herbs cooking guide
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Cooking with herbs is an easy way to infuse a recipe with flavor. Not sure where to start? Use this infographic as a quick reference for how to prep and store fresh herbs, plus ideas for how to cook with them. Try stirring a handful of basil and some marjoram into your favorite tomato sauce or rubbing a chicken with a mixture of thyme and rosemary before you roast it. Make homemade pesto to stir into pasta or chimichurri sauce to serve with your favorite grilled meats. Add your favorite chopped herbs to homemade vinaigrette or creamy ranch dip. Herbs like cilantro and mint are excellent tossed in an Asian-inspired salad. Some herbs may be more familiar to you than others. Experiment with a few at a time until you find ones that you like.
For the freshest herbs, grow your own. Herbs are among the easiest plants for beginner gardeners and they grow well in pots, so you don't need a lot of space. Start with seedlings, such as basil, chives, cilantro, mint and parsley, so you can start harvesting your first herbs right after planting. Plant in a large pot with well-drained soil and water regularly. Place in a sunny spot on a windowsill or outside near your kitchen door and you'll have fresh herbs at the ready whenever you need them.
No other herb epitomizes the taste of summer like basil. This tender annual is available in a number of varieties—opal basil with attractive maroon leaves, Thai basil with its undertones of anise, and the classic sweet Genovese basil that is the backbone to every delicious pesto, are just a few options to consider.
Culinary Uses:If you have a lot of basil on hand, make your own pesto! You can freeze the pesto in an ice cube tray and use the blocks to enhance soup or serve over pasta when summer is long gone. Tender basil is at its best when it's fresh, and complements nearly everything from meat to fish. Use it to garnish salads and pizzas fresh out of the oven.
Prep:Basil can bruise easily. It's best to tear or very roughly chop the leaves. The delicate stems at the top of the plant are good to chop and use in soups. The larger stems of the plant (toward the root end) are woody and less flavorful.
Fresh herbs like mint, basil, and tarragon have long been prized throughout the world for their curative properties (mint for indigestion, basil for kidney problems, and tarragon for snake bites). This guide focuses on the herbs'culinaryapplications. Read on for a list of herbs that are commonly used to create delicious dishes, as well as expert tips on choosing, storing and cooking with fresh herbs.
Characteristics:You either love cilantro or hate it. Cilantro's flavor is described by some as bright and citrusy, and as soapy by others. This herb pops up in the cuisines of India, Mexico, and Vietnam in dishes like dhania chutney, salsa, and pho. The seeds of the plant are called coriander and are used in some pickling recipes, as well as inboerewors, a South African sausage.
Characteristics:In the United States, the two most widely available varieties of mint are peppermint and spearmint. Peppermint has a strong, cooling aftertaste due to the high concentration of menthol; spearmint is lighter and sweeter to the palate. Lesser-known types of mint include ginger, apple, and curly mint, which, when used in large quantities, impart the flavor that is connected to its name. Mint is a common ingredient in Thai food like rolls, as well as in Middle Eastern dishes such as tabbouleh, and in traditional mint tea from North Africa. It's not unusual to see mint paired with lamb or chocolate; other popular uses for the herb are jellies, sauces and cocktails such as the Mint Julep and Mojito.
Characteristics:This unsung hero can do more than just garnish a plate. In French and Italian cooking, many a stock, stew, and soup calls for bouquet garni flavored by this herb. Generally speaking, flat parsley has a peppery bite whereas the curly kind is relatively bland. And as their names denote, they have textural differences, too. Pastas and egg recipes often benefit from a sprinkling of chopped parsley; the herb's clean, light flavor cuts down on heavy creaminess and also acts as a palate-cleanser. For something different, try substituting parsley for basil when making pesto.
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