregano, lemon, garlic, salt and pepper for a great greek rub for any meat. Gyros anyone?
Oregano - This herb is interesting because it was not introduced to the U.S. until soldiers brought it back from WWII. It is strong in flavor and should be used sparingly. Nothing tastes better with tomatoes and pasta, however, than good fresh oregano.
Parsley - This is an herb mistaken as a garnish. There are two varieties, curly and flat leaf. The later is very flavorful, but is not usually the type dried in the spice aisle or placed alongside steak. Flat leaf, or Italian parsley is peppery and lemony. It tastes great just tossed into salads or on any fresh vegetable.
Rosemary - This herb has a very strong woodsy pine flavor. It should be used in small amounts, but goes great with any grilled food or citrus flavors. It lasts for weeks in the fridge. Try adding some orange juice and rosemary to a favorite barbecue sauce and topping grilled chicken. Not a meat eater, don't sweat it, rosemary tastes equally great on a basalmic marinated portobello cap. Remember to use only the leaves; the stems are far too tough to eat.
Sage - This has a slightly musty minty flavor. Its earthy sweet flavor compliments almost all fall harvest foods from pork, turkey, roasted squash, white beans, etc. It is the most prominent spice in poultry seasoning.
Thyme - This has fantastic lemony flavor. It compliments rosemary and oregano, but fresh does not have a terribly overpowering flavor. It is the best go-to herb for seasoning vegetables. If stems are woody, like rosemary, just don't use. A good trick since thyme leaves are so small and delicate is to throw a whole stem into soup and at the end fish out the stem. All the leaves will fall off during cooking. Who doesn't love the absence of chopping.
Hope you enjoyed a week in herbs and spices. Look forward to blog posts on citrus - the winner of favorite fruit group.
