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HERBS
AND THEIR USES
PARSLEY
Used as a garnish but so often discarded. Enhances flavour and colour of any
dish, wonderful to add to sauces. It is the main ingredient of bouquet garni,
the stalks give the best flavour. Use the leaves to chop up finely – use
raw over veg, potatoes, herb butter. Keep in fridge in box for up to 2/3
weeks. Use everyday, always makes any dish attractive. Grow some in your herb
pot. Very good for you, full of vitamins ABC and iron.
CHIVES
Again used as a garnish chopped up finely, gives an onion flavour without
causing digestive problems. Good with soups, egg and cheese dishes, hot new
potatoes, salads.
ROSEMARY
Mediterranean plant, likes growing by the sea, known as the dew of the sea
with blue flowers. Strong aromatic herb, hardy plant and is available in the
garden all year round. Use plenty of rosemary with roast lamb! Good for use
in marinades, dressings, infuse small piece in sauce or gravy.
MINT
Many varieties of mint and can be used with vegetables, sweet dishes, jellies
and drinks. Grows in abundance so needs to be contained in pot. Add
plentifully to new potatoes, add with peas and sugar. Make a mint sauce with
vinegar. Add spring of mint to summer cordial or pimms.
THYME
Survives in hot dry conditions, many varieties, strong herb used in stews,
omelettes, meat dishes, stuffings, dressings, excellent for barbeques and
outdoor cooking. Remove leaves from woody stalks.
MARJORAM/OREGANO
Chopped into salads, tomato and Italian dishes, pizza etc. Serve with greek
salad or over grilled mozzarella cheese. Excellent with summery dishes.
BAY
Usually dried and put in stews and casseroles. Ancient aromatic plant.
Bay leaves were used to crown emperors in classical times. The bay has
powerful antiseptic properties. Good with marinades. Releases flavour in
long slow cooking, also used in flavouring sweet dishes and milk puddings.
Dry branches on back of Aga, store dried leaves in sealed jar.
BASIL
Flavour of basil increases with cooking, strong herb, use sparingly.
Excellent fresh chopped in salads particularly tomatoes and pasta dishes.
Pesto sauce is made from olive oil, basil and pine nuts.
TARRAGON
Distinctive with a hint of aniseed. Infuse in dressings, mayonnaise and
sauces. Used in béarnaise and tartare sauce. Excellent with fish, add to
melted butter.
SAGE
Used in stuffing for meat and poultry, pork and duck, fish. Use fresh as
dried tastes musty.
CORIANDER
Also known as Chinese parsley, used in spicy dishes, curries and pickles.
Good in salads to give extra flavour.
DILL
Feathery leaf is good for decoration and garnish for cold buffets. Used
in fish dishes for flavour and decoration. Improves bland vegetables and
gives extra flavour. Chop finely and add to mayonnaise.
GARLIC
Widespreadly used with herbs and general flavouring in dishes. Very
strong when used raw so use carefully, one clove is adequate for a salad.
When cooked, a large quantity can be used and gives a mild flavour. Used
with parsley mixed with butter will reduce the after taste.
Some ideas:
Create a small herb pot to keep on your kitchen windowsill or by the back
door. Ideally, mint, parsley, chives, thyme, marjoram.
Chopped fresh herbs mixed with butter, keep in fridge in sealed pot. Use
a little with steaks, chicken, vegetables etc.
Add chopped herbs and a squeeze of lemon to stuffing to enhance flavour.
When roasting meat, select a few herbs from the garden and
sprinkle on
top of joint. Rosemary is particularly good with lamb.
Use chopped chives with hot new potatoes and butter.
Sliced tomatoes with a little sugar and black pepper, finished off with
fresh basil.
French dressing: make up a bottle, add fresh herbs. Use with salads and
marinades.
Sautéed chicken livers, onion and fresh herbs and garlic. Process with
butter to make pate.
Poached salmon with dill with lemon and butter. Finish off with cream to
create dill sauce.
Mint sauce: chop leaves, add sugar and vinegar and boiling water.
Use chopped parsley plentifully, add for taste and garnish.
Fiona Byrne, 710869
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