Know Your Ingredients and Tools
Herb Basics
A good cook knows that the secret to a tasty meal lies in the quality of the ingredients. I for one, love the taste of fresh herbs. They are not only fragrant, but the flavor is much more potent than the dried variety. Herbs are a great way to cut down on fat and salt which is used by many as a cheap way of adding flavor to a dish. And thanks to our friends in California and Florida, you can enjoy fresh herbs not matter what the season.
To make sure you understand the basics, here is a list of the most popular herbs and to help with deciding where to use, I have included a few tips on dishes in which they can be used.
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Basil: Basil is an herb that has a multitude of uses. The most common is as a flavoring for recipes using tomatoes, such as spaghetti sauces and soups. With a sweet and mildly pungent flavor it can be used either raw or cooked.
Sage: What comes to mind with most people when you mention sage is stuffing for turkey on Thanksgiving, although it can also be used as a seasoning in brown rice stuffing for fish. A somewhat fragrant and slightly bitter herb, it also works well with pork and other meats.
Thyme: An aromatic and pungent herb, thyme goes well with tomatoes and fricasees. The best use of this herb however, is in fish and shellfish soups.
Rosemary: The leaf of an evergreen shrub, rosemary is best used fresh from the garden. It has a fresh savory flavor and is used primarily to season meat specifically, lamb, fish and chicken.
Dill: Dill is best known as the main flavoring for pickles. It is also good sprinkled on potatoes. The seed and leaves have an excellent flavor, with a faint caraway tang.
Chervil: Chervil has a mild parsley-like flavor. The dried leaves are widely used as a topping for cream soups and salads, egg dishes and fish. A great herb for your favorite deviled egg recipe.
Chives: Related to the onion but more delicate in taste, chives make a great garnish for boiled potatoes and is also a plus for all types of salads. And if you are a fan of omletes, chives are wonderful for giving your favorite egg recipe an extra boost.
Oregano: Closely related to marjoram with a similar flavor and is widely used in all kinds of Italian dishes.
Tarragon: Best know as a flavoring for vinegar, it is also a great seasoning for seafood. Both dried leaves and flowering tops may be used in recipes. The fresh leaves of tarragon have a faint anise-like flavor.
Mint: This strong, sweet, tangy and cool tasting herb is a staple in lamb sauce and mint jelly. Originated in Europe and Asia, mint is also a great accompaniment in lemonade or iced tea. It can be used as a refreshing tea with a splash of lemon by steeping the delicate leaves in hot water for ten-fifteen minutes.
Savory: The dried leaves of savory have a very aromatic flavor and is a great addition to string beans.
