Guide To Cooking With Fresh Herbs Herbs Cooking With Fresh Herbs
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Fresh Herbs Every Home Cook Should Use Cooking Light Herbs
Fresh herbs have the ability to elevate a dish to the next level, livening it up with a hit of freshness before serving, or adding a delicious depth of flavour throughout cooking.
Herbs are so easy to grow; whether you live in the city or the country, the sixteenth floor or in a basement flat, it doesn’t matter! Just stick them in your garden, window-box, terracotta pot – even a bucket – and you’ll have a never-ending supply of your favourite flavour-boosts.
Herbs can be classed as being either woody herbs, like rosemary and thyme, and soft herbs, like basil, coriander and parsley. Woody herbs are tougher and are generally too powerful to be eaten raw. Instead, they’re usually cooked alongside whatever they’re intended to flavour and are often removed before serving. Soft herbs aren’t quite as strong as woody ones – they can be eaten raw in salads, or scattered over and stirred into cooked food. There are so many exciting and interesting herbs out there, so we’ve picked the most commonly used ones to guide you through.
Basil is central to Italian cooking and rightly so – with a sweet, slightly aniseed flavour, basil livens up pasta dishes and salads, forms the base of delicious pesto, and is great combined with eggs and ripe cherry tomatoes for a mega-tasty omelette. Basil is good friends with tomato, mozzarella, garlic, aubergines, artichokes, balsamic vinegar, seafood and even strawberries. Try it in this salsa spaghetti, on bruschetta with ripe tomatoes or paired with mint in these tasty arancini cakes.
As a member of the onion family, chives have a similar, yet more delicate flavour. Great for sprucing up salads, chives can add a hit of freshness to savoury dishes. Chives are common in French cooking, and taste best when paired with potatoes, eggs and cheese. Stir them through Swedish pytt y panna, use them to liven up a potato salad, or top off your morning eggs on toast with them.
Oregano is a soft herb that behaves like a hard one. With its strong flavour, it pairs well with red meats, slow-cooked veg, and sumptuous pasta dishes. It also features in a huge number of classic Italian recipes, and is a mainstay in Italian-American classics like spaghetti and meatballs.Foolproof Herbs For Gardening Newbies Cooking With Fresh Herbs
Marjoram is oregano’s little brother. Look at their leaves to tell them apart: marjoram has thinner, more delicate leaves which are rounded rather than pointed. It’s used a lot in northern European cuisine and is great friends with beetroot, carrots, pork and baked fish. It’s perfect in salads, and is particularly good with goat’s cheese. Try tossing it through pasta with garlic and juicy tomatoes. Although it’s a strong herb, marjoram is just mild enough to be eaten raw.
With its bitter, fresh flavour, parsley is perhaps the ultimate garnish for rich dishes. Having it to hand in the kitchen will mean you’re never without the perfect finish to most recipes. Whether flat-leaf or curly, sprinkle some torn fresh parsley over roasted lamb, beef stroganoff, grilled fish, a spicy chorizo omelette, or a beautiful bubble and squeak breakfast. Make sure you save the stalks – you can use them to flavour stocks.
There is a deep connection between humans and herbs that goes way back in time. Generation after generation, human beings have greatly relied on the use of different herbs as a source of good health and well-being.
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Anthropologists believe that people began making healing ointments and oils out of plants and herbs as early as 7000 BCE. According to historical records, plants were the only medicines that were used before 500 BCE, since they were believed to consist of exceptional medicinal qualities and even magical powers.
European colonists brought with them some useful plant seeds that spread throughout the Western Hemisphere. Herbs that they introduced included chamomile, lavender, calendula and parsley. American Indigenous cultures also have their own medicinal herb favorites (such as cedar, sage, sweetgrass and tobacco) that they have been using for millennia.
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