Cooking with Fresh Herbs
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Empress Wu Hosta
The most talked about Hosta! Large, lush tropical looking foliage, learn more.
The most talked about Hosta! Large, lush tropical looking foliage, learn more.
Using Fresh Herbs in Cooking..
Cooking with fresh herbs and healthy living go hand in hand. Fresh herbs have a special flavor and aroma that contributes greatly to the enjoyment of food. Besides adding to the culinary delight of food, when you use fresh herbs you will find yourself using less salt, fat, sugar and avoiding all together those dreaded high salt mixed spice blends. As an added bonus, researchers are finding many fresh culinary herbs have antioxidants that may help protect against such diseases as cancer and heart disease.
The easiest way to enjoy fresh herbs is to grow them yourself. If you've always thought you'd like to plant an herb garden, starting one is easy. If you do grow an herb garden make sure that you grow an organic one using only organic herb seeds, organic potting mix and organic fertilizer. For more information on organic seeds visit Farm fresh Living's online Country Store.
Need information on growing herbs, then look no further. Click here to read all about growing organic herbs...
Top Seven Tips for Using herbs:
- When substituting fresh herbs for dried herbs in a recipe, a general rule is to use three times as muchfresh herbs as you would dried herbs.
- Harvest herbs just prior to using, in the early morning if possible before the heat of the day. Harvesting herbs early in the morning helps to keep the fresh flavor and nutrients intact.
- Fresh herbs can be stored in a crisper drawer for several days. I like to place my fresh herbs on a towel rather than in or on plastic.
- Grow herbs such as parsley, basil, rosemary and cilantro in small pots that can brought inside and placed on a window in your kitchen. This way you can easily harvest the herbs at night for cooking. On the farm, even in the dead of winter, we always rotate pots of rosemary, parsley, chives and sage throughout the winter.
- If you grow your own herbs organically (why wouldn't you!) there is no need to wash them before use. If you purchase herbs or do not grow organically throughly wash the herbs under running water and dry in a salad spinner before use.
- To use fresh herbs in recipes either mince with a sharp knife, or cut with kitchen shears depending on the herb and the use.
- Add the delicate fresh herbs such as basil, chives, cilantro, dill leaves, parsley, marjoram and mint at the last moment before the end of cooking or sprinkle them on the food before it's served. Less delicate herbs, such as dill seeds, oregano, rosemary, tarragon and thyme, can be added about the last 20 minutes of cooking.
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Anise |
Pork, chicken, fish, stews, beverages, stewed fruit. Seeds in baked goods. |
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Basil |
Tomatoes & tomato dishes, vinegars, rice, eggs, meats, duck, salads, vegetables. |
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Chive |
Salads, stews, appetizers, vegetables, butter, yogurt, & sour cream sauces. |
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Dill |
Fish & fish sauces, cottage cheese, breads, beets, cucumbers, cauliflower, Brussels sprouts, salads. |
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Fennel |
Tomato dishes, eggs, fish, marinades for meats, carrots, pickles, breads & baked goods. |
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Marjoram |
Stews, soups, meats, tomato dishes, vegetables, eggs, breads, French dressing. |
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Mint |
Salads, lemonade, tea, potatoes, scallops, sauces & jelly, sherbet, lamb, fruit. |
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Oregano |
Italian tomato sauces, barbecue sauce, soups, eggs, cheese, pork, vegetables, salad dressings. |
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Parsley |
Tomato sauces, fish, meats & poultry, soups, stews, vegetables. |
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Rosemary |
Lamb, pork, vegetables, chowders, cheese, chicken, breads. |
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Sage |
Fish, meat, poultry stuffing, chowders, soups, tomatoes. |
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Savory |
Pork, chowders, stews, fish, eggs, salads, beans, biscuits. |
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Tarragon |
Eggs, yogurt & sour cream dishes, meat asparagus, beans, cucumbers. |
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Thyme |
Stews, clam chowder, fish, meat, poultry, eggs, stuffings, bread, biscuits, lima beans, broccoli, onions. |