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Guide To Cooking With Fresh Herbs Herbs Cooking With Fresh Herbs
I confess that, in terms of the garden, I am not a big flower guy. I love growing things, but what really excites me is growing things that I can use...not just decorative plants. And high on my list, even higher than growing actual food, is growing herbs. Few things make me happier than the reappearance of perennial herbs in the spring, or planting a new bunch of annuals. It lets me know that another winter has passed, and I can start using herbs by the handful again. It's a huge thrill knowing that my meals are about to take a huge step up in terms of flavor.
Herbs are, for the most part, ridiculously easy to grow. Most of them hardly need you to intervene in their growing process. A little water, sun, and maybe some fertilizer now and again — that's pretty much it. Right? Well, actually…
There is one requirement that all herbs have. And it took me a long time to accept this as the truth. The requirement? Herbs not only like to be cut, they LOVE to be cut — they DEMAND to be cut. If you cut them correctly, and often enough, they will reward you by growing exponentially. The plants will be fuller, lusher, and almost unbelievably more productive with regular pruning. It was hard for me to believe that the more I cut my plants, the faster and better they would grow. However, when I finally gave up my opposition to that rule, my herb garden shocked me. It began growing almost too fast for me to use. (Don't worry, I got over that.)
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I don't know a single herb that grows as well when left uncut. Basil, for example, can produce at least 4 crops over the course of a season if it's trimmed frequently. Rosemary grows fuller and bushier if it's snipped, with softer greener leaves. But don't forget, when you cut herbs, it's not like pruning other kinds of plants where you throw away what you trim. Oh no, with herbs, the trimmings make all of your meals better! If you somehow end up with some you can't use right away, freeze them or dry them,orbecome everyone's favorite neighbor by sharing the bounty.
It's one thing to say "trim your herbs," but it's another thing altogether to figure out how your various herbs prefer to be trimmed. So here are a few suggestions to help you get going.
We all love seeing fresh herbs coming up in our garden and enjoying the scents as we pluck stems off the plant. Once we’re in the kitchen, though, many of us take pause:How do you cut fresh basil? How do you get all those tiny leaves off a sprig of thyme?
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Each kind of herb requires its own type of prep, but learning how to cut basil or rosemary or cilantro is simple once you know how to approach each one. So give your herbs a quick wash, grab your favorite cutting board and get started!
To get perfect ribbons of basil—perfect for our favorite fresh basil recipes—start by rolling a stack of basil leaves together into a tight bunch. Using a sharp chef’s knife, slice crosswise into thin strips.
Test Kitchen Tip:Be sure that your knives and kitchen shears are sharp when working with herbs. A dull knife can easily bruise delicate herbs like basil and mint, causing unappealing browning of these fresh ingredients.
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